Center for Food Safety Spiral plating Salmonella on to XLT4 and TSA plates Next Generation Genome Sequencing Platform A Happy Water Melon Day was had by all Fereidoun Forghani
On May 3rd, 2017 Center for Food Safety faculty came together for the first CFS Collaborative Event. This was a one-day meeting in which faculty shared their expertise, accomplishments and research interests. The goal of the event was to foster interactions and collaborations among CFS faculty.
In the picture, first row from left to right: Mike Doyle, Marilyn Erickson, Lee Katz, Francisco Diez, Jennifer Cannon, Ynes Ortega, Larry Beuchat; second row, Tong Zhao, Harshavardhan Thipparedi, Jia-Sheng Wang, Yen-con Hung; last row, Yiping Zhao, Ramaraja Ramasamy, Henk Den Bakker, and Ken Voss.
Congratulations to Dr. Xiangyu Deng, assistant professor of food microbiology, for the award of a 2017 UGA Creative Research Medal. The medals are awarded for outstanding research or creative activity within the past five years that focuses on a single theme identified with the University of Georgia. Dr. Deng is recognized for creating a bioinformatics tool that is helping transform global laboratory surveillance of salmonella, the most prevalent bacterial foodborne pathogen in the U.S. and worldwide.
His creation, SeqSero, is a powerful web-based tool that offers a novel and rapid approach to serotyping salmonella strains obtained from infected humans, animals, foods and the environment during epidemiological investigations.
More info available at http://columns.uga.edu/news/article/creative-research-medals-2017/
- Center for Food Safety
- Melton Building
- 350 Woodroof drive
- Griffin, Ga. 30223
Rossbach, J. D., R. C. Fink, M. J. Sadowsky, C. Tong, and Francisco Diez-Gonzalez, 2017. Factors influencing the Salmonella internalization into seedpods and whole plants of Arachis hypogaea (L.). Food Microbiol. 66: 184–189. https://authors.elsevier.com/a/1V2Y52eGSbKBG~
Erickson MC, Doyle MP. 2017. The Challenges of eliminating or substituting antimicrobial preservatives in foods. Annu Rev Food Sci Technol. 8:371-390. doi: 10.1146/annurev-food-030216-025952