Center for Food Safety Spiral plating Salmonella on to XLT4 and TSA plates Next Generation Genome Sequencing Platform VISIT TO THAILAND
Mike Doyle retires from post as UGA Center for Food Safety director
Mike Doyle will be missed at CFS, but his legacy will span beyond our generation! View photos from his retirement reception on Flickr.
The CFS faculty has unanimously voted in favor of offering Todd Callaway a courtesy appointment as an Adjunct Assistant Professor in the Center for Food Safety.
The microbial population (microbiome) of the gastrointestinal tract of animals is diverse and dense, and represents a resource that can be used to improve animal performance and efficiency, animal health, animal welfare and food safety. By understanding how the microbiome is affected by diet and environmental factors, we can improve animal production efficiency and sustainability.
VISIT TO THAILAND
Our Director, Dr. Francisco Diez joined a delegation of the College of Agricultural and Environmental Sciences led by Dean Sam Pardue and Amrit Bart, Assistant Dean of Global Programs to visit Khon Kaen University in Thailand and participate in a 2-day symposium on “Food Safety: Production, Health and Market.” In addition to KKU faculty, this event was also attended by academics from Laos, Cambodia, Vietnam, and Myanmar. The long-term objective of the trip was to identify opportunities for international collaboration and academic exchanges. Other members of the UGA delegation included John Bernard and Alex Stelsleni from Animal and Dairy Sciences, and David Knauft, Head of Agricultural Leadership, Education & Communication.
- Center for Food Safety
- Melton Building
- 350 Woodroof drive
- Griffin, Ga. 30223
Tong, C., M. Scherman, F. Diez-Gonzalez, and J. D. Rossbach. 2017. Food safety risks of leafy greens from small-acreage farms in Minnesota. J. Ext. 55: 4RIB4
Beuchat LR, Mann DA, Kelly CA, Ortega YR. 2017. Retention of viability of Salmonella in sucrose as affected by type of inoculum, water activity, and storage temperature. J Food Prot. 80: 1408-1414.