GAINESVILLE, Fla. — You’re about to feast, give thanks, watch football and, maybe, take a nap. But as you head into the Thanksgiving holiday, how do you make sure you’re preparing your food properly and, then after dinner, how to you ensure your food stays safe to eat?
Amy Simonne, a University of Florida Institute of Food and Agricultural Sciences professor of food safety and quality, said although there are few clear-cut answers, she offers some situations and suggestions:
- If the turkey, stuffing and gravy or other perishable foods are left out at room temperature longer than two hours or for one hour when the temperature is above 90 degrees, the Food Safety Inspection Service of the U.S. Department (USDA/FSIS) recommends you discard them.
- After you’ve cooked and served the meal, when turkey, stuffing or gravy are not left between 40 and 140 degrees, you can divide the products into small portions and keep them in the refrigerator for three to four days or in the freezer for two to six months. This recommendation also comes from the USDA/FSIS. For more information, click on: http://1.usa.gov/1uKfrNl.
GAINESVILLE, Fla. — Recent news accounts of horses falling ill or dying after consuming the weed creeping indigo have raised concerns among horse owners. So, University of Florida experts have released a new publication to educate the public and help prevent future incidents.
It’s the latest in a series of educational efforts on creeping indigo led by faculty members with UF’s Institute of Food and Agricultural Sciences and UF’s College of Veterinary Medicine, said weed scientist Jason Ferrell, a UF/IFAS agronomy professor. For the past year, Ferrell and colleagues have been giving live presentations to horse owners and reaching out to veterinarians, Extension agents and fellow scientists with information.
“We want to heighten people’s sense of awareness, heighten their vigilance, teach them about good pasture management practices and improve their horses’ health,” Ferrell said.
The publication is available free at http://edis.ifas.ufl.edu/ag399. It provides color photos of creeping indigo, along with information on its toxic effects, preventive steps to discourage establishment of the plant, and herbicide recommendations for treating infested pastures. The publication is part of the UF/IFAS online Extension library known as the Electronic Data Information Source, or EDIS. (more …)
GAINESVILLE, Fla. — The next time a storm tears up your yard, let an expert assess the damage to any trees. A study from the University of Florida Institute of Food and Agricultural Sciences shows that homeowners perceive the risk of a damaged tree differently than trained professionals.
The survey of tree experts and homeowners in the Tampa Bay area assessed the perceptions of both groups when it came to assessing tree damage, said Andrew Koeser, an assistant professor in environmental horticulture and study author.
“While there are a number of factors tied to tree risk, most respondents were fixated on tree defects,” Koeser said. “Only experienced professionals considered other pertinent factors—namely whether the tree was actually a threat to a person, vehicle or house.”
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IMMOKALEE, Fla. — University of Florida Agricultural Economist Fritz Roka is putting into action the adage “When you know better, you do better.”
Roka and his team from UF’s Institute of Food and Agricultural Sciences are leading training programs all over the state, beginning Oct. 7, to help farm labor contractors, crew leaders, drivers and office staff become better at managing crews of farm workers and keeping them safe. (more …)
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GAINESVILLE, Fla. — River beds in urban areas worldwide store pharmaceuticals, and University of Florida scientists warn they can pose a potential environmental danger to aquatic organisms.
UF/IFAS Post-Doctoral Researcher Yun-Ya Yang conducted a study along rural and urban areas of the Alafia River, which runs through parts of Hillsborough County and empties into the Gulf of Mexico. In her study, Yang collected sediment samples at several sites along the river and found 17 pharmaceuticals.
Yang found a lower amount of pharmaceuticals than in previous similar studies because river beds in Florida do not contain enough silt and clay, but they can still present an environmental concern.
These types of chemicals are not confined to the Alafia River or urban-area rivers in Florida, said Gurpal Toor, an associate professor in soil and water science, who supervised Yang’s study. The scientists say their findings are representative of urban rivers worldwide, partly because wastewater treatments plants, septic systems and industrial wastewater empty into water bodies. Landfill chemicals also leach into water bodies. All these sources contribute these contaminants in the environment.
GAINESVILLE, Fla. — George Baker hopes to help ensure Gulf seafood remains safe to consume.
As the new seafood safety specialist for Florida Sea Grant, Baker will primarily give seafood processors the best scientific data from the University of Florida Institute of Food and Agricultural Sciences and other sources.
He’ll train processors and others in seafood safety. Baker wants to help develop methods to detect chemical compounds that would hinder seafood safety, and he hopes to generate and disseminate basic nutritional information or analysis.
“Working with seafood can be very exciting and quite challenging,” said Baker, who, in addition to his new Sea Grant position, will retain his appointment as an assistant professor in food science and human nutrition at UF/IFAS. “It seems that there are far more safety issues associated with seafood in the news or on the web than other food commodities like meat and poultry or produce. However, it’s my opinion that, unless you have a seafood-related allergy, seafood is as just as safe, or safer, than other food.”
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GAINESVILLE, Fla. — A sampling of more than 1,000 Gulf of Mexico fish, shrimp, oysters and blue crabs taken from Cedar Key, Fla., to Mobile Bay, Ala., between 2011 to 2013, shows no elevated contaminant levels, according to a seafood safety study conducted by Dr. Andrew Kane and colleagues at the University of Florida. In fact, some 74 percent of the seafood tested showed no quantifiable levels of oil contaminants at all.
“Seafood appears as safe to eat now as it was before the spill,” said Kane, associate professor of environmental and global health and director of the Aquatic Pathobiology Laboratory at UF’s Emerging Pathogens Institute. (more …)
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GAINESVILLE, Fla. — While Floridians believe they do a fairly good job of keeping themselves safe from foodborne illnesses, they aren’t always clear about which foods, preparation techniques or cooking methods pose the biggest risks.
But they may be a bit overconfident.
A survey released by the University of Florida’s Public Issues in Education, PIE Center today shows that the state’s residents have many concerns about food safety and genetically modified foods but want to know more.
GAINESVILLE, Fla. — Mosquitoes bite male birds nearly twice as often as they bite females, a finding that may help scientists understand how to stem some viruses from spreading to humans, new University of Florida research shows.
In findings published online today in Royal Society Open Science, UF entomology assistant professor Nathan Burkett-Cadena found mosquitoes bite male birds 64 percent of the time, compared to 36 percent for females.
This marks the first step for scientists to try to determine why mosquitoes bite men more often than women in some parts of the world and vice versa in other areas, said Burkett-Cadena, who is based at the Florida Medical Entomology Laboratory in Vero Beach.
“Understanding why mosquitoes bite males more often than females may lead to novel strategies for interrupting disease transmission,” said Burkett-Cadena, an Institute of Food and Agricultural Sciences faculty member.
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GAINESVILLE, Fla. — University of Florida Agricultural Extension Agent Cesar Asuaje is the recipient of the 2014 National Extension Diversity Award, given by the Cooperative Extension and the U.S. Department of Agriculture’s National Institute of Food and Agriculture. (more …)