S1056: Enhancing Microbial Food Safety by Risk Analysis

(Multistate Research Project)

Status: Inactive/Terminating

Project Menu

SAES-422 Reports

Annual/Termination Reports:

[02/28/2014] [10/29/2014] [06/10/2016] [11/24/2016] [02/28/2018]

Date of Annual Report: 02/28/2014

Report Information

Annual Meeting Dates: 09/09/2013 - 09/10/2013
Period the Report Covers: 10/01/2012 - 09/01/2013

Participants

University - Member;
Auburn - Stuart Price;
Michigan St - Elliot Ryser;
NMSU - Geanne Gleason - Amy Smith Muise;
Ohio SU - Gireesh Rajashekara - Issmat Kassem - Sanja Ilic - Jeff LeJeune;
Oregon SU - Joy Waite-Cusic;
Penn St - Cathy Cutter - Luke LaBorde;
Rutgers - Don Schaffner;
UC Davis - Linda Harris;
UFL - Michelle Danyluk;
UGA - Walid Alali;
UMD - Clare Narrod;
UMN - Francisco Diez-Gonzalez;
UNL - Harshavardan Tippareddi;
UPR -Edna Negron-Prez - Lynette Orellana;
URI - Lori Pivarnick;
UTK - Faith Critzer;
VT - Joseph Eifert;

Additional Ohio SU university faculty, administrators and visiting scholars attended on Sept 9th as a visitor/guest

Brief Summary of Minutes

Attendees arrived the afternoon of 9/8/13 and a group dinner was held that evening.

The morning of 9/9/13, following travel to the Stone Laboratory, the meeting was called to order at 8:45 am and a brief introduction and history of the OSU Stone Lab was given.

Over the mornings of 9/9/13 and 9/10/13, brief summary reports from all attending members were given. The content of those reports is included in the 2013 S1056 report, that will be added to the website. In addition to research updates, each faculty was asked to introduce additional faculty at their institutions working in the area of food safety.

Immediately following lunch, participants went on a tour of the stone lab facilities and of the ongoing experiments at Stone Laboratory related to the safety of products caught by the commercial fishing industry in Lake Erie.

Following the tour, the group reconvened at 3:30 to discuss the ongoing business of the group.

Election of New Officers to the Technical Committee:

Due to the extended process of renewal (exceeding 10 months) resulting in no meeting being held in 2012 and the current chair of S-1056, Lawrence Goodridge, leaving his academic position in the United States in 2013, the groups elected officers had been in flux, being maintained by Dr. LeJeune (the past chairman) and Michelle Danyluk (Vice Chairman).

For these reasons, both a new Vice Chairman and a Secretary needed to be elected, to assume management of the Technical Committee beginning in October, 2013.

One candidate was nominated for Vice Chairman Faith Critzer, University of Tennessee
One candidate was nominated for Secretary Joy Waite-Cusic, Oregon State University

Both candidates were elected unanimously.

The Technical committee of:
Danyuk Chairman
Critzer Vice Chairman
Waite-Cusic Secretary
To begin their positions October 1, 2013 for a term of 2 years was approved (Motion to approve: Don Schaffner (Rutgers); Seconded: Linda Harris (UC Davis); All in favor).

Old Business:

Project Renewal:
The struggle to renew the project was discussed at length. The group continues to be unsure why such extensive revisions and questions were asked by the project review panel.

Guidelines for hosting a meeting:
Based on previous feedback of those who have hosted a project meeting, it was decided that general guidelines were needed to those hosting subsequent meetings. The technical committee of LeJeune, Goodridge and Danyluk met in 2012 and 2013 during the rewrite process and established a series of guidelines for hosting the annual meeting. These guidelines were discussed with the group, and specifically with the members who had previously hosted a meeting. Those guidelines are included below the minutes here.
ACTION ITEM: Upload guidelines for hosting meeting to S1056 website

2013 Milestone:
The project milestone for 2013 is to ensure that at least one representative from each State Agricultural Experiment station has been contacted and invited to participate in the project. At the time of the meeting:
" 15 states and Puerto Rico were present at the meeting
" 29 states and Puerto Rico had project members enrolled
" 13 states were persons were in the process of signing up for the project
" 2 states where potential members were contacted (Oklahoma and Washington)
" 6 states where no potential members have been contacted (Idaho, Montana, Nevada, New Hampshire, North Dakota, and South Dakota)

A long discussion followed where additional members from non-represented states were identified, and contact information for those states provided.

ACTION ITEM: The new executive committee will continue to reach out to all states.

New Business:

Searchable Electronic Database of Food Safety Faculty:
A suggestion was made to take the current lists of food safety faculty generated by team members and create a searchable data sheet by research/extension interest to aid faculty in connecting for grant projects.

ACTION ITEM: The technical committee with begin compiling names from the submitted meeting reports and will start creating an excel document. An initial draft of this document will be generated prior to the 2014 meeting.

REEport Annual Report Submission:
Discussion ensued on how to submit reports under the new REEporting system that has replaced the CRIS reporting system. It was decided that that S1056 should generate a cheat sheet to help members both joining the project and those generating annual reports. This cheat sheet should contain standard verbiage that can be used as needed by all members.

ACTION ITEM: The technical committee will begin compiling a draft cheat sheet for use during reporting, and have draft documentation available for discussion at the next annual meeting.

Expertise in Human Extension:
It was noted by a number of members, that although one of our stated objectives is Risk Communication: To communicate food safety messages to stakeholders we may be lacking in member expertise in this area, and specifically in regards to evaluation of communication programs.

ACTION ITEM: When advertising the next annual meeting, members will be encouraged to bring an extension friend with them and encourage those members to join our team.

2014 Milestone:
Our 2014 project milestone is to enhance diversity of membership through targeted recruitment of individuals working on food safety at 1980 Institutions, Hispanic Serving Institutions, and Tribal Colleges and Universities.

ACTION ITEM: The technical committee will reach out to all members in the spring of 2014 for contact information of individuals working in food safety at the type of institutions listed above. These individuals will be contacted to participate initially in the meet and great S1056 get together at IFT and IAFP, and then further invited to the 2014 annual meeting.

2014 Annual Meeting:
S1056 members from the University of Puerto Rico have volunteered to host the 2014 annual meeting.

ACTION ITEM: Technical committee will reach out to UPR members in the spring of 2014 to establish potential times for meetings and new secretary will establish a doodle poll for all S1056 members to determine the ideal times for the meeting to be held.

Response to RFAs:
At the time of the meeting no federal RFAs had been released.

The meeting was adjourned at 11 am on 9/10/13

Accomplishments

A summary of accomplishments, by objective area and member university follows. 1. Risk Assessment: Assess food safety risks in agriculture systems Louisiana State University Noroviruses (Caliciviridae) are the leading cause of viral gastroenteritis in the U.S. Human norovirus gastroenteritis is generally associated with genogroups GI and GII, predominating by GII. About 13% of foodborne outbreaks are associated with the consumption of contaminated molluscan shellfish, in which low levels of contamination are occasionally found. The main goal of this project is to investigate noroviruses in American oysters (Crassostrea virginica) and seawater along the Louisiana Gulf Coast, and assess the correlations between norovirus and indicator microorganisms (male-specific and somatic coliphages, total plate count, fecal coliforms and E. coli) using two real-time RT-PCR methods and compare the recovery of the virus. Live oysters from commercial harvesting areas along the Louisiana Gulf coasts were obtained on a biweekly basis. The digestive diverticula of the oysters (n=12) were digested in PBS (100 µg ml-1 proteinase-K). The extracted RNA was analyzed using two real-time RT-PCR assays (A and B), established by others. The recovery of norovirus was determined by spiking oyster homogenate with a 20% aliquot of norovirus GII stock prepared from a GII positive stool specimen (3.7 × 107 genomic copies/ml). In response to a norovirus outbreak at Cameron Parish, LA on (January 4th, 2013) samples from the suspected contaminated area, and a stool samples from an infected individual were analyzed. No norovirus or enteric viruses were detected in any of the analyzed samples (n=6). The stool sample was positive for GII. Both methods were linear from range of 1.6 × 102 to 7.8 × 103 genomic copies/µl of PCR reaction (R2 = 0.989 and 0.997, P>0.05) with efficiencies of 80% and 92% for A and B, respectively). Low and variable recoveries were found for methods A and B (4.4 ± 1.7 and 11.3 ± 2.8, respectively; P<0.05). Our results indicate the need for improving the concentration and detection methods, when noroviruses are present in low levels in the oysters. Texas A&M University Collaborations with researchers tied to USDA-NIFA CAP focusing on development of quantitative risk assessment (QRA) of transmission and disease risk of non-O157 Shiga toxin-producing E. coli (STEC) in beef products have been initiated. One non-refereed abstract from research was presented and two graduate students recruited for research. Research determining biophysical procedures describing risk factors for pathogen attachment and motility on surfaces of differing produce commodities was produced (funding via USDA-NIFA). MI: Work to date has shown that various bacterial pathogens responsible for foodborne illness including E. coli O157:H7, Salmonella and Listeria monocytogenes can readily transfer from contaminated tomatoes, celery, onions and cantaloupe to different types of types of slicers and dicers commonly used by the industry with large volumes of product potentially at risk of becoming contaminated as commercial processing continues. Through the development of various mathematical models, the extent of bacterial transfer can be estimated to better define both the volume of product at risk of having been contaminated and the appropriate timeframes required for periodic cleaning and sanitizing during production. Improved eco-friendly packaging materials are being developed to maximize both product safety and quality during actual time/temperature conditions encountered during transport of the product from the processor to supermarket store rooms and retail display cases. These findings are leading to the development of various risk assessment models that will be able to predict the extent to which various fresh-cut produce production practices are negatively impacting consumer health. With these results in hand, the last objective will seek to improve current industry practices through a series of workshops, education and training programs. University of California, Davis Our research is focused on the microbiological safety of tree nuts of importance to California but the data are broadly applicable to other nuts and low moisture foods in general. In 2013 we affirmed the safety of the surrogate organism Enterococcus faecium, commonly used for validating thermal processes for the almond industry, determined prevalence and levels of Salmonella in raw pistachios, and evaluated the use of antimicrobials to reduce cross contamination potential in walnut hulling operations. These data were communicated to a broad audience of scientists, industry, and regulators. University of Iowa Completed research projects related to the survival of Methicillin-resistant Staphylococcus aureus in pork products. Research findings demonstrated that conventional meat processes resulted in significant reductions in the populations of artificially inoculated MRSA. Completed a research project related to the transfer of MRSA from pork products to humans. Research findings showed when MRSA was present, there was the potential to transfer from pork products to surfaces and to human skin. University of Minnesota A study was undertaken to assess the fecal prevalence of E. coli O157 in cattle fed diets containing distillers grains and its association with environmental conditions and management practices. Overall, E. coli O157 was confirmed in 9.7% of samples. Prevalence during summer was 30% and declined to less than 10% the rest of the year. In animals grouped by dietary DGS concentration, no significant difference in prevalence (12.0 and 5.5%) was detected between the low and the high average groups (less and more than 20%). These results suggested that at the levels studied, DGS had little effect on the STEC O157 prevalence in cattle populations. Another study was conducted to investigate the prevalence of C. difficile in retail meats from Minnesota. A total of 342 raw meat and poultry samples were collected in 5 different counties in central Minnesota from 25 retail stores. A total of 29 samples had presumptive isolates, but none of them were confirmed as C. difficile. The findings in this study suggest that C. difficile might not be widely present in retail meats in Minnesota. University of Nebraska Lincoln NE station developed a risk assessment model to evaluate the food safety risks involved in cooking of not-ready-to-eat foods in domestic microwave ovens. The range of variability included power wattages of the oven, cooking time, standing time, and initial microbial load. University of Tennessee Research was focused on evaluating risks in fruit and vegetable production. A study evaluating the transfer of foodborne pathogens (STEC) onto cantaloupe using common irrigation methods (overhead and drip) as well as plot preparation (bare ground and plasticulture) found that there was no significant differences in STEC positive cantaloupe (20.4%-12%) when heavily contaminated water was utilized for irrigation (0.7-2.68 log10 CFU/100ml STEC). University of Wyoming The effectiveness of processing interventions, including a chlorine dioxide spray on the microbiological quality of cantaloupe in commercial operations was evaluated. As was the role of mammalian and avian wildlife in transmission of antimicrobial resistant bacteria to concentrated animal feeding operation. The potential for internalization and growth of Salmonella in hydroponic tomatoes and fecal indicators in the 2013 flood water were also assessed. 2. Risk Management: Develop science-based interventions to prevent and mitigate food safety threats Auburn University A set of lytic Salmonella-targeted bacteriophages were isolated and characterized for use in reducing Salmonella in infected cattle, and subsequently in bovine products. These phages showed in vitro lytic activity against strains of S. Newport and S. Enteritidis. In an experimental calf model of Salmonella infection, phage treated calves showed significant reduction of the pathogen in feces compared to control calves. Future experiments will focus on phage dose and treatment timing in the experimentally infected calves. Colorado State University Researchers compared biofilm formation of Escherichia coli O157:H7, a mixture of non-O157 Shiga toxin-producing E. coli (non-O157 STEC; including serogroups O26, O45, O103, O111, O121, and O145), and antibiotic-susceptible or multidrug-resistant Salmonella Newport and S. Typhimurium. These pathogen groups had similar biofilm formation ability on stainless steel surfaces and similar biofilm susceptibility to a quaternary ammonium compound-based and acid-based sanitizer. The data indicated that a successful cleaning and sanitation program validated against biofilm cells of E. coli O157:H7 will most likely also be effective against biofilm cells of non-O157 STEC, and multidrug-resistant and susceptible S. Typhimurium and S. Newport. In an additional study, the fate of E. coli O157:H7 during storage and subsequent undercooking (60°C and 65°C) of nonintact beef formulated with tenderizing ingredients was evaluated. Also, hot water was evaluated as an intervention against non-pathogenic E. coli surrogates in a large and small beef processing facility, and thermal pasteurization combined with a bromine solution was evaluated as an antimicrobial intervention for whole carcass decontamination. A study examining survival of Listeria monocytogenes on ready-to-eat meat and poultry products showed that the age (up to 180 days at 1.7°C in their original bags) of cook-in-bag cured ham and turkey breast delicatessen meats formulated with potassium lactate and sodium diacetate did not affect the behavior of L. monocytogenes introduced during subsequent slicing and vacuum-packaged storage (4°C, up to 13 weeks). Another study found that soy sauce or lemon juice, used to marinade chicken before cooking, provided antilisterial properties during subsequent aerobic storage (7°C, up to 7 days) of the cooked product. Microwave reheating time of leftover cooked chicken potentially contaminated post-cooking should take into consideration the length of storage in the refrigerator. Texas A&M University Food antimicrobial-bearing nanoparticles were developed and tested against enteric pathogens (E. coli O157:H7, Salmonella enterica serovars Typhimurium, and Saintpaul). North Dakota State University Research accomplishments this year are related to quantifying survival of EHEC and Salmonella on pre-harvest lettuce, as well as understanding the physiological state of these pathogens on lettuce using transcriptomics. We have found that Salmonella Typhimurium strains have significantly greater survival on pre-harvest lettuce compared to either E. coli O26 or E. coli O157:H7. Additional research efforts have been focused on determining the molecular basis for salt-induced cross protection to nisin in Listeria monocytogenes. The two-component response regulator LiaR mediates salt-induced cross protection to nisin, and could serve as a target for inactivation of this response. University of Iowa Completed research projects related to combination processes of high hydrostatic pressure and natural antimicrobials on the survival of Listeria monocytogenes in naturally-cured meats. University of Nebraska Lincoln NE station has been developing radio frequency processing as an intervention technology to improve the safety of low moisture foods. In addition, various antimicrobial intervention technologies are developed to improve the safety of beef. University of Wyoming Evaluated and developed methods for genotypic and phenotypic characterization of Listeria monocytogens isolates linked to the 2011 Colorado listeriosis outbreak. Tested bioaerosol sampling devices for capture of pathogenic microorganisms in cantaloupe and dairy facilities. Involved in the development of electrochemical paper-based analytical devices for detection of foodborne pathogens. Evaluated anionic exchange resins for capture and concentration of human enteric viruses from water. Virginia Tech We continued with the research effort "Risk Analysis Based on Performance Criteria: a Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers". This project aims to facilitate food safety decision-making based on a quantitative risk assessment of salmonellosis cases due to consumption of Salmonella-contaminated whole broilers. The performance of the U.S. broiler production system in controlling the prevalence of Salmonella will be estimated using Performance Criteria to express the required microbial outcomes to be achieved by the implementation of control measures at different steps within the food chain. This information will be used to assess the exposure of broilers to Salmonella from farm to consumer kitchen and the exposure of consumers to Salmonella from whole broiler chicken. Additional ongoing projects include: 1) Evaluating/comparing grape seed extract and peanut skin extract for use as a natural preservative; and 2) Evaluating allyl isothiocyanate vapor for use to eliminate Salmonella and Listeria from the surface of cantaloupe 3. Risk Communication: Communicate food safety messages to stakeholders Colorado State University Investigators also indicated that there is a need to motivate health professionals to teach safe food handling to patients at high risk for foodborne illness. Also there should be a universally adopted, evidence-based practice available for health professionals to teach safe food handling to those highly susceptible populations. Texas A&M Training of processed meat and sausage manufacturers on microbiological safety risks and mechanisms to prevent pathogen transmission to consumers via processed meats was provided, in addition to other trainings and outreach systems. University of Tennessee A multi-prong approach to outreach was utilized to meet the needs of all clients involved in food safety in 2013, which included workshops, personal consultations, and group meetings. Food safety best practices and regulatory compliance were taught at over 60 group meetings and on-site visits. This resulted in 2,273 direct contacts throughout the year. The science-based food safety message was further carried to over 15,000 stakeholders by exhibits, radio programs, TV stories, newspaper articles and other publications. Statewide 61 fruit and/or vegetable producers completed a food safety plan for their farm and 143 fruit and/or vegetable producers completed a self-evaluation of Good Agricultural Practices on their farm. University of Nebraska Lincoln Several heat transfer and predictive models have been uploaded in Foodsafety.unl.edu website so that food processors can use those models to improve food safety. University of Wyoming Communicated with cantaloupe growers, shared data, findings, and recommendations with the cantaloupe producers in Rocky Ford region in Colorado. Virginia Tech Expanded curriculum "Enhancing the Safety of Locally Grown Produce" a curriculum educating small farmers and farmers market managers on food safety risks related to selling foods at the market

