An online tool developed by the University of Georgia College of Agricultural and Environmental Sciences is helping produce growers assess their water quality and prepare for increased testing requirements.
When COVID-19 was identified, Malak Esseili stopped taking her children along on trips to the grocery store and she told her sisters to start wearing scarves as makeshift masks while in public. As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Esseili studied the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19).
Farmers and food processors take routine steps to reduce the likelihood of foodborne pathogens, like Salmonella and E. coli, contacting our food and causing illness. The procedures that our food industry takes on a daily basis are also effective in reducing the chances that the coronavirus responsible for COVID-19 will come in contact with the food we eat.
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.
Posted on 03/26/20 by Laurel L Dunn, Govindaraj Dev Kumar
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.
The University of Georgia’s College of Agricultural and Environmental Sciences (CAES) is ranked third on the 2020 list of Best Colleges for Agricultural Sciences in the U.S. by rankings platform Niche.
University of Georgia food science graduate student Ikechukwu “Ike” Oguadinma, 27, has been awarded the Food Safety Auditing Scholarship from the Food Marketing Institute Foundation in partnership with the Safe Quality Food Institute.