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Evaluation Of Food Safety Practices At Louisiana Summer Feeding Sites And Food Safety Communication Via Social Media During Crises, Peyton E. Haynes
Evaluation Of Food Safety Practices At Louisiana Summer Feeding Sites And Food Safety Communication Via Social Media During Crises, Peyton E. Haynes
LSU Master's Theses
The United States Department of Agriculture’s Summer Food Service Program (SFSP) provided children under the age of 18 in low-income areas 145 million free meals in 2018 through summer feeding sites. Food safety issues arise for Louisiana feeding sites due to time-temperature controlled foods served, weather patterns in Louisiana, seasonal staff and short operation time, and lack of equipment. The purpose of this study was to assess food safety practices at Louisiana feeding sites through observational study with intention to compare food practices at institutional and noninstitutional sites. A rubric following USDA food safety guidelines based on categories: hot holding, …
Analysis Of Veterinary Drug Residues In Imported And Domestic Crawfish Using Liquid Chromatography—Mass Spectrometry, Emily Kate Wall
Analysis Of Veterinary Drug Residues In Imported And Domestic Crawfish Using Liquid Chromatography—Mass Spectrometry, Emily Kate Wall
LSU Master's Theses
Aquaculture production has greatly increased over the past few decades, and will continue to grow as the world fisheries become overfished and demand for seafood increases. With increased production comes more intense cultivation methods and heavy use of formulated feeds that may contain veterinary drug residues. Currently no antibiotics are allowed in the U.S. for crawfish aquaculture; yet, detectable levels of various antibiotics have been found in imported seafood samples.The FDA is responsible for testing aquaculture products entering the United States, but only has the capabilities to test a minimal amount of those imports. Additionally, for crawfish there is only …
Cooking Times And Temperatures For Safe Consumption Of Louisiana Blue Crabs (Callinectes Sapidus), Nicole Watson Hazard
Cooking Times And Temperatures For Safe Consumption Of Louisiana Blue Crabs (Callinectes Sapidus), Nicole Watson Hazard
LSU Master's Theses
While all seafood has the potential of being associated with foodborne illness, Louisiana blue crabs (Callinectes sapidus) are exposed to Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Salmonella species in the estuarine habitat. This study was designed to determine the least amount of time and temperature needed to reduce or eliminate each of the aforementioned bacteria from a single Louisiana blue crab with either boiling or steaming heat treatments. Once the single crab heat treatment studies were completed, the bacteria that showed the greatest thermal resistance, Listeria monocytogenes, and the bacteria most associated with foodborne illness in Louisiana …
Efficacy Of Nutrition Education Lessons Targeting A Group Of Low-Income Elderly, Gabriela M. Viteri
Efficacy Of Nutrition Education Lessons Targeting A Group Of Low-Income Elderly, Gabriela M. Viteri
LSU Master's Theses
Nutrition education has the potential not only to increase nutrition knowledge and, potentially, healthy behaviors, among the elderly, but also to reduce the need for health and social services. The nutrition component described herein is part of an overall wellness program that focuses on increasing physical activity and healthy dietary behaviors among participants. We completed a four month nutrition intervention in a group of 33 low income elderly at the Leo Butler Center (LBC) (n=20) and Catholic Presbyterian Apartments (CPA) (n=13) in the fall of 2005 in Baton Rouge, LA. The Social Cognitive Theory (SCT) was used as the theoretical …
Food Safety Knowledge And Practices Of Food Recovery Agency Workers Before And After Food Safety Training, Sara Katherine Waggoner
Food Safety Knowledge And Practices Of Food Recovery Agency Workers Before And After Food Safety Training, Sara Katherine Waggoner
LSU Master's Theses
Many food recovery agencies depend on donated food, and its safety is critical for the health of vulnerable populations. A food safety curriculum was developed for agency volunteers and paid staff of the Lower Mississippi Delta region. Examples of topics in the curriculum included: personal hygiene, food storage, transporting food safely, and HACCP. Food Safety Knowledge Pre- and Posttests (20 questions) were identical, and validity and reliability were established prior to use. Paired t-tests were performed to determine the effectiveness of the curriculum (n=190). A Food Safety Practices Survey (10 questions) demonstrating attitudes and behaviors regarding food safety practices in …