Publications

Peer Reviewed Publications 1. Bergholz, T. M., S. Tang, M. Wiedmann, and K. J. Boor. 2013. Nisin resistance of Listeria monocytogenes is increased by exposure to salt stress and is mediated via LiaR. Appl Environ Microbiol 79:5682-5688. 2. Blessington, T., C. G. Theofel, and L. J. Harris. 2013. A dry-inoculation method for nut kernels. Food Microbiol. 33:292297. 3. Blessington, T., C. G. Theofel, E. J. Mitcham, and L. J. Harris. 2013. Survival of foodborne pathogens on inshell walnuts. Int. J. Food Microbiol. 166:341348. 4. Brar, P.K., and M.D. Danyluk. 2013. Salmonella transfer potential during hand harvesting of tomatoes under laboratory conditions. Journal of Food Protection. 76:1342-1349. 5. Buffer, J., P. Kendall, L. Medeiros, M. Schroeder, and J. Sofos. 2013. Nurses and dietitians differ in food safety information provided to highly susceptible clients. J. Nutr. Educ. Behav. 45:102-108. 6. Chen, C., Michael, M., Phebus, R. K., Thippareddi, H., Subbiah, J., Birla, S., Schmidt, K. A. 2013. Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. American Association of Dairy Science Journal of Dairy Science, 96(3), 1471-6 7. Chen, J., Birla, S., Subbiah, J., Jones, D. D., Pitchai, K., Gonzalez, R. (2013). Temperature dependent dielectric and thermal properties of microwavable model food. Transactions of ASABE, 56(6), 1457-1467. 8. CFPVE. 2013. Validation of antimicrobial Interventions for small and very small processors: A How-to Guide to Develop and Conduct Validations. Food Protection Trends 33(2):95-104. 9. Danyluk, M.D., L.M. Friedrich, P. Sood, and E. Etxeberria. 2013. Growth or penetration of Salmonella into Citrus fruit is not facilitated by natural-light labels. Food Control. 34:398-403. 10. Davidson, G.R., A. M. Buchholz, and E. T. Ryser. 2013. Efficacy of commercial produce sanitizers against non-toxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line. J. Food Prot. 76:1838-1845. 11. Davidson, P. M., F. Critzer, and T. M. Taylor. 2013. Naturally occurring antimicrobials for minimally processed foods. Annual Reviews in Food Science and Technology, 4:163-190. 12. Edwards, H.D., R.C. Anderson, T.M. Taylor, R.K. Miller, M.D. Hardin, D.J. Nisbet, N.A. Krueger, and S.B. Smith. 2013. Interactions between oil substrates and glucose on pure cultures of ruminal lipase-producing bacteria. Lipids. 48(7):749-755. 13. Edwards, H.D., R.C. Anderson, T.M. Taylor, R.K. Miller, M.D. Hardin, N.A. Krueger, and D.J. Nisbet. 2013. Development of non-forage based incubation system for culturing ruminal lipase-producing bacteria in vitro. Agriculture, Food and Analytical Bacteriology. 3(4):293-302. 14. Fouladkhah, A., I. Geornaras, and J.N. Sofos. 2013. Biofilm formation of O157 and non-O157 Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella Typhimurium and Newport and their inactivation by sanitizers. J. Food Sci. 78:M880-886. 15. Fouladkhah, A., I. Geornaras, G.-J. Nychas, and J.N. Sofos. 2013. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat. J. Food Sci. 78:M285-M289. 16. Fouladkhah, A., I. Geornaras, H. Yang, and J.N. Sofos. 2013. Lactic acid resistance of Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella Typhimurium and Salmonella Newport in meat homogenate. Food Microbiol. 36:260-266. 17. Geornaras, I., D. Toczko, and J.N. Sofos. 2013. Effect of age of cook-in-bag delicatessen meats formulated with lactate-diacetate on the behavior of Listeria monocytogenes contamination introduced when opening the packages during storage. J. Food Prot. 76:1274-1278. 18. Harrison, J. A., J. W. Gaskin, M. A. Harrison, J. L. Cannon, R. R. Boyer, and G. Zehnder. 2013. Survey of food safety practices on small to medium-sized farms and in farmers markets. Journal of Food Protection. 76(11):1989-1993. 19. Hill, L.E., C. Gomes, and T.M. Taylor. 2013. Antimicrobial efficacy of poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped cinnamon bark extract against Listeria monocytogenes and Salmonella Typhimurium. Journal of Food Science. 78(4):N626-N632. 20. Hill, L.E., C. Gomes, and T.M. Taylor. 2013. Characterization of beta-cyclodextrin inclusion complexes containing essential oils, trans-cinnamaldehyde, eugenol, cinnamon bark extract, and clove bud extracts for antimicrobial delivery applications. LWT-Food Science and Technology. 51(1):86-93. 21. Jensen, D.A., L.M. Friedrich, M.D. Danyluk, L.J. Harris, and D.W. Schaffner. 2013. Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces. Journal of Food Protection. 76:1530-1538. 22. Kwong, W., K. Livezey, M. Reshatoff, S. Vaughn, A. Freed. C. Puente, E. Hu, A. Zukowski, F. Schweis, H. Yang, C. Fleischer, E. Kamantigue, J. Morgan, R. Koehler, B. Maroni, M. Becker, M. Wisnewski, B. Kubski, W. McMahon, M. Brodsky, E. Ryser, and Y. Chen. 2013. AtlasTM Salmonella detection method using transcription mediated amplification (TMA) to detect Salmonella enterica in a variety of foods and select surfaces. J. AOAC Intern. 96: 822-841. 23. Li, D., L.M. Friedrich, M.D. Danyluk, L.J. Harris, and D.W. Schaffner. 2013. Development and validation of a mathematical model for growth of pathogens in cut melons. Journal of Food Protection. 76: 953-958. 24. M. I. Tenorio-Bernal, M.I., B. P. Marks, E. T. Ryser, and A. M. Booren. 2013. Evaluating the predictive ability of a path-dependent thermal inactivation model for Salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. J. Food Prot. 76: 220-226. 25. Maitland, J., R. R. Boyer, S. Duncan and D. Gallagher. 2013. Tracking cross contamination transfer dynamics at a mock retail deli market using GloGermTM. Journal of Food Protection. 76:272-82. 26. Martínez-Gonzáles, N.E., C. Martínez-Cárdenas, L. Martínez-Chávez, N.E. Ramos-Pérez, T.M. Taylor, C.C. Ulloa-Franco, and A. Castillo. 2013. Effect of the use of a neutralizing step after antimicrobial application on microbial counts during challenge studies for orange disinfection. Journal of Food Protection. 76:328-332. 27. McEgan, R., C.A.P. Rodrigues, A. Sbodio, T.V. Suslow, L.D. Goodridge, and M.D. Danyluk. 2013. Detection of Salmonella spp. from large volumes of water by Modified Moore Swabs and Tangential Flow Filtration. Letters in Applied Microbiology. 56:88-94 28. McEgan, R., G.K. Mootian, L.D. Goodridge, D.W. Schaffner, and M.D. Danyluk. 2013. Predicting Salmonella populations from biological, chemical and physical indicators in Florida surface waters. Applied and Environmental Microbiology. 79: 4094-4105. 29. Moosekian, S. R., and E.T. Ryser. 2013. Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using x-ray irradiation. Food Control 36:243-247. 30. Myers, K. J. Cannon, D. Montoya, J. Dickson, S. Lonergan and J. Sebranek. 2013. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham. Meat Science 93: 262-268. 31. Panagou, E.Z., G.-J.E. Nychas, and J.N. Sofos. 2013. Types of traditional Greek foods and their safety. Food Control. 29:32-41. 32. Perez, K.L., M.J. Alam, A. Castillo, and T.M. Taylor. 2013. Antibiotic resistance and growth of the emergent pathogen Escherichia albertii on raw ground beef stored under refrigeration, abuse, and physiological temperature. Journal of Food Protection. 76:124-128. 33. Perez-Mendez A, Chandler JC, Bisha B, Coleman S, Zhanqiang S, Gang Y, Goodridge LD. 2013. Simple filter paper as a shipping and storage medium for human enteric viruses. Journal of Virological Methods 194:60-66. 34. Pitchai, K., Chen, J., Birla, S., Gonzalez, R., Jones, D. D., Subbiah, J. 2013. A microwave heat transfer model for a rotating multi-component meal in a domestic oven: Development and validation. Journal of Food Engineering, 128, 6071. 35. Pittman, C. I., S. T. Howard, I. Geornaras, C. C. Perham, X. Yang, D. R. Woerner, S. L. Jenkins, K. K. Nightingale, J. N. Sofos, and K. E. Belk. 2013. Validation of hot water as an intervention against pathogenic Escherichia coli surrogates as evaluated in a large and small beef processing facility. J. Food Protect. (Submitted Oct 2013). 36. Robertson, L., R. R. Boyer, B. J. Chapman, J. D. Eifert and N. K. Franz. 2013. Educational needs assessment and practices of grocery store food handlers through survey and observational data collection. Food Control. 34:707-713. 37. Sansawat, T., L. Zhang, J. Jeong, G. Hessell, E T. Ryser, J. Harte, R. Tempelman and I. Kang. 2013. Inhibition of Listeria monocytogenes in full and low-sodium frankfurters at 4, 7, or 10C using powdered organic salts. J. Food Prot. 76:1557-1567. 38. Schaffner, D.W., R.L. Buchanan, S. Calhoun, M.D. Danyluk, L.J. Harris, D. Djordjevic, R.C. Whiting, B. Kottapalli, M. Wiedmann. 2013. Issues to consider when setting intervention targets with limited data for low-moisture food commodities: A peanut case study. Journal of Food Protection. Journal of Food Protection. 76: 360-369. 39. Stella, P., O. Cerf, M. Hugas, K.P. Koutsoumanis, C. Nguyen-The, J.N. Sofos, A. Valero, and M.H. Zwietering. 2013. Ranking the microbiological safety of foods: a new tool and its application to composite products. Trends Food Sci. Technol. 33:124-138. 40. Tang, S., M. J. Stasiewicz, M. Wiedmann, K. J. Boor, and T. M. Bergholz. 2013. Efficacy of different antimicrobials on inhibition of Listeria monocytogenes growth in laboratory medium and on cold-smoked salmon. Int J Food Microbiol 165:265-275. 41. Vandamm, J.P., D. Li, L.J. Harris, D.W. Schaffner and M.D. Danyluk. 2013. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on fresh-cut celery. Food Microbiology. 34:151-157. 42. Wen, X. and J.S. Dickson. 2013. Lateral transfer, vertical translocation, and survival of inoculated bacteria during moisture enhancement of pork. J. Food Protect. 76:595-600. 43. Yoon, Y., I. Geornaras, A. Mukherjee, K.E. Belk, J.A. Scanga, G.C. Smith, and J.N. Sofos. 2013. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Sci. 95:317-322. Other Publications 1. Davidson, P.M., F.J. Critzer, and T.M. Taylor. 2013. Natural-occurring antimicrobials for minimally processed foods. Annual Reviews in Food Science and Technology. 4:163-190. 2. Harris, L. J., and L. Ferguson. 2013. Improving the safety of almonds and pistachios, p. 350378. In L. J. Harris (ed.), Improving the safety and quality of nuts. Woodhead Publishing Ltd., Cambridge. 3. Harris, L. J., J. R. Shebuski, M. D. Danyluk, M. S. Palumbo, and L. R. Beuchat. 2013. Chapter 9. Nuts, seeds, and cereals (p. 203221). In M. P. Doyle and R. L. Buchanan (ed.), Food microbiology: Fundamentals and frontiers, 4th ed. ASM Press, Washington, DC. 4. Karney, E. D., D. R. Woerner, J. D. Tatum, and K. E. Belk. 2013. Effects of extended postmortem aging periods on the shelf-life and eating qualities of beef intended for retail sale. Submitted to the National Cattlemens Beef Association. 5. Kirsch, K.R., D. Griffin, A. Castillo, and T.M. Taylor. 2013. Evaluation of Shiga toxin-producing Escherichia coli growth and procedure for inoculation of pre- and post-chilled beef. Presented at Investigators Inaugural Meeting, STEC CAP, Lincoln, NE, May 28-30. 6. Nguyen, T., and M.D. Danyluk. 2013. Fate of Escherichia coli O157:H7 and Salmonella on Full and Three-quarter Ripe Strawberries. Proceedings of the Florida State Horticultural Society. 125:280-282. 7. Perham, C.C., I. Geornaras, A. Fouladkhah, D.R. Woerner, K.E. Belk, and J.N. Sofos. 2013. Food safety assistance for small meat and poultry processors through development and implementation of Industry Best Practices: An Integrated Approach. Final report submitted to the University of Nebraska-Lincoln by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO. 27 p. 8. Sofos, J. (Editor). 2013. Advances in Microbial Food Safety, Volume 1. Woodhead Publishing Limited, Cambridge, UK. 978-0-85709-438-4. 528 p 9. Sofos, J.N., G. Flick, G.-J. Nychas, C.A. OBryan, S.C. Ricke, and P.G. Crandall. 2013. Meat, poultry, and seafood, pp. 111-167. In M.P. Doyle, and R.L. Buchanan (ed.), Food microbiology: fundamentals and frontiers, 4th edition, ASM Press, Washington D.C. ISBN: 978-1-55581-626-1. 10. Tompkin, R.B., and J. Sofos. 2013. Interview with a food safety expert: Dr. R. Bruce Tompkin, pp. 3-22. In J. Sofos (ed.), Advances in microbial food safety, volume 1, Woodhead Publishing Limited, Cambridge, UK. 978-0-85709-438-4. 528 p. 11. Topalcengiz, Z., and M.D. Danyluk. 2013. Thermal Inactivation of Stationary Phase, Acid and Non-acid Adapted Salmonella Gaminara in Single-strength Orange Juice. Proceedings of the Florida State Horticultural Society. 125:258-260. 12. Tyson, R.V., M.D. Danyluk, E.H. Simonne, and D.D. Treadwell. 2013. Aquaponics Sustainable Vegetable and Fish Co-Production. Proceedings of the Florida State Horticultural Society. 125:381-385. 13. Wesche, A., Gurtler, J.B. and E.T. Ryser. 2013. Stress adaptation and survival of foodborne pathogens, p. 422-437. In Guide to Foodborne Pathogens, 2nd edition, R.G. Labbé, S. García, eds. John Wiley & Sons 14. Yang, X, S. T. Howard, D. R. Woerner, R. J. Delmore, J. D. Tatum and K. E. Belk. 2013. Review of Literature and Needs Assessment for Use of Pathogen Reduction Technologies in Fresh Pork Production. Prepared for National Pork Board. Extension Publications 1. Chapman, B., M.D. Danyluk. Establishing lot size through sanitation clean breaks in produce packing facilities. EDIS Publication FSHN13-10 http://edis.ifas.ufl.edu/fs234 2. Critzer, F., and W. H. Pepper. 2013. Food Safety Best Practices for Farmers Markets. Extension Publication SP 749. 3. Danyluk, M.D., S. Ahn, R. Goodrich, and K.R. Schneider. 2013. Water requirements in the proposed produce safety rule of the Food Safety Modernization Act. The Vegetarian Newsletter. Issue No. 587 1. 4. Harris, L. J., M. Palumbo, L. R. Beuchat, and M. D. Danyluk. 2014. Outbreaks of foodborne illness associated with the consumption of tree nuts, peanuts, and sesame seeds [Table and references]. In Outbreaks from tree nuts, peanuts, and sesame seeds. Available at: http://ucfoodsafety.ucdavis.edu/Nuts_and_Nut_Pastes. 5. Harris, L. J., M. Palumbo, L. R. Beuchat, and M. D. Danyluk. 2014. Prevalence and levels of foodborne pathogens on naturally-contaminated nuts and edible seeds [Tables 14 and references]. In Surveys for foodborne pathogens on nuts. Available at: http://ucfoodsafety.ucdavis.edu/Nuts_and_Nut_Pastes. 6. Palumbo, M., L. R. Beuchat, M. D. Danyluk, and L. J. Harris. 2013. Recalls of tree nuts and peanuts in the U.S., 2001 to present [Table and references]. In U.S. recalls of nuts. Available at: http://ucfoodsafety.ucdavis.edu/Nuts_and_Nut_Pastes. 7. Palumbo, M., L.J. Harris, and M.D. Danyluk. Outbreaks of foodborne illness associated with common berries, 1983 2013. EDIS Publication 13-08 http://edis.ifas.ufl.edu/fs232 8. Richardson, S., R. Goodrich Schneider, M.A. Ritenour, M.D. Danyluk, K.R. Schneider. The Food Safety Modernization Act and the FDA facility registration program. EDIS Publication FSHN 13-07 http://edis.ifas.ufl.edu/fs231

