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Food Safety

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Food Safety

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.

Impact Statements

Review these reports on food safety issues from CAES faculty in research, teaching and Extension. For more reports, visit the searchable database.

2014 Reports

2013 Reports

2012 Reports

2011 Reports

2010 Reports

2009 Reports

2008 Reports

2007 Reports

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.

  • 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.
  • USAID grant to fund global UGA peanut research
    May 3, 2013 - A $15 million grant from the U.S. Agency on International Development is giving a boost in funds to international peanut research at the University of Georgia.
  • AgrAbility helping farmers get back to work
    May 2, 2013 - Richard Stanley’s work revolves around his livestock.
  • FDA to inspect cantaloupe packinghouses
    April 8, 2013 - Cantaloupe packinghouses have been put on notice. The U.S. Food and Drug Administration will conduct inspections with hopes of eliminating foodborne outbreaks traced back to the melons.
  • Grant funds UGA research on salmonella in ready-to-eat foods
    November 29, 2012 - University of Georgia food scientist Joseph Frank has been awarded a $499,998 grant from the U.S. Department of Agriculture to determine the risks associated with salmonella in dry and ready-to-eat foods.
  • UGA study finds essential-oil blend reduces salmonella contamination
    November 7, 2012 - Oil and water may not mix, but a University of Georgia study has found feeding chickens a blend of plant-based oils in their drinking water can help prevent salmonella contamination before the meat reaches the dinner table, or even the grocery store.

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