Browse Food Safety Stories - Page 9

Avian influenza can’t make humans sick, but it has driven the cost of eggs up and will result in consumers paying more for their holiday turkeys.

Maxwell Lamptey is visiting America, specifically Griffin, Georgia, in the hopes of learning new methods to fight aflatoxin — a carcinogen produced by soil fungus that can grow on peanuts — in his home country of Ghana.

University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.

Clinicians at hospitals and doctors' offices play a key role in ensuring consumers are aware of the threats of foodborne illness, says University of Georgia food safety expert Michael Doyle.

A recent deadly outbreak of botulism in Ohio underscores the necessity for proper home canning procedures and food preparation, a University of Georgia Extension food safety specialist said.

Kirk Kealey spent the last 30 years helping develop and launch products like Mountain Dew, Tropicana juices and Dove Chocolate. Now, as director of the University of Georgia’s Food Product Innovation and Commercialization (PIC) Center, he’ll do the same for small and large food businesses in Georgia and across the Southeast.

A group of scientists from China, Taiwan and Japan traveled to south Georgia this week to share their work with University of Georgia researchers during the Seventh Annual Mini Summit on Food, Policy and the Environment. Cultural differences and thousands of miles separate the group, but they are unified in their primary concern — the safety of the world’s food supply.

Canning and preserving homegrown produce will be the focus of the next Saturday at the Rock workshop set for June 8 at Rock Eagle 4-H Center in Eatonton.