Impact Statements

The project milestone for 2013 is to ensure that at least one representative from each State Agricultural Experiment station has been contacted and invited to participate in the project; currently: " 29 states and Puerto Rico had project members enrolled " 13 states were persons were in the process of signing up for the project " 2 states where potential members were contacted (Oklahoma and Washington) " 6 states where no potential members have been contacted (Idaho, Montana, Nevada, New Hampshire, North Dakota, and South Dakota)

Date of Annual Report: 10/29/2014

Report Information

Annual Meeting Dates: 10/06/2014 - 10/08/2014
Period the Report Covers: 10/01/2013 - 09/01/2014

Participants

Stuart Price – Auburn University
Hua Yang – Colorado State University
Olga Padilla-Zakour – Cornell University
Randy Worobo – Cornell University
Angela Shaw – Iowa State University
Marlene Janes – Louisiana State University
Elliot Ryser – Michigan State University
Shekhar Sharma – Mississippi State University
Barbara Chamberlin – New Mexico State University
Jeffrey LeJeune – Ohio State University
Gireesh Rajashekara – Ohio State University
Sanja Ilic – Ohio State University
Catherine Cutter – Penn State University
Matthew Taylor – Texas A&M University
Dennis D’Amico – University of Connecticut
Kalmia Kniel – University of Delaware
Michelle Danyluk – University of Florida
Yen Con Hung – University of Georgia
Melissa Newman – University of Kentucky
Robert Buchanan – University of Maryland
Francisco Diez-Gonzalez – University of Minnesota
Jayem Subbiah – University of Nebraska
Edna Negron – University of Puerto Rico
Lynnett Orellana – University of Puerto Rico
Lori Pivarnik – University of Rhode Island
Faith Critzer – University of Tennessee
Kristen Matak – University of West Virginia
Bledar Bisha – University of Wyoming
Laura Strawn – Virginia Tech
Yifan Zhang – Wayne State

Participants Attachment:

