The National Integrated Food Safety Initiative - 2003 Competitive Projects

State	Principal Investigator	Institution	Title
Alabama	Huey-Ling Lin	Alabama State University	Food Safety Professional Development for Early Childhood Educators
California	Haejung An	University of Southern California	Survey and Education on Detection and Health Hazards of Unapproved Antibiotic Residues in Imported Seafoods
California	Christine Bruhn	University of California	Multifaceted Food Allergy Education Program
California	Trevor Suslow	University of California	Enhancing the Microbial Safety of Fresh and Fresh-Cut Melon
Florida	Mickey Parish	University of Florida	Risk Assessment of Tanker - Truck Sanitation as Related to the Secure Transportation of Juices and Dairy Products
Florida	Zisca Dixon	Florida International University	Foods Safety Education for the Hard-to-Reach and Underserved
Georgia	Elizabeth Andress	University of Georgia	National Center for Home Food Processing and Preservation
Georgia	Ynes Ortega	University of Georgia	Protozoan Contaminants in Shellfish
Guam	Jian Yang	University of Guam	Food Safety Education and Training for Consumers and Food Establishments in the U.S. Territory of Guam
Hawaii	Aurora Saulo	University of Hawaii at Manoa	Managing Food Allergens: Awareness and Training Programs for Handlers of Ethnic Foods
Indiana	Bradley Reuhs	Purdue University	Use of gfp and lux to Track Pathogen Contamination, Growth and Inactivation on Produce Contaminated via Manure/Water (Farm to Fork)
Indiana	Douglas Nelson	Purdue University	Impact of Foodservice Manager Credentialing on Food Safety
Iowa	Helen Jensen	Iowa State University	Prioritizing Opportunities to Reduce Foodborne Disease
Iowa	Joseph Sebranek	Iowa State University	Post Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products
Massachusetts	Elena Carbone	University of Massachusetts	Food Safety Training and Certification for Under-Educated, Limited English Proficient School Food Service Personnel
Michigan	Bradley Marks	Michigan State University	Optimizing the Design and Operation of Commercial Cooking Systems for Ready-to- Eat Meat and Poultry Products
Nebraska	Robert Hutkins	University of Nebraska-Lincoln	Food Safety: Life-Long Learning Through Teacher Training
Nebraska	David Smith	University of Nebraska	Intervention Strategies to Reduce Escherichia Coli 0157:H7 in Beef Feedyards
New Jersey	Carol Byrd-Bredbenner	Rutgers, The State University of New Jersey	Food Handling and Consumption Knowledge, Attitudes, and Behaviors of Young Adults and The Impact of a Food Safety Social Marketing Campaign
New Mexico	Jeanne Gleason	New Mexico State University	Science-Based Food Safety Education: Interactive Media Development for Hard-to- Reach and High-Risk Adolescents
New York	Robert Gravani	Cornell University	Global Good Agricultural Practices Conference to Explore the Impact of Current Research and Extension Programs
New York	Martin Wiedmann	Cornell University	L. Monocytogenes in Food Processing Plants: Development and Implementation of Science-Based Environmental Testing and Control Strategies
North Carolina	Douglas Sanders	North Carolina State University	Fresh Produce Food Safety Training Program and Curriculum Development for the Southeast
North Carolina	Jay Levine	North Carolina State University	Tracking the Source of Enteric Pathogens in Surface Waters
North Carolina	Angela Fraser	North Carolina State University	Chinese-language Food Safety Training Program for Foodservice Workers
North Dakota	Wanda Agnew	United Tribal Technical College	UTTC's Integrated Food Safety Initiative for American Indian Communities
Ohio	Sudhir Sastry	The Ohio State University	Safety of Foods Processed by Four Alternative Processing Technologies
Pennsylvania	Luke LaBorde	The Pennsylvania State University	Multiple Strategies for Control of Patulin in Apples and Apple Products - An Integrated Regional Research and Extension Project
Rhode Island	Lori Pivarnik	University of Rhode Island	Garden to Table: Food Safety Practices of Home Gardeners
South Dakota	Joan Hegerfeld	South Dakota State University	Reducing the Foodborne Illness Risks Associated with Direct Marketed in South Dakota
Tennessee	Enefiok Ekanem	Tennessee State University	Assessing Risk and Communicating Food Irradiation Benefits to High Risk Consumers
Tennessee	William Morris	University of Tennessee	A Multi-Faceted Approach to Improve Food Safety for Child Care Providers
Texas	Rosana Moriera	Texas A&M University-College Station	Improving Safety of Complex Food Items Using Electron Beam Technology
Vermont	Stephen Pintauro	University of Vermont	An Interactive Online Food Safety Education Program for Middle School Children

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Last Updated: 07/23/2007