Resources by Melissa Wright
Title | Available As | Summary | Date | ID | Author |
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Common Foodborne Pathogens: Listeria monocytogenes | Listeria monocytogenes is a bacterium commonly found in soil, water, sewage, and
decaying plant material. L. monocytogenes is a particularly hardy pathogen, capable
of surviving in damp areas, and on stainless steel and glass within the food
processing environment. Once established, it is difficult to eliminate and may often
be the cause of post-process food contamination.
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Aug 30, 2024 | 2910-7033 (FST-489NP) | ||
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands | This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors. |
Jul 15, 2024 | ANR-46NP (FST-473NP) | ||
Interpreting Water Activity Lab Results for Food Producers | This is a fact sheet explaining water activity, how water activity is related to food safety/spoilage/shelf-life, defining water activity-controlled foods, determining if a product is classified as water activity-controlled, working with the Food Producer Technical Assistance Network to conduct and interpret water activity testing, and recommendations for the frequency of water activity testing. |
Jul 5, 2024 | FST-485NP | ||
Virginia Fresh Produce Food Safety Website | This comprehensive website is intended to provide information about the efforts of the Virginia Fresh Produce Food Safety Team, as well as timely and science-based resources geared to reducing fresh produce contamination risks, beginning at the farm level, progressing through the marketplace to the final end-user, the consumer. The site also includes a blog that highlights our research and extension work on many fronts. |
Oct 18, 2024 | SPES-626NP |