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.
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.
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.
Whether food scientist Ronald Pegg is chasing coffee “from bean to cup” in Costa Rica or pinpointing the phenolic antioxidant constituents in Georgia pecans, he has a passion for inspiring an investigative spirit in his students.