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Food Safety & Biosecurity

The National Integrated Food Safety Initiative - 2006 Project Summaries

California

Title: Improving Hand Hygiene Compliance in Restaurants

Principal Investigator: Daniel H. Henroid
Institution: University of California, San Fransisco
505 Parnassus Avenue , Rm. M-294
San Fransisco, CA 94143
Telephone: 415-353-1348
Fax: 415-353-8703
E-mail: dan.henroid@ucfsmedctr.org

Start Date: 9/15/2006
Duration: 24 months
Award: $470,038

Description: The project team will develop a practical handwashing compliance system for retail and foodservice establishments. The goal is to reduce the risk of cross contamination in food served to customers resulting from poor hand hygiene.


California

Title: Novel Gaseous Chlorine Dioxide Treatments for Disinfection of Lettuce and Leafy Greens to Enhance Food Safety and Preserve Quality

Principal Investigator: Trevor V. Suslow
Institution: University of California, Davis
One Shields Avenue
Davis, CA 95616
Telephone: 530-754-8313
Fax: 530-752-9659
E-mail: tvsuslow@ucdavis.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $500,435

Description: This project will evaluate the effectiveness of using chlorine dioxide (ClO2) gas to disinfect minimally-trimmed and fresh-cut leafy vegetables.


Colorado

Title: Survival and Cooking Inactivation of Escherichia coli O157:H7 in Nonintact Beef Products

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

Start Date: 9/1/2006
Duration: 36 months
Award: $487,326

Description: The research team will determine risks of E. coli O157:H7 associated with processing and preparing marinated, nonintact beef steaks, roasts, and restructured beef products. The goal is to minimize these risks using novel or alternative marination and processing technologies.


Connecticut

Title: Innovative Food Safety Education for Low-Literacy Food Service Employees, Using Enhanced and Interactive Distance Education

Principal Investigator: Ellen L. Shanley
Institution: University of Connecticut
Department of Nutritional Sciences
Storrs, CT 06269-4017
Telephone: 860-486-0119
Fax: 860-486-3674
E-mail: ellen.shanley@uconn.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $530,117

Description: The project goal is to improve food safety knowledge and behaviors of food service workers with low-literacy skills and, ultimately, to reduce foodborne illness among employees and customers.


Connecticut

Title: Reducing the Colonization of Salmonella Enteritidis and Campylobacter Jejuni in Chickens with Caprylic Acid

Principal Investigator: Kumar Venkitanarayanan
Institution: University of Connecticut
Department of Animal Science
Storrs, CT 06269-4040
Telephone: 860-486-0947
Fax: 860-486-4375
E-mail: kumar.venkitanarayanan@uconn.edu

Start Date: 9/15/2006
Duration: 24 months
Award: $430,871

Description: This research will use caprylic acid as an antimicrobial agent to reduce Salmonella and Campylobacter in chickens. Ultimately, the researchers hope to reduce bacterial contamination of meat and eggs.


Connecticut

Title: Increasing and Improving the Meat Poultry Pathogen Reduction and HACCP Training Options for Plants in the Northeast

Principal Investigator: Diane Hirsch
Institution: University of Connecticut
305 Skiff Street
North Haven, CT 06473
Telephone: 203-407-3163
Fax: 203-407-3176
E-mail: diane.hirsch@uconn.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $173,493

Description: The project team will develop an integrated and regionally-focused training program for the meat and poultry industry. The goal is to improve the safety of the food supply.


Delaware

Title: Develop Food Safety Workshop Activities for Teachers/Students and Caregivers to Meet the Changing Demographics of the State

Principal Investigator: Samuel A. Besong
Institution: Delaware State University
Biotechnology Center
Dover, DE 19901
Telephone: 302-857-6440
Fax: 302-857-6441
E-mail: sbesong@desu.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $100,000

Description: The project objectives are: 1) conduct a survey to assess the basic sanitation knowledge and good hygiene practices among high school students; 2) develop a summer apprenticeship for high school students to increase their basic sanitation knowledge and good hygiene practices; and 3) develop an undergraduate curriculum with emphasis on training food safety specialists.


Florida

Title: Customizing Food Safety Training Programs for Ethnic Food Vendors

Principal Investigator: Amarat H. Simonne
Institution: University of Florida
Department of Family, Youth & Community Sciences
Gainesville, FL 32611-0310
Telephone: 352-392-1895 ext. 232
Fax: 352-392-8196
E-mail: asimonne@ufl.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $599,299

Description: This integrated project, which targets ethnic food vendors, will assess and understand specific issues related to ethnic food safety. Researchers will develop and customize educational programs that are unique to ethnic foods.


