The National Integrated
Food Safety Initiative - 2001 Project Summaries
Arkansas
Title: Thermal Process Validation
Project Director:
Rong Y. Murphy, PhD
University of Arkansas
Engineering Building 203
Fayetteville, AR 72701
Phone: (501) 575-2542
Fax: (501) 575-2846
Email: rymurph@comp.uark.edu
Project Start Date: 09/15/01
Duration in Months: 36 months
Award: $597,157
Description: The overall objective of this project is to deliver
science-based knowledge and educational programs to industry to enable employees
to make practical decisions in achieving performance standards related to
process controls.
Connecticut
Title: Is the Internet an Effective Means of Teaching Food
Safety to High-Risk Students?
Project Director:
Ellen L. Shanley, PhD
Department of Nutritional Sciences
University of Connecticut
3624 Horsebarn Road Ext., Unit 4017
Storrs, CT 06269
Phone:(860) 486-0119
Fax: (860) 486-3674
Email: eshanley@canr.uconn.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award:$498,986
Description: This project will employ a multi-state and multi-disciplinary
approach to teaching food safety to high-risk and under-served secondary
school-aged children.
Title:Development, Testing and Implementation
of HACCP Models for Farmstead Cheeses in New England
Project Director:
Diane Wright Hirsch, MPH, RD
University of Connecticut
New Haven Cooperative Extension
305 Skiff Street
North Haven, CT 06473
Phone: (203) 407-3163
Fax: (203) 407-3176
Email:dhirsch@canr.uconn.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $231,863
Description: The objective of this project is to determine
appropriate control measures for New England cheeses made from unpasteurized
milk.
Colorado
Title: Food Safety for the Immune-Suppressed/Compromised: A
Multi-Media Approach
Project Director:
Patricia A. Kendall, PhD. RD
Colorado State University
Room 200 Gifford Building
502 W. Lake Street
Fort Collins, CO 80523-1571
Phone: (970) 491-1945
Fax:(970) 491-7252
Email: kendall@cahs.colostate.edu
Project Start Date: 09/15/01
Duration in Months:36
Award: $588,049
Description:This project will expand information learned in
previous studies to the benefit of three specific at-risk populations (pregnant
women, patients on chemotherapy or with organ transplants, patients with
HIV or AIDS) because of their suppressed or compromised immune functions.
Title: Escherichia coli 0157 in Cattle
and Beef: Risks and Outreach Control Efforts
Project Director:
Mo D. Salman, PhD
Department of Environmental Health
Colorado State University
Fort Collins, CO 80523
Phone: (970) 491-7950
Fax: (970) 491-1889
Email: m.d.salman@colostate.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $526,662
Description: This project will examine methods for mitigating
risks of verotoxigenic Escherichia coli 0157 in feedlot cattle and
beef carcasses at slaughter plants using a "pen to product" approach.
District of Columbia
Title: District of Columbia Food Handler Certification Program Model
Project Director:
Lillie Monroe-Lord, PhD
University of the District of Columbia
4200 Connecticut Avenue, N.W.
Washington, DC 20008
Phone: (202) 274-7125
Fax: (202) 274-7130
Email: lmonroelord@aol.com
Project Start Date: 09/15/01
Duration in Months: 36
Award: $300,000
Description: This project will develop and demonstrate a preparatory
education program for low- literacy food handlers taking national food safety
certification exams.
Florida
Title: Advisory for Retail Processing with Proper Controls
and Variances for Product Safety
Project Director:
W. Steve Otwell, PhD
University of Florida
Aquatic Food Products Lab, Bldg. 461
Newll Drive, Room 104
Gainesville, FL 32611
Phone: (352) 392-1991
Fax: (352) 392-1991
Email: otwell@gnv.ifas.ufl.edu
Project Start Date: 09/15/01
Duration in Months: 12
Award: $167,207
Description: This project will identify existing food safety
gaps related to manufacturing (processing, packaging, and labeling) of high-risk
foods at retail and provide consensus retail processing guidelines to assure
food safety.
Georgia
Title: National Center for Home Food Processing and Preservation
Project Director:
Elizabeth Andress, PhD
Extension Foods and Nutrition
University of Georgia
208 Hoke Smith Annex
Athens, GA 30602
Phone: (706) 542-3773
Fax: (706) 542-1979
E-mail: eandress@uga.edu
Project Start Date:09//15/00
Duration in Months: 4-year continuation grant - year 2
Award: $538,812
Description: This project will update national home food processing
and preservation guidelines, and make those guidelines available to consumers
and industry via the World Wide Web.
