The National Integrated
Food Safety Initiative - 2007 Project Summaries
California
Title: Reducing the Environmental Load of Food and Waterborne Pathogens on Combined Animal Feeding Operations
Principal Investigator: William Martin Sischo
Institution: University of California, Davis
Population Health Reproduction
Tulare, CA 93274
Telephone: 559-688-1731
Fax: 559-686-4231
E-Mail: wmsischo@ucdavis.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $599,997
Description: Researchers at UC Davis are looking at interventions that will change the loading dose of food and water borne pathogens within the environments of confined animal feeding operations.
Georgia
Title: Management Practices for Salmonella Reduction on Broiler Breeder Farms
Principal Investigator: Roy D. Berghaus
Institution: University of Georgia
Population Health
Athens, GA 30602
Telephone: 706-583-5501
Fax: 706-542-5630
E-Mail: berghaus@uga.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $304,157
Description: The aim of the current project is to implement a Best Management Practices (BMP) program for Salmonella reduction on broiler breeder farms in the Southeastern U.S., with a long term goal of reducing Salmonella contamination in poultry.
Georgia
Title: A Systems Approach to Minimize Escherichia Coli O157:H7 Food Safety Hazards Associated with Fresh- and Fresh-cut Leafy Greens
Principal Investigator: Michael P. Doyle
Institution: University of Georgia
Center for Food Safety
Griffin, GA 30223
Telephone: 770-228-7284
Fax: 770-229-3216
E-Mail: mdoyle@uga.edu
Start Date: 9/1/2007
Duration: 48 months
Award: $2,500,000
Description: A multi-institutional research team will obtain data to enable development of risk mitigation strategies to minimize E. coli (O157) contamination of leafy greens.
Idaho
Title: Advancing Accurate Consumer use of Instant-read Food Thermometers through Grocery Stores and Women Infants and Children (WIC) Programs
Principal Investigator: Sandra McCurdy
Institution: University of Idaho
Moscow, ID 83844-3183
Telephone: 208-885-6972
Fax: 208-885-5751
E-Mail: smccurdy@uidaho.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $598,926
Description: The long-term goal of this project is to increase the accurate use of food thermometers by consumers to control endpoint temperatures in meat, poultry, fish and egg products, thus reducing foodborne illness from these foods.
Indiana
Title: Fish Consumption that will Reduce Mercury Intake While Optimizing Long-Chain Omega-3 Fatty Acid Intake
Principal Investigator: Charles R. Santerre
Institution: Purdue University
Foods and Nutrition
West Lafayette, IN 47907-2043
Telephone: 765-496-3443
Fax: 765-494-0674
E-Mail: santerre@purdue.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $599,972
Description: Researchers at Purdue University propose to investigate whether routine consumption of selected fish species by Caucasian and African-American women can improve their nutritional status for healthy omega-3 fatty acids while at the same time reduce toxic mercury levels in their bodies.
Iowa
Title: Motivators of Retail Foodservice Employees to Follow Safe Food Handling Practices
Principal Investigator: Susan A. Wohlsdorf Arendt
Institution: Iowa State University
AESHM
Ames, IA 50011-1121
Telephone: 515-294-7575
Fax: 515-294-6364
E-Mail: sarendt@iastate.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $509,252
Description: The goal of this project is to determine factors that motivate foodservice employees to implement safe food handling practices in retail foodservice and develop strategies to improve employee motivation.
Kansas
Title: Multimedia Food Safety Training Program for Community Based Older Adults
Principal Investigator: Valentina M. Remig
Institution: Kansas State University
Department of Human Nutrition
Manhattan, KS 66506 -1103
Telephone: 785-532-0172
Fax: 785-532-3132
E-Mail: remig@ksu.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $599,265
Description: The goals of this project are to provide an effective multimedia food safety educational program targeting older Kansans, tested by audience members, evaluated by experts, and offered in preferred technological formats and language (English or Spanish).
Michigan
Title: Improving the Use of Predictive Microbial Models for Thermal Process Validations in the Meat and Poultry Industry
Principal Investigator: Bradley P. Marks
Institution: Michigan State University
Biosystems & Ag. Engineering
East Lansing, MI 48824-1323
Telephone: 517-432-7703
Fax: 517-432-2892
E-Mail: marksbp@msu.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $578,681
Description: The overall goal of this project is to develop, validate, deploy, and assess a next-generation model for thermal process validations in the meat and poultry industry.
Missouri
Title: Improving Food Safety Through Systematic Need-Based Training: A Focus on the Hispanic Workforce in Restaurants
Principal Investigator: Seonghee Cho
Institution: University of Missouri , Columbia
Hotel and Restaurant Management
Columbia, MO 65211
Telephone: 573-882-0563
E-Mail: choseo@missouri.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $598,914
Description: This project's goal is to develop a training mechanism which will enhance both Hispanic foodservice employees' attitudes toward the importance of food safety and their knowledge of food safety practices.
