Mae Hartley
Food Safety Scientist & NCHFP Director
About
Mae Hartley, Ph.D. is Assistant Professor and Extension Food Safety Specialist at the University of Georgia College of Family and Consumer Sciences, and Director of the National Center for Home Food Preservation (NCHFP). Her research and extension program focuses on preventing foodborne illness in home-preserved foods, with particular emphasis on understanding consumer practices, validating preservation methods, and translating food science into accessible public guidance. She earned an Early Career Scholar Award from UGA for exceptional research. Her work includes studies on safe seafood broth canning (a low-acid food with unique challenges), kombucha fermentation safety, condiment storage practices, and oil infusion safety — the latter addressing a specific botulism risk when herbs are stored in oil at room temperature. She has been cited by the New York Times, Martha Stewart, and the Washington Post for her expertise on food storage and preservation safety. As NCHFP Director, she oversees the continuation of the USDA Complete Guide to Home Canning and the NCHFP website (nchfp.uga.edu), ensuring that the nation's home food preservation guidelines remain current with emerging research. Her personal motivation stems from a childhood experience with foodborne illness that shaped her passion for food microbiology. This record is for private NarrativeOS source layer use and should not be used as a public article byline by default.
Perspective
“Food safety science must constantly evolve — new preservation methods (freeze drying, steam canning, kombucha fermentation) require updated research and guidelines, not assumptions based on old data.”
“Consumer education is the most effective food safety intervention: when people understand WHY a rule exists (e.g., why oil infusions must be refrigerated), they are far more likely to follow it consistently.”
“Home food preservation should be accessible and empowering, but the safety guardrails must remain non-negotiable — there is no compromise on botulism prevention.”
“The NCHFP's role is to be the trusted intermediary between academic food science research and the home cook: translating peer-reviewed studies into practical, actionable guidelines.”
Articles & Guides
Vinegar Cleaning Solution Calculator
Her research on acid concentration safety and microbial control informs the science behind proper vinegar dilution ratios for home cleaning.
Pickle Brine & Fermentation Calculator
Her ongoing NCHFP research on fermentation safety and salt concentration requirements validates the calculator's brine ratio methodology.
Turkey Thaw & Roast Calculator
Her Thanksgiving food safety guidance and temperature danger zone expertise directly support this tool's safe thawing and roasting times.
Microwave Defrost Calculator
Her expertise on safe thawing practices and pathogen growth prevention informs the science-based defrost guidelines.