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Wednesday, December 5, 2012 - 8:00am

Scientist Studying Salmonella In Dry, Ready-To-Eat Foods

A University of Georgia food scientist has been awarded a federal grant worth nearly half a million dollars.

UGA says the U.S. Department of Agriculture gave Joseph Frank the money for a project to determine risks associated with salmonella in dry and ready-to-eat foods.

Frank says salmonella bacteria cause about a million cases of foodborne illness in the U.S. each year. Nearly 20,000 of those people are hospitalized and about 400 die from salmonellosis each year.

Poultry, eggs, raw sprouts and unpasteurized juices are common sources of salmonella. Cooking and pasteurization kill the bacteria in those foods but not in dry and ready-to-eat foods.

The grant is one of 17 research grants funded by the USDA's National Institute of Food and Agriculture. The projects are meant to improve food safety.

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