Attachment

Brief Summary of Minutes

October 7, 2014-Tuesday
1. Welcome from Edna Negron
a. Thank co-organizers Lynette Orellana and maria L. Plaza
b. Thank hosts from Goya- Damaris del Castillo, Ivelisse Rivera and Carlos Unanue
c. Welcome from University of Puerto Rico
d. Welcome from Goya- Damaris del Castillo
2. University of Puerto Rico Update- Edna Negron, Maria Plaza, Lynette Orellana
a. Formed a team focused on new Produce Safety- FSMA
i. Two graduate students conducted a phone interview to target PR farmers and information about their agricultural practices (60 participants)
ii. Three trainings were provided to 80 farmers that produce lettuce for the school lunch program and some state agricultural department personnel.
iii. Two additional trainings focusing on GAPs and GHPs were developed for farmers market and the Fresh Market program of the State Department of Agriculture (60 participants).
iv. All activities were funded by the State Department of Agriculture
b. Research- begin sampling irrigation water sampling – project to begin in Dec-Jan
c. Project impacted 140 farmers and 13 students
d. Food Safety Class- 13 student prepared first draft for food safety plan for leafy vegetables that will be refined as soon as final rules are finished based on FSMA-Produce Guidelines
e. 2014-2015 Objectives: Goals: organize meeting, analyze GAP survey results, collect data on irrigation water quality, refine food safety plan for leafy greens, begin outreach to local growers
f. Lynette Orellana- research focuses on: microbiological risk assessment for fruits and vegetables; new product development; shelf life studies; use of edible films; PCR methodologies for pathogen identification
g. Maria Plaza- Chemical comparison and characterization of mango cultivars in PR; use of edible films to extended shelf life of peeled orange fruits; determine volatile and aromatic active compounds of coffee varieties; use GC to detect metabolites of foodborne pathogens
3. University of Florida- Michelle Danyluk
a. Several faculty working in food safety at UF. Currently recruiting for seafood specialist. Keith Schneider other faculty member on S-1056 project along with Michelle Danyluk.
b. Pecan Survey to determine prevalence of Salmonella on in-shell pecans in North America.
i. Two high years – 1500 samples per year; two low years 1,000 samples per year
ii. Investigated four varieties- Mexican Improved; Western Improved: Southeastern Improved; Native/Seedling- not hort. Improvement
iii. 8 sheller locations- small, medium and large facilities
iv. Each facility was asked to collect samples based on the size of their operation from 12-313
v. Sampling instructions and kits were provided to to shellers- samples collected @ same point for USDA grading. 1 lb sample collected
vi. Samples were blinded and assigned a PS number
vii. 100 gram in shell pecans- rapid test for pos/neg Salmonella. All positives underwent MPN and typing done
viii. 44 positives out of 4,649 0.95% prevalence
ix. 2 MPN methods reviewed blended and non blended – difference between both methods; MPN results were coming out with lower dilutions having higher numbers. What would be causing this? Lab error, antimicrobials in food causing inhibition
x. 2.2 MPN/100g
4. University of Rhode Island- Lori Pivarnik
a. Lab-based research program oriented on seafood
b. Most of efforts are in outreach. Expansive focus areas for food safety outreach.
c. Developing app type technology for evaluating handling practices at farmers markets. App to assist mystery shoppers; 14 farmers markets evaluated. 54 questions in questionnaire – stratified by low-income versus high-income. Insanitary conditions; not prepping on-site; will develop an extension training program based on inconsistencies.
d. Farm to school program- working with non-profit organization in Rhode Island. Looking at education/outreach for school gardens
e. HACCP- seafood, meat/poultry; GAPs; addressing production, liability and food safety risks of value-added processing in on-farm residential kitchens
f. Any input group can have will be greatly appreciated- Jeff raised question can we have a shared resource for hosting website. Dropbox, facebook, natural agriculture library (public-facing website), google drive seems to be the most viable
5. Cornell University- Randy Worobo and Olga Padilla-Zakour
a. Introduced faculty with research interests in food safety
b. Geneva campus focuses on fruits and vegetables, but this campus is moving to Ithaca. New food science facilities in Ithaca.
c. Randy Worobo- research focuses on food safety.
i. Produce safety project was just concluded. 1) pathogen transfer during harvest, transport, 2) environment/meteorological impacts on transfer of pathogens, 3) evaluated UV light for treating irrigation water
ii. Began working with packing houses on sanitation/food safety improvement programs
iii. Modeling entry points of pathogens from packinghouses to grocery stores- evaluating US as well as Mexican markets
iv. Extension/outreach activities focusing on validating food safety processes and Juice HACCP
d. Olga Padilla-Zakour
i. Food Venture Center- last year reviewed 1,200 products. Acting as processing authorities for small companies. Focus has shifted in FDA for peer-reviewed publication to validate minimum lethality requirements.
ii. Cold-packed products to validate processes in acidified foods from 3.3-4.0 based on type of acid and water activity controlled foods
iii. Shelf life and quality- molds
iv. Hot-fill-hold process validation
6. West Virginia University- Kristen Matak
a. Research projects focusing on:
i. E-beam Irradiation and impact on microbial reductions and food quality
ii. Fish protein recover using pH-shift processing
1. Maximize protein recover
2. Bactericidal effectiveness
3. Impact on functional properties of proteins
b. Integrated approach to reduce risk and improve produce safety
i. Post-harvest wash systems
7. New Mexico State- Barbara Chamberlin and Jeanne Gleason
a. Educational media- food safety primary content area
b. Can partner with researchers for outreach- app development for all audiences
i. Game development to reinforce conceptual understanding amongst youth
ii. Video development to convey research findings
iii. Media to teach concepts via hands-on learning
iv. Media to assist with trainings/ give overview of complex topics
c. Developing media as a community- if you have a project NMS would be happy to collaborate if their services can help with extension/outreach objectives
i. Have experience working with food safety subject matter
ii. Develop materials that sustain interest; are offered at the appropriate time; gives practice and application when needed
8. University of Puerto Rico- Leyda Ponce de Leon
a. Use of acid whey as a food ingredient
i. 180 million tons produced as a byproduct of cheese production
ii. Products range from frozen dairy desert to fermented dairy beverages
1. Fermented Beverages
a. Acid whey supplemented milk at 75/25% (milk vs whey) was similar to 100% milk other than viscosity.
b. To follow-up various stabilizers were used to improve viscosity
i. Beverage made with whey product was preferred by consumers
2. Dulce de Leche- acid whey neutralized and lactose removed
iii. Future research- yogurt and flavored dairy beverages
9. Mississippi State University- Shekhar Sharma
a. Food safety of poultry/poultry processing both basic and applied research- post-harvest research to control Salmonella and Campylobacter- development of novel technologies
b. USDA introducing new standards for cut-up pats, ground product, mechanically separated- research focusing on novel antimicrobials (including traditional, natural, bacteriophage)
c. Using hurdle concepts to reduce foodborne pathogens in poultry systems
d. Inclusion of natural antimicrobials (Eos) in modified atmosphere packaging
e. Salmonella adaptation to oxidative stress- sub-lethal exposure increases biofilm production
f. Survey of prevalence of Salmonella on poultry and antibiotic resistance patterns
10. University of Minnesota- Francisco Diez-Gonzales
a. Multiple areas of research
b. Safety of fresh fruits and vegetables
i. Identification of genes associated with interaction of spinach leaves and plants in E. coli O157:H7
1. Hypothetical proteins ycfR and ybiM- expression increase when exposed to leafy greens and in deletion mutants reduced survival. In follow-up study in spinach mutants did not differentially survive.
ii. Internalization of Salmonella in peanut plants and pods
1. Problems getting plants to peg for peanut pod formation delayed research
2. First model- dip peanut pods in cell suspension for 4 and 22 hr with temperatures from 4-40C.
3. Does Salmonella internalize in pods when plant is pegging? Primary research question
c. Gene expression of Salmonella in low water activity foods
i. sseD and sopD (virulence factors) identified as increased gene transcripts associated with in these systems
ii. If chelators are present to sequester iron- no clear association with presence of chelators and thermal inactivation
11. University of Puerto Rico- Guillermo Ortiz
a. Dairy cattle extension specialist
i. 25% of gross income from agriculture is from dairy industry
ii. PR has not sustained increased production of milk to match US production per cow basis
iii. Import feed – price of feed has doubled since 2007
iv. Milk now costs ~$6/gal which is driving milk sales down
b. Research
i. Establish what management practices our dairymen are actually performing
ii. Optimize the use of tropical forages-maralfalfa; improve digestibility of native grasses
iii. Improve milk quality- large amount of production with somatic cell counts >400,000 (limit 700,000) decreases the shelf life
iv. Health management- parasite reduction- use higher than approved levels of ineffective drugs or use drugs that are not approved
v. Genetic selection for Tropical Dairy Production- genetic markers associated with increased milk production
12. Iowa State- Angela Shaw
a. Extension appointment- HACCP, GAPs, FSMA coordinator, Local Foods online-training resources
b. Research
i. Effectiveness of training- populations and the best method for training based on cultural differences
ii. On-farm intervention strategies- soil, cover crops, irrigation water
iii. Alternative production methods- high tunnels, aquaponics
c. Jim Dickson- mathematical modeling based on oxygen and carbon dioxide purge in pork; biofilm development on packaging film; high pressure processing
d. Byron Brehm-Stecher- rapid methods development
e. Aubrey Mendonca- juice process validation and irradiation processing
13. University of Maryland- Bob Buchanan
a. Risk assessment at UM in several departments (Ag and Natural Resources, Public Health, Engineering, Public Policy, and Business) a lot of interaction with federal agencies
b. Risk assessment, predictive microbiology, data acquisition for risk assessments, training in risk analysis
i. Key faculty, Pradhan, Narrod, Micallef, Biswas, Buchanan, Lambertini
c. Research Projects
i. NIFA CAP grant- science-based standards for leafy greens and tomatoes
1. QMRA for E. coli O157:H7 in fresh-cut lettuce
2. Dynaic predictive model to estimate pathogen growth in E. coli, Salmonella, and Listeria monocytogenes during temperature abuse during transport from retail to home (from 15-35C) for up to 10 hrs
3. Development of a computer model to allow for simultaneous optimization of food safety and sensory quality
4. Data acquisition on pre-harvest food safety in Maryland and the Mid-Atlantic Region
5. Assessing impact of cropping methods on survival of pathogens
6. Risk management metrics for impact of flooding on pathogen translocation
ii. Other projects
1. Quantitative risk assessment for presence of Salmonella in dry dog food- user-friendly risk assessment tool
2. Assessment of microbial quality and safety in cantaloupes
3. Incorporating variability in the teaching of food science
4. Mechanistic approach to modeling phase transitions lag to log and vise versa
d. Training/Education
i. Have trained more than 1,300 students Overview of risk analysis, risk management, risk communication, risk assessment, 1 day risk communication; advanced and intermediate courses: quantitative risk assessment methods (probabilistic methods and model building), Quantitative risk assessment refresher; Tailored courses also available
ii. Extended Internship with partner countries – stay 3-6 months and work on project pertinent to their country
iii. FoodRisk.org database: Assess iRisk, database of food commodity intake database, produce point of origin database, food safety rule making database, norovirus literature database, restaurant food safety inspection database
14. University of Maryland- Dennis D’Amico
a. Background in artisan cheese- contamination of raw milk with foodborne pathogens, fate of pathogens during cheese production, fate of L. monocytogenes. Shifted focus to training 1200 trainees from 12 countries (environmental sample collection, food safety plan development, etc)
b. Just recently joined UConn- teach dairy food production with focus on ice cream and cheese; teach short courses on cheese and ice cream manufacturing; Teach harmonized food safety workshop for artisan cheesemakers and regulators
c. Research
i. Control of pathogenic algae as a causative agent of mastitis
ii. Control broad screening approach for combinations of antimicrobials using queso fresco, soft ripened, mold ripened, smear ripened
iii. Audit, environmental sampling, food safety plan fabrication, and follow-up review of artisan cheese makers
15. Wayne State- Yifan Zhang
a. Research