Illinois

Title: Development of a National Educational and Outreach Program for Food Safety and Food Defense

Principal Investigator: Richard H. Linton
Institution: Purdue University
Department of Food Science
West Lafayette, IN 47907
Telephone: 765-494-6481
Fax: 765-494-7953
E-mail: linton@purdue.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $599,887

Description: The project goal is to use a scientifically sound process to identify skills, knowledge, behavior, and attitudes helpful in developing, delivering, and evaluating a graduate level and professional development curriculum for food safety and food defense.


Indiana

Title: Novel Aseptic Processing and Packaging of Ready-to-Eat Frankfurters

Principal Investigator: Philip Nelson
Institution: Purdue University
Department of Food Science
West Lafayette, IN 47907
Telephone: 765-494-8256
Fax: 765-494-7593
E-mail: pen@purdue.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $535,248

Description: Using frankfurters as a model, the project team will: 1) determine the effectiveness of using chlorine dioxide ClO2 gas to eliminate pathogens on equipment surfaces; 2) construct a pilot scale, aseptic processing and packaging tunnel for frankfurters; 3) validate the aseptic processing system in a microbiology laboratory at Iowa State University; 4) determine the effects of any residual ClO2 on the product quality; and, finally, 5) develop materials and workshops for educational and industrial programs describing the technology.


Iowa

Title: Improving the Control of Bacterial Pathogens on Ready-to-Eat Processed Meats Manufactured to Simulate Traditionally Cured Meats

Principal Investigator: Joseph G. Sebranek
Institution: Iowa State University
Dept. of Animal Science/Food Science & Human Nutrition
Ames, IA 50011
Telephone: 515-294-1091
Fax: 515-294-5066
E-mail: sebranek@iastate.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $539,726

Description: The experimental results of this project will identify the most likely food safety risks associated with the “nitrite-free” cured meats; this information will permit adjustments in the manufacturing process to improve safety.


Iowa

Title: Moisture Enhanced Pork - Development of a Quantitative Risk Assessment

Principal Investigator: James Sparrow Dickson
Institution: Iowa State University
Department of Animal Science
Ames, IA 50011
Telephone: 515-294-4733
Fax: 515-294-6328
E-mail: jdickson@iastate.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $520,060

Description: The researchers will investigate the moisture enhancement of pork and use quantitative data collected to develop a quantitative risk assessment of this process.


Maryland

Title: Risk Analysis-Based Food Defense Certification Program for Professional and Academic Audiences

Principal Investigator: David K. Y. Lei
Institution: University of Maryland, College Park
Department of Nutrition & Food Science
College Park, MD 20742-7521
Telephone: 301-405-2143
Fax: 301-0314-9327
E-mail: dlei@umd.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $540,000

Description: The project team hopes to improve the safety and defense of the nation's food supply. The team will introduce, adapt, and expand the use of the food safety risk analysis paradigm to empower food safety professionals to better defend the food chain from intentional and unintentional threats.


Michigan

Title: Controlling Listeria: Working Towards International Harmonization

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

Start Date: 9/1/2006
Duration: 24 months
Award: $50,000

Description: Researchers will hold a conference focusing on harmonizing policies and standards related to controlling Listeria Monocytogenes (LM) in ready-to-eat meats. Conference presenters will emphasize factors that influence policy, while evaluating real and perceived risks of LM contamination when compared to other food risks. Surveillance, risk assessment, mitigation strategies, and education to reduce the risk of LM (especially for high-risk populations) will be discussed.


Mississippi

Title: System Dynamics of Salmonella and Campylobacter Contamination in the Chill Tank During Broiler Processing

Principal Investigator: R. Hartford Bailey
Institution: Mississippi State University
Pathobiology and Population Medicine
Mississippi State, MS 39762-6100
Telephone: 662-325-7726
Fax: 662-325-1031
E-mail: rhbailey@cvm.msstate.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $598,914

Description: The overall research goal is to fully investigate and characterize the pathogens in an immersion chill tank used for broiler chickens. Data collected will be used to optimize chill tank operation in controlling Salmonella and Campylobacter contamination in the processing of broilers.


