The Food Files

Overview of SNAP Eligible and Ineligible Household Behaviors

In this episode of The Food Files, Rodney Holcomb, FAPC agribusiness economist, discusses research which examines nutrients received from foods purchased bySupplemental Nutrition Assistance Program (SNAP) participating, SNAP eligible but non-participating and SNAP ineligible households using data from the Food Acquisition and Purchase Survey. The goal is to analyze both differences in food expenditures and macronutrient acquisitions among the three household types.

Determining the Suitability of Sodium Acid Sulfate as a Produce Wash Sanitizer

In this episode of The Food Files, Ravi Jadeja, FAPC food safety specialist, discusses his research on determining the suitability of sodium acid sulfate as a produce wash sanitizer. Fresh produce such as fruits and vegetables are high in vitamins and minerals, making them an essential part of the world’s diet. However, foodborne illness related to the consumption of fresh produce is widely reported. Dr. Jadeja's research has shown a novel sanitizer, sodium acid sulfate, could effectively eliminate foodborne pathogens from produce.

Some Properties of Scrim Lumber Manufactured from Eastern Redcedar

In this episode of The Food Files, Salim Hiziroglu, FAPC wood products specialist, discusses some properties of scrim lumber manufactured from eastern redcedar. It is well known that eastern redcedar as an invasive species in Oklahoma is creating a significant ecological problem. The objective of this research is to determine both physical and mechanical properties of eastern redcedar so further steps can be taken to convert this invasive species into value-added products such as scrim lumber.

Unleashing Potential of Fermented Grain Systems

In this episode of The Food Files, Patrica Rayas, FAPC cereal chemist, discusses how her research is unleashing the potential of fermented grain systems. Probiotics have beneficial effects in the digestive system of humans, pets and farm animals. In Dr. Rayas' study, fermented grain products like sourdough were used as a source of bacterial strains with potential digestive health benefits in chickens. Chickens in the probiotic group had more efficient feed conversion ratio up to 4 weeks old. Birds receiving probiotics supplements coped better when subjected to heat stress compared to the control without probiotics.

Evaluating the Impact of Biofilms on Food Safety

In this episode of The Food Files, Divya Jaroni, FAPC food microbiologist, discusses her research on evaluating the impact of biofilms on food safety. Biofilms are of great food safety concern and pose a significant challenge to the food industry. Dr. Jaroni's research suggest bacteriophages, enzymes and natural antimicrobials could prove to be effective alternatives to control the formation of bacterial biofilms and bacteria hiding in those biofilms.

Validating Biltong per the USDA-FSIS Requirement

In this episode of The Food Files, Peter Muriana, FAPC food microbiologist discusses his research on validating biltong, a South African dried meat product similar to beef jerky and how he achieved a greater than 5-log reduction, as regulated by the U.S. Department of Agriculture - Food Safety and Inspection Service.

The Ins and Outs of Nonstick Cookware

In this episode of The Food Files, host Darren Scott discusses the ins and outs of nonstick cookware with Tim Bowser, FAPC food process engineer. The duo talks about the different types of coating, relative safety, different uses in the home versus food industry, and the advantages and disadvantages of nonstick cookware.

Marketing of Holiday Foods and Packaging

In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, is joined with Andrea Graves, FAPC business planning and marketing specialist, to discuss holiday foods and packaging. They discuss why holiday marketing is important and its effectiveness, examples they see during various holidays, and their likes and dislikes.

Kitchen Appliances and Associated Risks

In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, talks with William McGlynn, FAPC food scientist and horticultural products processing specialist, about some kitchen equipment and processes, including low-pressure cookers such as an InstantPot, sous vide circulator and vacuum sealers, and the risks associated with them if you don't use them properly.

Eliminating Food Waste

Food waste has emerged as an immense concern across the planet. In this episode of The Food Files, host Darren Scott, FAPC food scientist and sensory specialist, talks with Dani Bellmer, FAPC food engineer, about why eliminating food waste is important within the food industry and what consumers can do to help the cause.