The National Integrated
Food Safety Initiative - 2002 Project Summaries
Alabama
Title: Food Safety Education for the Hard-to-Reach and Underserved
Communities
Project Director:
Duncan M. Chembezi, PhD
Alabama A&M University
Department of Agribusiness
P.O. Box 700
Normal, AL 357620-700
Phone: (256) 858-4970
Fax: (256) 851-5517
Email: dchembezi@aamu.edu
Project Start Date: 09/01/02
Duration in Months: 12
Award: $100,000.00
Description: Alabama A & M University
researchers will plan and implement a comprehensive, interactive food safety
education program for small fruit and vegetable growers, reducing the potential
for foodborne illness in hard-to-reach and underserved rural communities
in Alabama and Tenessee.
Alaska
Title: Salmon Can Seam Evaluation
Project Director:
Bret R. Luick, PhD
University of Alaska - Fairbanks
Cooperative Extension Service
PO Box 756180
Fairbanks, AK 99775-6180
Phone: (907) 474-6338
Fax: (907) 474-5139
Email: ffbrl@uaf.edu
Project Start Date: 09/30/02
Duration in Months: 12
Award: $60,805.00
Description: University of Alaska
researchers will develop a public education program providing guidelines
for safe non-commercial processing of salmon in hermetically-sealed metal
cans.
Arizona
Title: Assessment of the Pathogenicity
of Campylobacter jejuni in Broilers
Project Director:
Lynn A. Joens, PhD
University of Arizona
Department of Vet. Science & Microbiology
Bldg. 90, Rm. 318
Tucson, AZ 85721
Phone: (520) 621-4148
Fax:(520) 621-6366
Email:
Start
Date: 09/15/02
Duration in Months: 36
Award: $580, 608.00
Description: University of Arizona
researchers will determine the prevalence of the bacteria named Campylobacter
jejuni in broiler chickens. This bacteria is a source of foodborne illness
in humans. The grant will also be used to train processors to identify
those broiler chickens that may have the bacteria.
California
Title: The Role of Immunosuppression
in On-farm Food Safety
Project Director:
Carol J. Cardona, PhD
University of California - Davis
Vet. Med: Population Health and Reproduction
1114 Tupper Hall, One Shields
Davis, CA 95616
Phone: (530) 745-5041
Fax: (530) 752-7563
Email: cjcardona@ucdavis.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award: $194,305.00
Description: The University of
California will assess the prevalence of harmful bacteria in those chickens
that already have suppressed immune systems.
Title:
Improving Food Safety Eduction Through Use of Music-Based Curricula
Project Director:
Carl K. Winter, PhD
University of California - Davis
Food Science &Technology Department
One Shields Avenue
Davis, CA 95616-8598
Phone: (530) 752-5448
Fax: (530) 752-3975
Email: ckwinter@ucdavis.edu
Project Start Date: 09/15/02
Duration in Months: 36
Award: $418,391.00
Description: The University of California
will develop, modify, and assess the effectiveness of music-based food safety
education curricula and media.
Title:
Enhancing the Microbial Safety of Fresh and Fresh-Cut Melon
Project Director:
Trevor V. Suslow, PhD
University of California - Davis
Department of Vegetable Crops
148 Asmundson Hall
Davis, CA 95616
Phone: (530) 754-8313
Fax: (530) 752-9659
Email: tvsuslow@ucdavis.edu
Project Start Date: 09/30/02
Duration in Months: 48
Award: $370,820.00
Description: University of California
researchers will evaluate the efficacy of using sanitizers and disinfectants
to kill harmful bacteria in melons and other produce.
Title:
Assessing Risk Factors for the Persistence of Salmonella Enteritidis Phage
Type 30 in Almond Orchards
Project Director:
Linda J. Harris, PhD
University of California - Davis
Department of Food Science and Technology
One Shields Avenue
Davis, CA 95616-8671
Phone:(530) 754-9485
Fax: (530) 752-4759
Email: ljharris@ucdavis.edu
Project Start Date:09/30/02
Duration in Months: 36
Award: $572,264.00
Description: The University of California,
Davis will assess risk factors that lead to Salmonella enteritidis in
almond orchards. Salmonella can cause food poisoning in humans.
