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Food Safety and Technology

Please Note: The CTAHR publications database reflects over a century of study by researchers and extension agents in the College. Much of the information contained in earlier publications is still of practical and technical use, and the documents are an unparalleled resource for Hawai'i agricultural and horticultural history. However, some publications also make recommendations that are no longer in accordance with more recent advances in understanding. For instance, they may specify pesticides or methods of using them that are no longer allowable under current State or federal regulations. Before using any pesticide, always read its label for approved uses, and follow label directions for application. Other publications may advocate the use of particular plant species that are now considered invasive. The Invasive Species Council is continually making assessments on this matter; see their Web site at http://www.hawaiiinvasivespecies.org for the latest recommendations on identification and control of these species.

A Farmer’s Guide to Biological, Chemical, and Physical Food Adulteration  [FST-58]  [2014]     
A Preliminary Study of Microbial Water Quality Related to Food Safety in Recirculating Aquaponic Fish and Vegetable Production Systems  [FST-51]  [2012]     
A review of mobile/modular slaughter and processing technology  [FST-44]  [2011]     
Acrylamide in foods  [FST-13rev]  [2003]     
Another food contaminant hits the news, this one in soy sauces  [FST-1]  [2001]     
Arsenic in Foods  [FST-52]  [2012]     
Avoid contracting angiostrongyliasis (rat lungworm infection): Wash fresh fruits and vegetables before eating!  [FST-35]  [2009]     
Best food-safety practices for Hawai‘i gardeners  [FST-41]  [2011]     
Best on-farm food safety practices: Documenting trace-back and trace-forward of harvested produce  [FST-36]  [2009]     
Best on-farm food safety practices: reducing risks associated with rat lungworm infection and human eosinophilic meningitis  [FST-39]  [2010]     
Bisphenol A  [FST-29]  [2008]     
Caffeine and your health: controversies and misconceptions continue  [FST-15]  [2005]     
Carcass characteristics of forage-finished cattle produced in Hawaii  [FST-25]  [2007]     
Clostridium botulinum in foods  [FST-28]  [2007]     
Cold storage for tropical fruits  [PB-047]  [1914]     
Common food additives in candy  [FST-9]  [2002]     
Country of Origin Labeling (COOL) rule on fresh produce mandatory on September 30, 2008  [FST-30]  [2008]     
Cyclospora cayetanensis and Cyclosporiasis  [FST-55]  [2013]     
Deboning a chicken  [Leaflet-56]  [1972]     
E. coli O157:H7 and the spinach scare  [FST-19]  [2006]     
Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness  [FST-53]  [2012]     
Equipment for husking poha berries  [TB-60]  [1966]     
Evaluation of meat tenderness of forage-finished cattle produced in Hawaii, and factors affecting the tenderness  [FST-27]  [2007]     
Falsifications and facts about aspartame  [FST-3]  [2001]     
Food allergies, what you need to know  [FST-31]  [2008]     
Food safety tips for tailgating  [FST-20]  [2006]     
Good agricultural practices (GAPs): A consumer discovery tool for learning about risk-reducing behaviors on commercial farms and in school gardens  [FST-46]  [2012]     
Good food safety practices: managing risks to reduce or avoid legal liability  [FST-32]  [2009]     
Growing guava for processing  [EB1-63]  [1959]     
Hawaii's federally subsidized public school lunch program and the Hawaii Department of Education's food safety requirements for it  [FST-50]  [2012]     
Hawaiian food processors handbook of fruits, vegetables, meats, and fish  [C2-55]  [1959]     
Hazards of getting sick from contact with farm animals at fairs and petting zoos  [FST-17]  [2005]     
Home processing black and green tea (Camellia sinensis)  [FST-26]  [2007]     
How to spot "junk science" reports  [FST-10]  [2002]     
Improving tenderness of forage-finished beef using a low-voltage electrical stimulator  [FST-22]  [2007]     
Improving tenderness of forage-finished beef using a mechanical tenderizer  [FST-23]  [2007]     
Is our food safe from radioactive contamination?  [fst-42]  [2011]     
Making chocolate from scratch  [FST-33]  [2009]     
Methylmercury in fish  [FST-2b]  [2004]     
Nutrition Considerations in Aquaculture: The Importance of Omega-3 Fatty Acids in Fish Development and Human Health  [FN-11]  [2012]     
On-farm food safety: Aquaponics  [FST-38]  [2009]     
On-farm food safety: Questions growers frequently ask  [FST-37]  [2009]     
On-Farm Practices for Cut, Bagged Leafy Greens  [FST-57]  [2013]     
Pest management systems to control rodents in and around packing sheds  [FST-34]  [2009]     
Poster: "Safe produce -- good agricultural practices, healthy employees, clean environment"    [2002]      For sale
Preventing E. coli Infection at Petting Zoos and Farm Animal Fairs  [FST-17a]  [2013]     
Processing and chemical investigations of taro  [B-86]  [1941]     
Processing of the macadamia  [B-83]  [1939]     
Processing taro chips  [FMT-1]  [2000]     
Ready-to-eat foods and listeriosis  [FST-14]  [2005]     
Reducing risk of getting a foodborne illness from fresh produce  [FST-21]  [2006]     
Required and optional labeling for loose tea for sale  [FST-47]  [2012]     
Reusable Grocery Bags and Norovirus Transmission  [FST-49]  [2012]     
Safe cooking with microwaves  [FST-11]  [2002]     
Safe produce: good agricultural practices, healthy employees, clean environment  [FST-7]  [2002]     
Salmonella in foods  [FST-24]  [2007]     
Some costs and considerations for establishing an entrepreneurial community shared-use kitchen or "test-ditchen incubator"; the examples of the Hamakua Incubator Kitchen & Crafts and the Honokaa Ohana Kitchen Project  [FMT-2]  [2000]     
Some dietetic factors influencing the market for poi in Hawaii  [AEB-3]  [1952]     
Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii  [FST-48]  [2012]     
Steps to take to guard against food terrorism  [FST-6]  [2002]     
Student and food safety: best practices for Hawai‘i school gardens  [FST-45]  [2011]     
Sugars and sweeteners in foods  [FST-16]  [2005]     
Terrorism and the safety of our foods  [FST-5]  [2001]     
The Allowed Use of Commercial Fertilizers, Pesticides, and Synthetic Substances on U.S. Farms Under the USDA National Organic Program  [FST-56]  [2014]     
The manufacture of poi from taro in Hawaii: With special emphasis upon its fermentation  [B-070]  [1933]     
The produce traceability initiative (PTI), a primer for Hawai‘i’s small-farm operators  [FST-43]  [2011]     
Tropical fruit syrups  [C2-70]  [1968]     
Using the flexible retort pouch to add value to agricultural products  [FST-18]  [2006]     
What you should know about untreated juice  [FST-4]  [2001]