Stories from the Center for Food Safety
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At the University of Georgia’s Center for Food Safety (CFS), staff members keep the wheels turning every day. One of those key behind-the-scenes players is senior accountant Lynn Maynard. Maynard joined UGA Griffin in 2017 as an accountant and she is currently the senior accountant for the Department of Food Science and Technology, the Center…
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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. A Breakdown of Metagenomics In “A critical review of metagenomic approaches for foodborne pathogen surveillance,” Den Bakker and his collaborators Jia Wang and Tom Denes…
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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 to CFS Mann has worked on the UGA Griffin campus for 24 years, with the past nine years spent as a research technician in the…
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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.” To promote safe food everywhere, the University of Georgia Center for Food Safety has focused its latest efforts on developing machine learning technology to rapidly…
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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. The Significance of the Award The award is given to a faculty or staff member who has made outstanding contributions to the organization, campus or program. “It…
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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 at the UGA Center for Food Safety, researchers examined the microbiota — the population of tiny living organisms — that live on the surface of…
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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 company based in Wisconsin, but she began her journey in food safety after a friend who was earning a master’s degree in microbiology explained that…
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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 by Todd Callaway, professor in the Department of Animal and Dairy Science and courtesy faculty in the UGA Center for Food Safety, the researchers examined the different ways farmers can reduce…
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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 times, she comes back in 2025 with a continuation of it with new findings. The 2025 update to landmark foodborne illness research by Scallan Walter…
Posted in: Center for Food Safety