Title: Fight BAC! Food Handler Training
for Caregivers of Young Children
Project Director:
Judy A. Harrison, PhD
Department of Foods and Nutrition
University of Georgia
204 Hoke Smith Annex
Athens, GA 30602
Phone:(706) 542-3773
Fax: (706) 542-1979
Email: judyh@arches.uga.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $264,342
Description: This multi-functional project will result in the
development of a research base of information about demographic and food
handling characteristics and food safety training needs of in-home child
care providers and how best to reach this audience with food safety education.
Title: Parasitological Food Safety Analysis,
Assessment and Education
Project Director:
Ynes R. Ortega, PhD
Center for Food Safety
University of Georgia
1109 Experiment Street
Griffin, GA 30223-1797
Phone:(770) 233-5587
Fax: (770) 233-5587
Email:ortega@cfsqe.griffin.peachnet.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $598,759
Description: This project will evaluate factors associated
with food-borne cyclosporiasis and cryptosporidiosis and their correlation
with parasite infectivity, and provide information to graduate students,
professionals, farmers, and workers in food production or processing operations
through appropriate summer workshops, seminars, and educational brochures
offered in English and Spanish.
Indiana
Title: Safe Handling of Home-Delivered Meals to Older Americans
Project Director:
Barbara A. Almanza, PhD
HTM Department
Purdue University
1266 Sone Hall
West Lafayette, IN 47907-1266
Phone: (765) 494-9847
Fax: (765) 494-0327
Email: almanza@cfs.purdue.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $338,447
Description: This project will involve conducting a 6-state
survey in which consumers will be surveyed for their general food safety
behavior, delivery/packaging preferences, and specific handling of home delivered
meals.
Iowa
Title: Mentoring Model for HACCP Implementation in School Food-service
Operations
Project Director:
Phyllis J. Sneed, PhD
Hotel, Restaurant, and Institution Management
Iowa State University
11 MacKay Hall
Ames, IA 50011-1120
Phone:(515) 294-8474
Fax: (515) 294-8551
Email: jsneed@iastate.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $469,911
Description: This project will develop a mentoring model for
HACCP implementation in school food-service programs to increase the number
of school districts that have comprehensive HACCP programs.
Title: Developing a Virtual Food Safety Reference
Desk
Project Director:
James J. Huss, PhD
Hotel, Restaurant, and Institution Management
Iowa State University
11 MacKay Hall
Ames, IA 50011-1120
Phone: (515) 294-3527
Fax:(515) 294-8551
Email: jhuss@iastate.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $474,815
Description: This project will develop a virtual reference
desk for food safety to link consumers and food-service operators with expert
food safety advice through the World Wide Web.
Maryland
Title: Food Safety Risk Analysis Distance Training Program
Project Director:
David K. Y. Lei, PhD
Department of Nutrition & Food Science
University of Maryland
3304 Marie Mount Hall
College Park, MD 20742
Phone:(301) 405-2143
Fax: (301) 314-9327
Email: dl165@umail.umd.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $320,000
Description: This project will utilize new and emerging information
technologies to train food safety professionals in the fundamentals of risk
analysis.
Michigan
Title: Apple Juice and HACCP: Hazard Surveillance, Training,
and Perceptions
Project Director:
Leslie D. Bourquin, PhD
Dept. of Food Science & Human Nutrition
Michigan State University
139 G. M. Trout Building
East Lansing, MI 48824-1224
Phone:(517) 353-9664
Fax: (517) 353-8963
Email: bourqui1@pilot.msu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $299,684
Description: This project will use the Michigan apple juice
processing industry model to quantify the impact of new federal regulations
on the safe production of juices and on the incidence of juice-related hazards
of public health concern.
Title: Antimicrobial Resistance in Swine Given
5 In-Feed Antibiotic Regimens
Project Director:
Barbara E. Straw, DVM, PhD
Large Animal Clinical Sciences
Michigan State University
A202 Veterinary Medical Center
East Lansing, MI 48824-1314
Phone: (517) 432-5199
Fax: (517) 432-3450
Email: straw@cvm.msu.edu
Project Start Date:09/15/01
Duration in Months:36
Award: $508,852
Description: This study is designed to measure the association
between the use of five antimicrobial regimens in swine and the presence
of antimicrobial resistance in human food-borne pathogens isolated from pigs
on farms in the Midwest and their caretakers.
Nebraska
Title: Multi-functional Web-based HACCP and Food Safety Course
Development
Project Director:
Dennis Burson, PhD
Department of Animal Science
University of Nebraska
A213 Animal Science
Lincoln, NE 68583-0908
Phone: (402) 472-6457
Fax:(402) 472-6362
Email: dburson1@unl.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $369,427
Description: This project will focus on the integration of
pedagogical approaches and technology for the full rotation of design, development,
delivery and assessment of instructional delivery to a diverse set of clients.
