The National Integrated Food Safety Initiative - 2002 Competitive Projects

State	Principal Investigator	Institution	Title
Alabama	Duncan M.Chembezi	Alabama A & M University	Food Safety Education for the Hard-to-Reach and Underserved Communities
Alaska	Bret R. Luick	University of Alaska	Salmon Can Seam Evaluation
Arizona	Lynn A. Joens	University of Arizona	Assessment of the Pathogenicity of Campylobacter jejuni in Broilers
California	Carol J. Cardona	University of California	The Role of Immunosuppression in On-farm Food Safety
California	Carl K. Winter	University of California	Improving Food Safety Eduction Through Use of Music-Based Curricula
California	Trevor V. Suslow	University of California	Enchancing the Microbial Safety of Fresh and Fresh-Cut Melon
California	Linda J. Harris	Univeristy of California	Assessing Risk Factors for the Persistence of Salmonella Enteritidis Phage Type 30 in Almond Orchards
Connecticut	Rafael Perez-Escamilla	University of Connecticut	Development of a HACCP-Like Model for Home Prepared Chicken and Salad in a Puerto Rican Community
Florida	Hordur G. Kristinsson	Univeristy of Florida	Assessing the use of Carbon Monoxide and Filtered Smoke on the Safety and Quality of Seafood Products
Georgia	Mark A. Harrison	University of Georgia	Produce Safety & Biosecurity - A Multi-State Research, Education, and Extension Initiative
Georgia	Elizabeth Andress	University of Georgia	National Center for Home Food Processing and Preservation
Illinois	Peter J. Slade	Illinois Institute	Control of Listeria monocytogenes in Processed Meats: Combinations of Physical, Chemical and Biological Interventions
Iowa	Dong U. Ahn	Iowa State University	Effect of Dietary and Irradiation Interventions on the Pathogen Reduction and Quality of Turkey Meat
Iowa	Shirley A. Gilmore	Iowa State University	Food Safety Practices and HACCP Implementation in Assisted Living for the Elderly
Kansas	Joye Gordon	Kansas State University	Food Safety Education for the Prevention of Foodborne Illness Among U.S. Residents 65 and Older
Kansas	Timothy J. Herman	Kansas State University	Development and Implementation of a Voluntary HACCP Program for the Commercial Feed Industry
Louisiana	Elizabeth Reames	Louisiana State University	Preventing Foodborne Illness in a Vulnerable Population in the Lower Mississippi Delta
Massachusetts	Nancy L. Cohen	University of Massachusetts	Online Education for Secondary Science Teachers: An Integrated Approach to Food Safety Training
Michigan	John B. Kaneene	Michigan State University	Interventions for Controlling Antimicrobial Resistance of Salmonella and Campylobacter in Dairy Cattle
Michigan	Ewen C. D. Todd	Michigan State University	Risks for Organic Food-Real or Perceived?
Mississippi	Melissa Mixon	Mississippi State University	Food Safety Certification Program for Childcare Facilities Using Traditional and Techologically Advanced Delivery Methods
Missouri	Carol C. Giesecke	Lincoln University	Food Safety Initiative for Missouri's Limited Resource Families
Nebraska	Robert W. Hutkins	University of Nebraska	Second Governor's Conference on Ensuring Meat Safety: E. coli 0157:H7 - Progress and Challenges
Nebraska	Harshavardhan Thippareddi	University of Nebraska	HACCP Training and Research to Assist Meat Processors
Nebraska	Dicky Dee Griffin	University of Nebraska	Develop Pre-Harvest Version of the USDA-FSIS Fast
New Mexico	Jeanne Gleason	New Mexico State University	Increasing Homeland Food Security via Distance Education of Minority Farmers
New York	Hussni O. Mohammed	Cornell University	Risk of Listeria monocytogenes in Dairy and Beef Herds
North Carolina	Angela M. Fraser	North Carolina State University	Development of a Dynamic Food Safety Education and Evaluation Strategy for the Retail Food Industry
North Carolina	Wondwossen A. Gebreyes	North Carolina State University	Source, Diversity and Resistance of Foodborne Pathogens in Swine and Pork
North Dakota	Julie Garden-Robinson	North Dakota State University	Food Safety Education in the 21st Century: Improving the Process
Northern Marianas	Edgar Cocker	Northern Marianas College	Culturally Appropriate Food Safety Education and Training for Indigenous Youth with Limited Resources, Food Handlers, and Processors
Ohio	Q. Howard Zhang	Ohio State University	Nonthermal Processing Workshops for Enhancing Safety and Quality of Foods
Oregon	Yanyun Zhao	Oregon State University	Improving Microbial Safety of Northwest Fresh and Processed Berries
Pennsylvania	Brenda C. Love	Pennsylvania State University	Salmonella Newport Infections in Dairy Cattle: Epidemiology and On-Farm Management
South Carolina	Elizabeth H. Hoyle	Clemson University	Integrated Approach to Identification of Problem Food Safety Behaviors and Customerized Educational Delivery for Improving Them: A Tri-State Project for South Carolina, Georgia and North Carolina
Texas	Rosana G. Moreira	Texas A&M University	Improving Safety of Complex Food Items using Electron Beam Technology
Texas	H. Morgan Scott	Texas A&M University	The Moral Economy of Antimicrobials in Animal Agriculture: Advancing Policy and Practice in an era of Antimicrobial Resistance
Utah	Von T. Mendenhall	Utah State University	Children Fight Bac!: A Scientific, Interactive Food Safety Instruction Program
Virginia	Robert Williams	Virginia Polytechnic Institute	Alternative Processing Technologies and Chemical Preseratives to Improve the Safety of Fruit Juices
Virginia	George J. Flick	Virginia Polytechnic Institute	Application of High Hydrostatic Pressure to Improve the Safety of Scombroid Fish through the Reduction of Biogenic Amine Producing Enzymes

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Last Updated: 07/23/2007