Connecticut
Title: Development of a HACCP-Like
Model for Home Prepared Chicken and Salad in a Puerto Rican Community
Project Director:
Rafael Perez-Escamilla, PhD
University of Connecticut
Department of Nutritional Sciences
3624 Horsebarn Road
Storrs, CT 06269
Phone: (860) 486-5073
Fax: (860) 486-3674
Email: rperez@canr.uconn.edu
Project Start Date: 09/01/02
Duration in Months: 24
Award: $250,335.00
Description: The University of Connecticut will develop a food safety model
for home prepared chicken and salad in a Puerto Rican community.
Florida
Title: Assessing the Use of Carbon
Monoxide and Filtered Smoke on the Safety and Quality of Seafood Products
Project Director:
Hordur G. Kristinsson, PhD
University of Florida
Food Science and Human Nutrition Department
P.O. Box 110370
Gainesville, FL 32611-0370
Phone: (352) 392-1991
Fax: (352) 392-9467
Email: hgkristinsson@mail.ifas.ufl.edu
Project Start Date: 09/01/02
Duration in Months:36
Award: $422,874.00
Description: University of Florida
researchers will assess the use of carbon monoxide and filtered smoke on
the safety and quality of seafood products.
Georgia
Title: Produce Safety & Biosecurity - A Multi-State Research, Education,
and Extension Initiative
Project Director:
Mark A. Harrison
University of Georgia
Department of Food Science & Technology
301 Food Science Building
Athens, GA 30602-7610
Phone: (706) 542-1088
Fax:(706) 542-1050
E-mail: mahfst@arches.uga.edu
Project Start Date: 09/15/02
Duration in Months:36
Award: $568,370.00
Description: The University of Georgia will assess potential vulnerabilities
or weaknesses of Good Agricultural Practices and Hazard Analysis and Critical
Control Points (HACCP) plans used by the fresh produce industry.
Title: National Center
for Home Food Processing and Preservation
Project Director:
Elizabeth Andress, PhD
University of Georgia
Extension Foods and Nutrition
208 Hoke Smith Annex
Athens, GA 30602-4356
Phone: (706) 542-3773
Fax: (706) 542-1979
Email: eandress@usga.edu
Project Start Date: 09/15/02
Duration in Months:48 (3rd year)
Award: $538,812.00
Description: The University of Georgia’s
National Center for Home Food Processing and Preservation will help provide
consumers with current, reliable and scientifically-validated guidelines
on home canning, freezing, and drying of foods.
Illinois
Title: Control of Listeria monocytogenes in Processed Meats: Combinations
of Physical, Chemical and Biological Interventions
Project Director:
Peter J. Slade, PhD
Illinois Institute of Technology
National Center for Food Safety and Technology
6502 South Archer Road
Summit-Argo, IL 60501
Phone:7085638172
Fax: 7085631873
Email: slade@iit.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award: $434,153.00
Description: The Illinois Institute of Technology will develop control measures
for Listeria monocytogenes, a very harmful bacteria, in processed, ready-to-eat
foods using thermal, high pressure, irradiation treatments. Listeria is especially
dangerous in pregnant women, children, the elderly, and those with suppressed
immune systems.
Iowa
Title: Effect of Dietary and Irradiation Interventions on the Pathogen Reduction
and Quality of Turkey Meat
Project Director:
Dong U. Ahn, PhD
Iowa State University
Animal Science Department, ISU
2276 Kildee Hall
Ames, IA 50011
Phone: (515) 294-6596
Fax: (515) 294-9143
Email: duahn@iastate.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award: $530,608.00
Description: Iowa State University will study the effects of dietary and irradiation
interventions on reducing pathogens in turkey.
