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.
Cassava, taro, cowpea: these are the crops that are going fuel the next phase of the green revolution. Today, African researchers are working to develop improved varieties of traditional African crops to meet local food security challenges.
University of Georgia food scientist Henk den Bakker is a member of an international team of researchers that has developed a way to quickly search massive amounts of DNA microbial data to identify specific genes, such as the genes responsible for drug-resistant bacteria.
They say that the quickest way into someone’s heart is through their stomach. For one group of Georgia 4-H club members, their heartfelt, healthy meals are touching the hearts of their community one family at a time.
Judy Harrison, a professor in the College of Family and Consumer Sciences Department of Foods and Nutrition at the University of Georgia, was selected to receive the 2018 Outstanding Engagement Award from the Association of Public and Land-Grant Universities’ (APLU) Board on Human Sciences.
For Georgians, fall-season family time often includes trips to the mountains to see the changing leaves and buy Georgia-grown apples.
If you are ever overwhelmed by the variety of apples available for sale, here are some tips from University of Georgia Cooperative Extension to help you make wise choices this apple season and select varieties that can be preserved successfully.
In the midst of the third outbreak of E. coli linked to romaine lettuce in less than two years, the Centers for Disease Control and Prevention (CDC) urges consumers to avoid buying or eating any romaine lettuce.