Keith Schneider

Professor University of Florida

  • Gainesville FL

Keith Schneider’s research focuses on food safety and understanding foodborne illnesses.

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University of Florida

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Biography

Keith Schneider’s research focuses on food safety and understanding foodborne illnesses. Keith has expertise in strategies to prevent the consumption of spoiled food that can cause illness after power loss due to a storm.

Areas of Expertise

Food Safety
Foodborne Illnesses

Media Appearances

Is it really necessary to wash your fruit and vegetables before consuming?

Newsweek  online

2022-09-02

Adequately washing fresh fruit and vegetables is Cooking 101, but does soaking produce really make it safer to eat?
A video of aphids crawling over a bowl of broccoli has gone viral on TikTok, encouraging users to thoroughly wash their fruit and vegetables before eating them.

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Listeria outbreak linked to Florida ice cream brand, CDC finds

NBC News  online

2022-07-05

Ice cream products from Big Olaf Creamery in Sarasota, Florida, are likely responsible for a multistate listeria outbreak, according to an investigation from the Centers for Disease Control and Prevention.

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Is it safe to eat seafood in the Tampa Bay area during Red Tide?

Tampa Bay Times  online

2021-07-15

“When we look at Red Tide toxins what we’re really worried about is shellfish,” said Dr. Keith Schneider, a professor in food science and human nutrition at UF’s Institute of Food and Agricultural Sciences. “It’s a fat-soluble toxin so it tends to end up in the fatty tissues of many marine animals, particularly the ones that filter-feed.”

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Articles

The influence of organic load and free chlorine on Salmonella cross-contamination of tomatoes in a model flume system.

Journal of Food Protection

Bruna Bertoldi, et al.

2022-01-01

The process of washing tomatoes in dump (flume) tanks has been identified as a potential source of cross-contamination. This study's objective was to assess the potential for Salmonella enterica cross-contamination at various inoculation levels at the presence of 0 and 25 mg/L free chlorine (HOCl) and organic matter.

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Application of chitosan microparticles against human norovirus.

Journal of Food Protection

Candace Barnes, et al.

2021-12-01

Human norovirus (HuNoV) is the leading causative agent of foodborne outbreaks and is associated with the second most prevalent cause of waterborne infections in the United States. The goal of this research was to investigate the antiviral activity of chitosan microparticles (CM) against HuNoV GII.4 Sydney and its cultivable surrogate, Tulane virus (TuV), in suspensions mimicking fecally-contaminated water.

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Determining bacterial load and water quality of tomato flume tanks in Florida packinghouses.

Journal of Food Protection

Bruna Bertoldi, et al.

2021-10-01

Monitoring and maintenance of water quality in dump tanks or flume systems is crucial to prevent pathogen cross-contamination during postharvest washing of tomatoes, but there is limited information on how organic matter influences sanitizer efficacy in the water. The main objective of this study was to monitor water quality in flume tanks and evaluate the efficacy of postharvest washing of tomatoes in commercial packinghouses.

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