Title: Food Safety Practices
and HACCP Implementation in Assisted Living for the Elderly
Project Director:
Shirley A. Gilmore, PhD
Iowa State University
Hotel, Restaurant, and Institution Management
1055 LeBaron Hall
Ames, IA 50011-1120
Phone: (515) 294-9740
Fax: (515) 294-6364
Email: sgilmore@iastate.edu
Project Start Date: 09/15/02
Duration in Months: 36
Award: $530,113.00
Description: Iowa State University will assess food safety practices and HACCP
implementation in assisted living programs for the elderly.
Kansas
Title: Food Safety Education for the Prevention of Foodborne Illness Among
U.S. Residents 65 and Older
Project Director:
Joye Gordon, PhD
Kansas State University
School of Journalism & Mass Communications
Kedzie Hall
Manhattan, KS 66506
Phone: (785) 532-3954
Fax: (785) 532-5484
Email: gordon@ksu.edu
Project Start Date: 09/01/02
Duration in Months:36
Award: $434,153.00
Description: Kansas State University will assess food handling practices and
develop a food safety education program for high-risk older adults.
Title: Development and Implementation of a Voluntary
HACCP Program for the Commercial Feed Industry
Project Director:
Timothy J. Herman, PhD
Kansas State University
Grain Science & Industry
201 Shellenberger Hall
Manhattan, KS 66506
Phone: (785) 532-4082
Fax: (785) 532-7010
Email: tjh@wheat.ksu.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award:$534,153.00
Description: Kansas State University will develop and implement a voluntary
HACCP program for the commercial feed industry.
Louisiana
Title: Preventing Foodborne Illness in a Vulnerable Population in the Lower
Mississippi Delta
Project Director:
Elizabeth Reames
Louisiana State University
Agricultural Center
291 Knapp Hall, P.O. Box
Baton Rouge, LA 70894-5100
Phone: (225) 578-3329
Fax: (225) 578-2478
Email: breames@agctr.lsu.edu
Project Start Date: 09/01/02
Duration in Months: 24
Award: $444,642.00
Description: Louisiana State University will evaluate the food handling practices
of volunteers in food recovery organizations using temperature audits and HACCP-based
analyses.
Massachusetts
Title: Online Education for Secondary Science Teachers: An Integrated Approach
to Food Safety Training
Project Director:
Nancy L. Cohen, PhD
University of Massachusetts
Department of Nutrition
213 Chenoweth, 100
Amherst, MA 010039282
Phone: (413) 545-0552
Fax:(413) 545-1074
Email: cohen@nutrition.umass.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award: $530,608.00
Description: The University of Massachusetts will promote and evaluate a food
safety education program for teachers, youth and families using online courses
and classroom curricula.
Michigan
Title: Interventions for Controlling
Antimicrobial Resistance of Salmonella and Campylobacter in Dairy Cattle
Project Director:
John B. Kaneene, PhD
Michigan State University
College of Veterinary Medicine
A-109 VMC
East Lansing, MI 48824-1314
Phone: (517) 355-2269
Fax: (517) 432-0976
Email: kaneene@cvm.msu.edu
Project Start Date: 09/15/02
Duration in Months: 36
Award: $580,610.00
Description: Michigan State University will develop methods to control microbes
in dairy cattle from becoming resistant to the antibiotics that kill foodborne
pathogens.
Title: Risks for Organic Food-Real or Perceived?
Project Director:
Ewen C.D. Todd
Michigan State University
165 National Food Safety & Toxicology Center
East Lansing, MI 48824
Phone: (517) 432-3100
Fax: (517) 432-2310
Email: toddewen@cvm.msu.edu
Project Start Date: 09/30/02
Duration in Months: 12
Award: $50,000.00
Description: Michigan State University will hold an international videoconference
on topics relating to quality, safety, distribution, economic development,
risk assessment, social issues and future direction of organically-produced
foods.
