University of Georgia
UGA College of Agricultural & Environmental Sciences Forages
Menu
Close
Search

Browse Food Stories - Page 7

173 results found for Food
Browse Stories By Category
Brewing and Distilling Fermenting Food Manufacturing Food Preservation Food Safety Food Storage Foraging Handling and Preparing Holiday Food Jams and Jellies Pickling Selecting and Buying
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety 04/03/20 Laurel Dunn
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.
University of Georgia Extension experts say that you should wash your hands for 20 seconds with warm soap and water to effectively clean them. Hand sanitizer is not a replacement for hand-washing. Sanitizer can be used in the event that soap and water are not available, but soap and water are always the best choice for hand-washing. CAES News
Healthy Homes 03/26/20 Laurel Dunn, Govindaraj Dev Kumar
As messages about COVID-19 come in from all angles, consumers need clear, direct information on how to keep themselves and their families safe from potential infection. University of Georgia food scientists offer tips on staying healthy and protecting your family.
Takeout is a good choice to lower risk of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University of Georgia Cooperative Extension food safety specialist in the College of Family and Consumer Sciences. CAES News
Takeout Safer 03/26/20 Cal Powell
Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.
Meat and seafood products are prepared for judges to sample during the first round UGA’s Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Finalists 2020 02/28/20 Madison Thornhill
Judges have selected 30 products to compete in the second and final round of the University of Georgia’s annual Flavor of Georgia Food Product Contest. Narrowed from a field of 117 products, the finalists will compete on April 7 in Athens with an awards ceremony following.
Food safety is key when roasting a turkey. CAES News
Holiday Leftovers 11/25/19 Clint Thompson
A focal point of holiday festivities for families every year is to gather around the dinner table and partake of delicious delicacies. But as scrumptious as those goodies are the first time, eating them again can be just as good if they are handled properly.
University of Georgia Family and Consumer Science agents remind everyone to enjoy holiday treats and yummy homemade dishes this holiday season, but don't make eating the focus of the season. CAES News
Comfort Foods 11/22/19 Barbara Worley
As we approach the holiday season, people begin to find comfort in comfort foods, rationalizing that they can work on their diet after the beginning of the new year. 
‘Orange Bulldog’ is an improved pumpkin variety developed by UGA scientists from germplasm collected in the jungles of South America. It has greater levels of resistance to viruses than conventional pumpkins. ‘Orange Bulldog’ made its debut in 2004 and has consistently produced yields of 13,000 to 20,000 pounds per acre in north and south Georgia. CAES News
Pumpkin Pointers 10/18/19 Sharon Dowdy
Georgia farmers devote about 900 acres to growing pumpkins — technically a squash and a cousin to the cucumber. Most Georgia-grown pumpkins come from the northernmost part of the state where the climate is cooler and there is less disease pressure. UGA-bred ‘Orange Bulldog' is disease resistant.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Produce Safety Grants 10/17/19 Sharon Dowdy
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. 
Created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team, Food eTalk and Food Talk: Better U are now included in the United States Department of Agriculture SNAP-Ed Toolkit. The collection of evidence-based interventions is designed to improve the lives of SNAP-eligible participants by encouraging healthy food and lifestyle choices that prevent obesity. CAES News
SNAP-ED Toolkit 10/09/19 Cal Powell
Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Cooking Chicken Safely 08/28/19 Alexis Roberts
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.