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Discusses concerns about foods and microorganisms, including canned foods, and the regulations regarding these foods.

Discusses food labels, and the information that should be provided, including list of ingredients, nutrition facts, and allergens if are in the food product.

Discusses market planning in the food industry, including research on competition, existing markets, consumer feedback, market locations, and promotion and advertising strategies.

All foods for sale in packages are required to have a food label. Food labeling regulations have been established by the FDA and the Commonwealth of Virginia abides by these labeling regulations. This is a brief explanation of the regulations and exemptions with a link to the FDA website entitled "Guidance for Industry: A Food Labeling Guide".

Discusses potential growth of microorganisms in foods in relation to water in those foods.

Discusses the development of a business plan for a food processing venture, including goals and objectives, market research and analysis, a management plan, a financial plan and more.

Discusses several facets of starting a food business, including market planning, self-motivation, and money issues.

Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there are conflicting results. No research has specifically fractionated jalapeño pepper (Capsicum annuum var. annuum) extract to isolate and identify compound(s) responsible for inhibition. In this study, fractions were collected from jalapeño pepper extracts using reverse‐phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). Commercial standards were screened to determine when they elude and it was found that capsaicin elutes at the same time as fraction E. Fractions E and F were subject to further HPLC fractionation and antibacterial analysis using two methods. The only fraction to display clear inhibition using both was fraction E1, inhibiting the growth of L. monocytogenes. Fraction E1 was analyzed using HPLC‐MS. The resulting mass spectra revealed fraction E1 contained compounds belonging to a group of C. annuum‐specific compounds known as capsianosides. Limited research is available on antibacterial activity of capsianosides, and a pure commercial standard is not available. In order to confirm the potential antimicrobial activity of the compound(s) isolated, methods need to be developed to isolate and purify capsianosides specifically from jalapeño peppers.

Chili peppers (Capsicum spp.) may possess antibacterial properties and have potential to be used in foods as antimicrobial. The complete chili pepper extract should be evaluated to determine which compounds are responsible for the antimicrobial activity. Extraction of compounds from the pepper is completed using a solvent. The type of solvent used for extraction influences which compounds are isolated, therefore the best extraction method needs to be determined. The purpose of this study was to identify which solvent is most successful at extracting unknown antibacterial compounds from jalapeño peppers. Fresh jalapeño peppers were chopped, weighed, and blended with a solvent (sterilized hot water, 70% methanol, 95% methanol, 70% ethanol, or 95% ethanol) at a 1:1 ratio (g/g) until the mixture was homogenized, followed by shaking for 15 min. The slurry was centrifuged; supernatant was removed and used for antibacterial testing against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica. The diameter of growth inhibition was measured and statistically evaluated using ANOVA to determine the extract with the greatest antimicrobial activity. Solvents were tested alone as a control. There was greater bacterial inhibition from extracts created with methanol and ethanol than hot water. Listeria monocytogenes was significantly more susceptible to the extracts than E. coli or Salmonella isolates. Each solvent extract was then analyzed using high-performance liquid chromatography (HPLC) and fractions (A–G) were collected and used for subsequent disk diffusion analysis against L. monocytogenes. Fractions E and F (eluded between 20 and 30 min) exhibited the most antibacterial activity. There were no differences between solvents used (p = .05). Further investigation into specific compounds within these extracts will be completed in the future.

Any owner, operator, or agent in charge of a domestic or foreign facility that manufactures/processes, packs, or holds food for human or animal consumption in the U.S., or an individual authorized by one of them, must register that facility with FDA. This sheet explains the requirements and exceptions with helpful links for further information.

An explanation of what a scheduled process is and why and when it may important to food processors.

The main methods of preservation for shelf-stable foods are controlling the water activity or lowering the pH. Factors are often combined, like lowering pH AND using refrigeration. Understanding how food supports the growth of microorganisms can help improve both food safety AND food quality. This guide can help you manipulate your food to create a safe product.

As a small business owner, you will have to make some choices about which legal form you would like to operate your business. This is a brief overview of the four basic legal forms with links to a more detailed information.

A brief overview of the important marketing considerations for small food processors. Includes a link to the Virginia Small Business Development Center website.

Acidified foods have their own specific regulations as outlined by the Code of Federal Regulations (21 CFR 114 and 21 CFR 108.25 for FDA regulated products). In Virginia, producers of acidified foods are required to follow the regulation 21 CFR 114 Acidified Foods regardless of whether or not the products enter into interstate commerce.

As a food entrepreneur, you should be aware of how ingredients in your product make the food look, feel, and taste; as well as how the ingredients create environments for microorganisms like bacteria, yeast, and molds to survive and grow. This guide will help you classifying your food as acid, low-acid, or acidified.

There are some basic regulations that are required for all food processing facilities to follow. These regulations are current Good Manufacturing Practices (GMPs) and/or Sanitation Standard Operation Procedures (SSOP's). This guidesheet provides links to further information and regulations.

An explanation of pH values in food and why it's important to food processors.

If you plan on using any words on your labels like low-fat, sugar-free, a good source of, etc., you should know that there are federal regulations that limit the kinds of claims you make and the context in which they may be used. Always check with an authoritative source on labeling to verify that the claims you are making are appropriate, correct, and allowed by regulations.

A label on a food package is divided into different portions, based on the design of the package. Descriptions and a diagram of the different label portions.

An explanation of Universal Product Codes (UPC) bar coding and why and when it may important to food processors.

An overview of some basic characteristics needed to be a successful food entrepreneur.