Stories from the Center for Food Safety
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In an article published in Critical Reviews in Food Science and Nutrition, University of Georgia Professor Hendrik Den Bakker analyzes how new technologies are changing how we approach food safety. […]
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At the University of Georgia’s Center for Food Safety, the staff behind the scenes keep everything running smoothly. One of those key staff members is research technician Amy Mann. Dedicated […]
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The World Health Organization celebrated World Food Safety Day on June 7 to bring awareness to foodborne risks. The 2026 theme is “From burden to solutions – safe food everywhere.” […]
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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. […]
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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 -
Making sure cattle are properly cared for before they are sent for processing, as well as how they are transported, can help reduce the spread of dangerous foodborne bacteria during beef processing, according to a review by University of Georgia researchers. Led […]
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The University of Georgia Center for Food Safety conducted an exclusive interview with epidemiologist Elaine Scallan Walter. After releasing her groundbreaking research in 2011, which has been cited over 10,000 […]
Posted in: Center for Food Safety