New Mexico
Title: Youth Understanding of Food Borne Illness, with Computer-Based Intervention for Science Classroom and Informal Learning Settings
Principal Investigator: Barbara Chamberlin
Institution: New Mexico State University
Medial Productions
Las Cruces, NM
Telephone: 505-646-2848
Fax: 505-646-2702
E-Mail: bchamber@nmsu.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $599,691
Description: The purpose of this integrated research, education and extension project is to create behavioral changes in youth that prevent foodborne illness, through engaging computer-based environments and activities, including games and interactive programs that address national science standards.
New York
Title: Improving Safe Home Food Preparation Messages to Reduce Foodborne Illness
Principal Investigator: Michael A. Shapiro
Institution: Cornell University
Communication
Ithaca, NY 14853
Telephone: 607-255-6356
Fax: 607-254-1322
E-Mail: mas29@cornell.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $599,984
Description: This project's goal is to design scientifically accurate and informative narrative television messages to promote better home safe food preparation compliance and reduce illness and death.
Ohio
Title: Integrating Social and Biological Sciences to Enhance Adoption of Vegetable Safety Behaviors from Farm to Table
Principal Investigator: Jeffrey LeJeune
Institution: Ohio State University
Food Animal Health Research
Wooster, OH 44691
Telephone: 330-263-3739
Fax: 330-263-3677
E-Mail: lejeune.3@osu.edu
Start Date: 9/1/2007
Duration: 48 months
Award: $2,500,000
Description: Researchers at Ohio State hypothesize that understanding the mental models of individuals involved in vegetable production and handling will elucidate barriers to adoption of safe food handling practices. These barriers can then be addressed by providing information and tools needed to enhance decision-making concerning this increasing risk.
Oregon
Title: Benefits and Risks of Seafood Consumption: Outreach Education for Healthcare Providers and Practitioners
Principal Investigator: Michael T. Morrissey
Institution: Oregon State University
Food Science and Technology
Astoria, OR 97103
Telephone: 503-325-4531
Fax: 503-325-2753
E-Mail: michael.morrissey@oregonstate.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $596,440
Description: This project seeks to increase understanding and clarify misconceptions regarding the health benefits and risks of seafood consumption including aquaculture products. This will be achieved by developing and implementing a unified message along with effective communication tools and materials to educate both healthcare providers and their patients.
Rhode Island
Title: Food Safety Education to Assist Residential Childcare Institutions in the Development and Implementation of a HACCP-based Food Safety Plan
Principal Investigator: Lori F Pivarnik
Institution: University of Rhode Island
Nutrition and Food Sciences
West Kingston, RI 02892
Telephone: 401-874-2972
Fax: 401-874-2994
E-Mail: pivarnik@uri.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $480,264
Description: The goal of this project is to improve the food safety practices of Residential Child Care Institution (RCCI) personnel and residents.
Tennessee
Title: Improving Consumers Preparedness to Respond to Emergencies and Foodborne Bioterrorism
Principal Investigator: Sandria Leigh Godwin
Institution: Tennessee State University
Family and Consumer Sciences
Nashville, TN 37209-1561
Telephone: 615-963-5619
Fax: 615-963-5033
E-Mail: sgodwin@tnstate.edu
Start Date: 9/15/2007
Duration: 36 months
Award: $599,814
Description: This study will improve consumers' preparedness to respond to emergencies and foodborne bioterrorism and thus help reduce the risk for foodborne illness.
Texas
Title: Food Safety Risk Assessment and Development of Education Program for Evacuation Shelters Operated by Faith-Based Organizations
Principal Investigator: Junehee Kwon
Institution: Texas Woman's University
Nutrition & Food Sciences
Denton, TX 76204
Telephone: 940-898-2642
Fax: 940-898-2634
E-Mail: jkwon@mail.twu.edu
Start Date: 9/1/2007
Duration: 36 months
Award: $456,606
Description: This project proposes to assess food safety risks and education needs of leaders and volunteers of evacuation shelters operated by faith-based organizations through a telephone survey and focus groups.
Texas
Title: Pre-Harvest Critical Control Points in Feed Yards to Prevent Cross-Contamination of Pathogens onto Cattle and other Environmental Areas
Principal Investigator: Mindy Brashears
Institution: Texas Tech University
Animal and Food Sciences
Lubbock, TX 79409
Telephone: 806-742-2805 ext 235
Fax: 806-742-0898
E-Mail: mindy.brashears@ttu.edu
Start Date: 7/1/2007
Duration: 24 months
Award: $597,652
Description: There is a limitation in transferring knowledge to the cattle industry and to determine if this knowledge can be effectively implemented and used as interventions. In response to the limitations involved in transferring knowledge to the cattle industry, researchers at Texas Tech will develop the Pre-harvest Food Safety Demonstration Project to train feedlot personnel.
Utah
Title: Enhancing and Expanding the Retail Food Safety Consortium
Principal Investigator: Brian A. Nummer
Institution: Utah State University
Nutrition and Food Sciences
Logan, UT 84322
Telephone: 435-797-2116
Fax: 435-797-2379
E-Mail: briann@ext.usu.edu
Start Date: 7/1/2007
Duration: 36 months
Award: $596,396
Description: This project proposes to fund the initial activities of the expansion of the Retail Food Safety Consortium which is currently comprised of food safety professionals from five land grant universities, professional societies, and governmental agencies.
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