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Keith Schneider - University of Florida. Gainesville, FL, US

Keith Schneider Keith Schneider

Professor | University of Florida

Gainesville, FL, UNITED STATES

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

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.

Industry Expertise (3)

Food Distribution

Food Processing

Food Production

Areas of Expertise (2)

Foodborne Illnesses

Food Safety

Media Appearances (5)

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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Stay Healthy This Independence Day With These Food Safety Tips

Osprey Observer  online

2021-07-06

According to Dr. Schneider, if you plan on bringing raw meats to cook on an outdoor grill, make sure they are prepared before you leave home. When getting ready to pack raw meat, you should place it in a separate container and then in a cooler. Using a separate cooler entirely is the best way to avoid contamination.

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Grilling season is here: How long can you keep out the potato salad, the 5-second rule and more

Naples Daily News  online

2021-05-26

“You might have a good system for keeping food safe when you’re cooking at home. But when it comes to preparing and eating food outdoors, there are other risks,” said Keith Schneider, a professor of food science and human nutrition in the UF Institute of Food and Agricultural Sciences. To prevent food poisoning at your next barbecue, Schneider answers some common food safety questions.

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How Often Should You Go To The Grocery Store During The COVID-19 Pandemic

NPR  radio

2020-04-14

Episode 17 features Keith Schneider, a professor at the University of Florida’s Department of Food Science and Human Nutrition. He explains how often you should be making trips to the grocery store and how to best protect yourself when you do. This podcast serves to provide updates on Florida’s response to coronavirus, with a particular focus on north central Florida.

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COVID-19 fact & fiction: UF experts on how to safely handle groceries, restaurant takeout

News-Press  online

2020-04-13

To suss fact from fiction on everything from washing produce to drive-thru fast food, a trio of experts from the University of Florida's Institute of Food and Agricultural Sciences reached out to remind us what the data says, and to answer common food-safety questions. Keith Schneider is professor of food safety at the university. Andrea Nikolai works as a family and consumer sciences agent with UF's Polk County extension agency. And Amy Simonne is a UF professor of food safety and quality.

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Social

Articles (5)

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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Determination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references

Journal of the Science of Food and Agriculture

Ying Fan, et al.

2021-02-21

Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oceanic and Atmospheric Administration (NOAA) uses subjective terms ‘odor of decomposition’ to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity.

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Influence of soil microbes on Escherichia coli O157:H7 survival in soil rinse and artificial soil

Journal of Applied Microbiology

Christopher A Baker, et al.

2021-02-14

This research investigated the influence of soil microbiota on Escherichia coli O157:H7 survival in soil rinse and artificial soil. Additionally, the influence of selected soil bacteria on E. coli O157:H7 in soil environments was determined.

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Media

Publications:

Documents:

Photos:

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Videos:

Covid-19 and Food Safety: Separating Fact From Fiction with Keith Schneider. FAFP Webinar Day in the Life of IFAS - Keith Schneider, Food Safety Why Science? Microbiology-Schneider

Audio/Podcasts:

Languages (1)

  • English