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Food Safety & Biosecurity

The National Integrated Food Safety Initiative - 2005 Project Summaries

Arizona

Title: Biofilm Production and the Colonization of Broiler Chickens with Campylobacter Jejuni

Principal Investigator: Lynn A. Joens
Institution: University of Arizona
Department of Veterinary Science & Microbiology
1117 E. Lowell St. Building 90, Room 318
Tucson, AZ 85721
Telephone: (520) 621-4148
Fax: (520) 621-6366
E-mail: joens@ag.arizona.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $600,000

Description: This research will evaluate recent work that has demonstrated the presence of Campylobacter jejuni in biofilms colonizing the nipple drinkers of poultry houses.


California

Title: Enhancing the Microbial Safety of Fresh and Fresh-Cut Melon

Principal Investigator: Trevor V. Suslow
Institution: University of California, Davis
Department of Plant Sciences
148 Asmundson Hall
Davis, CA 95616-8631
Telephone: (530) 754-8313
Fax: (530) 752-9659
E-mail: tvsuslow@ucdavis.edu

Project Start Date: 9/30/2005
Duration in Months: 12
Award: $44,295

Description: This research will determine practical interventions to disinfect fresh melons and prevent contamination and outgrowth of human pathogens in fresh-cut melon products without adversely affecting quality or shelf-life.


Colorado

Title: Compliance and Training for Specified Risk Material Removal in Beef Meat Products

Principal Investigator: Mo D. Salman
Institution: Colorado State University
Department of Clinical Sciences
Environmental Health Bldg.,Rm. 148B
Fort Collins, CO 80523-1681
Telephone: (970) 491-7950
Fax: (970) 491-1889
E-mail: m.d.salman@colostate.edu

Project Start Date: 9/30/2005

Duration in Months: 24

Award: $354,303

Description: The current level of compliance for removal of specified risk material from beef meat products will be evaluated. Interactive multimedia training modules will be developed and training sessions will be conducted throughout the country.


Colorado

Title: Understanding and Controlling Listeria monocytogenes Transmission Through Ready-To-Eat Meat Products from Processing Plant to Consumer

Principal Investigator: John N. Sofos
Institution: Colorado State University
Department of Animal Sciences
1171 Campus Delivery
Fort Collins, CO 80523-1171
Telephone: (970) 491-7703
Fax: (970) 491-0278
E-mail: john.sofos@colostate.edu

Project Start Date: 9/30/2005
Duration in Months: 48
Award: $2,000,000

Description: This is a Special Emphasis Grant, involving a multi-institutional, multidisciplinary, and collaborative effort among scientists from several institutions and states. The project will include research, education and outreach components aimed at reducing the risk of Ready to eat (RTE) meat and poultry products associated with listeriosis, by intervening at the processing, foodservice, and consumer levels.


Georgia

Title: National Center for Home Food Processing and Preservation

Principal Investigator: Elizabeth L. Andress
Institution: University of Georgia
Department of Foods and Nutrition
208 Hoke Smith Annex
Athens, GA 30602-4356
Telephone: (706) 542-3773
Fax: (706) 542-1979
E-mail: eandress@uga.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $595,262

Description: The overall goals of this project are to expand communication of home food preservation recommendations through the use of the existing National Center for Home Food Preservation website, and to improve the knowledge and skills of food preservation educators as well as consumers.


Iowa

Title: Impact of Employee Training on Mitigating Contamination in Retail Food Service Operations

Principal Investigator: Jeannie Sneed
Institution: Iowa State University
Hotel, Restaurant, & Institution Management
31 MacKay Hall
Ames, IA 50011-1120
Telephone: (515) 294-8474
Fax: (515) 294-6364
E-mail: jsneed@iastate.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $532,224

Description: This project will identify and implement employee training strategies to mitigate contamination in selected retail foodservice operations (day care centers, schools, assisted-living facilities, and restaurants) based on observed employee hygiene, food handling practices, and microbiological data.


Iowa

Title: Incidence and Ecology of Macrolide-Resistant Campylobacter in Chickens and Turkeys

Principal Investigator: Qijing Zhang
Institution: Iowa State University
Dept. of Veterinary Microbiology
2180 Veterinary Medicine Bldg.
Ames, IA 50011
Telephone: (515) 294-2038
Fax: (515) 294-8500
E-mail: zhang123@iastate.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $599,999

Description: Macrolide antibiotics, including erythromycin, are widely used for growth promotion and therapeutic purposes in animal production. However, little is known regarding the impact of macrolide usage on the emergence and persistence of macrolide-resistant Campylobacter jejuni on poultry farms.


