The National Integrated Food Safety Initiative - 2004 Competitive Projects

State	Principal Investigator	Institution	Title
Arizona	Charles Sanchez	University of Arizona	Assessment of Perchlorate Content and Risks of Food Crops Irrigated with Colorado River Water
California	William Sischo	University of California Davis	Reducing the Use of Antibiotics and the Incidence of Antibiotic Resistance on Calf Ranches
California	Trevor Suslow	University of California Davis	Enhancing the Microbial Safety of Fresh and Fresh-Cut Melon
Colorado	M D Salman	Colorado State University	Effect of Transportation and Lairage on E.coli 0157 and Salmonella spp. in Beef Cattle
Colorado	John Sofos	Colorado State University	Listeria Monocytogenes in Ready-to-Eat Meat Products: Risks, Controls and Education for Prevention
Delaware	Dallas Hoover	University of Delaware	Inactivation of Viruses by Pressure in Ready-to-Eat Food Products
Florida	Mickey Parish	University of Florida	Validation of Tanker-Truck Sanitation Regimes as Related to the Secure Transportation of Liquid Foods
Florida	Mary Jo Trepka	Florida International University	Interactive Computer Food Safety Education Program for Women, Infants, and Children (WIC) Program Clients
Georgia	Michael Doyle	University of Georgia	Microbiological Safety of Composting Process as Animal Manure Treatment
Georgia	Yen-Con Hung	University of Georgia	Improving the Efficacy of Sanitizers on Fresh Produce and Produce Processing Surfaces Using Electrostatic Sprays
Guam	Jian Yang	University of Guam	Food Safety Education and Traditional Food 'Kelaguen' Modification for Consumers and Children in the U.S. Territory of Guam
Indiana	Richard Linton	Purdue University	Improving the Safety of Fresh Fruits and Vegetables with Chlorine Dioxide Gas Using a Miniaturized Industrial-Size Tunnel System
Iowa	Joseph Cordray	Iowa State University	Southwest Iowa's Food Safety and Animal Handling Procedures for Meat Processors and Livestock Producers
Kansas	Carol Shanklin	Kansas State University	Improving Food Safety Practices of Restaurant Employees Using the Theory of Planned Behavior
Maryland	J. Glenn Morris	University of Maryland Baltimore	Development of Computer Models for Ranking the Public Health Impact of Foodborne Hazards
Nebraska	Harshavardhan Thippareddi	University of Nebraska-Lincoln	HACCP Assistance for Small and Very Small Processors with Development and Validation of Safe Meat Chilling Processes
Nebraska	Dennis Burson	University of Nebraska	Validating and Implementing Listeria monocytogenes Controls in Ready-to-Eat Meat Products Produced by Rural Meat and Poultry
New York	Ashim Datta	Cornell University	Computer-Aided Food Safety Engineering
New York	Elizabeth Bihn	Cornell University	Good Agricultural Practices Network for Education and Training
Ohio	Thomas Wittum	Ohio State University	Agricultural Ceftiofur Use and the Dissemination of Third Generation Cephalosporin Resistance Genetics of Public Health Concern
Ohio	Sudhir Sastry	Ohio State University	Safety of Foods Processed by Four Alternative Processing Technologies
Oregon	Michael Morrissey	Oregon State University	Characterization of the Cadmium Health Risk, Concentrations and Ways to Minimize Cadmium Residues in Shellfish
South Carolina	Susan Barefoot	Clemson University	Food Safety from the Surface Up: A Conference
Tennessee	Sandria Godwin	Tennessee State University	Characterizing Consumer Handling, Storage, and Use of Product Labels and Dates to Develop Risk Communication Messages for Ready-to-Eat Foods
Texas	Rosana Moriera	Texas A&M University College Station	Improving Safety of Complex Food Items Using Electron Beam Technology
Wisconsin	Steven Ingham	University of Wisconsin	HACCP Assistance for Small and Very Small Meat Processors: Challenge Studies and Predictive Modeling for Validation of Critical Limits

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Last Updated: 07/23/2007