Browse Center for Food Safety Stories

12 results found for Center for Food Safety
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky. CAES News
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky.
IAFP Honors
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.
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens. CAES News
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens.
Wheat Outbreaks
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.
Cartons of eggs at a UGA research facility. CAES News
Cartons of eggs at a UGA research facility.
Easter Food Safety
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.
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.
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.
Source ID
A team of scientists led by researchers at the University of Georgia Center for Food Safety in Griffin, Georgia, has developed a machine-learning approach that could lead to quicker identification of the animal source of certain Salmonella outbreaks.
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by The International Association for Food Protection (IAFP). Deng is pictured (center) receiving the award from Linda Harris (left), a professor at The University of California, Davis and a past president of IAFP, and Stan Bailey (right), senior director of scientific affairs at bioMerieux and a past president of IAFP. CAES News
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by The International Association for Food Protection (IAFP). Deng is pictured (center) receiving the award from Linda Harris (left), a professor at The University of California, Davis and a past president of IAFP, and Stan Bailey (right), senior director of scientific affairs at bioMerieux and a past president of IAFP.
Deng Honored
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by the International Association for Food Protection (IAFP). The award recognizes excellence in food safety and was presented to Deng at the IAFP meeting held July 8-11 in Salt Lake City.
Canned beans in a pressure canner. May, 2008. CAES News
Canned beans in a pressure canner. May, 2008.
Time to Can
Canning season is here and, even if you haven’t harvested your backyard tomatoes or okra yet, it’s time to get ready.
During a remembrance ceremony, a portrait of Tommy Nakayama, painted by Griffin, Georgia, artist Jennifer Edwards, was unveiled. Nakayama is a former head of the UGA Department of Food Science and Technology. His portrait will hang in the UGA Center for Food Safety on the university's Griffin campus alongside images of food science department heads who preceded Nakayama. A 'Thunderhead' Japanese black pine tree was also planted in the garden in honor of Nakayama and his heritage. Nakayama's wife (L) and sister are shown unveiling the portrait. CAES News
During a remembrance ceremony, a portrait of Tommy Nakayama, painted by Griffin, Georgia, artist Jennifer Edwards, was unveiled. Nakayama is a former head of the UGA Department of Food Science and Technology. His portrait will hang in the UGA Center for Food Safety on the university's Griffin campus alongside images of food science department heads who preceded Nakayama. A 'Thunderhead' Japanese black pine tree was also planted in the garden in honor of Nakayama and his heritage. Nakayama's wife (L) and sister are shown unveiling the portrait.
Nakayama Honored
Family, friends and coworkers of Tommy Nakayama gathered at the University of Georgia Research and Education Garden in Griffin, Georgia, on Monday, May 21, to honor and remember the former head of the UGA Department of Food Science and Technology.
University of Georgia Research Professional David Mann works on a portable sequencer in food scientist Xiangyu Deng's laboratory in the UGA Center for Food Safety in Griffin, Georgia. Deng has developed a one-step method of detecting and subtyping food pathogens called “metagenomics analysis.” The method is much quicker than traditional methods, and time is essential during outbreaks of foodborne illness. CAES News
University of Georgia Research Professional David Mann works on a portable sequencer in food scientist Xiangyu Deng's laboratory in the UGA Center for Food Safety in Griffin, Georgia. Deng has developed a one-step method of detecting and subtyping food pathogens called “metagenomics analysis.” The method is much quicker than traditional methods, and time is essential during outbreaks of foodborne illness.
Quicker Identification
Quick, efficient pathogen detection and fingerprinting is essential and often lifesaving when it comes to preventing foodborne illness. University of Georgia food scientist Xiangyu Deng has created a system that can identify foodborne pathogens much quicker than traditional methods.
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.