The National Integrated Food Safety Initiative - 2006 Competitive Projects

State	Principal Investigator	Institution	Title
California	Daniel H. Henroid	University of California, San Fransisco	Improving Hand Hygiene Compliance in Restaurants
California	Trevor V. Suslow	University of California, Davis	Novel gaseous chlorine dioxide treatments for disinfection of lettuce and leafy greens to enhance food safety and preserve quality
Colorado	John N. Sofos	Colorado State University	Survival and Cooking Inactivation of Escherichia coli O157:H7 in Nonintact Beef Products
Connecticut	Ellen L. Shanley	University of Connecticut	Innovative Food Safety Education for Low Literacy Food Service Employees Using Enhanced and Interactive Distance Education
Connecticut	Kumar Venkitanarayanan	University of Connecticut	Reducing the Colonization of Salmonella Enteritidis and Campylobacter Jejuni in Chickens with Caprylic acid
Connecticut	Diane Hirsch	University of Connecticut	Increasing and improving the meat poultry pathogen reduction and HACCP training options for plants in the northeast
Delaware	Samuel A. Besong	Delaware State University	Develop Food Safety Workshop Activities for Teachers/Students and Caregivers to Meet the Changing Demographics of the State
Florida	Amarat H Simonne	University of Florida	Customizing Food Safety Training Programs for Ethnic Food Vendors
Illinois	Richard H. Linton	Purdue University	Development of a National Educational and Outreach Program for Food Safety and Food Defense
Indiana	Philip Nelson	Purdue University	Novel Aseptic proeccing and packaging of ready to eat frankfurters
Iowa	James Sparrow Dickson	Iowa State University	Moisture Enhanced Pork - Development of a Quantitative Risk Assessment
Iowa	Joseph G. Sebranek	Iowa State University	Improving the Control of Bacterial Pathogens on Ready-to-Eat Processed Meats Manufactured to Simulate Traditionally Cured Meats but...
Maryland	David K. Y. Lei	University of Maryland, College Park	Risk Analysis-based Food Defense Certification Program for Professional and Academic Audiences
Michigan	Ewen C.D. Todd	Michigan State University	Controlling Listeria: Working Towards International Harmonization
Mississippi	R. Hartford Bailey	Mississippi State University	System Dynamics of Salmonella and Campylobacter Contamination in the Chill Tank During Broiler Processing
Missouri	Carol L. Lorenzen	University of Missouri, Columbia	Food Defense: An Integrated Education System
Missouri	Ann Cohen	University of Missouri, Columbia	Novel Science-Technology Based Consumer Food Safety Education on Safe Food Handling Practices
Nebraska	Harshavardhan Thippareddi	University of Nebraska-Lincoln	Improving Safety of shell eggs and egg products by addressing critical research needs for salmonella enteridis and salmonella spp.
New Jersey	Mukund V. Karwe	Rutgers;The State University of New Jersey	Improving the Safety of Hard Clams, Mercenaria mercenaria, Through Post Harvest Treatment with High Hydrostatic Pressure Processing (HHP)
New York	Elizabeth A. Bihn	Cornell University	Good Agricultural Practices Online Produce Safety Course
North Dakota	Patricia Aune	United Tribes Technical College	UTTC Integrated Food Safety Initiative for American Indian Agencies, Businesses, and Community Members
Ohio	Lydia Claire Medeiros	Ohio State University	Risk and Protection Factors for Foodborne Illnesses in Perinatal and Infant Populations
Ohio	Sudhir K. Sastry	Ohio State University	Safety of Foods Processed by Four Alternative Processing Technologies
Ohio	C. Lynn Knipe	Ohio State University	Effect of production facility factors on the prevalence of Salmonella in small and very small meat processing plants
Ohio	Jeffrey T. LeJeune	Ohio State University	Biophysical and ecological processes impacting the growth and survival of E. coli O157:H7 on and in vegetables
Pennsylvania	Raj Mutharasan	Drexel University	An Integrated Research and Education Program on Highly Sensitive and Sensitive Biosensors for Food Borne Pathogens and Toxins
Puerto Rico	Lynette E. Orellana	University of Puerto Rico, Mayaguez	Developing, Implementing and Evaluating Interventions to Improve Behavioral Determinants on Food Safety Practices
Tennessee	Sandria L. Godwin	Tennessee State University	Characterizing Senior's Knowledge and Use of Food Safety Practices to Develop Educational Materials Targeted to At-Risk Demographic Groups
Wisconsin	Barbara H. Ingham	University of Wisconsin, Madison	HACCP Validation Assistance: Integrated Research and Outreach in Use of GRAS Lactic Acid Bacterial Starter Cultures as Pathogen Surrogates
Wyoming	Rhoda Schantz	University of Wyoming	Applying HACCP to Small Rural Food Processors Through Interagency Cooperation

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