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University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018. CAES News
University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018.
Pathogens’ Defense
When humans get sick, our immune systems kick into high gear. To help guard against disease, people are increasingly turning to antimicrobial agents — from soaps to wipes to hand sanitizers — to help kill germs. However, scientists have found that some strains of Salmonella pathogens have developed strategies to evade damage.
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America.
Gene Search
University of Georgia food scientist Henk den Bakker is a member of an international team of researchers that has developed a way to quickly search massive amounts of DNA microbial data to identify specific genes, such as the genes responsible for drug-resistant bacteria.
Propane-fired turkey fryers on display in a sporting goods store in Macon, Georgia. CAES News
Propane-fired turkey fryers on display in a sporting goods store in Macon, Georgia.
Fried Turkeys
Frying a holiday turkey may sound like fun, but it can be tricky. Here are a few tips from University of Georgia experts to help make sure your bird is thoroughly cooked and your holiday doesn't include a trip to the emergency room or a call to the fire department.
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus. CAES News
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus.
Doyle Retires
Twenty-six years ago, the University of Georgia hired Mike Doyle to create and lead a research center focused on detecting, controlling and eliminating foodborne pathogens in America’s food supply. This month, Doyle retired from his position as director of the world-renowned Center for Food Safety on the UGA Griffin campus.
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America.
Food Safety Bioinformatics
Food safety research usually involves analyzing live populations of foodborne pathogens like Salmonella, Listeria and E. coli, but University of Georgia food scientist Henk den Bakker fights pathogens by developing computer software. 
Xiangyu Deng, an assistant professor of food microbiology with the Center for Food Safety (CFS) on the UGA Griffin campus. CAES News
Xiangyu Deng, an assistant professor of food microbiology with the Center for Food Safety (CFS) on the UGA Griffin campus.
Deng Honored
University of Georgia food microbiologist Xiangyu Deng’s work in the emerging field of bioinformatics led to his selection as a Creative Research Medal winner for 2017.
Roasted turkey prepared for a holiday meal. CAES News
Roasted turkey prepared for a holiday meal.
Safe Holiday Bird
A perfectly cooked turkey on the table is the crowning jewel of a holiday feast. Some favorite tools for cooking turkeys include electric roaster ovens, grills, smokers and even deep fat fryers.
Tips for roasting, smoking or frying your turkey, provided by UGA Extension food safety expert Judy Harrison. CAES News
Tips for roasting, smoking or frying your turkey, provided by UGA Extension food safety expert Judy Harrison.
Turkey Cooking
It’s holiday turkey-eating time. Follow these tips from University of Georgia Cooperative Extension to make sure you cook a tasty turkey while combating bacteria and other foodborne pathogens.
A graduate student from the second cohort of UGA's Sustainable Food System Initiative fellowship program presents his research at a year-end symposium in April. CAES News
A graduate student from the second cohort of UGA's Sustainable Food System Initiative fellowship program presents his research at a year-end symposium in April.
Sustainable Food Systems
The University of Georgia Sustainable Food Systems Initiative has awarded three interdisciplinary teams of faculty with the initiative’s third round of Sustainable Food Systems Fellowships.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga.
Safe Concession Food
Concession stands are great fundraisers. But the safety and well-being of the diners, as well as the organization’s reputation, lies in the hands of the servers.