i. Pre- and post-harvest food safety
ii. Molecular epidemiology
iii. Microbial source tracking
iv. Mechanisms of antimicrobial resistance
v. MRSA isolated from raw meat
1. 289 raw meat samples (beef, chicken, and turkey). Nine positive isolates
vi. Coagulase negative S. aureus contamination in retail meat- dissemination of mecA resistance amongst bacteria isolates
vii. Listeria species in retail meat 243 samples (30.4% positive) 26 of 74 were positive for L. monocytogenes. 34% of L. monocytogenes had antimicrobial resistance
viii. Researching multi-drug resistance of coagulase negative Staphlococcus isolates obtained from animals
ix. Use of oregano essential oils as antimicrobials in lettuce
x. Isolation of phages from the environment
16. University of Wyoming- Bledar Bisha
a. Research
i. Optimize MALDI-TOF MS typing of E. coli, Staphylococcus, Enterococcus isolates
1. Future focus: improve sample preparation and improved MALDI databases for environmental isolates
2. Characterization of additional 3,000 isolates from US feedlots and dairies in Kosovo
ii. Sample preparation for bioareosol sampling for viruses
1. Resin-based methods to isolates viruses
2. Modify current air samplers with resin
a. Impinger based sampler (SKC biosampler) has increased capture sensitivity
iii. Colorimetric paper-based detection of foodborne pathogens in real matrices
iv. Electrochemical Detection
17. Virginia Tech- Laura Strawn
a. New position at Eastern Shore
b. Ecology, evolution and transmission of foodborne pathogens from field to fork
i. Model transmission using geospatial approach/spacial temporal analysis
1. GIS to model location and dissemination of foodborne pathogens
ii. Molecular subtyping
18. Texas A&M University- Matt Taylor
a. Antimicrobial chemistries and applications of natural antimicrobials
b. Encapsulation technologies for essential oils
c. Research focused on food safety of meat
i. Phage prevalence of foodborne pathogens (Salmonella)
ii. Prevalence of foodborne pathogens in Texas-based meat processors and development of
19. Business Meeting- Michelle Danyluk presiding
a. S-1056 Objectives
i. Our first objective was to gain involvement from every state. States we are missing include Alaska, Arizona, Hawaii, Kansas, Massachusetts, Montana, Nevada, New Hampshire, North Carolina, Oklahoma, South Dakota, Utah, Vermont, Washington. Executive committee will seek out members from each of these states
ii. Next objective- involvement 1890’s and Hispanic-serving institutions. We invite all participants to reach out to these institutions within their state to encourage participation. Michelle will circulate a draft letter to assist participants.
iii. Last objective is a 5 year goal of writing a white paper on the benefits of collaboration in Food Safety
b. Officers.
i. It is a six-year commitment begin as secretary and serve two years in each position. Current chair- Michele Danyluk, Vice-chair Faith Critzer, Secretary- Joy Waite Cusiac.
ii. We will elect a secretary at the 2015 meeting.
c. 2015 Meeting
i. Potential meeting hosts- Lori P.- Rhode Island , Matt Taylor- Texas A&M.
ii. Consistent meeting time? We will target the frist two weeks in October of 2015.
iii. Responding to RFPs. We have invited Jeanette Thurston to attend in person. Possibly look at video conferencing or phone conference for 2015 meeting
iv. Bob Buchanan has offered to conduct a short course on risk analysis. This will either be a one day course prior to the 2015 meeting or via the web-based courses that currently exist. Michelle to follow up with Bob B. regarding risk-analysis short course for the 2015 meeting. Most participants would prefer the in-person format.
d. Inventorying contact information and resources
i. Barbara Chamberlain has created a google doc site-
ii. This first page offers our contact information. Please enter your email, phone and research area included. https://docs.google.com/document/d/14B04K9DthuVX3eLdrIURC9h3YUEkV8iZdnOPyT6Gc3k/edit?usp=sharing
iii. This second page lists educational tools we have each developed, that are worth sharing. If you have videos, online courses, apps, etc... please go here and share your materials with the group. https://docs.google.com/document/d/1kYunMTdV2MfjyDI842N8dc21Qz29Oht2JfybmlCDMvw/edit?usp=sharing
e. Updates
i. Food Protection Trends
1. Submit your articles
2. Short turn around time
ii. JFP update-
1. Search for editor
2. 55 applicants- 39 acceptable. New editor to be announced in coming weeks
iii. VTEC 2015
1. 500-600 people in attendance
2. Boston 3rd week in September 2015
iv. Iowa State hiring Endowed Chair conducting research in gut microflora
v. University of Delaware- hiring Department Chair in Animal Science and Food Science Department
October 8, 2014- Wednesday
20. University of Tennessee, Faith Critzer
a. Covered research of Drs. Davidson, D’Souza, and Golden, also participants of S-1056
b. Dr. Critzer’s research focusing on transmission/survival of foodborne pathogens (STEC and Salmonella) in pre-harvest environment, and control of foodborne pathogens during post-harvest handling.
i. Current projects: Transfer and survival of E. coli O157:H7, Salmonella, L. monocytogenes in post-harvest water using chlorine and essential oils with novel delivery systems (4 yr, OREI). Survival of foodborne pathogens on cantaloupe using novel coating systems (2 yr, CPS). Use of peroxyacetic acid, chlorine, and UV light to inactivate foodborne pathogens in contaminated surface irrigation water (2 yr, CPS)
21. Colorado State University, Hua Yang
a. Research in department primarily focuses on food safety interventions for post-harvest treatment of red meat. Also working on some probiotic applications developed. Also look at validation of HACCP CCPs for Meat/Poultry establishments
b. Dr. Yang’s research- Use of high throughput sequencing of environmental samples for presence of antibiotic resistance genes. Tracing antibiotic resistance profiles of cattle through feedlots, just prior to leaving feedlots, during transportation, holding pens, and from finished product. Transport trucks were found to have the highest presence of antibiotic resistance genes. No AMR genes were detected in finished product.. Just got a USDA-CAP grant to survey antibiotic resistance profiles of various ecosystems.
22. University of Georgia, Yen-Con Hung
a. Food safety research focus has oriented around processing technologies for foodborne pathogens. Currently has a CAP grant focusing on multiple hurdle technologies to inactivate STEC and viruses during beef processing and on non-intact beef products .
i. EO water, Levulinic acid SDS wash, IR heating, RF heating, UV radiation, UV activated titanium dioxide coating are interventions that are being applied from slaughter to further processing scenarios..
ii. Testing EO water application in food service operation. Investigating operating parameters needed for 5-log reduction of E. coli O157:H7 and Salmonella
iii. Chlorine by-product generation, half-life and potential health risks when chlorine interacts with produce and meat
23. Michigan State University- Elliot Ryser
a. Research focuses on fresh-cut fruit and vegetable food safety. MSU has a fresh-cut pilot plant processing line
b. Most recent research has focused on transfer of foodborne pathogens to cantaloupe, diced tomatoes, leafy greens
c. Looking at processing characteristics such as flow rate of water in flumes for pathogen removal
d. Also collaborating with school of packaging to optimize MAP to minimize pathogen growth
e. Modeling survival growth of pathogens (Listeria and Salmonella) from processing through distribution chain
f. Economic risk assessment
24. University of Kentucky- Melissa Newman
a. Has developed a food systems innovation center- a lot of applied research to assist small scale manufacturers
b. Primary research interests are in natural antimicrobials in both meat and produce. Has worked with pathogen edible films
c. Investigated anthocyanin
d. Antimicrobials to extend the shelf-life and inactivate Salmonella on organ meats
e. A lot of research focusing on meat products
25. University of Delaware- Kali Kniel
a. A lot of research focused on norovirus contamination in leafy greens
i. Determining the most appropriate surrogate to model human norovirus
ii. Examine inactivation strategies and modeling of norovirus inactivation
iii. Microgreens- nutrient film hydroponic system- transfer of murine norovirus in this system
iv. Able to do field trials and greenhouse studies
v. Biocontrol of L. monocytogenes using B. subtilis UD1022 on plant surfaces and in cantaloupes
vi. Cold-pressed juice industry validating Cryptosporidium inactivation in
vii. Working with local food systems on special projects
viii. Foodborne Illness Outbreak Investigation- behind the scenes game developed with UNM
26. Auburn University- Stuart Price
a. Research focuses on pre-harvest food safety
i. Salmonella Newport inactivation by bacteriophage-
1. Phage resistant mutant has not been found to cause illness in cattle. Next conducted a competition experiment with parent strain and mutant. Mutant actually thrived better when co-inoculated with parent strain. Unsure what the underlying cause is.
ii. Salmonella Enteritidis- outbreak in ground beef. SE primarily isolated from poultry and eggs. Question, was Salmonella able to survive in peripheral lymph nodes of cattle. SE seems to go systemic in calves. From calves that were very sick and died SE was isolated from peripheral lymph nodes, but not from calves that did not become ill with systemic disease.
iii. Environmental monitoring around vet school, model dairy farm and animal health pastures and facilities. Sampling over seasons. S. Muenster isolated primarily in winter, S. Muenster and S. Cerro isolated in spring and summer. S. Typhimurium and Newport isolated in summer- maybe transmitted by sick patient. Use PFGE to differential strains and characterize bacteriophage content and lytic activity as a control measure.
27. Penn State University- Cathy Cutter
a. Several faculty focusing on food safety research and education
b. Conducts a lot of validation work with small/medium meat processors
c. Current research:
i. Developed multiplex PCR assay to detect big 6 non-O157 in multiple meat products
ii. Has done sampling
iii. Incidence of Salmonella and Campylobacter on poultry in local markets
iv. Food Safe Surveys app developed and now available for Android devices
v. Food Safety Resource Survey- needs assessment of consumers who shop at farmer’s markets
vi. HPP, ground beef and the Big 6 STEC- also evaluated sensory testing of HPP processing
vii. Pullulan film development with antimicrobials
viii. Buffered vinegar validation research with RTE meat processors
28. Louisiana State University- Marlene Janes
a. Currently developing a graduate program
b. Research focusing on Hepatitis A and Norovirus in oysters
i. Determine utility of direct detection of NoV contamination compared to microbiological indicators- one year survey
1. Analyzed for NoV GI and GII
a. Indicators, MS2 plaque assay, somatic colipahges, fecal coliforms , Enterococcus, E. coli and aerobic plate counts
2. Only one positive sample for NoV GII, also worked with one outbreak (detected NoV GII in stool, but not from oysters)
29. University of Nebraska- Jayem Subbiah
a. Food engineer- integrate engineering and microbiology to model foodborne inactivation
i. Microwave heat transfer modeling – model heating characteristics and surface moisture loss to determine inactivation of foodborne pathogens
ii. Heat transfer modeling of air carcass chilling
iii. Predictive growth models of STEC in ground beef
1. Growth/no growth interface predictive microbiology based on temperature, ph, and water activity
b. Web-based tools to determine pathogen growth/simulation. Tools specific for microwave based foods
30. Ohio State University- Sanja Ilic, Gireesh Rajashekara, Jeff LeJeune
a. Jeff LeJeune- ecological and epidemiological approaches for food safetyoutreach focused at agricultural workers to limit zoonotic disease transmission; research focused on survival of foodborne pathogens in manure; transmission of pathogens and antimicrobial resistance in birds
b. Sanja Ilic- research focused on greenhouse vegetable production of greenhouses in North American and Central America. Developed process flow diagrams stratified by size of operation; risk assessment based on observed management practices. Expert elicitation on practices they did not find enough data in literature to support. Evaluated greenhouses for the presence of Listeria.
i. Human behavior research- observed blind adolescents to determine food safety practices- more work to come once data is analyzed; Food safety for cancer survivors
c. Gireesh Rajashekara- research focused on pre-harvest approaches for Campylobacter, Salmonella and E. coli.
i. Screen bioactive small molecules for activity against Salmonella, E. coli and Campylobacter
1. Lead compounds (13) will be screened in chicken model systems to inhibit Campylobacter
ii. Targeting TAT system for inactivation of Campylobacter
1. 600-700 hits based on library screening>further screening has narrowed down to 50 compounds
iii. Treating litter to inhibit Campylobacter
iv. Salmonella persistence in tomato-plant host interactions
1. 11 target compounds impact Salmonella growth> further screening yield 6 compounds
31. Wrap-up- Michelle Danyluk
a. Annual report- Focus on briefly summarizing Audience, Outputs, Impacts for REEport
b. Milestones- 2015 goal- establish a mentoring program for new faculty; 2017- general interest paper on validation- education, outreach, process, method development

