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Food Safety & Biosecurity

The National Integrated Food Safety Initiative - 2007 Competitive Projects

Principal Investigator
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

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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