Michigan

Title: A Risk-Based Approach to Determine "Best Consumed by" Dates to Control Exposure to Listeria Monocytogenes in Delicatessen Meats

Principal Investigator: Ewen C.D. Todd
Institution: Michigan State University
National Food Safety and Toxicology Center
165 Food Safety Building
East Lansing, MI 48824-1302
Telephone: (517) 432-3100-107
Fax: (517) 432-2310
E-mail: toddewen@cvm.msu.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $599,999

Description: Listeriosis, a bacterial foodborne infection caused by Listeria monocytogenes, is a significant foodborne disease in the U.S. with about 2,500 cases a year in over 500 fatalities. Although some control measures seem to be effective, risk assessments continue to implicate delicatessen meats as one of the most likely foods to cause listeriosis.


Minnesota

Title: NCFPD-AFDO Project to Support and Promote Inter-Governmental Collaboration on Food Protection and Defense

Principal Investigator: Craig W. Hedberg
Institution: University of Minnesota, Twin Cities
Division of Environmental and Occupational Health
420 Delaware Street S.E.
Minneapolis, MN 55455
Telephone: (612) 626-4757
Fax: (612) 626-4837
E-mail: hedbe005@umn.edu

Project Start Date: 9/30/2005
Duration in Months: 48
Award: $2,000,000

Description: This is a Special Emphasis Grant, involving a multi-institutional, multidisciplinary, and collaborative effort among scientists from several institutions and states. Eighty-five to ninety percent of food safety inspections are conducted by state and local regulatory agencies, which will also provide the bulk of laboratory testing of food and environmental samples during an intentional contamination event. This project will develop a network between the National Center for Food Protection and Defense and the Association of Food and Drug Officials to facilitate communication among local, state, and federal facilities.


Mississippi

Title: Identifying Risk Factors and Developing Educational Strategies to Ameliorate Foodborne Diseases in Rural Mississippi

Principal Investigator: Victor N. Njiti
Institution: Alcorn State University
Department of Agriculture
1000 ASU Drive, #352
Alcorn State, MS 39096
Telephone: (601) 877-2446
Fax: (601) 877-6694
E-mail: vicnji@lorman.alcorn.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $100,000

Description: This project is designed to identify knowledge gaps and other factors limiting the adoption of Good Agricultural Practices (GAPs) among limited-resource farmers in rural Mississippi.


New Jersey

Title: Food Biosecurity: Modeling the Health, Economic, Social, and Psychological Consequences of Intentional and Unintentional Food Contamination

Principal Investigator: William Hallman
Institution: Rutgers;The State University of New Jersey
ASB III, 3 Rutgers Plaza
New Brunswick, NJ 08901
Telephone: (732) 932-1966 x 3103
Fax: (732) 932-9544
E-mail: hallman@aesop.rutgers.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $2,000,000

Description: This is a Special Emphasis Grant, involving a multi-institutional, multidisciplinary, and collaborative effort among scientists from several institutions and states. The project is designed to improve food biosecurity through enhanced threat prevention and response, risk management and communication, and public education efforts.


New York

Title: An Internet Training Program on Sanitation, Good Manufacturing, and Hygienic Practices for Food Processors, Wholesalers and Warehouses

Principal Investigator: Kenneth L. Gall
Institution: Cornell University
New York Sea Grant Extension Program
146 Suffolk Hall
Stony Brook, NY 11794-5002
Telephone: (631) 632-8730
Fax: (631) 632-8216
E-mail: klg9@cornell.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $444,655

Description: The goal of this project is to develop a national Internet-based distance education training program on sanitation, good manufacturing practices, and good hygienic practices for production employees who work in food processing, wholesale and warehouse firms.


North Dakota

Title: Food Safety Education in the 21st Century: Understanding and Improving Food Handling Knowledge and Behavior Among Hard-To-Reach Audiences

Principal Investigator: Julie A. Garden-Robinson
Institution: North Dakota State University
Department of Health, Nutrition and Exercise Sciences
EML 351, Centennial Blvd.
Fargo, ND 58105-5057
Telephone: (701) 231-7187
Fax: (701) 231-7453
E-mail: jgardenr@ndsuext.nodak.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $567,339

Description: The major objective of this project is to collect and asses data in refugee and other minority communities where information on food handling and food safety is limited.


Ohio

Title: Incidence, Significance, and Control of Listeria monocytogenes in the Home Environment

Principal Investigator: Lydia Claire Medeiros
Institution: Ohio State University
Department of Human Nutrition
1787 Neil Avenue, 331 A Campbell Hall
Columbus, OH 43210-1295
Telephone: (614) 292-2699
Fax: (614) 292-8880
E-mail: medeiros.1@osu.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $599,984

Description: The focus of these studies are Listeria monocytogenes (LM) contamination in households and the impact of pathogen contact on adult and youth residents.


