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Foodborne botulism can be prevented with proper canning techniques and equipment that prevent contamination, according to UGA Extension food safety specialist Carla Schwan. CAES News
Canning Precautions Posted on 05/27/22 by Cal Powell
As home canning season approaches, a University of Georgia food safety expert stressed the need for proper precautions to avoid foodborne illness.
iStock 1281888457 (1) CAES News
Lettuce Microbiome Posted on 05/19/22 by Jennifer L Reynolds
Often referred to as leafy greens, lettuce and other similar vegetables are a common source of foodborne illnesses. The contamination of lettuce with Escherichia coli O157:H7, also known as EcO157, has been a grave concern for decades.
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Taste of Nations Posted on 05/13/22 by Jennifer L Reynolds
Nestled on what was once a Georgia experiment station, the University of Georgia Griffin campus has evolved since those early days to embrace a multicultural, international community of researchers from all across the globe.
Indian NA Group Photo (1) CAES News
International Association for Food Protection Posted on 05/02/22 by Jennifer L Reynolds
Researchers from the University of Georgia’s Center for Food Safety and Department of Food Science and Technology are expanding their global networks to increase the safety of the global food supply in the U.S. and abroad. 
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Blue Light Tech Posted on 04/27/22 by Jennifer L Reynolds
Researchers from the University of Georgia Center for Food Safety (CFS) are beginning a new study to investigate the effectiveness of antimicrobial blue light (aBL) technology on reducing foodborne pathogens.
From left, the 2022 UGA-Griffin Classified Employee Award nominees include Clay Bennett of the Department of Crop and Soil Sciences, Melissa Slaughter of the Center for Food Safety, Darrin Buice of Field Research Services, Ashley Biles of the Assistant Provost and Campus Director’s Office, Brett Byous of the Department of Entomology, Kimberly Allen of the Center for Urban Agriculture, Donna Kent of the Plant Genetics Resources Conservation Unit and Ree Rosser of the Facilities Management Division. CAES News
UGA-Griffin Awards Posted on 04/26/22
The University of Georgia Griffin campus recently named Ashley Biles and Clary “Ree” Rosser as the 2022 Classified Employees of the Year at the 33rd Annual Employee Recognition Ceremony.
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Sepia Software Posted on 03/03/22 by Jennifer L Reynolds
Researchers from the University of Georgia’s Center for Food Safety have developed software that functions as an important step in improving the accuracy of DNA sequence analysis when testing for microbial contamination.
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Antimicrobial Resistance Posted on 01/03/22 by Jennifer L Reynolds
A gene that causes bacteria to be resistant to one of the world’s most important antibiotics, colistin, has been detected in sewer water in Georgia. The presence of the MCR-9 gene is a major concern for public health because it causes antimicrobial resistance, a problem that the World Health Organization has declared “one of the top 10 global public health threats facing humanity.”
Faith Critzer's expertise in food safety in fresh produce earned her a position on the FAO/WHO joint panel on microbial risk assessment. CAES News
Microbial Risk Assessment Posted on 12/22/21 by Claire Sanders
At the University of Georgia, Faith Critzer’s research focuses primarily on food safety in fresh produce, and in particular, mitigation of the pathogens that can cause outbreaks of foodborne illness. Her expertise in this critical area of research earned her a position on the Joint Food and Agriculture Organization (FAO) and World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment.