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Some 76 million cases of food-borne illness occur every year
in the United States. "It’s one of our most important
and most complicated public health problems," says Dr. Robert
Tauxe of the CDC.
A host of bacteria, parasites and viruses attacks our food
at various stages. "It happens on the farm, in processing
plants, in grocery stores and restaurants, even in our own
kitchens," says Tauxe. "We need scientists who understand
microbiology and the special properties of food — scientists
like Mike Doyle at the UGA Center for Food Safety."
When E. coli O157 was first identified in 1982, Mike Doyle
helped to pioneer the test for identifying the deadly organism
in food. "Detection is the first step," says Doyle. "We
then devise procedures for farmers, processors, chefs and consumers
that will prevent or eliminate the contamination. We’re
experimenting right now with a different strain of E. coli
that could potentially counteract O157; we’re also working
on bacteria to compete with Salmonella in chickens."
Contaminated meat is not the only problem: raw produce is
also a target of E. coli and other pathogens. "Over a
billion tons of cow manure are produced in the U.S. each year," Doyle
says. "Properly composted, it’s safe. If not, it
can infect farm workers, seep into water sources, and contaminate
the crops."
Tauxe is impressed "not only with the science, but the
practical application" of the work being done at UGA’s
Center for Food Safety. "Whether you’re eating out
or cooking at home," says Tauxe, "Mike Doyle and
his staff are the guardians of your meal."
This article appears on the Archway
to Excellence Web site.
Competing
in a Global Economy
The University of Georgia is at the forefront of the globalization
movement in higher education with a wealth of opportunities for
international experiences. Our students are flocking to study-abroad
programs, thriving on the challenges inherent in confronting a
new cultural environment. More and more, students on campus are
also making choices that reflect an understanding of the importance
of global awareness—from living in a residence hall-based
language community to starting a radio program in another language
to minoring in a foreign language. These experiences, whether at
home or abroad, influence how our students perceive the world and
their place in it. We’re producing graduates prepared to
be world citizens—well informed, culturally sensitive and
technologically sophisticated. They’re ready to take on the
challenges of our global society, and they’ll be equally
at home whether in the Peach State or the Republic of Georgia. |
UGA
researcher Mike Doyle advises farmers, processors, chefs and consumers
about steps that will prevent or eliminate contamination of food.
