Menu

Browse Center for Food Safety Stories

45 results found for Center for Food Safety
37868 077 CAES News
Microbiology Fellow
Francisco Diez-Gonzalez, director of the University of Georgia Center for Food Safety, has been elected as a fellow into the prestigious American Academy of Microbiology. Diez-Gonzalez was one of 65 new fellows admitted in the Class of 2023 out of a nomination pool of 148.
The UGA Center for Food Safety was established in 1993 as the Center for Food Safety and Quality Enhancement. The center’s organizers recruited world-renowned microbiologist Michael Doyle to lead the new research center. (Photo by Andrew Davis Tucker/UGA) CAES News
Center for Food Safety
The University of Georgia Center for Food Safety is home to some of the world’s leading experts in food microbiology. This year, it celebrates 30 years of research that has helped to make the food supply safer for all. A linchpin of the center’s success is the relationship the center has built with public health officials and the food industry.
francisco diez CAES News
FDA Review
When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply, and its involvement in government matters deepened last fall when the center’s director participated in a high-profile review of the U.S. Food and Drug Administration.
Antimicrobial blue light has already been proven as a means to control the spread of infections in hospitals. The UGA Center for Food Safety researchers are evaluating its effectiveness in food processing facilities. CAES News
UGA Center for Food Safety
From studying the way light affects foodborne pathogens to designing innovative technology for data processing, the team at the University of Georgia Center for Food Safety is pushing the boundaries of technology to help protect a safe and secure global food chain. The center, a unit of UGA’s College of Agricultural and Environmental Sciences, is critical to both domestic and international advances in food safety—an estimated 48 million people in the U.S. alone get sick from contaminated food or beverages each year, and 3,000 die from foodborne illness. CFS is the base of operations for a team of food scientists with a wide variety of backgrounds and areas of expertise working together on the front lines of food safety research.
College of Agricultural and Environmental Sciences Professor Govindaraj Dev Kumar and his team researched how factors such as sunlight, water temperature and UV radiation affect populations of Salmonella and E. coli. (Photo by Jennifer Reynolds) CAES News
Sunlight for Food Safety
The World Health Organization estimates that there are 600 million cases of foodborne illness every year. One way harmful pathogens can enter the food supply is through irrigation water, but researchers are using precision agriculture to create a cost-effective and environmentally friendly way to combat the bacteria that makes us sick. And the tool they are using is available to everyone — the sun.
web Esseili 3 bck blurred CAES News
Cold Facts
According to the University of Georgia Center for Food Safety study, SARS-CoV-2 experimentally introduced onto berries remained infectious on frozen berries for at least a month. Refrigerating berries at 39 degrees Fahrenheit showed a 90% reduction in SARS-CoV-2 infectivity over the course of three days, as did washing berries before freezing.
Researchers in the University of Georgia College of Engineering are developing a new way to detect potentially deadly Listeria contamination in food. CAES News
Listeria Rapid Test
Researchers at the University of Georgia are developing a new way to detect potentially deadly Listeria contamination in food. Listeriosis, an infection caused by eating food contaminated by the bacterium Listeria monocytogenes, can cause severe illness in pregnant women, newborns, the elderly and people with compromised immune systems.
esseili web CAES News
COVID digestive symptoms
From the onset of the COVID-19 pandemic, experts and health officials have witnessed a wide variety of symptoms — one patient may have a severe cough, while another may have no symptoms at all. A new study by University of Georgia virologist Malak Esseili points to the reasons that some patients have digestive issues with COVID-19 and others do not.
The International Association for Food Protection (IAFP) has named Francisco Diez-Gonzalez the 2022 recipient of the Harry Haverland Citation Award. “By serving IAFP, I contribute to creating opportunities for younger generations,” Diez said. CAES News
Harry Haverland Citation Award
Francisco Diez-Gonzalez, director of the University of Georgia’s Center for Food Safety, is the 2022 recipient of the Harry Haverland Citation Award from the International Association for Food Protection. Diez was nominated for the award, which is given “to an individual for years of devotion to the ideals and objectives of IAFP,” by 2003 Harry Haverland award recipient and CFS emeritus faculty member Larry Beuchat.