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Food Safety & Biosecurity

The National Integrated Food Safety Initiative - 2006 Competitive Projects

Principal Investigator
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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