Adding to the other little irritations caused by wearing masks — slippage, missed cues, muffled sound — masks can also cause skin irritation, so it’s important to know how to care for your mask as well as your skin.

A new study from the Regenerative Bioscience Center at the University of Georgia is the first to suggest that COVID-19 does not directly damage taste bud cells.

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).

A team including University of Georgia researchers has for the first time documented the regrowth of surgically removed pathways in the lymphatic system, a network of vessels designed to pump away inflammatory fluids and defend the body against infection.

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.

Researchers at the University of Georgia’s Regenerative Bioscience Center and their colleagues have found that “natural killer” white blood cells could guard against the cascade of cellular changes that lead to Parkinson’s disease and help stop its progression.

University of Georgia animal scientists, funded by the National Institutes of Health, have brain-imaging data for a new stroke treatment that supports full recovery in swine, modeled with the same pattern of neurodegeneration as seen in humans with severe stroke.

A team of researchers from the University of Georgia’s Regenerative Bioscience Center has found that neural exosomes — “cargo” molecules within the nervous system that carry messages to the brain — can minimize or even avert progression of traumatic brain injury when used as part of a new cell-to-cell messaging technology.

Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.