Ohio

Title: Safety of Foods Processed by Four Alternative Processing Technologies

Principal Investigator: Sudhir K. Sastry
Institution: The Ohio State University
Department of Food, Agricultural and Biological Engineering
590 Woody Hayes Drive
Columbus, OH 43210
Telephone: (614) 292-3508
Fax: (614) 292-9448
E-mail: sastry.2@osu.edu

Project Start Date: 9/30/2005
Duration in Months: 12
Award: $436,188

Description: This research will determine the impact of 4 emerging alternative processing technologies on food safety. The 4 technologies include pulsed electric field, high pressure processing, ohmic heating, and microwave heating.


Rhode Island

Title: Food Safety Education for High School and Transition Special Needs Students

Principal Investigator: Lori F. Pivarnik
Institution: University of Rhode Island
Department of Nutrition and Food Sciences
530 Liberty Lane
West Kingston, RI 02892
Telephone: (401) 874-2972
Fax: (401) 874-2994
E-mail: pivarnik@uri.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $590,439

Description: The overall goal of this project will be to develop food safety education materials for use by teachers of special education high school and transition students.


Tennessee

Title: Implementing a Dynamic Interdisciplinary Food Safety Curriculum Targeted at Middle School Students

Principal Investigator: Frances Ann Draughon
Institution: University of Tennessee, Knoxville
Department Food Science and Technology
2605 River Road, 105 Food Safety and Processing Bldg.
Knoxville, TN 37996
Telephone: (865) 946-1111
Fax: (865) 974-2750
E-mail: draughon@utk.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $583,750

Description: The objective of this project is to provide effective food safety education to young consumers using a food safety-centered curriculum for core subject areas that can be used in middle school classrooms.


Texas

Title: Improving the Safety of Complex Food Items Using Electron Beam Technology

Principal Investigator: Rosana G. Moreira
Institution: Texas A&M University, College Station
Department of Biological and Agricultural Engineering
310 Scoates Hall
College Station, TX 77843-2117
Telephone: (979) 847-8794
Fax: (979) 845-3932
E-mail: moreira@tamu.edu

Project Start Date: 9/30/2005
Duration in Months: 12
Award: $164,013

Description: This research will develop a dosimetry technique for fruits and vegetables in bulk or fresh cut/sliced based on imaging processing and computer simulation. A protocol for surface and in-depth irradiation of fruits and vegetables will be developed.


Utah

Title: Collaborating Across Boundaries in Retail - Foodservice Food Safety

Principal Investigator: Brian A. Nummer
Institution: Utah State University
Nutrition and Food Science Department
750 N 1200 E
Logan, UT 84322-8700
Telephone: (435) 797-2116
Fax: (435) 797-2379
E-mail: briann@ext.usu.edu

Project Start Date: 9/30/2005
Duration in Months: 18
Award: $47,913

Description: This project is designed to improve the safety of foods that are served at retail and foodservice operations around the country through a conference entitled “Collaborating Across Boundaries in Rtail - Foodservice Food safety”.


Virginia

Title: Efficacy of Post-Processing Interventions for the Reduction of Listeria Monocytogenes on Frankfurters

Principal Investigator: Robert C. Williams
Institution: Virginia Polytechnic Institute & State University
Department of Food Science and Technology
124 FST Building (0418)
Blacksburg, VA 24061-0418
Telephone: (540) 231-4106
Fax: (540) 231-9293
E-mail: rcwillia@vt.edu

Project Start Date: 9/30/2005
Duration in Months: 36
Award: $599,895

Description: This research will assist meat processors and food regulatory agencies in educating consumers about ways to control foodborne illness-causing bacteria in ready-to-eat (RTE) meat products such as luncheon meat and frankfurters.


Virginia

Title: Norwalk Virus Inactivation by High Hydrostatic Pressure Processing: A Comprehensive and Integrated Program for Research and Outreach

Principal Investigator: George J. Flick
Institution: Virginia Polytechnic Institute & State University
Department of Food Science and Technology
Virginia Tech-0418
Blacksburg, VA 24061
Telephone: (540) 231-6965
Fax: (540) 231-9293
E-mail: flickg@vt.edu

Project Start Date: 9/30/2005
Duration in Months: 24
Award: $600,000

Description: This research will determine whether Hydrostatic Pressure Processing (HPP) is effective in eliminating norovirus from oysters, a food commonly implicated in norovirus transmission.

 

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