The National Integrated Food Safety Initiative - 2007 Competitive Projects

State	Principal Investigator	Institution	Title
California	William Martin Sischo	University of California, Davis	Reducing the Environmental Load of Food and Waterborne Pathogens on Combined Animal Feeding Operations
Georgia	Roy D. Berghaus	University of Georgia	Management Practices for Salmonella Reduction on Broiler Breeder Farms
Georgia	Michael P. Doyle	University of Georgia	A Systems Approach to Minimize Escherichia Coli O157:H7 Food Safety Hazards Associated with Fresh- and Fresh-cut Leafy Greens
Idaho	Sandra McCurdy	University of Idaho	Advancing Accurate Consumer use of Instant-read Food Thermometers through Grocery Stores and Women Infants and Children (WIC) Programs
Indiana	Charles R. Santerre	Purdue University	Fish Consumption that will Reduce Mercury Intake While Optimizing Long-Chain Omega-3 Fatty Acid Intake
Iowa	Susan A. Wohlsdorf Arendt	Iowa State University	Motivators of Retail Foodservice Employees to Follow Safe Food Handling Practices
Kansas	Valentina M. Remig	Kansas State University	Multimedia Food Safety Training Program for Community Based Older Adults
Michigan	Bradley P. Marks	Michigan State University	Improving the Use of Predictive Microbial Models for Thermal Process Validations in the Meat and Poultry Industry
Missouri	Seonghee Cho	University of Missouri, Columbia	Improving Food Safety Through Systematic Need-Based Training: A Focus on the Hispanic Workforce in Restaurants
New Mexico	Barbara Chamberlin	New Mexico State University	Youth Understanding of Food Borne Illness, with Computer-Based Intervention for Science Classroom and Informal Learning Settings
New York	Michael A. Shapiro	Cornell University	Improving Safe Home Food Preparation Messages to Reduce Foodborne Illness
Ohio	Jeffrey LeJeune	Ohio State University	Integrating Social and Biological Sciences to Enhance Adoption of Vegetable Safety Behaviors from Farm to Table
Oregon	Michael T. Morrissey	Oregon State University	Benefits and Risks of Seafood Consumption: Outreach Education for Healthcare Providers and Practitioners
Rhode Island	Lori F Pivarnik	University of Rhode Island	Food Safety Education to Assist Residential Childcare Institutions in the Development and Implementation of a HACCP-based Food Safety Plan
Tennessee	Sandria Leigh Godwin	Tennessee State University	Improving Consumers Preparedness to Respond to Emergencies and Foodborne Bioterrorism
Texas	Junehee Kwon	Texas Woman's University	Food Safety Risk Assessment and Development of Education Program for Evacuation Shelters Operated by Faith-Based Organizations
Texas	Mindy Brashears	Texas Tech University	Pre-Harvest Critical Control Points in Feed Yards to Prevent Cross-Contamination of Pathogens onto Cattle and other Environmental Areas
Utah	Brian A. Nummer	Utah State University	Enhancing and Expanding the Retail Food Safety Consortium

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Last Updated: 09/17/2007