Mississippi
Title: Bilingual Food Safety Certification Program for Childcare Facilities
Using Traditional and Technologically Advanced Delivery Methods
Project Director:
Melissa Mixon, PhD
Mississippi State University
School of Human Sciences
P.O. Box 9745
Mississippi State, MO 39762
Phone: (662) 325-3080
Fax: (662) 325-8188
Email: melissam@humansci.msstate.edu
Project Start Date: 09/01/02
Duration in Months: 36
Award: $280,072.00
Description: Mississippi State University
will develop a bilingual (Spanish/English) food safety certification program
for childcare facilities.
Missouri
Title: Food Safety Initiative for
Missouri's Limited Resource Families
Project Director:
Carol C. Giesecke, PhD
Lincoln University
303 Allen Hall
900 Chestnut Street, P.O. Box
Jefferson City, MO 65102-0029
Phone: (573) 681-5592
Fax:(573) 681-5546
Email: giesecke@lincolnu.edu
Project Start Date: 09/30/02
Duration in Months:36
Award: $173,599.00
Description: Lincoln University
will implement a food safety initiative for Missouri's limited resource families.
Nebraska
Title: Second Governor's Conference on Ensuring Meat Safety: E. coli 0157:H7
- Progress and Challenges
Project Director:
Robert W. Hutkins, PhD
University of Nebraska - Lincoln
Dept. of Food Sci. & Tech., UNL
338 FIC
Lincoln, NE 68583-0919
Phone: (402) 472-2820
Fax: (402) 472-1693
Email: rhutkins1@unl.edu
Project Start Date: 09/15/02
Duration in Months: 12
Award: $38,150.00
Description: The University of Nebraska will hold the second Governor's Conference
on Ensuring Meat Safety. This conference will bring together experts in both
academia and industry who will share their expertise in food safety.
Title:
HACCP Training and Research to Assist Meat Processors with Process Deviations
for Lethality and Stabilization
Project Director:
Harshavardhan Thippareddi, PhD
University of Nebraska - Lincoln
Department. of Food Science
Lincoln, NE 68583-0919
Phone: (402) 472-6457
Fax: (402) 472-6362
Email: hthippar@oznet.ksu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $495,640.00
Description: The University of Nebraska will develop mathematical models that
predict the survival and growth of certain harmful bacteria in meat and poultry
products during heating and cooling. Food handlers and processors would benefit
from the data.
Title: Develop Pre-Harvest Version of the USDA-FSIS
Fast Antibiotic Screening Test and Antibiotic Residue Avoidance Education
Project Director:
Dicky Dee Griffin, PhD
University of Nebraska - Lincoln
Great Plains Veterinary Educational Center
P.O. Box 148
Clay Center, NE 68933
Phone: (402) 762-45047
Fax: (775) 762-4504
Email: dgriffin@gpvec.unl.edu
Project Start Date: 09/15/02
Duration in Months: 36
Award: $185,746.00
Description: The University of Nebraska will develop a more cost-effective
test for detecting antibiotic-resistant bacteria. Educational materials will
also be produced.
New Mexico
Title: Increasing Homeland Food Security via Distance Education of Minority
Farmers
Project Director:
Jeanne Gleason, PhD
New Mexico State University
Food Risk Analysis Initiative
Agricultural Communications
Box 30003, MSC 3A1
Las Cruces, NM 8800-38003
Phone: (505) 646-5658
Fax: (505) 646-3513
Email: jgleason@nmsu.edu
Project Start Date: 09/15/02
Duration in Months: 24
Award: $234,153.00
Description: New Mexico State University will assess barriers to implementation
of Good Agricultural Practices and Good Manufacturing Practices and develop
innovative food safety programs that teach farm assessment and intervention
techniques to minority farmers.
