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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.

2015 Reports

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.

  • UGA plant breeder takes the mystery out of GMO crops
    August 18, 2016 - Genetically modified foods are tested for safety testing before they reach the marketplace. It can take over a decade and cost tens of millions of dollars, and as a result, GMOs are the most safety-tested foods in history, says University of Georgia plant breeding and plant genetics expert Wayne Parrott.
  • Francisco Diez is new director of UGA Center for Food Safety
    August 1, 2016 - For years, food scientist Francisco Diez studied and admired the work of University of Georgia Regents’ Professor Mike Doyle, but the two researchers’ paths never crossed. For the next year, they will work closely together as Diez transitions into Doyle’s role as director of the UGA Center for Food Safety in Griffin, Georgia.
  • UGA FoodPIC a valuable tool in Georgia's economic development efforts
    May 26, 2016 - Tucked into a corner of the University of Georgia’s campus in Griffin, Georgia, FoodPIC is an innovative research center that could be a key component in bringing business and industry to the state.
  • 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.

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