University of Kentucky College of Agriculture
 

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Paul Vijayakumar



Measuring the Ph of Different Food Products
7/21/2017 (new)

The scientific scale for measuring how acidic or basic a substance is when it is dissolved in water is called pH. The pH scale runs from 0 - 14. 0 means it is very acidic, 7 means it is neither acidic nor basic, but just right in the middle like plain water (neutral), and 14 means it is very basic. If you are producing a food product that depends on the acidic components or ingredients of the product to extend its shelf life and ensure the safety of the product, monitoring the pH of food products is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products. | ID-246
web only | 2 pages | 1,743 words | 19 downloads | PDF: 365 kb


Management of Wildlife and Domestic Animals on Your Farm: Good Agricultural Practices
1/10/2017 (new)

Good Agricultural Practices (GAPs) are necessary to ensure that fresh fruits and vegetables are harvested, handled, and packaged in a sanitary manner. Field crops are at a higher food safety risk than processed foods because of regular exposure to several sources of contamination, including soil, manure, human handling, domestic and wild animals, and water. While it is impossible to completely eliminate these risks, GAPs ensure that these risks are as small as possible when implemented correctly. | ID-243
150 printed copies | 3 pages | 2,023 words | 36 downloads | PDF: 908 kb


Foodborne Illness: Risks and Prevention
9/27/2016 (new)

In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness. | ASC-227
web only | 4 pages | 1,597 words | 30 downloads | PDF: 142 kb