Resources by Abigail Villalba

Title Available As Summary Date ID Author
Understanding and Managing Food Allergies Aug 24, 2010 348-940
Storage and Handling of Commercially Packaged Foods
Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. When foods are improperly handled or stored, bacteria can grow, causing the product to spoil quickly or be unsafe to eat — regardless of the expiration date on the package.
Jun 23, 2015 348-954(AREC-149P)
Safe and Nutritious Seafood in Virginia May 1, 2009 348-961
Pescados y Mariscos en Virginia - Inocuos y Nutritivos Jan 12, 2010 348-961S
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades May 1, 2009 348-965S
HACCP Verification Procedures - Validation of Blue Crab Retort Processes Apr 24, 2015 600-070 (AREC-147)
Safe and Nutritious Seafood in Virginia
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech
Jan 15, 2016 AREC-156P
Sanitation Monitoring for Seafood Processors
Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing.
Jan 26, 2016 AREC-163NP
Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos
Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de contaminación y así, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario durante el procesamiento.
Feb 25, 2016 AREC-171SNP
The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf Aug 31, 2012 AREC-18P
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers
According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.
Feb 6, 2014 AREC-55P
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
Jan 31, 2014 FST-139
Guidelines for Managing Food Allergies: Egg Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-198NP
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-199NP
Guidelines for Managing Food Allergies: Soy Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-202NP
Safe Handling and Storing of Raw Fruits and Vegetables Aug 29, 2016 FST-234P