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$5.2 million grant awarded for onion harvest research
A National Institute of Food and Agriculture-funded project is set to research multiple aspects of the southern US onion harvest system.
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University of Georgia
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Turning Georgia from the Peach State into the Food State
New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
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Microbial risk management
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
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The next chapter
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
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Antimicrobial-resistant gene found in the state of Georgia
A gene that causes antimicrobial resistance in bacteria such as Salmonella and E.coli has been discovered in the US.
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Traditional sampling missing resistant Salmonella strains, says research
New research from the University of Georgia suggests traditional sampling methods are missing some antimicrobial-resistant strains of harmful bacteria, such as Salmonella.
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FDA-approved additives prove effective at preharvest pathogen control
A University of Georgia study has presented a new method to make crops - specifically tomatoes - safer to eat by applying sanitisers to produce preharvest.
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Food scientists reduce Salmonella identification process
The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
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US citrus fruit could be genetically modified in future
A study has reported that the future of US citrus could be genetically modified, because of the threat of the Asian citrus psyllid bacterium.
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Machine learning identifies source of Salmonella
Researchers have developed a machine learning approach that is able to detect the animal source of particular Salmonella outbreaks.
