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Food Safety & Biosecurity

The National Integrated Food Safety Initiative - 2005 Competitive Projects

Principal Investigator
Arizona Lynn A. Joens University of Arizona Biofilm Production and the Colonization of Broiler Chickens with Campylobacter Jejuni
California Trevor V. Suslow University of California, Davis Enhancing the Microbial Safety of Fresh and Fresh-Cut Melon
Colorado Mo D Salman Colorado State University Compliance and Training for Specified Risk Material Removal in Beef Meat Products
Colorado John Sofos Colorado State University Understanding and Controlling Listeria monocytogenes Transmission Through Ready-To-Eat Meat Products from Processing Plant to Consumer
Georgia Elizabeth L. Andress University of Georgia National Center for Home Food Processing and Preservation
Iowa Jeannie Sneed Iowa State University Impact of Employee Training on Mitigating Contamination in Retail Food Service Operations
Iowa Qijing Zhang Iowa State University Incidence and Ecology of Macrolide-Resistant Campylobacter in Chickens and Turkeys
Michigan Ewen C. D. Todd Michigan State University A Risk-Based Approach to Determine "Best Consumed by" Dates to Control Exposure to Listeria Monocytogenes in Delicatessen Meats
Minnesota Craig W. Hedberg University of Minnesota, Twin Cities NCFPD-AFDO Project to Support and Promote Inter-Governmental Collaboration on Food Protection and Defense
Mississippi Victor N. Njiti Alcorn State University Identifying Risk Factors and Developing Educational Strategies to Ameliorate Foodborne Diseases in Rural Mississippi
New Jersey William Hallman Rutgers, The State University of New Jersey Food Biosecurity: Modeling the Health, Economic, Social, and Psychological Consequences of Intentional and Unintentional Food Contamination
New York Kenneth L. Gall Cornell University An Internet Training Program on Sanitation, Good Manufacturing, and Hygienic Practices for Food Processors, Wholesalers and Warehouses
North Dakota Julie A. Garden-Robinson North Dakota State University Food Safety Education in the 21st Century: Understanding and Improving Food Handling Knowledge and Behavior Among Hard-To-Reach Audiences
Ohio Lydia Claire Medeiros Ohio State University Incidence, Significance, and Control of Listeria monocytogenes in the Home Environment
Ohio Sudhir K. Sastry Ohio State University Safety of Foods Processed by Four Alternative Processing Technologies
Rhode Island Lori F. Pivarnik University of Rhode Island Food Safety Education for High School and Transition Special Needs Students
Tennessee Frances Ann Draughon University of Tennessee, Knoxville Implementing a Dynamic Interdisciplinary Food Safety Curriculum Targeted at Middle School Students
Texas Rosana G. Moreira Texas A&M University, College Station Improving the Safety of Complex Food Items Using Electron Beam Technology
Utah Brian A. Nummer Utah State University Collaborating Across Boundaries in Retail - Foodservice Food Safety
Virginia Robert C. Williams Virginia Polytechnic Institute & State University Efficacy of Post-Processing Interventions for the Reduction of Listeria Monocytogenes on Frankfurters
Virginia George J. Flick Virginia Polytechnic Institute & State University Norwalk Virus Inactivation by High Hydrostatic Pressure Processing: A Comprehensive and Integrated Program for Research and Outreach


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