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Cold Facts
According to the University of Georgia Center for Food Safety study, SARS-CoV-2 experimentally introduced onto berries remained infectious on frozen berries for at least a month. Refrigerating berries at 39 degrees Fahrenheit showed a 90% reduction in SARS-CoV-2 infectivity over the course of three days, as did washing berries before freezing.
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Center for Food Safety
Foodborne illnesses affect more than 600 million people each year worldwide. In 2018, the U.N. General Assembly established June 7 as World Food Safety Day to bring awareness of foodborne risks and “to celebrate the myriad benefits of safe food.”
Foodborne botulism can be prevented with proper canning techniques and equipment that prevent contamination, according to UGA Extension food safety specialist Carla Schwan. CAES News
Canning Precautions
As home canning season approaches, a University of Georgia food safety expert stressed the need for proper precautions to avoid foodborne illness. A recent death in Washington state was attributed to botulism, a toxin that is a byproduct of the heat-resistant spores of a bacterium called Clostridium botulinum that likely originated from a home-canned food.
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International Association for Food Protection
Researchers from the University of Georgia’s Center for Food Safety and Department of Food Science and Technology are expanding their global networks to increase the safety of the global food supply in the U.S. and abroad. 
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Sepia Software
Researchers from the University of Georgia’s Center for Food Safety have developed software that functions as an important step in improving the accuracy of DNA sequence analysis when testing for microbial contamination.
Carla Schwan has been hired as an assistant professor and Extension specialist in food safety and home food preservation in the University Georgia’s College of Family and Consumer Sciences, beginning January 2022. CAES News
Food Preservation Lead
Carla Schwan has been hired as an assistant professor and University of Georgia Cooperative Extension specialist in food safety and home food preservation in UGA’s College of Family and Consumer Sciences. She is slated to get started January 2022.
The Food Product Innovation and Commercialization Center, known as FoodPIC, at the University of Georgia campus in Griffin is a one-stop shop for food businesses looking to launch a product. Scientists here also look for ways to turn raw foods from Georgia into value-added products. Pictured are Kevin Mis Solval, assistant professor in the Food Science and Technology Department, and FoodPIC program manager Lauren Hatcher. (Photo: Ligaya Figueras/AJC) CAES News
FoodPIC Value-Adds
As farmers across the state swelter in the summer heat tending crops and livestock, food scientists inside a state-of-the-art 14,500-square-foot facility on the University of Georgia campus in Griffin are laboring over a different side of the agricultural equation: How can we get the biggest bang for the buck from Georgia’s food commodities?
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
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
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
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.