Research
-
Center for Food Safety research professional David Mann received the Classified Employee of the Year Award at the 37th Annual Classified Employee Awards Ceremony on the University of Georgia Griffin campus. […]
-
A multi-state E. coli outbreak tied to cheddar cheese has left two people in the hospital. While the Food and Drug Administration (FDA) has recommended that a cheese be removed […]
Posted in: Center for Food Safety -
The Food and Drug Administration issued a recall on various chocolate and chocolate-containing products over salmonella concerns. Prevention interviewed the Center for Food Safety Director, Francisco Diez, to understand how […]
Posted in: Center for Food Safety -
Which foods should you refrigerate to extend the shelf life of the product? Learn what the Center for Food Safety Director Francisco Diez recommends for whole-grain flour and other products. […]
Posted in: Center for Food Safety -
Perpetual stew is continuously simmered and replenished with new ingredients, rather than being made fresh each time. Food and Wine reached out to the Center for Food Safety Director, Francisco […]
Posted in: Center for Food Safety -
From a food safety standpoint, stainless steel is not inherently safer than plastic. Center for Food Safety courtesy faculty member Dr. Carla Schwan shared her expertise with Martha Stewart on […]
Posted in: Center for Food Safety -
How can we ensure our food lasts longer in the fridge? University of Georgia Center for Food Safety Carla Schwan recommends a combination of storing your most sturdy fresh produce […]
Posted in: Center for Food Safety -
The University Council approved 10 proposals to add minor, major and certificate programs to the University of Georgia on Wednesday. The new programs include: The council approved all of the […]
-
A University of Georgia lab has developed a method to identify the origin of garlic using microbiota and machine learning to reduce food fraud. Led by Xiangyu Deng, a professor […]
Posted in: Center for Food Safety -
A simple question launched University of Georgia alumna Takiyah Ball’s path to food safety. Today, Ball is a food safety microbiologist at Sargento Foods – a $1.7 billion family-owned cheese […]
Posted in: Center for Food Safety