Missouri

Title: Novel Science/Technology-Based Consumer Food Safety Education on Safe Food Handling Practices

Principal Investigator: Ann Cohen
Institution: University of Missouri, Columbia
310 Jesse Hall
Columbia, MO 65211-1230
Telephone: 573-882-2435
Fax: 573-884-5449
E-mail: cohena@missouri.edu

Start Date: 10/1/2006
Duration: 36 months
Award: $534,816

Description: The project team will work to improve availability of consumer food safety education materials using a science/technology-based approach. The team will introduce science center visitors to food safety concepts by explaining the science behind the practice.


Missouri

Title: Food Defense: An Integrated Education System

Principal Investigator: Carol L. Lorenzen
Institution: University of Missouri, Columbia
Department of Food Science
Columbia, MO 65211-5160
Telephone: 573-882-2452
Fax: 573-884-7964
E-mail: lorenzenc@missouri.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $352,358

Description: The focus of this effort is to develop a comprehensive and integrated educational program on food defense related to animal products. The program will be used by undergraduate educators at land-grant universities, producers, processors, and retailers.


Nebraska

Title: Improving Safety of Shell Eggs and Egg Products by Addressing Critical Research Needs for Salmonella Enteridis and Salmonella spp.

Principal Investigator: Harshavardhan Thippareddi
Institution: University of Nebraska-Lincoln
Department of Food Science and Technology
Lincoln, NE 68583
Telephone: 402-472-3403
Fax: 402-472-1693
E-mail: hthippareddi2@unl.edu

Start Date: 10/1/2006
Duration: 36 months
Award: $546,805

Description: The project goal is to develop and integrate mathematical models for cooling of shell eggs during collection. These dynamic microbial predictive models will be used to describe growth of Salmonella in egg yolks.


New Jersey

Title: Improving the Safety of Hard Clams, Mercenaria Mercenaria, through Post- Harvest Treatment with High Hydrostatic Pressure Processing (HHP)

Principal Investigator: Mukund V. Karwe
Institution: Rutgers;The State University of New Jersey
Department of Food Science
New Brunswick, NJ 08901-8520
Telephone: 732-932-9611 x224
Fax: 732-932-6776
E-mail: karwe@aesop.rutgers.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $209,579

Description: The multiple project objectives include: 1) determining the high pressure processing parameters for hard clams; 2) analyzing the shelf life potential of hard clams; 3) evaluating the sensory characteristics of hard clams; 4) measuring the impact of high pressure processing on viruses in hard clams; and 5) educating consumers about the safety of hard clams.


New York

Title: Good Agricultural Practices Online Produce Safety Course

Principal Investigator: Elizabeth A. Bihn
Institution: Cornell University
Department of Food Science
Ithaca, NY 14853
Telephone: 607-254-5383
Fax: 607-254-4868
E-mail: eab38@cornell.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $598,861

Description: This project will create an online course for individuals involved in the production of fresh fruits and vegetables. The Good Agricultural Practices Online Produce Safety Course (GAPs OPSC) will include information on foodborne illnesses associated with fresh produce, microorganisms of concern in production agriculture, and the implementation of Good Agricultural Practices to reduce microbial risks.


North Dakota

Title: UTTC Integrated Food Safety Initiative for American Indian Agencies, Businesses, and Community Members

Principal Investigator: Patricia Aune
Institution: United Tribes Technical College
3315 University Drive
Bismarck, ND 58504
Telephone: 701-255-3285 ext. 1399
Fax: 701-530-0622
E-mail: paune@uttc.edu

Start Date: 9/15/2006
Duration: 24 months
Award: $100,000

Description: The project team will develop c ulturally distinct food safety messages and training programs for tribal foodservice establishments and American Indian workers. The goal is to provide science based, hands-on food safety experiences in the classroom and on tribal college campuses.


Ohio

Title: Safety of Foods Processed by Four Alternative Processing Technologies

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

Start Date: 9/15/2003
Duration: 48 months
Award: $436,188

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


Ohio

Title: Effect of Production Facility Factors on the Prevalence of Salmonella in Small and Very Small Meat Processing Plants

Principal Investigator: C. Lynn Knipe
Institution: Ohio State University
1960 Kenny Road
Columbus, OH 43210
Telephone: 614- 292-4877
Fax: 614-292-3513
E-mail: knipe.1@osu.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $154,722

Description: The overall project goal is to disseminate practical information about microbial safety in meat processing plants. Target audiences include processors at small and very small meat processing plants.


