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University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky. CAES News
IAFP Honors 08/06/19 Sharon Dowdy
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.
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens. CAES News
Wheat Outbreaks 07/23/19 Sharon Dowdy
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.
Three frozen blackberry, raspberry and blueberry products have been recalled from Kroger because of a potential hepatitis A health risk. Consumers are urged to check their freezers for the items. The hepatitis A virus can cause a mild illness lasting a few weeks to a serious illness lasting several months. CAES News
Hep A Threat 06/12/19 Elizabeth L. Andress
Kroger stores in Georgia and across the nation have recalled three frozen berry products because of a possible health risk of hepatitis A. University of Georgia Cooperative Extension urges consumers to take this recall seriously, as the virus can cause serious health issues.
Georgia's Vidalia onions are available to purchase now. To keep their sweet taste around all year long, University of Georgia Cooperative Extension food safety experts say to store them in the freezer. CAES News
Freezing Onions 05/21/19 Sharon Dowdy
Georgia-grown Vidalia onions have hit the grocery and farmers market shelves. Farmers have been careful to handle the crop with kid gloves during the harvest. Now, consumers have to make sure to store them properly for long-term use.
Foods that top the “most wasted” list include spoiled meats, fruits and vegetables; prepared foods and ingredients that have expired; and unconsumed leftovers. CAES News
Food Waste 04/22/19 Sharon Dowdy
Most Americans buy food knowing that they will likely throw some of it away. And, as incomes rise, so does the amount of food that’s wasted. These are just a few of the findings revealed by a food waste study conducted by University of Georgia economists in the College of Agricultural and Environmental Sciences.
Cartons of eggs at a UGA research facility. CAES News
Easter Food Safety 04/15/19 Sage Barnard
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.
Children enjoy a snack at school in Guyana in 2010. The school snack program used locally-sourced peanut butter and casava bread to supplement kids’ diets and stoke the local economy. The program was started with money and guidance from USAID’s Peanut Collaborative Research Program, the precursor to the Feed the Future Innovation Lab for Peanut. CAES News
Guyana school snacks 04/01/19 Savannah Rae Holmes
Seven years after a U.S.-led research project to increase peanut production ended, thousands of children in one of the most remote parts of the world continue to get a healthy snack every day, and women are bringing more income into the home through local small businesses.  
Peanut Innovation Lab Assistant Director Jamie Rhoads demonstrates a small-scale sheller in Malawi in March 2019 while working with the Malawi Agricultural Diversification Activity. Photo by Dave Hoisington CAES News
Malawi agriculture partnership 04/01/19 Allison Floyd
The Feed the Future Innovation Lab for Peanut at the University of Georgia partners with the U.S. Agency for International Development in Malawi to help farmers diversify their crops.
University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018. CAES News
Pathogens’ Defense 03/21/19 Sharon Dowdy
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.
Eric Yirenkyi Danquah, founder of the West Africa Centre for Crop Improvement (WACCI), right, maize field with WACCI co-founder Kwame Offei, center, and maize breeder Martin Adjei. CAES News
WACCI 03/06/19 Denise Horton
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.