What could be more personal than the food you eat? The issue of food safety is as close as your next meal. Yet it covers such widespread challenges as food recalls and imports, the state's booming food processing industry, organic growers and school lunch programs.
The UGA College of Agricultural and Environmental Sciences stands guard to protect Georgia citizens with food safety research, education and information. Here is just a sample of the many ways CAES looks at this issue and acts to keep food safe.
Review these reports on food safety issues from CAES faculty in research, teaching and Extension. For more reports, visit the searchable database.
- VoluntaryNet: Molecular Subtyping
- Sustainable Food Systems Initiative
- Food Safety for Vegetable Growers
- Food Preservation and Food Safety
- Safety of Locally Grown Produce
- Washing treatment to inactivate E. coli
- Sale of raw milk
- Salmonella in home style mayonnaise
- Effectiveness of UV Light
- Salmonella in Chickens
- Salmonella and Campylobacter prevalence
- ServSafe Manager Certification Training
- Safety of Locally Grown Produce
- Sustainable Food Systems Initiative
- Reducing food safety risks at home
- Salmonella and Listeria in Deli Salads
- Antimicrobial Sprays to Sanitize Food Handling
- Salmonella Transfer and Survival on Tomatoes
- Food Safety for Urban Consumers
- Sanitizers Don't Stop Parasites
- Food Safety for Food Service
- Food Safety Manager Training
- Pathogens and toxins in food
- Safer Alfalfa Seeds
- Improving the Diets of Low-Income Families
- 4-H Helps Flood Victims
- Garden of Hope
- Salmonella in Poultry Farms
- Risk-benefit assessment in food processing
- Electrolyzed water to ensure food safety
- Starting a New Food Business
- Low-dose Irradiation of Processed Poultry
- Electrolyzed water for food safety
- All natural sanitizer in poultry processing
- Protecting Against Food Borne Illnesses
- Food Safety in the Peanut Industry
- Operation EATERY
Georgia FACES Articles
Here's just a sample of food safety issues in the news generated by the college. For the latest news, visit Georgia FACES.
Healthier eating, better tracking results in more produce-related foodborne illness cases
March 3, 2016 - 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. For a time, foodborne illness was most often connected with undercooked meats; today, 33 percent of cases are tracked back to raw produce.
Harmful bacteria can survive in sandwich crackers, cookies for months, UGA study finds
December 23, 2015 - 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.
UGA agriculture students gain global perspective at World Food Prize ceremony
December 16, 2015 - In the middle of this season of feasting and fêtes, it can sometimes be easy to forget about the plight of people who struggle to have enough to eat. For two University of Georgia College of Agricultural and Environmental Sciences students who had the chance to attend the 2015 World Food Prize Borlaug Dialogue this fall, that won’t be the case this year.
Be sure gifts of food are safe from foodborne illness
November 21, 2015 - Gifts of food to friends and family are common during the holidays. To help both the gift-giver and the gift-getter keep these foods safe, follow these tips from UGA Extension expert Judy Harrison.
The holidays are coming, so let's talk turkey
November 18, 2015 - One of the best ways to celebrate the holidays is to gather around the table to enjoy a delicious, home-cooked meal. Follow these simple recommendations to have a turkey feast that will be remembered for years to come, for all the right reasons.
Avian influenza outbreak is concern for poultry industry, not general public, UGA poultry expert says
November 12, 2015 - The current highly pathogenic avian influenza (HPAI) H5 outbreak in the United States is a concern for the commercial poultry industry, not the general population, says a University of Georgia poultry expert. Humans won’t be infected with avian influenza by eating chicken or other poultry products. Nearly all previous cases of human infections with other avian influenza viruses involved close, direct contact with infected poultry, but little to no direct transmission from person to person. While the HPAI H5 virus has caused some severe devastation for the U.S. commercial poultry industry, there have been no reports of infections in humans, and the Centers for Disease Control and Prevention (CDC) considers the risk to people from this virus to be low.
Wash hands well when visiting fairs, petting zoos and festivals
October 22, 2015 - It is the time of year for visiting pumpkin patches, fall festivals and Christmas tree farms. Many of these venues have petting zoos and sell food products – a combination that is a potential health risk if proper hand washing isn’t included.
UGA researchers lead workshop for potential food product developers
October 16, 2015 - Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.
Plan your garden with food safety in mind
September 24, 2015 - Keeping produce safe means keeping harmful bacteria, viruses and parasites from contaminating fruits and vegetables. Enjoy the rewards of growing food through planning and some practical food safety tips.
Following proper guidelines is key for safe pumpkin preserves
September 24, 2015 - Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.
Asian, American scientists work together for safer food supply
October 16, 2014 - A group of scientists from China, Taiwan and Japan traveled to south Georgia this week to share their work with University of Georgia researchers during the Seventh Annual Mini Summit on Food, Policy and the Environment. Cultural differences and thousands of miles separate the group, but they are unified in their primary concern — the safety of the world’s food supply.
Griffin-based scientist earns UGA's Creative Research Medal
April 25, 2014 - Walid Alali, a scientist with the University of Georgia Griffin Campus, has received the University of Georgia Creative Research Medal — an award presented to faculty who have conducted outstanding research within the past five years on a single topic.
Fight insects, buy resistant plants to keep diseases at bay
March 12, 2014 - The same fungal, bacteria and viral diseases that affect vegetable farmers can have the same detrimental impact on backyard gardeners’ spring and fall gardens.
Cleaner hands mean less colds, flus and illnesses
March 6, 2014 - Washing your hands is still touted as the most effective way to prevent the spread of diseases and illnesses like the flu, according to the Centers for Disease Control and Prevention. University of Georgia Extension created Wash Your Paws, Georgia! to teach Georgians how to properly wash their hands
UGA's Doyle named National Academy of Inventors Fellow
January 27, 2014 - 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.
UGA experts say don't use real leaves to mold chocolate ones
December 10, 2013 - Using leaves from landscape plants to mold chocolate leaves for your holiday desserts may awe guests, but University of Georgia food safety specialists say it isn’t worth the health risks.
UGA study finds electrified water kills foodborne pathogens on beef
August 14, 2013 - University of Georgia researchers have used electrolyzed oxidizing water to sanitize poultry, kill funguses on nursery-grown plants and remove pathogens from produce. Now they’re using it to reduce shiga toxin-producing E. coli (STEC) on beef.
UGA professor is distinguished agri-scientist
July 11, 2013 - University of Georgia Regents Professor of Food Microbiology Michael P. Doyle has been awarded the 2013 Christopher Columbus Fellowship Foundation Agriscience Award.
On the Web
- Center for Food Safety
- College of Family and Consumer Sciences
- Department of Food Science and Technology
- Food Safety Resources