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Mike Doyle, director of UGA Center for Food Safety, holds a bowl of spinach. CAES News
Mike Doyle, director of UGA Center for Food Safety, holds a bowl of spinach.
Produce and Pathogens
Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety in Griffin, Georgia, he studies the food pathogens that sicken thousands of Americans each year. For a time, foodborne illness was most often connected with undercooked meats; today, 33 percent of cases are tracked back to raw produce.
A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest. A record-breaking 135 products were entered into the contest this year in 11 categories. CAES News
A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest. A record-breaking 135 products were entered into the contest this year in 11 categories.
Flavor of Georgia 2016
Judges have selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest March 14-15 at the Georgia Railroad Freight Depot in Atlanta.
Samples of Blanc du Bois wine grapes from Trillium Vineyards. CAES News
Samples of Blanc du Bois wine grapes from Trillium Vineyards.
Georgia Wine
Georgia wines may not have the same cachet as California chardonnays or French Burgundies, but they’re earning new accolades each year thanks to a community of dedicated grape growers and little help from University of Georgia Cooperative Extension.
Homemade fruit roll-ups can easily be made a home with the help of a food dehydrator or oven. CAES News
Homemade fruit roll-ups can easily be made a home with the help of a food dehydrator or oven.
Homemade Fruit Roll-Ups
If winter weather is keeping your family indoors, use the time to make and enjoy homemade fruit roll-ups. Using a food dehydrator and directions from University of Georgia Cooperative Extension, you can make some simple fruit roll-up snacks that are lower in sugar than those that are commercially produced.
CAES News
Safe Drinking Water
Spring water from springs scattered across north Georgia may taste better than tap water, but that doesn’t mean it is safe to drink. The truth is that these spring water sources are not tested or treated.
Supermarket beef case at Buford Farmers Market CAES News
Supermarket beef case at Buford Farmers Market
Federal dietary guidelines
While early reaction to the new dietary guidelines released by the federal government on Thursday focused on new warnings about added sugar, sodium and meat, a University of Georgia expert noted the report is largely consistent with previous versions.
Flavor of Georgia logo CAES News
Flavor of Georgia logo
Flavor of Georgia Deadline
Time is running short for food entrepreneurs who want to participate in the state’s premier annual food competition: UGA’s Flavor of Georgia Food Product Contest. The deadline for registering for the 10th annual contest is Friday, Feb. 5.
Food safety researcher Larry Beuchat, a Distinguished Professor Emeritus at the University of Georgia, looks at a petri dish containing salmonella. CAES News
Food safety researcher Larry Beuchat, a Distinguished Professor Emeritus at the University of Georgia, looks at a petri dish containing salmonella.
Dangerous Snacks
Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods.
CAES graduate student Emily Urban, Office of Global Programs Associate Director Vicki McMaken and CAES undergraduate student Erin Burnett. CAES News
CAES graduate student Emily Urban, Office of Global Programs Associate Director Vicki McMaken and CAES undergraduate student Erin Burnett.
Borlaug Dialogue
In the middle of this season of feasting and fêtes, it can sometimes be easy to forget about the plight of people who struggle to have enough to eat. For two University of Georgia College of Agricultural and Environmental Sciences students who had the chance to attend the 2015 World Food Prize Borlaug Dialogue this fall, that won’t be the case this year.
CAES News
ServSafe® Trainings
University of Georgia Cooperative Extension is ensuring that food safety is a priority for Georgia’s food industry. Through the ServSafe® program, UGA Extension Family and Consumer Sciences (FACS) agents, like Roxie Price in Tifton, Georgia, are leading training sessions for local restaurant managers and employees on how to properly and safely handle food..