Ravi Jadeja's research group is investigating the suitability of sodium acid sulfate (SAS) and potassium acid sulfate (KAS) as pecan sanitizers. Pecan (Carya illinoinensis) is the largest specialty crop of Oklahoma. Low water activity foods such as pecans have been frequently associated with recalls and outbreaks due to recurrent contamination with foodborne pathogens. Because of the elevated risk associated with foodborne illnesses from nuts, most pecan processing operations in Oklahoma utilize either 1000 PPM chlorine or hot water (170° F for 2 min) immersion to meet the bactericidal treatment requirements set by the Oklahoma Department of Health (OAC 310:260-5-1b).

But, both of the existing treatments suffer from major drawbacks such as production of carcinogenic chloramines with chlorine treatment and the high cost associated with hot-water treatment. Therefore, there is a need for an alternative pecan sanitation method. This project explores the use of natural antimicrobials in combination with mild heat as a new approved organic approved antimicrobial treatment for in-shell pecans. At the end of the project module, food safety plans compliant to FSMA and various Third-party audit programs will be developed.

After devouring the traditional foods on Thanksgiving, the feeling of drowsiness can become overpowering. The post-meal nap on turkey day has given rise to the myth that glazed turkey can make a person feel heavy-eyed.

Natural sleep cycles and digestive patterns can cause people to feel sleepy after eating, but foods rich in protein and carbohydrates can make people feel groggier compared to other foods.

When you walk into almost any grocery store, it's easy to find frozen food year-round. The frozen food market in the United States is a $65 billion industry. Learn more from Darren Scott, FAPC food scientist, in this SUNUP TV Food Whys.

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