Browse Food Safety Stories - Page 5

The recent recall of potentially contaminated eggs may have consumers concerned about eating their favorite egg dishes. Eggs that are not a part of the recall can be safely used but should be handled safely.

Bacteria love warm environments as much as you enjoy the warm outdoors, and they can turn your perfect holiday weekend cookout into a health nightmare. Food safety is as important when grilling and serving food outdoors as it is in the kitchen because improperly handled food can make you sick.

Watermelon, cantaloupe and other melons should be thoroughly cleaned and refrigerated after they are cut, says University of Georgia Cooperative Extension foods specialist.

Canning season is here and, even if you haven’t harvested your backyard tomatoes or okra yet, it’s time to get ready.

All hands on deck! Stormy weather and hurricanes can blow through with little warning this time of year. Preparation before the storm hits can mean the difference between safe food and water and contaminated supplies that can make you sick.

An outbreak of E. coli linked to romaine lettuce grown in Yuma, Arizona, has been linked to one death, 52 hospitalizations and 121 case reports in 25 states across the U.S. Judy Harrison, University of Georgia Cooperative Extension food safety specialist, says washing produce won’t guarantee it’s free of pathogens, but it will help.

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.

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.

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. 

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.