Center for Food Safety
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As the spring harvest approached, members of the Georgia Fruit and Vegetable Growers Association knew they would need assistance to provide important information about COVID-19 safety measures and food handling protocols to workers who make up the majority of the seasonal agricultural workforce, many of whom are native Spanish speakers. University of Georgia College of…
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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 University of Georgia Griffin Campus. This year the scholarship was open to students in the Terry College of Business, those pursing a degree in Agribusiness…
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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 them to begin wearing infinity scarfs they could easily use as makeshift masks while in public. As an assistant professor of food virology at the…
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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 experts are touting the risk in a louder, more forceful voice, while searching for ways to eliminate foodborne pathogens on wheat products. In wheat-related cases,…
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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 computer software. The newest addition to the UGA Center for Food Safety (CFS) in Griffin, Georgia, den Bakker is one of the pioneering researchers in…
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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 of the prestigious honors bestowed annually by the UGA Research Foundation. Awards are given to outstanding faculty, postdoctoral fellows and graduate students in recognition of…
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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 three days a week for the entire school year. This month, they will complete their yearlong partnership. The students, Courtney Bagwell, Dylan Blohm, Abigail Chasteen,…
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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, they will work closely together as Diez transitions into Doyle’s role as director of the UGA Center for Food Safety in Griffin, Georgia. Doyle, a…
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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 in Griffin, Georgia, he studies the food pathogens that sicken thousands of Americans each year. Doyle works closely with the food industry, consumer groups and…
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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 number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods. Larry Beuchat (pictured left), a Distinguished Professor Emeritus and researcher in the UGA College…