As the spring harvest approached, members of the Georgia Fruit and Vegetable Growers Association knew they would need assistance to provide important information about COVID-19 safety measures and food handling protocols to workers who make up the majority of the seasonal agricultural workforce, many of whom are native Spanish speakers.
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).
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.
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.
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.
Easter is right around the corner, and while this holiday can mean different things to different people, many celebrate it with egg dyeing, Easter egg hunts and family meals. That means food safety needs to be part of these springtime traditions too.
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.