Browse Food Safety Stories - Page 3

Summer brings warm, sunny days and time outdoors, including grilling and eating outside. But just as we like the warmth and freedom of partying in the yard, so do bacteria that could make our food unsafe. They could turn a perfectly planned holiday cookout into a health concern, and even nightmare for some.

Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.

While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.

As messages about COVID-19 come in from all angles, consumers need clear, direct information on how to keep themselves and their families safe from potential infection. University of Georgia food scientists offer tips on staying healthy and protecting your family.

Three University of Georgia food scientists are among the recipients of grants awarded by the Center for Produce Safety (CPS) as part of its $2.7 million program. The grants will fund projects focused on food safety issues related to fruits and vegetables. 

Two University of Georgia College of Agricultural and Environmental Sciences food scientists have been presented awards of excellence from the International Association for Food Protection (IAFP). Distinguished Research Professor Emeritus Larry Beuchat and Professor Francisco Diez were recognized at the association’s annual meeting held July 21–24 in Louisville, Kentucky.

Consumers have long been warned against the hazards of eating raw cookie dough. As more cases of foodborne illness are linked to contaminated wheat flour, University of Georgia food safety experts are touting the risk in a louder, more forceful voice, while searching for ways to eliminate foodborne pathogens on wheat products.

Kroger stores in Georgia and across the nation have recalled three frozen berry products because of a possible health risk of hepatitis A. University of Georgia Cooperative Extension urges consumers to take this recall seriously, as the virus can cause serious health issues.

Easter is right around the corner, and while this holiday can mean different things to different people, many celebrate it with egg dyeing, Easter egg hunts and family meals. That means food safety needs to be part of these springtime traditions too.

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.