Center for Food Safety
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Each year the Iris Chapter of ABWA (American Business Women’s Association) presents a scholarship to a student who is pursuing a degree in business or a business-related field on the […]
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Back in January when she heard COVID-19 had been identified, Malak Esseili stopped taking her children along on trips to the grocery store. She also called her sisters and told […]
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Consumers have long been warned against the hazards of eating raw cookie dough. As more cases of foodborne illness are linked to contaminated wheat flour, University of Georgia food safety […]
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Food safety research usually involves analyzing live populations of foodborne pathogens like Salmonella, Listeria and E. coli, but University of Georgia food scientist Henk den Bakker fights pathogens by developing […]
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University of Georgia food microbiologist Xiangyu Deng’s work in the emerging field of bioinformatics led to his selection as a Creative Research Medal winner for 2017. The medal is one […]
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Last summer, seven seniors from Pike County High School (PCHS) in Zebulon, Georgia, with an aptitude for science made a commitment to work alongside University of Georgia Griffin campus scientists […]
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For years, food scientist Francisco Diez studied and admired the work of University of Georgia Regents’ Professor Mike Doyle, but the two researchers’ paths never crossed. For the next year, […]
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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 […]
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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 […]
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In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the […]