New York
Title: Risk of Listeria monocytogenes in Dairy and Beef Herds
Project Director:
Hussni O. Mohammed, PhD
Cornell University
College of Veterinary Medicine, Department of Population Medicine & Diagnostic
Sciences
Ithaca, NY 14853
Phone: (607) 253-3566
Fax: (607) 253-3083
Email: hom1@cornell.edu
Project Start Date: 09/15/02
Duration in Months: 36
Award: $392,178.00
Description: Cornell University will develop mathematical models that estimate
when milk and meat are most vulnerable to contamination by Listeria monocytogenes,
a bacteria that causes severe food poisoning in humans. Estimating at what
point milk and meat become infected will help producers decide when best to
intervene to reduce the risk of contamination.
North Carolina
Title: Development of a Dynamic Food Safety Education and Evaluation Strategy
for the Retail Food Industry
Project Director:
Angela M. Fraser, PhD
North Carolina State University
Department of Agribusiness, Applied Economics
Box 7605
Raleigh, NC 27695-7605
Phone: (919) 515-9150
Fax: (919) 515-2786
Email: angela_fraser@ncsu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $284,619.00
Description: North Carolina State University
will develop a dynamic food safety education and evaluation strategy for
the retail food industry.
Title:
Source, Diversity and Resistance of Foodborne Pathogens in Swine and Pork
Project Director:
Wondwossen A. Gebreyes, PhD
North Carolina State University
Dept. of Farm Animal Health & Resource Management
4700 Hillsborough St.
Raleigh, NC 27606
Phone: (919) 513-6141
Fax: (919) 513-6383
Email: wagebrey@unity.ncsu.edu
Project Start Date: 09/30/02
Duration in Months: 24
Award: $520,715.00
Description: North Carolina State University researchers will investigate
the source, diversity and resistance of two harmful bacteria (Salmonella campylobacter
and Yersinia) in two sets of swine: one that has received antibiotics and one
that is free of antibiotics. The investigation will help predict which group
of swine will be more resistant to the pathogens and less expensive to own.
North Dakota
Title: Food Safety Education in the 21st Century: Improving the Process
Project Director:
Julie Garden-Robinson, PhD
North Dakota State University
Department of Health, Nutrition, and Exercise Sciences
EML 351, Centennial Blvd.
Fargo, ND 58105-5057
Phone: (701) 231-7187
Fax: (701) 231-8568
Email: jgardenr@ndsuext.nodak.edu
Project Start Date: 09/15/02
Duration in Months: 24
Award: $233,915.00
Description: North Dakota State University will conduct research on reducing
the risk of foodborne illness outbreaks among high-risk audiences through existing
public education programs.
Northern Marianas
Title: Culturally Appropriate Food Safety Education and Training for Indigenous
Youth with Limited Resources, Food Handlers, and Processors
Project Director:
Edgar Cocker, PhD
Northern Marianas College
P.O. Box 879
Rota Island, MP 96951
Phone: (670) 532-9472
Fax: (670) 532-9512
Email: edgarc@nmcnet.edu
Project Start Date: 09/30/02
Duration in Months:12
Award: $100,000.00
Description: Northern Marianas College will develop culturally appropriate
food safety teaching materials for its train-the-trainer programs for food
processors, inspectors, and handlers.
Ohio
Title: Nonthermal Processing Workshops for Enhancing Safety and Quality of
Foods
Project Director:
Q. Howard Zhang, PhD
Ohio State University
Department of Food Science & Tech., OSU
2015 Fyffe Road
Columbia, OH 43210
Phone: (614) 688-3644
Fax: (614) 292-0218
Email: zhang.138@osu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $327,458.00
Description: Oregon State University will determine the frequency of microbial
contamination of berries, evaluate the effectiveness of pathogen disinfection
methods in berries, develop a berry food safety course for undergraduate students,
and implement training programs for the berry industry.
Pennsylvania
Title: Salmonella Newport Infections in Dairy Cattle: Epidemiology and On-Farm
Management
Project Director:
Brenda C. Love, PhD
Pennsylvania State University
Dept. of Veterinary Science, Animal Diagnostic Lab
Orchard Road
University Park, PA 16802
Phone:(814) 863-1984
Fax:(814) 865-3907
Email: bcl10@psu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $327,066.00
Description: Pennsylvania State University researchers will investigate the
extent of infection/contamination of Salmonella Newport, a newer microorganism,
on farms and its effect on cattle. This data would lead to prevention/treatment
programs.