Action Items:
1) Enter contact information and educational tools in google docs site:
This first page offers our contact information. It's up to you if you want your email, phone and research area included. If you do... click and fill it out for your name (I believe I've listed everyone's name, please forgive me if I've missed you).

https://docs.google.com/document/d/14B04K9DthuVX3eLdrIURC9h3YUEkV8iZdnOPyT6Gc3k/edit?usp=sharing

This second page lists educational tools we have each developed, that are worth sharing. If you have videos, online courses, apps, etc... please go here and share your materials with the group.

https://docs.google.com/document/d/1kYunMTdV2MfjyDI842N8dc21Qz29Oht2JfybmlCDMvw/edit?usp=sharing

2) Michelle to send Faith recruitment form letter
3) Michelle to follow-up with Lori hosting meeting for 2015 late November
4) Michelle to follow-up with Bob to schedule risk assessment short course

Minutes Attachment:

Attachment

Accomplishments

A summary of accomplishments, by objective area and member university follows. 1. Risk Assessment: Assess food safety risks in agriculture systems Colorado St. University Colorado State University researchers conducted a study on the use of metagenomic high throughput sequencing to assess presence of antimicrobial resistance (AMR) genes in cattle, their environments and beef products. AMR gene profiles were traced through feedlots, just prior to leaving feedlots, during transportation, holding pens, and from finished product. Transportation trucks were found to have the highest diversity of AMR genes. No AMR genes were detected in finished product. The data from this research can be used to generate AMR gene profiles for the beef production chain and help to highlight the potential risk points in the supply chain. Cornell University The meteorological and geographical risk factors for the prevalence of Listeria spp. in produce production environments were compared to natural environments in New York State and the Northeast region. Soil moisture and proximity to water and pastures were highly associated with isolation of Listeria spp. in produce production environments, while elevation, study site, and proximity to pastures were highly associated with isolation of Listeria spp. in natural environments. In addition, the prevalence of foodborne pathogens and plant pathogens was evaluated for New York State irrigation water sources. Regression analysis found no strong correlations between water quality parameters, site factors, or precipitation, to the presence or concentration of E. coli in irrigation sources. For Salmonella , precipitation (? 0.64 cm) three days before sampling, was correlated to both the presence and highest counts. Louisiana State University Clostridium difficile is a gram-positive, spore-forming bacillus that can cause nosocomial diarrhea and colitis among human. Oysters collected from five commercial oyster harvesting areas along the Louisiana Gulf Coast were analyzed for C. difficile. Toxin B-producing C. difficile were found in 9 of 19 (47.3%) oyster samples, and 3 of 8 (37.5%) seawater samples. Michigan State University Four studies related to the safety risks and science-based interventions to enhance food safety were conducted during the reporting period. In the first study, Listeria monocytogenes transfer was quantified from one inoculated cantaloupe or honeydew melon to subsequent uninoculated melons during mechanical slicing and dicing. The second study aimed to quantify the spread of L. monocytogenes during simulated commercial dicing of onions. The third study investigate the effect of several sanitizers and in-package atmospheres on the fate of L. monocytogenes in diced onions stored at 7°C. The last study aimed to model L. monocytogenes growth in sanitizer-treated diced onions, tomatoes and celery during storage at 4, 7 and 12°C. New Mexico State University Work forces in the food service and food production sectors, as well as the general public, often do not change their behavior in response to print or audio food safety messages because they cannot visualize the problem (such as the presence or spread of bacteria or virus). This may mean, for example, that produce harvesters do not use proper toilet facilities while in the field, food handlers may not use gloves properly, and consumers do not handle food safely at home. Oregon State University The Waite-Cusic laboratory group is working closely with the Oregon hazelnut industry on collecting data to assist in their risk assessment. This includes a multiyear prevalence study for Salmonella on in-shell hazelnuts during harvest. The 2013 harvest was the first year of the study; analysis for the 2014 harvest is under way. The Waite-Cusic laboratory also completed a greenhouse study to evaluate the survival and persistence of Salmonella and generic E. coli on dry bulb onions produced with contaminated irrigation water. The Waite-Cusic laboratory group worked in collaboration with the College of Veterinary Medicine and Public Health to evaluate risk factors associated with raw milk consumption and production. The Waite-Cusic laboratory group also worked closely with small-scale poultry processors in Oregon to evaluate prevalence of Salmonella and to evaluate slaughtering practices in facilities with high and low prevalence. Penn St. A longitudinal survey of Listeria spp. in a commercial mushroom packing and fresh-cut processing facility was completed. Of 255 samples taken over 3 sampling periods, 18.8% tested positive for L. monocytogenes, 4.4% for L. innocua, and 2.0% for L. grayi. L. monocytogenes was most often found on floors within the washing and slicing and packaging areas. Each of the L. monocytogenes isolates found in the facility could be placed into 1 of 3 serotypes; 1/2c was the most predominant (93.6%) followed by 1/2b (3.5%) and 1/2a (2.9%). Multi-virulence-locus sequence typing (MVLST) identified all 1/2c isolates as Virulence Type 11 (VT11) and all 1/2b isolates as VT105. 1/2a isolates were either VT106, VT107, or VT56. VT11 and VT105 were designated as persistent sub-types because they were isolated from the same location within the facility during at least 2 of the 3 sampling periods. VT11 was isolated from a trench drain location in the washing and slicing area at each of the 3 sampling periods, strongly suggesting that it had colonized the facility and that the probable reservoir was the trench drain. Improvements made to sanitation procedures by company management after period 2 coincided with a reduction in the prevalence of L. monocytogenes suggesting that effective cleaning and sanitizing procedures can help to minimize the occurrence of L. monocytogenes contamination in processing facilities. Two studies was conducted to determine possible effects of surface sanitization treatments on fruit set in overhead sprayed strawberries and efficacy of late blight fungicide sprays prepared from treated water. Researchers on this project were from the Penn State Departments of Food Science, Plant Sciences, and Plant Pathology and Environmental Microbiology. The data are not yet compiled and will be reported next year. Rutgers University Our risk assessment efforts focus on predictive modeling and quantitative risk assessment. We have a primary focus on Salmonella and E. coli in fresh fruits and vegetables. We also have interest in Listeria monocytogenes in ready-to-eat food products and Salmonella in nuts and other dried food products. The Ohio State University Round 3 comprehensive sampling and testing for human pathogens and indicators was completed. The data was analyzed to identify the critical points and validate the findings from expert surveys expert surveys. A total of 1237 fruit, environment and irrigation water samples were collected in total (three rounds) and cultured for Listeria monocytogenes, generic E. coli and coliforms. Generic E. coli was detected in 15% of water samples from 6/8 greenhouses (average conc. 2.4 ± 1.4 log MPN/100ml). E. coli was present on tomato in 2/8 greenhouses (4.1 ± 1.1 log CFU/g). Listeria monocytogenes was isolated from 3/8 hydroponic and soil operations. A total of 31 isolates were detected on surfaces such as tarp floor covers and plant-debris containers, and on food contact surfaces including harvest bins, packing boxes, scales and human contact surfaces (door knobs). The majority of isolates originated from worker shoes (n= 18). No L. monocytogenes detected of tomato fruits in this study. The pathogen was found in irrigation water (6.67%, n=60) from two greenhouses in source water, middle-line and the end of the irrigation line water prior to recycling. The presence of L. monocytogenes in two greenhouses was detected over two consecutive samplings. Rounds 2 Delphi Expert survey data was analyzed to identify critical points in greenhouse production. The presence of human pathogens in the greenhouse environment presented an important source of contamination for edible tomato fruits (n=20; 84.23%). Although experts agreed that people only occasionally may introduce pathogens into the greenhouse (n=16; 92.9%), handwashing and effective health policy were ranked the most effective in preventing contamination from employees and visitors (n=20; 100% and 72.22%, respectively). Texas A&M Evaluated the presence of Salmonella serovars and Salmonella-infecting lytic bacteriophages from environment-recovered samples (feed, drinking water, dropped feces, soils) on TX-located beef cattle feedlots. Determined that Salmonella was primarily recovered from soil and drinking water samples on 2/5 feedlots. Identified multiple serovars, including S. Muenchen, Newport, Anatum, and Montevideo, and have completed restriction digests to evaluate relatedness of bacteriophages recovered from feedlots. Currently efforting completion of host sensitivity range assays for recovered phages to determine utility for beef cattle Salmonella transmission inhibition. University of Arkansas Project funded by the Center for Produce Safety involves the evaluation of pathogen, surrogate, and indicator organism survival in fresh water sediments and the potential impact on irrigation water quality sampling programs. The primary goal is determine the best indicators and surrogates for determining water quality for each pathogen of concern including Salmonella, shiga toxin-producing E. coli, norovirus, and Listeria monocytogenes. University of Connecticut This summer we began recruiting participants for a project that incorporates a survey to assess the microbiogical risks associated with raw milk and artisanal cheese produced in the state of Connecticut. University of Delaware The generation of ammonia in poultry houses can be detrimental to the animals’ and human health. The addition of pH-lowering compounds to litter prior to placement of chicks is a method that is practiced to lower ammonia emissions. Prior to chick placement and three times during grow-out, 12 samples were taken from a house without application of litter amendments and 12 from a house with two applications of litter amendment during grow-out. Total aerobic, coliform and yeast and mold counts and the presence/absence of Salmonella and Campylobacter were determined by selective plating and immunoassay methods. No significant differences in bacteria and mold and yeast counts were found between samples from two houses. All samples were positive for Campylobacter and only one sample tested positive for Salmonella in the untreated house. The data indicate that application of litter amendments twice during grow-out did not measurably alter the microbial content of the litter. University of Florida My research continues to focus on produce safety. Currently, I am a CoPI collaborator on a multi-institutional USDA SCRI grants, a CPS grant, and several other training and safety grants. My laboratory had four peer-reviewed publications on produce postharvest treatments. University of Georgia We have revealed that Salmonella prevalence in neck skin of chicken and turkeys was 21% (n=300) and 42% (n=300), respectively. The mean log10 MPN/turkey neck skin was 2.4. In an ongoing study (n=60), we have determined that Salmonella contamination in turkey wing skin (20%) was higher than that for drumstick (15%) and thigh (10%). Neck skin and skin in general, seems to be a major source of ground poultry contamination with Salmonella. University of Kentucky Pork variety meats are a rich and economical source of essential nutrients. However these products are prone to rapid microbial spoilage as well as a high incidence of pathogenic microorganisms. Variety meats including livers, hearts, kidney and lungs were found to have APC populations of log 104 and salmonella populations of log 103-104 cfu/g immediately following harvest from the animal. University of Minnesota The different routes of internalization of Salmonella cells into peanuts and peanuts plants have been investigated. Some important factors identified are the cell concentration, the moisture level and the type of soil. University of Puerto Rico An interview or survey was developed targeted to farmers. University of Wyoming We have worked with commercial cantaloupe producers to survey presence of select foodborne pathogens in cantaloupe and to assess the effectiveness of intervention technologies for enhancement of microbial safety and quality of the product. We have assessed the shedding patterns of antimicrobial resistant (AMR) bacteria by raccoons and the risk they pose for transfer of AMR bacteria to livestock operations. Virginia Tech Incidence of Shiga toxin-producing Escherichia coli was assessed in a cow-calf production system. Fecal samples positive for stx genes were obtained from 93.3% (84/90) of dams and 95.6% (86/90) of calves at one or more sampling time-points. Age class (dam, calf), spatial distribution of cattle and sampling time-point influenced prevalence and distribution of virulence genes in the herd. A risk assessment and decision analysis tool was developed to assess the risk presented by Salmonella spp. contamination on whole broilers produced and sold in the U.S. Changes in qualitative and quantitative levels of Salmonella contamination, at multiple steps from farm to fork, can be evaluated for their effects on measures of public health. Quantitative estimates of the magnitude of salmonellosis resulting from consuming whole broilers was used to develop a decision-making tool to aid risk managers to identify best mitigation option(s) for reducing illnesses. 2. Risk Management: Develop science-based interventions to prevent and mitigate food safety threats Auburn University Using our Salmonella Newport infection model in calves, we co-inoculated a pair of calves with the parent S. Newport strain and a phage resistant mutant strain in a competition experiment. Unexpectedly, the mutant strain was shed in much higher numbers and for a longer period of time compared to calves that received the mutant strain alone, suggesting interaction between the two strains in the animal. We began developing an S. Enteritidis infection model in calves to determine if this serotype can invade the peripheral lymph nodes of cattle, which are not removed at slaughter, and may have been involved in a recent human outbreak. In the four calves examined to date, we isolated S. Enteritidis from the peripheral lymph nodes of two of them, and from the blood of one of them. An environmental sampling study at our vet school was initiated to examine proximal movement of Salmonella spp. between multiple animal species. Seasonal samplings revealed the presence of S. Muenster and S. Cerro, two bovine-associated serotypes, showing significant contamination of our dairy parlor, dairy barn, and dairy herd pasture. Movement of these same serotypes into adjacent equine and beef facilities suggests horizontal movement across the vet school campus. Colorado St. University Colorado State University investigators also conducted research on pre- and post-harvest interventions for control of foodborne pathogens in various meat and poultry products. The studies focused on evaluation and validation (in-lab and in-plant) of antimicrobials as post-harvest interventions for meat and poultry industries. For pre-harvest interventions, candidate strains were evaluated for their potential application as direct-fed microorganisms to control E. coli O157:H7 and Salmonella in cattle. Cornell University As a means to enhance the safety of irrigation water, UV light was analyzed for its efficacy in the treatment of surface waters contaminated with bacterial pathogens, i.e., Escherichia coli, Salmonella enterica, and Listeria monocytogenes. In general, as the turbidity of the water source increased, the effectiveness of the UV treatment decreased, but in all cases, 99.9% or higher inactivation was achieved. The effect of acid adaptation and acid shock on pathogenic E. coli strains (O157:H7 and O111) in apple juice. Malic, lactic and hydrochloric acids were used as different acidulants with the different pathogenic E. coli strains. Significant affects with malic acid were observed with E. coli ATCC 43895, with E. coli O111 being the most resistant to all acids tested. Iowa St University The standard method of determining microbial populations in meats involves time-consuming microbial plate counts. Because of this there is interest in estimating microbial populations by faster instrument measurements, such as dissolved CO2. Therefore, to see if instrument measurements work for estimating microbial populations, the objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum packaged (VP) pork chops over 60 days of storage and how they relate to microbial populations and shelf life. These models have acceptable R2 values (above 0.80) and a good fit despite only using limited data (three replications). These models only estimate microbial populations, not sensory shelf life, and are limited to VP pork chops stored at 4°C. Despite these limitations, these models promisingly suggest that shelf-life models can be developed froman instrument measurement, such as dissolved CO2 concentrations. These models also provide an indication of a “real-time” measurement of shelf life, which is an improvement upon the three-day, “historical” data delivered currently by plate count methods. For the rapid detection work, microbe-specific fluorescence tagging via DNA and peptide nucleic acid probes were used in combination with analytical methods such as flow cytometry, fluorescence microscopy and image analysis. In the antimicrobial area, work is focused on the development of multicomponent antimicrobial compositions comprised of naturally occurring antimicrobials, functional food ingredients or novel synthetic compounds such as biomimetic polymers and small molecules. Value-added biopolymer coatings derived from agricultural oils (soybean, castor) may have wide applications in control of pathogens of concern to food and medical communities. Coatings may be “tuned” for both mechanical and antimicrobial activities by modification of polymer structure Coatings may be used in non-food contact applications such as coating of wooden pallets to reduce prevalence of pathogens in the environment and prevent cross-contamination of foods. Work on determining biopolymer efficacy, antimicrobial mechanisms and synergistic interactions of biopolymers with additional co-treatments is ongoing. Mississippi St. Currently research is focused on food safety of poultry products during poultry processing including both basic and applied research primarily focusing on post-harvest food safety to control Salmonella and Campylobacter in fresh poultry products by developing novel intervention technologies New Mexico State University NMSU strives to create science-based interventions that make complex ideas and concepts accessible to the public. The NMSU team works to better understand the needs of each right audience and then develop highly effective interventions, such as scientific visualizations, interactive learning tools, demonstration videos or animations, informational websites