Browse Food Stories - Page 20

The current highly pathogenic avian influenza (HPAI) H5 outbreak in the United States is a concern for the commercial poultry industry, not the general population, says a University of Georgia poultry expert. Humans won’t be infected with avian influenza by eating chicken or other poultry products. Nearly all previous cases of human infections with other avian influenza viruses involved close, direct contact with infected poultry, but little to no direct transmission from person to person. While the HPAI H5 virus has caused some severe devastation for the U.S. commercial poultry industry, there have been no reports of infections in humans, and the Centers for Disease Control and Prevention (CDC) considers the risk to people from this virus to be low.

Whether it’s a specialty sweet treat, small-batch pork sausage or pimento cheese made from Grandma’s secret recipe, the University of Georgia’s Flavor of Georgia Food Product Contest shines the spotlight on the state’s craft foods. Registration for the 2016 Flavor of Georgia contest, which is conducted each year by the UGA Center for Agribusiness and Economic Development, is now open.

In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item.

Children are like sponges—they absorb everything. That’s why University of Georgia Cooperative Extension agents are teaching children, at an early age, the importance of decreasing sugar consumption and properly washing their hands.

In a time of public debate over the effectiveness and safety of genetically modified foods, it’s hard to picture the era before crop breeders developed grain varieties that could withstand drought and common diseases.

Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.

In 2015, the University of Georgia College of Agricultural and Environmental Sciences (CAES) expanded a program that funds graduate student research travel, with remarkable results.

Keeping produce safe means keeping harmful bacteria, viruses and parasites from contaminating fruits and vegetables. Enjoy the rewards of growing food through planning and some practical food safety tips.

Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.

University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.