Ohio

Title: Biophysical and Ecological Processes Impacting the Growth and Survival of E. coli O157:H7 on and in Vegetables

Principal Investigator: Jeffrey T. LeJeune
Institution: Ohio State University
1680 Madison Avenue
Wooster, OH 44691
Telephone: 330-264-3739
Fax: 330-263-3677
E-mail: lejeune.3@osu.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $537,816

Description: The research objective is to determine how interactions between human foodborne pathogens and fruits and vegetables decrease the microbiological safety of these products.


Ohio

Title: Risk and Protection Factors for Foodborne Illnesses in Perinatal and Infant Populations

Principal Investigator: Lydia Claire Medeiros
Institution: Ohio State University
Department of Human Nutrition
Columbus, OH 43210-1295
Telephone: 614-292-2699
Fax: 614-292-8880
E-mail: medeiros.1@osu.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $ 1,500,000

Description: T he project team will investigate the effectiveness of educational interventions aimed at reducing foodborne illness among pregnant women and infants. The team will evaluate the potential impact that education can have on health outcome indicators for these targeted high-risk groups.


Pennsylvania

Title: An Integrated Research and Education Program on Highly Sensitive and Sensitive Biosensors for Food Borne Pathogens and Toxins

Principal Investigator: Raj Mutharasan
Institution: Drexel University
Department of Chemical and Biological Engineering
Philadelphia, PA 19104
Telephone: 215-895-2236
Fax: 215-895-5837
E-mail: mutharasan@drexel.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $527,150

Description: The project team will use biosensors (piezoelectric-excited millimeter-sized cantilever sensors) to detect pathogenic agents and toxins in food products. Educational programs for industry and consumers will be developed.


Puerto Rico

Title: Developing, Implementing, and Evaluating Interventions to Improve Behavioral Determinants on Food Safety Practices

Principal Investigator: Lynette E. Orellana
Institution: University of Puerto Rico
College of Agricultural Sciences
Mayaguez, PR 00681-9030
Telephone: 787-265-5410
Fax: 787-265-5410
E-mail: lorellana@uprm.edu

Start Date: 9/1/2006
Duration: 24 months
Award: $100,000

Description: Researchers will develop and deliver short courses on preharvest and post- harvest management, good agricultural practices, and good handling practices of minimally processed tropical fruits and vegetables.


Tennessee

Title: Characterizing Seniors' Knowledge and Use of Food Safety Practices to Develop Educational Materials Targeted to At-Risk Demographic Groups

Principal Investigator: Sandria L. Godwin
Institution: Tennessee State University
Department of Family and Consumer Sciences
Nashville, TN 37209-1561
Telephone: 615-963-5619
Fax: 615-963-5033
E-mail: sgodwin@tnstate.edu

Start Date: 9/1/2006
Duration: 36 months
Award: $509,034

Description: This project will examine differences in food safety knowledge and practices among seniors in demographic subgroups (for example, education level, socio-economic status, geographic location, age range, or culture). This information will be used to target educational initiatives to those subgroups that exhibit limited knowledge and/or risky behaviors.


Wisconsin

Title: HACCP Validation Assistance: Integrated Research and Outreach in Use of GRAS Lactic Acid Bacterial Starter Cultures as Pathogen Surrogates

Principal Investigator: Barbara H. Ingham
Institution: University of Wisconsin , Madison
Department of Food Science
Madison, WI 53706
Telephone: 608-263-7383
Fax: 608-262-6872
E-mail: bhingham@wisc.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $567,189

Description: This project will assist processors of small and very small meat processing plants in HACCP validation. The project team will develop methods for in-plant validation of heating/drying regimes used in making ground and beef jerky. The team will also develop methods for in-plant validation of beef carcass interventions, using lactic acid bacteria as pathogen surrogates. Lastly, the team will develop a multi-media outreach program to disseminate project results and to assist processors and regulators in validating critical limits.


Wyoming

Title: Applying HACCP to Small Rural Food Processors Through Interagency Cooperation

Principal Investigator: Rhoda Schantz
Institution: University of Wyoming
Department 3354
Laramie, WY 82071
Telephone: 307-766-5380
Fax: 307-766-5686
E-mail: schantz@uwyo.edu

Start Date: 9/15/2006
Duration: 36 months
Award: $429,488

Description: The research team will work toward reducing the potential for foodborne illness by developing a HACCP training program for extension educators and government regulators in Wyoming, and in other states as well. The project goal is to empower small food processors to develop effective, individual HACCP plans and improve food safety and handling techniques to protect the public.

 

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