2016

• Healthier Eating, Better Tracking Results in More Produce-Related Foodborne Illness Cases

  Sharon Dowdy

  March 3, 2016

  

  Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety […]

  Posted in: Center for Food Safety, Research

• Fighting Foodborne Illness Outbreaks

  Sydney Devine

  January 8, 2016

  Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased […]

  Posted in: Center for Food Safety, Research