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- Food Safety and Technology, 2001 - present
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- Browsing Food Safety and Technology, 2001 - present by Title
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Browsing Food Safety and Technology, 2001 - present by Title
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(University of Hawaii, 2005-04)To prevent contact with E. coli O157:H7, guidelines are given for cautions to observe in the kitchen and precautions for animal handlers and visitors to animal exhibits.
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(University of Hawaii, 2007-03)Directions are given for a simplified, hand-processed, Japan-style black tea and hand-processing green tea using a microwave oven and wok.
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(University of Hawaii, 2002-12)Characteristics of rumors and reports of dubious scientific accuracy are listed, and websites that deal with hoaxes and "urban legends" are mentioned.
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(University of Hawaii, 2007-01)Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to reduce the variability of beef tenderness, electrical stimulation of carcasses has been the process most widely used ...
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(University of Hawaii, 2007-01)The effects of a mechanical-blade tenderizer on forage-finished beef is reported.
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(University of Hawaii, 2009-01)The publication provides the small-scale cacao grower or hobbyist with a method to transform raw cacao seeds into chocolate using as few as half a dozen pods. A thermometer, a storage unit that can maintain a temperature ...
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(University of Hawaii, 2004-03)Suggestions for modifying fish consumption to reduce methylmercury intake are given.
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(University of Hawaii, 2009-07)Good agricultural practices and produce handling advice to prevent zoonoses in fish-and-produce production systems are detailed.
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(University of Hawaii, 2009-07)Aquaponics provides food-safety challenges because it combines use of fish waste water with prouction of edible vegetables. The publication gives guidelines for safe produce harvesting, safe fish handling, zoonoses prevention, ...
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(University of Hawaii, 2009-06)Food-safety considerations for growers producing salable produce are outlined, and information about a program to assist growers to adopt good agricultural practices in preparation for third-party audit and certification is given.
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(University of Hawaii, 2009-06)Questions are answered regarding the necessity for farmers to address food safety issues and voluntarily seek third-party certification by incorporating in their operations best practices based on current science and ...
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(University of Hawaii, 2009-01)Rodent trap types are described and their appropriate placement is indicated.
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(University of Hawaii, 2005-01)Listeria contamination is described and precautions for food handlers and manufacturers are given.
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(University of Hawaii, 2006-12)Advice is given to consumers on buying, transporting, storing, and preparing foods safely.
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(University of Hawaii, 2002-12)Microwave technology is described and use guidelines are briefly summarized.
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(University of Hawaii, 2007-03)Following a peanut butter recall, this brief publication was prepared to help consumers avoid contracting salmonellosis.
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(University of Hawaii, 2002-01)Brief advice for food growers, shippers, packers, and manufacturers on measures to prevent food tampering.
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(University of Hawaii, 2005-03)Fourteen types of reduced-calorie and low-calorie food sweeteners are described.
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(University of Hawaii, 2001-12)General advice on food handling for consumers is given.
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(University of Hawaii, 2006-06)Retort pouch technology for food storage is detailed. It is suggested that Hawaii beef producers can develop value-added products to make use of less saleable beef cuts.