Center for Food Safety
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From the small village of Batloun in the mountains of Lebanon to the American University of Beirut, Jouman Hassan carried the lessons her parents instilled in her. Their guidance has served her well at the University of Georgia. At the graduation ceremony for the UGA Griffin campus in December, Hassan shared powerful wisdom from her mother. “Jouman,…
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Peter G. Chiarelli has been awarded an Agriculture and Food Research Initiative predoctoral fellowship from the United States Department of Agriculture National Institute of Food and Agriculture for his research on Georgia-caught cannonball jellyfish. Chiarelli, a doctoral candidate in the University of Georgia’s Department of Food Science and Technology, is spearheading efforts to create a domestic market for collagen peptide powders…
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When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply.
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The World Health Organization estimates that there are 600 million cases of foodborne illness every year. One way harmful pathogens can enter the food supply is through irrigation water, but researchers are using precision agriculture to create a cost-effective and environmentally friendly way to combat the bacteria that makes us sick. And the tool they are using…
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Researchers from the University of Georgia’s Center for Food Safety have developed software that functions as an important step in improving the accuracy of DNA sequence analysis when testing for microbial contamination. Sepia is a cutting-edge read classifier, written by College of Agricultural and Environmental Sciences Assistant Professor Henk den Bakker, that is out now as open-source software. And it should…
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Researchers at the University of Georgia have provided multifaceted evidence to suggest the likely origins behind the global spread of Salmonella Enteritidis, which has caused recurring outbreaks of the foodborne pandemic linked to poultry products. Using hypothesis-driven data mining, the research team, led by Xiangyu Deng of UGA’s Center for Food Safety, analyzed over 30,000 genomes of Salmonella Enteritidis obtained from global…
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World Food Safety Day is celebrated annually on June 7. Established in 2018 through a U.N. General Assembly resolution, the day seeks to bring awareness to foodborne risks and “to celebrate the myriad benefits of safe food,” according to the U.N. The Centers for Disease Control and Prevention (CDC) estimates that there are 48 million…
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The University of Georgia’s Center for Food Safety (CFS) held its Annual Meeting in early March. This invitation-only event provides CFS members and scientists from other organizations such as the Centers for Disease Control and Prevention, FDA, USDA and others to summarize the latest information on food safety research. “I am very proud that this…
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Minji Hur has been named the recipient of the University of Georgia College of Agricultural and Environmental Science (CAES) Student Scholarship. “This award recognizes students who distinguish themselves through outstanding academic achievement. We are very pleased that a graduate student from the Griffin campus is the recipient of this year’s scholarship, and that this scholarship…
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A literature review by University of Georgia researchers has helped identify the most effective antimicrobial agents for preventing the spread of COVID-19 within the food supply chain. As COVID-19 began to spread throughout the U.S. earlier this year, Govind Kumar, an assistant professor in the Department of Food Science and Technology and a faculty member…