Resources by Abigail Villalba
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
Understanding and Managing Food Allergies | Jan 24, 2018 | 348-940 (FST-283) | |||
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 | |||
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades | Jan 9, 2019 | 348-965S | |||
HACCP Verification Procedures - Validation of Blue Crab Retort Processes | Apr 24, 2015 | 600-070 (AREC-147) | |||
Aquaculture Marketing Issues and Solutions in Response to COVID-19 Concerns | Sep 11, 2020 | AAEC-232NP | |||
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 | Feb 14, 2018 | AREC-18P (AREC-228P) | |||
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. |
Sep 11, 2019 | AREC-55P(FST-330P) | ||
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. |
Oct 1, 2019 | FST-139P (FST-331P) | ||
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 | |||
Types of Thermometers Used in the Seafood Industry | Sep 21, 2018 | FST-295P | |||
Strategies to control the spread of COVID at seafood processing plants: Shared Transportation and Housing | The purpose of this extension publication is to provide food processors with basic guidelines to follow and to use when discussing Coronavirus (COVID-19) controls during shared transportation and housing. |
Jul 21, 2020 | FST-375NP | ||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Hand Washing and Personal Protective Equipment | Jul 15, 2020 | FST-376NP | |||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Social Distancing and Physical Barriers | Jul 15, 2020 | FST-377NP | |||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Cleaning and Disinfection | This publication is part of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in this publication provides seafood processors with strategies that can be implemented to minimize exposure of the workforce to the COVID virus by using cleaning and disinfection practices. |
Jul 21, 2020 | FST-378NP | ||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Employee Health | This publication provides seafood processors with strategies to control and minimize the spread of COVID at seafood processing plants. The publication discusses steps that employers and employees must take to ensure the continuity of operations of essential functions when employees are returning to work after exposure to COVID. |
Jul 17, 2020 | FST-379NP | ||
What Do I Need To Know To Sell SEAFOOD at the Farmers Market? | Nov 17, 2020 | FST-380NP |