Publications

Para incentivar a su familia a mantenerse sana, coman una dieta variada.

Find out how to model healthy eating for your child, and work with your child to create a healthy trail mix for a snack.

Additional author: Emma Moore, Department of Food Science & Technology. Satsuma oranges are a fast-growing commodity in Georgia. Satsumas are natural and excellent sources of sugars, organic acids, soluble fibers, vitamins, minerals, phytochemicals, and essential oils. Because of their nutritional content, satsuma oranges are considered functional foods (foods that provide health benefits and essential nutrition). Novel products may be produced from satsuma oranges and satsuma peels, including food ingredients such as soluble fibers and essential oils that may be appealing to health-conscious consumers interested in including more plant-based ingredients into their diets. Fresh satsuma oranges have a short shelf-life. This publication describes the nutrients found in satsuma oranges and opportunities to develop high-value food ingredients from satsuma oranges. This information is timely and may help the local citrus industry diversify its current product portfolio. It also describes essential food safety concepts that may improve the overall competitiveness of the Georgia citrus industry.

Poultry processors have incorporated numerous antimicrobial interventions in the slaughter process to reduce the prevalence and/or concentrations of foodborne pathogens Salmonella and Campylobacter. The conventional process is to evaluate the efficacy of the incorporated antimicrobial interventions in reducing either indicator microorganisms or the foodborne pathogens immediately after the intervention step. This publication provides information on the two distinct elements of validation.

U.S. poultry processors must meet regulatory requirements for Salmonella and Camplylobacter prevalence in all of the poultry products that they produce. Monitoring the efficacy of antimicrobial interventions (biomapping) during processing assists in meeting performance standards and improving microbiological quality of the products through better process control.