Center for Food Safety
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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 continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item. Unfortunately,…
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Georgia Tech President Bud Peterson and Georgia Commissioner of Agriculture Gary Black came to Griffin on June 19 for a tour of the campus. The tour included updates on existing projects between Georgia Tech researchers and UGA Center for Food Safety scientists and research on parasites, pathogens on cantaloupes and an antimicrobial food rinse developed…
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Dr. Walid Alali, a food scientist in the Center for Food Safety, has received the University of Georgia’s Creative Research Medal. He was honored for his research on the epidemiology and control of salmonella in the poultry industry. Dr. Alali’s research is extremely significant in GA, the US and globally. His poultry research supports one…
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The National Academy of Inventors named Michael Doyle, University of Georgia Regent’s Professor of Food Microbiology and director of UGA’s Center for Food Safety in Griffin, Ga., to the 2013 class of NAI Fellows. Doyle joins 143 innovators to receive NAI Fellow status, representing 94 prestigious research universities, governmental and non-profit research institutions. Collectively, the…
Posted in: Center for Food Safety