Browse Food Safety Stories - Page 3

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.  

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.

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.

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.

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.

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.

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.

Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.

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.