Browsing Food Safety and Technology, 2001 - present by Title

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  • Kim, Yong Soo; Lee, Chin N; DuPonte, Michael W; Fukumoto, Glen K (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 ...
  • Fukumoto, Glen K; Kim, Yong S (University of Hawaii, 2007-01)
    The effects of a mechanical-blade tenderizer on forage-finished beef is reported.
  • Bittenbender, HC 'Skip'; Kling, Erik (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 ...
  • Saulo, Aurora A (University of Hawaii, 2004-03)
    Suggestions for modifying fish consumption to reduce methylmercury intake are given.
  • Hollyer, Jim; Tamaru, Clyde; Riggs, Allen; Klinger-Bowen, RuthEllen; Okimoto, Darren; Castro, Luisa; Ron, Tetsuzan 'Benny'; Fox, BK 'Kai'; Troegner, Vanessa; Martinez, Glenn (University of Hawaii, 2009-07)
    Good agricultural practices and produce handling advice to prevent zoonoses in fish-and-produce production systems are detailed.
  • Hollyer, Jim; Tamaru, Clyde; Riggs, Allen; Klinger-Bowen, RuthEllen; Howerton, Robert; Okimoto, Darren; Castro, Luisa; Ron, Tetsuzan 'Benny'; Fox, BK 'Kai'; Troegner, Vanessa; Martinez, Glenn (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, ...
  • Nakamura-Tengan, Lynn; Hollyer, Jim; Castro, Luisa; Troegner, Vanessa (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 ...
  • Nakamura-Tengan, Lynn; Hollyer, Jim; Castro, Luisa; Troegner, Vanessa (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.
  • Hollyer, James R; Castro, Luisa F; Louie, Albert; Nakamura-Tengan, Lynn; Troegner, Vanessa (University of Hawaii, 2009-01)
    Rodent trap types are described and their appropriate placement is indicated.
  • Saulo, Aurora A (University of Hawaii, 2005-01)
    Listeria contamination is described and precautions for food handlers and manufacturers are given.
  • Saulo, Aurora A (University of Hawaii, 2006-12)
    Advice is given to consumers on buying, transporting, storing, and preparing foods safely.
  • Hollyer, James R; Fergerstrom, Marla; Hu, C Y (University of Hawaii, 2012-05)
    This is a guide to the content and format for labeling loose tea for sale as required by the U.S. Food and Drug Administration.
  • Saulo, Aurora A (University of Hawaii, 2012-06)
    This article describes a case study of norovirus transmission through contact with reusable fabric grocery bags. The article provides tips to avoid norovirus transmission.
  • Stevenson, Matthew; Fukumoto, Glen (University of Hawaii, 2011-06)
    This report examines mobile and modular slaughter technology currently in use on the U.S. mainland as a potentially cost-effective alternative to brick-and-mortar facilities. The discussion is aided by the authors' firsthand ...
  • Saulo, Aurora A (University of Hawaii, 2002-12)
    Microwave technology is described and use guidelines are briefly summarized.
  • Saulo, Aurora A (University of Hawaii, 2007-03)
    Following a peanut butter recall, this brief publication was prepared to help consumers avoid contracting salmonellosis.
  • Hodgson, Aurora Saulo (University of Hawaii, 2002-01)
    Brief advice for food growers, shippers, packers, and manufacturers on measures to prevent food tampering.
  • Saulo, Aurora A (University of Hawaii, 2005-03)
    Fourteen types of reduced-calorie and low-calorie food sweeteners are described.
  • Hodgson, Aurora Saulo (University of Hawaii, 2001-12)
    General advice on food handling for consumers is given.
  • Jun, Soojin; Cox, Linda J; Huang, Alvin (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.
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