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Browse Food Safety Stories - Page 3

91 results found for Food Safety
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Georgia 4-H'er Malavika Balamurali displays the dish she cooked during a virtual session of "Adulting 101," a virtual youth development series for 4-H youth that teaches life skills. CAES News
Adulting 101 06/14/21 Maria M. Lameiras
Adulting is hard.
Professor Francisco Diez-Gonzalez oversees the UGA Center for Food Safety, which conducts important research to help safeguard the food supply against foodborne microorganisms and their toxins. CAES News
World Food Safety Day 06/07/21 Jennifer L Reynolds
World Food Safety Day is celebrated annually on June 7. When it comes to researching ways to reduce the impact of harmful microorganisms in the food supply, the University of Georgia has an internationally recognized reputation in food safety research, with microbiologists throughout the university examining ways to improve food safety both within the U.S. and globally.  
Critical pesticide application training for pest control professionals and producers will go online for 2020. CAES News
Pesticide trainings stay virtual 03/04/21 Sean Montgomery
University of Georgia Cooperative Extension and the Georgia Department of Agriculture are partnering to offer the Using Pesticides Wisely training program in a virtual format again this year.
Tracey Brigman, clinical assistant professor in the College of Family and Consumer Sciences, has been named interim FACS coordinator of food safety and preservation. CAES News
Teaming up to promote food preservation safety 02/04/21 Cal Powell
A team of University of Georgia Cooperative Extension agents, led by a faculty member in the College of Family and Consumer Sciences, will address consumer questions on food safety and preservation while overseeing the National Center for Home Food Preservation on an interim basis.
To help create a less stressful holiday meal, University of Georgia Extension specialists offer these tips. Plan ahead. Don't go it alone. Resist the urge to buy new things or try new recipes. Set realistic expectations for family affairs. Consider a seating chart. Remember, the traditional turkey your family has always enjoyed will round out your holiday meal much better than a half-frozen, half-cooked, deep-fried turkey would. CAES News
Celebrate Safely 11/24/20 Maria M. Lameiras
As the holiday season arrives, the traditional images of loved ones crowded around a dinner table groaning under the weight of the holiday feast may look a little different this year: The recent surge in COVID-19 cases has prompted rising fears that holiday gatherings may accelerate the spread of the virus.
Produce in a grocery store. CAES News
MCR Genes 10/19/20 Josh Paine
Antibiotic resistance – one of the biggest threats to global health, according to the World Health Organization – occurs when germs learn how to defeat the drugs designed to kill them. The problem of resistance threatens the efficacy of antibiotics, making simple infections untreatable.
Smith posing with a bird and a research sample. CAES News
UGA entomology fellow Olivia Smith 08/25/20 Sean Montgomery
Following the onset of several major outbreaks of foodborne pathogens traced back to wildlife, buyers of farm-fresh produce began encouraging the removal of natural habitats and nesting areas on farms to discourage wildlife intrusion.
The only way to know that meat is truly cooked is by checking its temperature with a thermometer. Ground beef should reach at least 160 degrees Fahrenheit in the center to be safe. Color, especially that of ground beef, can be very misleading. (file photo) CAES News
Summer food safety 07/02/20 Elizabeth L. Andress
Summer brings warm, sunny days and time outdoors, including grilling and eating outside. But just as we like the warmth and freedom of partying in the yard, so do bacteria that could make our food unsafe. They could turn a perfectly planned holiday cookout into a health concern, and even nightmare for some.
Label your food prior to freezing and include the date it was packaged. CAES News
Freezing fruits and vegetables 04/28/20 Elizabeth L. Andress
Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.