Nevada
Title: Integrated Approach to Pre-Harvest Control of Toxin-Producing Escherichia
coli
Project Director:
Hussein S. Hussein, PhD
University of Nevada-Reno
Mail Stop 202
Reno, NV 89557
Phone: (775) 784-1708
Fax: (775) 784-1375
Email: hhussein@agnt1.ag.unr.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award:$564,124
Description: This project will minimize beef contamination
with the human food-borne pathogen Shiga-like toxin producing Escherichia
coli (SLTEC), including 0157:H7 at the farm level.
New Jersey
Title: Reducing Risk of Clostridium Spp. Food Poisoning
Using Predictive Modeling
Project Director:
Donald W. Schaffner, PhD
Food Risk Analysis Initiative
Rutgers, The State University of New Jersey
65 Dudley Road
New Brunswick, NJ 08910
Phone: (732) 932-9611
Fax: (732) 932-6776
Email: schaffner@aesop.rutgers.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $251,792
Description: This project will validate mathematical models
for the growth of Clostridium perfringens in meat products under changing
temperature and cooling deviation situations, check Clostridium perfringens models
for applicability to Clostridium botulinum under selected conditions,
and educate students in the practical application of predictive models to
solve food science problems.
New Mexico
Title: The Waste Management Education and Research Consortium
(WERC): Strengthening Critical Thinking Skills in Food Safety
Project Director:
Abbas Ghassemi, PhD
New Mexico State University
P. O. Box 30001, MSC 3449
Las Cruces, NM 88003-8001
Phone: (505) 646-2038
Fax: (505) 646-5474
Email: aghassem@nmsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $107,159
Description: The WERC (Waste Management Education and Research
Consortium) will develop educational materials that strengthen critical thinking
skills (i.e. those skills needed to develop and implement innovative solutions
to 'real world' problems in food safety and related areas).
Title: Food Safety Internet & Educational
Media for Hard-To-Reach and High-Risk Groups
Project Director:
Jeanne Gleason, PhD
Department of Agricultural Communications
New Mexico State University
Box 30003, MSC 3 AI
Las Cruces, NM 88003-8003
Phone: (505) 646-5658
Fax: (505) 646-3513
Email: jgleason@nmsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $496,781
Description: This project will improve selected food safety
knowledge and behaviors among high-risk and under-served youth with limited
resources.
New York
Title: Strengthening the National Good Agricultural Practices
(GAPS) Program through Expanded Collaboration, Research, and Economic Modeling
Project Director:
Robert B. Gravani, PhD
Department of Food Science
Cornell University
Ithaca, NY 14853
Phone: (607) 255-3262
Fax: (607) 255-4868
Email: rbg2@cornell.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $399,996
Description: The objective of this project is to reduce microbial
risks in fruits and vegetables through good agricultural practices (GAP),
to determine the efficacy of antibacterial cotton gloves for reducing contamination
of microorganisms on produce, and to develop spatial models to evaluate the
economic impact of implementing GAPs on the farm.
North Carolina
Title: Hard-To-Reach Consumer Food Safety Research and Outreach
in the Southeast
Project Director:
Kofi Adu-Nyako, PhD
Department of Agribusiness, Applied Economics
North Carolina A&T State University
1601 East Market Street
Greensboro, NC 27411
Phone:(336) 334-7658
Fax:(336) 334-7658
Project Start Date: 09/15/01
Duration in Months: 36
Award: $300,000
Description: This project will expand food safety consumer
education to hard-to-reach consumers (i.e. low income, rural consumers on
food assistance, and new ethnic migrants in the Southeast).
Title: Designing Effective Risk Communication
Messages Based on Microbial Risk Assessment Outcomes
Project Director:
Peter Cowen, PhD
Dept. of Farm Animal Health & Resource Management
College of Veterinary Medicine
North Carolina State University
Box 8401
Raleigh, NC 27695-8401
Phone: (919) 513-6321
Fax: (919) 513-6464
Email: peter_cowen@ncsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $590,980
Description: This project brings together the expertise of
individuals in veterinary medicine, food science, and the social sciences
to develop a formal framework to closely intertwine the activities of microbial
risk assessment and risk communication in food safety.
Title: Biosecurity and Diversity of Food-borne
Pathogen Populations on Poultry Farms
Project Director:
Jean-Pierre Vaillancourt, PhD
Department of Farm Animal Health
North Carolina State University
4700 Hillsborough Street
Raleigh, NC 27606-1499
Phone: (919) 513-6330
Fax: (919) 513-6383
Email: jp_vaillancourt@ncsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $599,952
Description: This project will use cross-sectional and longitudinal
study designs to assess the prevalence of specific food-borne pathogens in
commercial chicken and turkey production.
