When humans get sick, our immune systems kick into high gear. To help guard against disease, people are increasingly turning to antimicrobial agents — from soaps to wipes to hand sanitizers — to help kill germs. However, scientists have found that some strains of Salmonella pathogens have developed strategies to evade damage.

A team of scientists led by researchers at the University of Georgia Center for Food Safety in Griffin, Georgia, has developed a machine-learning approach that could lead to quicker identification of the animal source of certain Salmonella outbreaks.

Students in the University of Georgia College of Agricultural and Environmental Sciences (CAES) spend a lot of class time discussing ways to end food insecurity, but there are many lessons that can’t be learned in the classroom.

The challenges facing rural America today are diverse, and the answers to rural issues won’t come from a single expert or institution.

Worldwide interest in the art of turning insects into food, known as “entomophagy,” is growing.

Quick, efficient pathogen detection and fingerprinting is essential and often lifesaving when it comes to preventing foodborne illness. University of Georgia food scientist Xiangyu Deng has created a system that can identify foodborne pathogens much quicker than traditional methods.

Foods produced during their natural growing season often have greater nutritional value, and canning enables consumers to have more control over their food by preserving seasonal produce.

It’s almost summer, and for the University of Georgia Cooperative Extension staff in DeKalb and Clayton counties, that can only mean one thing — road trip!

Relatively unknown outside of health food stores in the United States, millet has served as a staple food for families in Eastern Africa and Asia for thousands of years.