or mobile apps. North Dakota State University We determined that inducible nisin resistance in L. monocytogenes can be influenced both by environmental conditions, such as salt stress, as well as the genetic composition of the strain, which should be considered when selecting and applying control measures for this pathogen on ready to eat foods. We also investigated the impact of relative humidity and seasonal growth conditions on the ability of enterohemorrhagic E. coli and Salmonella to survive on pre-harvest lettuce. For both pathogens, the effect of relative humidity was dependent on the seasonal growth conditions, with greater survival occurring under lower humidity conditions when the photoperiod was longer and temperatures were higher. Oregon State University The Waite-Cusic laboratory evaluated the efficacy of peroxyacetic acid and chlorine dioxide to inactivate Salmonella and E. coli O157:H7 on frozen fruits. Penn St. We have: incorporated lauric arginate, nisin Z, essential oils and nanoparticles alone or into pullulan films to control foodborne pathogens on meat and poultry products; determined the effect of buffered vinegar on bacterial populations associated with hot dogs; demonstrated the effects of high hydrostatic pressure/high pressure processing and boiling water treatments for controlling pathogens in beef jerky; demonstrated the effects of a pickling process to reduce pathogens on hard-cooked eggs; assessed the safety of poultry purchased at farmers’ markets and determined the incidence of Salmonella and Campylobacter is higher than what is purchased in grocery stores. A project was initiated to validate the effectiveness of COP wash tank thermal sanitization treatments for eliminating L. monocytogenes from mushroom slicing equipment. The initial phase, not yet completed, is to conduct bench-top studies to determine time/temperature conditions necessary to achieve complete destruction of planktonic and adherent Lm strains previously isolated from mushrooms and mushroom processing environment. A multi-disc slicer assembly, commonly used by mushroom fresh-cut processors was obtained on loan. After examination for sanitary design flaws, thermocouples will be placed at putative cold spot locations within the slicer and COP wash tank time/temperature treatment combinations to achieve target slicer cold spot killing temperatures will be determined. A final verification step will be to inoculate a Listeria surrogate at confirmed cold spots and confirm complete destruction during COP thermal treatments. Work on developing intervention methods for reducing patulin mycotoxin levels in apple juice has culminated with publication of two papers on the development of a kinetic model useful for predicting patulin levels in juice containing added ascorbic acid. Another study examining the potential for reducing patulin levels in juice by UV radiation treatments was also published. Rutgers University Our efforts in risk management primarily consist of the development of predictive models and quantitative microbial risk assessments for use by risk managers. The development of these mathematical tools is highlighted in the section above, while the delivery of those tools is highlighted in the section below Texas A&M Have completed research and submitted manuscript detailing utility of foaming QAC-type sanitizer for use in retail deli counter slicer decontamination, focusing on the prevention of Listeria and Salmonella transmission to consumers via cross-contaminated sliced deli meats. Currently completing inoculated trials determining antimicrobial utility of biological preservative for control of non-O157 STEC on fresh beef surfaces. Have collaborated on USDA-funded research projects to develop and test the antimicrobial activity of plant-derived antimicrobial (PDA)-bearing nano-capsules for fresh produce surface decontamination from enteric bacterial pathogens. University of Arkansas With co-researchers developing an application for whole chain traceability of foods. Developing novel antimicrobials against important foodborne pathogens. Developing training modules for food workers in both the manufacturing and retail sectors. Evaluation of reduced water dipper well with integrated UV radiation step for cleaning and sanitizing serving utensils at the point of service. System developed by outside company. Molecular methods and mutagenesis approaches for Salmonella and other foodborne pathogens. Working with industry and commodity groups to develop effective preharvest intervention approaches for controlling Salmonella colonization in poultry broilers and layers. University of Connecticut At the close of this reporting period we began screening natural antimicrobial compounds against Listeria monocytogenes in growth media. In the next period we will expand to developing treatments to control this pathogen in raw milk and on fresh soft cheese University of Delaware Pulsed light (PL)- sodium dodecyl sulfate (SDS , 10, 100, 1000pppm) maintained lower Salmonella survival population during 15 day storage of green onions at 4 ?. PL-1000ppm SDS significantly changed the color of green onions in 15 d shelf-life. PL-10ppm SDS is recommended to enhance both safety and quality of green onions. Enteric viruses were treated at different pressure levels for 2 min at 4 or 21°C in culture media of neutral pH and in culture media of pH 4 at 21°C. For TV and MNV-1, the two pressure inactivation curves obtained using the plaque and PGM-MB/PCR assays were almost identical at ? ~2-log reduction levels regardless the treatment temperature and pH. Based on these results, it can be reasonably concluded that the PGM-MB/PCR assay would be very likely able to estimate HHP inactivation of HuNoV at ? 2 log-reduction levels. It would also likely to conservatively quantify HHP inactivation of GI.1 strain at 2-3 log-reduction levels and GII.4 strain at 2-3.5 log-reduction levels. University of Florida The current projects working on in the area of interventions include: the examination of flume water chlorination and the lower limits that prevent cross contamination; the impact of washing produce compared to field-packed/unwashed; and the effects of hydrocooling on traditionally unwashed produce (e.g., strawberries, blueberries, peaches). University of Georgia Ultra violet radiation (UV) to inactivate 20 parent strains and 20 NA strains of E. coli O157:H7, O26, O45, O103, O104, O111, O121 and O145 along with nonpathogenic surrogates (ATCC 1427 and 1428) were studied. Among the five E. coli O157:H7 strains tested, strain 5 was the most resistant strain with a D value of 86.8 sec at 1.04 mW/cm2 UV intensity and E. coli O104:H4 was the most resistant non-O157 serotype with D value of 65.8 sec. An overall comparison of the entire parent STEC strains shows that the serotype E. coli O157:H7 was the most resistant one to UV. When comparing inactivation of STEC with the same amount of total energy but at different UV intensities, data shows that high intensity short time UV treatments were more effective than low intensity long time treatments for the STEC inactivation. University of Kentucky Potential intervention treatments including Lactic Acid was the most effective antimicrobial across all variety meats minimizing both APC and Salmonella population growth through Day 14 with extended efficacy through Day 21 at 40F. In some cases, the addition of sodium bisulfite proved effective in having a synergistic effect with lactic acid, however, it’s benefit was limited in fresh products. While the plant based Coumarin and Epicatechin were not as effective on hearts, kidneys and lungs, they appeared to have significant effects on APC and salmonella population growth in livers under refrigerated storage through Day 21 at 40 F. University of Minnesota The use of bacteriophages has been studied to control Listeria monocytogenes in different ready-to-eat foods. In meat surfaces and in liquid dairy foods, reductions of more than 3 log CFU/g have been observed in less than 5 hours. The ratio of phage to cell count is critical to optimize the effects University of Tennessee Calcium hypochlorite, peroxyacetic acid and UV light were evaluated for their ability to inactivate foodborne pathogens (STEC and Salmonella) as well as indicator microorganisms (generic E. coli) in surface water utilized for irrigating tomatoes. All treatments were applied inline without extended exposure time or filtration equipment beyond a sand filter. No foodborne pathogens were detected in any irrigation water treated in-line with UV light (10,000 µW•s/cm2 UV dosage) or chlorine (20ppm free chlorine), which represents a 1-2 log inactivation of initial populations of STEC and Salmonella. Peroxyaceitc acid (20ppm) showed similar results, with no recoverable foodborne pathogens in five of six irrigation events, but recoverable populations of STEC were observed for one irrigation event. This study demonstrates that these systems are capable of treating water effectively inline with limited contact time and increased organic load. University of Wyoming We have developed, optimized and validated microfluidic paper-based devices for colorimetric detection of foodborne pathogens and bacterial indicators from agricultural water. We have greatly improved sensitivity of molecular detection of enteric viruses and viral indicators through enhanced sample preparation. Virginia Tech Compared inoculation methodologies for spices to identify strategy for recovery of stable Salmonella populations. West Virginia University A cohort of food safety researchers, instructors and extension agents at West Virginia University are working to improve the safety of locally grown produce through an integrated research, education and extension approach to identify best practices to reduce contamination as well as equip extension agents to train inspectors, FFA advisors, public school personnel, and 4-H agents in best practices to reduce contamination. Overall objectives include: (1) Evaluate antimicrobial efficacy of essential oil/organic acid microemulsion washes for L. monocytogenes, Salmonella spp., and enterohemorrhagic E. coli on stone fruits, rough and smooth melons, lettuce, broccoli, peppers, blueberries and tomatoes. (2) Assess sensory quality of the treated produce. (3) Develop food safety training materials and classes based on HACCP, SQF and GAP for youth (FFA, 4H and school garden organizers), county sanitarians, state health inspectors, agriculture department inspectors, FFA advisors, and agriculture and family and consumer sciences teachers. 3. Risk Communication: Communicate food safety messages to stakeholders Colorado St. University Research results on antimicrobial efficacy of the evaluated chemicals against Salmonella inoculated on chicken wings and on hot beef carcasses were communicated to stakeholders at the 2014 Annual Beef Industry Safety Summit Meeting held by the Beef Industry Food Safety Council (BIFSCo). Cornell University Certification training (Juice HACCP, cGMPs, Better Process Control School) were offered throughout the year. A total of 11 training sessions were delivered and more than 500 food industry individuals were trained. In addition, the Cornell Food Venture Center provided assistance to more than 2000 food industry inquiries, resulting in >1,200 schedule processes issued. New Mexico State University Our mission is to enhance the communications link between researchers and key stakeholders, such as other researchers, Extension staff, the food industry, policy makers, non-English speakers, adult learners, children, youth, or college students. Oregon State University Participated as a presenter and/or panelist in FSMA listening sessions in Oregon. Served on food safety advisory committees for Oregon Department of Agriculture Water Safety Group, the Hazelnut Marketing Board, and the OSU Fruit and Vegetable Processing Advisory Board. Penn St. We have conducted a comprehensive needs assessment to address the food safety knowledge, behavior, and attitudes of farmstead cheese processors and vendors of food products sold at famers’ markets and will use the information to develop educational/training materials for these audiences. Dr. LaBorde is the program leader for the Penn State Farm Food Safety Extension program which continues to train produce growers on Good Agricultural Practices (GAP). We developed curricula on basic GAPs and Writing a USDA Harmonized Farm Food Safety Plan. A series of Mock GAP audits conducted on a cooperating farm was co-hosted by Penn State Extension Educators and Pennsylvania Department of Agriculture (PDA) inspectors who offer USDA-AMS GAP audits. Our multidisciplinary team from the Penn State Departments of Food Science and Agricultural Economics, Sociology, and Education continues to publish workshop evaluation findings in peer reviewed journals and presents posters and papers at professional and national and international scholarly conferences. Dr. LaBorde maintains the Penn State farm food safety web site (http://extension.psu.edu/food/safety/farm) which contains original materials on how to write a farm food safety plan, instructions for obtaining a USDA third party farm inspection, template and example GAP plans and forms, and regular updates on the Food Safety Modernization Act. Rutgers University Our risk communication efforts are focused in three areas. The first is in the area of invited presentations in the United States, the second is in invited international presentations, and the third is a series regular and recurring audio podcasts available on the Internet. All of these communication efforts focus on predictive modeling or quantitative microbial risk assessment. In most instances the communication efforts address the interface between risk assessment and risk management. Texas A&M Have collaborated with Texas A&M AgriLife Extension produce specialist to develop and deliver three GAP workshops to TX produce growers discussing the impacts of produce surface topography and chemistry on the resulting ability of chemical decontamination systems to reduce the transmission of cross-contaminating bacterial pathogens. Have produced draft Industry Best Practices document for dissemination to state and FSIS-inspected small and very small processors of NRTE meat products on sanitary condition maintenance and SSOPs usage to prevent pathogen transmission on fresh and NRTE products. Have provided food safety teaching in conjunction with Texas A&M AgriLife Extension workshops on microbiological safety risks for fresh and processed red meats, and for train-the-trainer workshops. The Ohio State University Campylobacter jejuni survival mechanisms: A- Respiratory proteins: We recently showed that the respiratory protein methylmenaquinol:fumarate reductase (Mfr) contributes to the oxidative stress response by affecting hydrogen peroxide susceptibility and accumulation in C. jejuni (Kassem et al., 2014). We also showed that formate dehydrogenase activity and localization are dependent on a functional twin arginine translocation system in the highly invasive strain, C. jejuni 81-176 (Kassem and Rajashekara, 2014). These findings highlighted novel roles for the respiratory proteins in C. jejuni’s survival and pathogenesis. B- Inorganic polyphosphate (poly P) metabolism: Recently, we showed that exopolyphosphatase/guanosine pentaphosphate phosphohydrolase (PPX/GPPA) modulated environmental stress responses and virulence in C. jejuni (Malde et al., 2014). In another study, we showed that poly P mediated the modulation of biofilm growth and stability in C. jejuni (Drozd et al., 2014). Since poly P and associated enzymes have not been detected in eukaryotic cells, our findings further highlighted the importance of these molecules as potential targets for anti-C. jejuni therapeutics C. jejuni in broiler and layer chickens and turkeys: A- Control of broiler litter contamination with C. jejuni: We tested the impact of different chemical treatments [aluminum sulfate (Alu), sodium bisulfate (Sob), and magnesium sulfate (Mgs)] to reduce C. jejuni contamination of litter and cognate chicken colonization. Using uninoculated chickens, the Alu+Sob+Mgs treatment significantly reduced the number of colonized birds and C. jejuni was not detected in the litter (Kassem et al., 2014; In preparation). Our findings demonstrate a strategy to control C. jejuni in litter, a valuable on-farm resource. B- Prevalence and antibiotic resistance properties of Campylobacter on Turkey farms: We conducted a recent study to evaluate the prevalence and antibiotic resistance properties of Campylobacter spp on Turkey farms (Kashoma et al., 2014). This study highlighted the high prevalence, genotypic diversity, and antimicrobial resistance of Campylobacter spp in commercial turkey from farm to slaughter. C- Prevalence and antibiotic resistance properties of Campylobacter on Layer farms: We have recently finalized a study that compared the antibiotic resistance properties of Campylobacter isolated from conventional and organic layer farms (Kehinde et al., 2014; In preparation). Our findings highlight the role of layer farms as potential reservoirs for antibiotic resistance markers, which can pose a risk as potential environmental pollution. Our results also show that the type of farming can affect the emergence of antibiotic resistance in these settings. University of Connecticut Through collaboration with the Innovation Center for US Dairy I developed a harmonized food safety-training program for industry, inspectors, regulators, retailers, and educators among others. This workshop entitled Artisan/Farmstead Cheesemaker Food Safety Workshop. was offered throughout the country to regional and national groups. This past academic year, including summer, we had nine workshops across nine states reaching over 500 attendees. University of Florida The majority of our communication efforts focus on Good Agricultural Practices (GAPs), Hazard Analysis Critical Control Point (HACCP) and the Food Safety Modernization Act (FSMA). Our group continues to conducted workshops on these topics and numerous others workshops on various food safety topics. These meetings reached a substantial portion of the Florida produce industry. In 2013 we conducted two HACCP specific training sessions in Lake Alfred, FL University of Puerto Rico Trainings were provided to near 140 farmers that produce lettuce for the School Lunch Program and for farmers of the Fresh Market Program of the Puerto Rico Department of Agriculture. The trainings were focused on GAP and GMP. University of Tennessee A multi-prong approach to outreach was utilized to meet the needs of all clients involved in food safety in 2013-2014, which included workshops, personal consultations, and group meetings. Food safety best practices and regulatory compliance were taught at over 72 workshops, group meetings and on-site visits. This resulted in 2,593 direct contacts throughout the year. The science-based food safety message was further carried to over 72,000 stakeholders by exhibits, radio programs, TV stories, newspaper articles and other publications. Statewide 42 fruit and/or vegetable producers completed a food safety plan for their farm and 152 fruit and/or vegetable producers completed a self-evaluation of Good Agricultural Practices on their farm. University of Wyoming We have communicated our findings regarding effectiveness of processing treatments for improvement of microbial safety of cantaloupe directly to producers during sampling in the processing plant, as well as through talks and symposium proceedings in a meeting aimed at informing cantaloupe growers. Virginia Tech Conducting focus groups across VA and NC to evaluate the current farmers market food safety curriculums in both states in an effort to improve upon them Continuing to deliver and evaluate farmers market curriculum across VA, GA and SC that was developed as part of a former NIFSI grant. Significant increase in knowledge of participants following receiving training (P<0.01). Continuing to analyze data related to changes in behavior.