Pennsylvania
Title: Identification and Validation of Interventions for Very
Small Meat and Poultry Establishments
Project Director:
Catherine N. Cutter, PhD
Department of Food Science
Pennsylvania State University
111 Borland Lab
University Park, PA 16802
Phone:(814) 865-8862
Fax:(814) 863-6132
Email: cnc3@psu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $599,392
Description: The main objective of this project is to identify
interventions used by very small meat and poultry establishments for pathogen
reduction, to validate these interventions under controlled laboratory conditions,
and to disseminate the findings.
Title: Mushroom Food Safety: A Research and
Extension Model for the Produce Industry
Project Director:
Luke LaBorde, PhD
Department of Food Science
Pennsylvania State University
111 Borland Lab
University Park, PA 16802
Phone: (814) 863-2298
Fax:(814) 863-6132
Email: lfl5@psu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $200,000
Description: The overall goal of the project is to develop
an integrated extension and research model for responding to the needs expressed
by growers and packers of fresh mushrooms for practical methods to develop
effective food safety plans based on established HACCP principles and tested
educational delivery methods.
Tennessee
Title: A Systems-Based Risk Assessment Model for Animal and
Plant Production
Project Director:
John Mount, PhD
Dept. of Food Science and Technology
The University of Tennessee
100 Food Safety & Processing Building
Knoxville, TN 37996
Phone: (865) 974-7425
Fax: (865) 974-7332
Email: jmount@utk.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $599,082
Description: The project will determine population-based epidemiological
information for major food-borne pathogens and protozoans in the rural and
farm environment that can be used in assessing risk and developing risk management
strategies based on temporal, spatial, and environmental factors.
Texas
Title: Validation and Verification of Beef Carcass Decontamination
Project Director:
Gary R. Acuff, PhD
Department of Animal Science
Texas A&M University
2471 TAMU
College Station, TX 77843-2471
Phone: (979) 845-4402
Fax: (979) 845-9354
Email: gacuff@tamu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $599,990
Description: This project will provide a logical outline of
data collection from industry, combined with extensive laboratory studies
and, ultimately, development of educational materials and programs to provide
training in validation and verification, both in industry and in formal university
courses.
Title: Development of a Consumer Food Safety
Education Program for WIC Participants
Project Director:
Carolyn Bednar, PhD
Department of Nutrition & Food Sciences
Texas Woman's University
P. O. Box 425888, TWU
Denton, TX 76204-5888
Phone: (940) 898-2658
Fax: (940) 898-2634
Email: cbednar@twu.edu
Project Start Date: 09/15/01
Duration in Months: 24
Award: $131,054
Description: This project will assess food safety education
needs of WIC participants through two methods: 1) a survey of WIC directors;
and 2) focus groups of WIC nutritionists/dietitians and WIC participants.
Virginia
Title: Safe Quality Food Practices: Farm to Consumer
Project Director:
Susan S. Sumner, PhD
Food Science and Technology
Virginia Polytechnic Institute and State University
Mail Stop 0418
Blacksburg, VA 24061
Phone: (540) 231-9293
Fax: (540) 231-9293
Email: sumners@vt.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $200,000
Description: This project is uniquely designed to train food
producers in the areas of dairy, produce, seafood and food-service using
the HACCP-based Safe Quality Food (SQF) program.
Washington
Title: The Germ City Hand Washing Program: Clean Hands, Healthy
People
Project Director:
B. Susie Craig, PhD
Washington State Cooperative Extension
Washington State University
720 Sleater-Kinney Road, S.E., Suite Y
Lacey, WA 98503
Phone:(360) 786-5445
Fax: (360) 455-1575
Email: scraig@wsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award: $500,000
Description: This project is multi-faceted and integrated with
education, research, and evaluation with a special research focus on finding
answers to the critical question of why people fail to practice effective
hand-washing behaviors.
Title: Reducing Risk with Food Thermometers:
Strategies for Behavior Change
Project Director:
Virginia Hillers, PhD
Washington State University
P. O. Box 646376
Pullman, WA 99164-6376
Phone: (509) 335-2970
Fax: (509) 335-4815
Email: hillersv@wsu.edu
Project Start Date: 09/15/01
Duration in Months: 36
Award:$374,191
Description: This project will develop, implement and evaluate
outreach and education activities that motivate consumers to use thermometers
when cooking thin meats.
Wisconsin
Title: Food Safety at Home: Computer-Based Food Safety Lessons
for High-Risk Audiences
Project Director:
Barbara Ingham, PhD
University of Wisconsin
Madison, WI 53706
Phone: (608) 262-7383
Fax: (608) 262-6872
Email: bhingham@facstaff.wisc.edu
Project Start Date: 09/15/01
Duration in Months:36
Award: $596,821
Description: This project will use research and extension
to develop, refine, and disseminate computer-based food safety educational
tools.
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