Up Front | Findings

March 1999: Vol. 78, No. 2

UGA's impact on local economy: $966M/yr!

Cha-Ching! A recent study reports that UGA's impact on the Athens economy amounts to $966 million annually.

"Faculty and staff salaries and, secondly, student spending are the leading contributors to the Athens economy," says Jeff Humphreys, the study's lead author and director of economic forecasting in the Terry College of Business. "More than one out of every five jobs held by local residents owes its existence to UGA-related spending."

The study reports that athletic visitor spending totals an estimated $12.8 million locally each year; football fans generate $11.4 million, and basketball and gymnastics fans contribute a combined $1.4 million.

Humphreys used a statistical device called a multiplier to trace the ripple effect of every UGA dollar. When a student eats at a local restaurant, a portion of the tip might be re-spent locally by the server, and a portion of the bill may resurface at an Athens food wholesaler. Tracing this process, Humphreys calculated that out of every UGA dollar spent locally, 44 cents is rechanneled into the Athens economy.

Spending per student averaged $2,490 per quarter—not including tuition and fees—bringing student spending in Athens to a $221 million total during the 1997-98 fiscal year.

David Dodson

Hot Zone for bacteria: the kitchen

When the press writes about food safety, it's safe to bet UGA's oft-quoted Mike Doyle will be a prime source. Ordinarily, Doyle is called upon to discuss the latest research into e.coli poisoning, a specialty of both his and UGA's Center for Food Safety and Quality Enhancement. But recently the New York Daily News asked him about a breeding ground for bacteria most people overlook: the kitchen, where teeming masses of bacteria can be found, even in the cleanest of homes.

"The cutting board is a hot spot, the sink is like a cesspool, and the sponge is a disaster area," Doyle told the newspaper. At GM's request, he offered these tips for reducing the bacteria population in your kitchen:

Keep sink and drain area clean. Don't leave dirty dishes to soak. "Areas that are wet or moist are hot spots," says Doyle. "Bacteria will grow, and harmful bacteria can contaminate and cause illnesses."
Trash old sponges. "People use sponges to wipe up juices of chicken and other meats—and raw meats carry bacteria," says Doyle. "If you hold that sponge at room temperature when there's plenty of nutrients in it, bacteria will grow." If you're hooked on sponges, disinfect them by microwaving them for 30 seconds every several uses. Better alternative: scouring pads.
Wash your hands for at least 30 seconds—and use liquid soap, not bars. No, they don't have to say "anti-bacterial," says Doyle, "because many of those manufacturers' claims are false."
Don't hoard leftovers. Don't keep cooked meats in your refrigerator for more than a few days, and don't keep other cooked food in your refrigerator for more than a week.
Thaw frozen foods in a microwave or under water. "Letting it sit out overnight at room temperature allows organisms to grow to large populations," says Doyle.
Use plastic or glass cutting boards, and disinfect them with bleach. "Bacteria also grow in the nicks on plastic cutting boards," says Doyle, "so dispose of them when they get nicked up."

Stacie Sutton