South Carolina
Title: Integrated Approach to Identification of Problem Food Safety Behaviors
and Customized Educational Delivery for Improving Them: A Tri-State Project
for South Carolina, Georgia and North Carolina
Project Director:
Elizabeth H. Hoyle, PhD
Clemson University
Family and Youth Development
236 Poole Agricultural Center
Clemson, SC 29634-5702
Phone:(864) 656-5713
Fax:(864) 656-5723
Email: lhoyle@clemson.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $573,029.00
Description: Clemson University
researchers will identify unsafe food safety behaviors and develop educational
programs addressing those behaviors for non English speaking groups and hard
to reach audiences.
Texas
Title: Improving Safety of Complex Food Items using Electron Beam Technology
Project Director:
Rosana G. Moreira, PhD
Texas A&M University
Department of Biology and Agricultural Engineering
310 Scoates Hall
College Station, TX 77843-2117
Phone: (979) 847-8794
Fax: (979) 845-3932
Email: rmoreira@tamu.edu
Project Start Date: 09/15/02
Duration in Months: 48
Award: $213,185.00
Description: Texas A&M University will understand, simulate, and predict
the effects and distribution of irradiated food. This data could be used to
help develop guidelines for general use.
Title: The Moral Economy of Antimicrobials in Animal
Agriculture: Advancing Policy and Practice in an Era of Antimicrobial Resistance
Project Director:
H. Morgan Scott, PhD
Texas A&M University
Department of Veterinary Anatomy and Public Health
TAMU 4458
College Station, TX 77843-4458
Phone: (979) 458-3501
Fax:(979) 847-8981
Email: hmscott@cvm.tamu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $436,139.00
Description: Texas A&M University researchers will identify optimum approaches
for managing and regulating antimicrobial use while developing and delivering
a curricula and educational materials on antimicrobial resistance for use by
veterinarians and cattle producers.
Utah
Title: Children Fight BAC!: A Scientific, Interactive Food Safety Instruction
Program
Project Director:
Von T. Mendenhall, PhD
Utah State University
8700 Old Main Hill
Logan, UT 84322-8700
Phone: (435) 797-2126
Fax:(435) 797-2379
Email: vonm@cc.usu.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $384,153.00
Description: Utah State University will use instructional computer simulation
modules to teach students about the science behind the USDA’s Fight Bac!
public education program, while encouraging them to adopt recommended food
safety behaviors.
Virginia
Title: Alternative Processing Technologies and Chemical Preservatives to Improve
the Safety of Fruit Juices
Project Director:
Robert Williams, PhD
Virginia Polytechnic Institute & State University
Department of Food Science & Technology,VT
124 FST Building (0418)
Blacksburg, VA 24061
Phone: (540) 231-4106
Fax: (540) 231-9293
Email: rcwillia@vt.edu
Project Start Date: 09/30/02
Duration in Months: 36
Award: $384,153.00
Description: The Virginia Polytechnic Institute & State University will develop
alternatives to pasteurization with technologies that use chemical preservatives
as alternative means of assuring the safety of fresh apple cider and orange juice.
Title: Application of
High Hydrostatic Pressure to Improve the Safety of Scromboid Fish
through the Reduction of Biogenic Amine Producing Enzymes
Project Director:
George J. Flick, PhD
Virginia Polytechnic Institute & State University
Food Science and Technology Department
Virginia Tech-0418
Blacksburg, VA 24061
Phone: (540) 231-6965
Fax: (540) 231-9293
Email: flickg@vt.edu
Project Start Date: 09/30/02
Duration in Months: 24
Award: $420,133.00
Description: The Virginia Polytechnic Institute & State University
will study the effects of pressurized water (hydrostatic pressure)
on enzymes in fish that produce a certain toxin that, when consumed,
is harmful to humans.
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