Publications

Publications Attachment:

Attachment

Impact Statements

The project milestone from 2013 is to ensure that at least one representative from each State Agricultural Experiment station has been contacted and invited to participate in the project; currently: 37states and Puerto Rico had project members enrolled; 10 states were persons were had been contacted, and had indicated they planned on signing up; and 3 states where no potential members have been contacted or identified (Montana, Nevada, and South Dakota).
The project milestone from 2014 is to increase diversity through targeted recruitment of individuals work on food safety issues at 1890 Institutions, Hispanic Serving Institutions, and Tribal Colleges and Universities; in 2014 we held our annual meeting in San Juan, PR and currently have membership from 2 Hispanic Serving Institutions. Upon leaving the meeting a list of such individuals was generated, and we are in the process of reaching out to these individuals.

Date of Annual Report: 06/10/2016

Report Information

Annual Meeting Dates: 10/05/2015 - 10/07/2015
Period the Report Covers: 10/01/2014 - 09/30/2015

Participants

Participants Attachment:

S1056_2015_Attendees.docx

Brief Summary of Minutes

Minutes Attachment:

Minutes.docx

Accomplishments

Summary of Accomplishments by objective area 1) Risk Assessment: Assess food safety risks in agricultural systems   Auburn University Dr. Luxin Wang’s group worked on developing RNA-based molecular predictive models for the better understanding of the survival of Vibrio parahaemolyticus in oysters. This study focuses on the post-harvest storage of oysters.   University of Arkansas, Fayetteville Assessment of on-farm food safety perceptions and practices related to various strawberry Production systems in AR, MO, and OK (Gibson)   Colorado State University Center for Meat Safety & Quality In 2015 the Center for Meat Safety and Quality has performed several pilot studies intended to assess the risk of antimicrobial resistance, and the transference of antimicrobial resistance genes, throughout the farm to fork continuum. These efforts have yielded valuable information to not only enhance the understanding of AMR, but have also contributed to efforts intended to develop more refined techniques and technologies for monitoring and mitigating resistance.   University of Florida Our research continues to focus on produce safety. Currently, we are CoPIs on a multi-institutional USDA SCRI grants, a CPS grants, and several other training and safety grants.   Louisiana State University Limited data is available regarding the presence of C. difficile in food and water. In this study, oysters (Crassostrea virginica) collected from the commercial harvesting areas, the harvest waters along the Louisiana Gulf Coast as well as the influent and effluent of a municipal treatment plant in New Orleans, LA were analyzed for C. difficile. The bacterium was isolated from 47.37% (9/19) oyster and 37.5% (3/8) of harvest water samples. All the isolates carried the virulence factor, toxin B encoding gene (tcdB). Toxicogenic C. difficile were also detected in all the wastewater influent and effluent samples. Further PCR-ribotyping showed that the C. difficile isolated from the oysters and harvest waters differed from the wastewater isolates. However, similar ribotypes were found between oysters and the surrounding harvest water   University of Maine Faculty have performed research in the following areas: microbial analysis of fresh and aged cheese held under conditions typically found at farmers markets, Effects of Cook Method and Time on the Safety and Quality of Maine Fiddleheads, and Food Safety Research and Bottling Guidance to Reduce Maple Syrup Contamination.   University of Minnesota The current study evaluated the potential for Salmonella enterica serovar Typhimurium to internalize peanut plants and seedpods from soils. The internalization into seedpods was dependent on the soil moisture and the type of soil. S. Typhimuriun internalized in peanut plant tissue after seeds were germinated in contaminated soil. Stems were found to contain the largest count of internalized cells as compared to roots and leaves.   University of Missouri, Columbia Studied food safety risks from various nanomaterials   New Mexico State University Work forces in the food service and food production sectors, as well as the general public, often do not change their behavior in response to print or audio food safety messages because they cannot visualize the problem (such as the presence or spread of bacteria or virus). This may mean, for example, that produce harvesters do not use proper toilet facilities while in the field, food handlers may not use gloves properly, and consumers do not handle food safely at home. Understanding how audience inattention to food safety messages creates risk leads to a process whereby food safety researchers and specialists partner with NMSU’s media productions team   Cornell University The focus on food contact surface fabrication and its influence on bacterial foodborne pathogen biofilm formation was investigated. The optimal nanofabrication of alumina surfaces to prevent foodborne pathogen biofilm formation was determined in an attempt to prevent the attachment and subsequent growth.   North Dakota University The focus on food contact surface fabrication and its influence on bacterial foodborne pathogen biofilm formation was investigated. The optimal nanofabrication of alumina surfaces to prevent foodborne pathogen biofilm formation was determined in an attempt to prevent the attachment and subsequent growth.   University of Oregon Conducted third year of Salmonella prevalence study for the hazelnut industry in Oregon. Collected samples from poultry production facilities to assist in evaluating sources and spread of Salmonella.   Penn State University LaBorde. A longitudinal survey of Listeria spp. in a commercial mushroom packing and fresh-cut processing facility was completed. Results were described in last year’s report. This year, the results were presented to the mushroom industry at the Mushroom Short Course, Kennett Square, PA and a paper was submitted and accepted for publication in the November 2015 issue of the Journal of Food Protection. Through presentations made at mushroom food safety lectures, his study has made the industry aware of the importance of establishing effective sanitation protocols for controlling Listeria in the packaging and processing environment.   UPR- Mayaguez Campus Risk Assessment of Agricultural water used in leafy green produced in Puerto Rico: Water from different parts of the hydroponic system is collected and analyzed for Fecal coliforms, Escherichia coli, Escherichia coli O157:H7 and Salmonella.   Clemson University We have optimized a culturing method for detecting non-O157 Shiga toxin-producing Escherichia coli (STEC) in the finished dairy compost. Our results demonstrated that low levels (1- 100 CFU/g) of non-O157 STEC could be detected within two days from dairy compost by a culturing method through the optimized enrichment procedure followed by immunomagnetic bead separation (IMS). In contrast, without an enrichment step, the IMS detection limit of individual non-O157 STEC serovar ranged from 3.15 to 4.15 logs CFU/g in dairy compost. We investigated the survival of Escherichia coli O157:H7 and Salmonella Typhimurium in finished dairy compost with different particle sizes during storage as affected by moisture content and temperature under greenhouse conditions. Our results revealed that finished compost samples with larger particle sizes supported pathogen survival for extended time as compared with compost samples with smaller particle sizes. In addition, for the same particle size, the pathogen survived better in compost with lower moisture content. Under greenhouse conditions, higher dehydration rate was found to be a critical factor contributing to the initial rapid inactivation of pathogens. In consideration of the extended survival of a few pathogenic cells in finished compost particles, the risk of compost bioaerosols as one of the possible sources of produce contamination needs to be further assessed under field conditions. University of Tennessee Rainwater catchment systems were monitored for the presence of coliform bacteria, generic E. coli, Salmonella and Shiga toxigenic E. coli (STEC) over the course of multiple growing seasons. beginning in September 2013, water samples were collected initially at a weekly and then biweekly schedule from three rainwater catchment tanks located at the Organic Crops Production Unit of the University of Tennessee Knoxville. Total coliform counts between the three tanks were 2.53 log CFU/100 ml, with average generic E. coli population at 0.65 log CFU/100 ml. Average STEC populations were 0.84 log CFU/100 ml. This indicates there is potential for produce contamination and mitigation strategies should be implemented with these systems. A weak correlation was also observed between STEC and both indicator organisms, demonstrating a linkage for routine water testing.   Texas A&M University Have completed two research projects investigating the presence, identity, antimicrobial resistance, and susceptibility to phage attack of Salmonella enterica in Texas beef cattle feedlots. Feedlots producing cattle not bearing Salmonella in lymph nodes at slaughter were correlated to presence/absence of Salmonella in feedlot environment. Prevalence of bacteriophages infecting Salmonella is not related to presence/absence of Salmonella in feedlot-recovered samples. Currently testing the correlation of cattle age at slaughter and risk of Salmonella uptake/presence in animal lymph node samples.   Virginia Tech The potential for Salmonella (at both inoculum levels 1 and 5 log CFU/g) survival exists on whole and sliced cucumber held at 4°C (up to 7 d, at least). The potential for Salmonella (at both inoculum levels 1 and 5 log CFU/g) growth exists on whole and sliced cucumber held at 23°C. Good agricultural practices should be followed in the field to prevent contamination of cucumbers (as both growth and survival during storage are possible at low contamination levels), and the cold chain maintained to reduce the likelihood of Salmonella multiplication.    University of Wisconsin Individuals in food insecure households are often more at risk for serious consequences of foodborne illness compared to the general population. Of food distributed by food pantries, fresh produce has seen the largest increase in recent years. Feeding America alone delivers an average of over 2 million pounds of fresh produce to its member food pantries each week. Research is underway to investigate the survival of Salmonella, Listeria monocytogenes, and Shiga toxin-producing E. coli (O157 and non O157) on 10 types of fresh-cut produce often available in food pantries.   University of Wyoming, Laramie, WY We have been focused on determining the role of wildlife on the contamination of leafy green crops with foodborne pathogens with a special emphasis on Salmonella enterica and E. coli STEC. 10 lettuce and spinach fields in the San Luis Valley, Colorado were sampled for wildlife visitation rates using remote cameras, with approximately 1500 fecal and produce samples taken for downstream microbiological analyses. Results for presence of Salmonella enterica and E. coli STEC as well as microbial indicators are pending.   2) Risk Management: Develop science-based interventions to prevent and mitigate food safety threats   Auburn University Luxin Wang’s group evaluated the impact of old-adaptation of Vibrio on the efficiency of individual quick freezing treatment. In addition, her group investigated the prevalence of Shiga toxin producing E. coli in cow/calve operations in the state of Alabama.   University of Arkansas, Fayetteville With co-researchers developing an application for whole chain traceability of foods. Developing novel antimicrobials against important foodborne pathogens. Developing training modules for food workers in both the manufacturing and retail sectors. (Crandall) Evaluation of prevention and control measures for human noroviruses. Evaluation of novel equipment for control of foodborne pathogens in food service environments. (Gibson) Molecular methods and mutagenesis approaches for Salmonella and other foodborne pathogens (Kwon) Working with industry and commodity groups to develop effective pre-harvest intervention approaches for controlling Salmonella colonization in poultry broilers and layers as well as on plastic surfaces and other food storage container surfaces   Colorado State University Center for Meat Safety & Quality In 2015, the Center for Meat Safety and Quality have performed multiple applied food safety research projects intended to mitigate the risks of foodborne pathogens in meat and other food products. These efforts lead to the validation of multiple antimicrobial interventions which are currently used within the industry.   University of Connecticut We provided intensive one-on-one technical assistance and training to Connecticut cheese producers to help prepare for impending regulatory oversight and inspection. Our lab is also developing and identifying antimicrobial pairings with synergistic activity against L. monocytogenes for use in the formulation of antimicrobial dip and coating applications on high-risk cheese and to prevent recontamination.   We are also developing acid-based brine treatment protocols to eliminate L. monocytogenes from artisan cheese brines.   University of Delaware The purpose of this project was to evaluate the use of a plant growth promoting rhizobacterium, Bacillus subtilis UD1022, to reduce the contamination of cantaloupes by L. monocytogenes in the pre-harvest environment as well as in the packinghouse environment. The current results indicate that UD1022 may be used as a natural biocontrol agent to reduce the risk of contamination by L. monocytogenes on cantaloupe rind during times of temperature abuse in the packinghouse, storage, or transport.     We developed and evaluated a small scaled-up water-assisted pulsed light (WPL) system, in which berries were washed in a flume washer while being irradiated by pulsed light (PL). Hydrogen peroxide (H2O2) was used in combination with PL, as an advanced oxidation process and chlorine wash was used as a control. The effects of organic load, water turbidity, berry type and PL energy output on the inactivation of Salmonella using the WPL system were investigated. Current results demonstrated that a 1-min WPL treatment without H2O2 could provide a chemical free alternative to chlorine washing with similar and in some cases significantly higher bactericidal efficacy. Compared with chlorine washing, the combination of WPL and H2O2 resulted in significantly higher (P<0.05) reduction of Salmonella on berries, providing a novel intervention for processing of small berries intended for fresh-cut and frozen berry products.   University of Florida The current projects working on in the area of pathogen survival under various soil moisture levels and persistence in manure amended fields. Also the impact of washing produce compared to field-packed/unwashed; and the effects of hydrocooling on traditionally unwashed produce (e.g., blueberries, peaches). Other postharvest projects include ongoing projects include: (i) establishing operation standards for sanitizing agents; (ii) pathogen transfer and fate while packing and shipping; (iii) risks related to alternative harvesting and handling practices; and (iv) establishment of sanitation standard operating procedures (SSOPs) to prevent post-harvest contamination.   University of Georgia Most effective bactericidal TiO2 nanoparticles (Degussa P-25) for coating and the microbiological testing conditions were identified. Effect of organic matter on bactericidal activity of TiO2 in suspension was determined. Shellac, polyurethane and polycrylic were found to be promising binders for TiO2 on stainless steel. Among the tested coatings, TiO2 coating with binder-C was found to retain most of its original bactericidal property and physical stability even after repeated use for 1 to 10 times.   University of Illinois Dr. Stasiewicz is new to the project as of Fall 2015 as a starting Assistant Professor. His progress has been to begin setting up a lab to research assessment and management of bacterial and mycotoxin food safety risks. He has participated in an ongoing project to develop an optical sorter to reduce mycotoxins in Kenyan maize and has meet with USDA ERS scientists in Peoria, IL to begin to adapt this technology to mycotoxins in US corn.   University of Iowa Major activities completed / experiments conducted: A series of experiments were conducted to determine physical parameters which could be used to estimate microbial growth in vacuum-packaged meat products. Current methods which enumerate microorganisms require 48 hours to produce results, and as such only provide historical data regarding the microorganisms in the meat from two days earlier     Data collected: Microbial populations were determined, as well as dissolved oxygen and dissolved carbon dioxide in the liquid purge in vacuum-packaged pork.   Summary statistics and discussion of results: The microbial populations were correlated with the dissolved carbon dioxide levels in the liquid purge, and a predictive equations were derived from this data.   Key outcomes or other accomplishments realized: The result of these predictive equations was that a dissolved carbon dioxide result, which is an instrument measurement which can be completed in less than 30 minutes, could be used to estimate microbial populations in the vacuum-packaged pork. This means that a rapid instrument measure can be used to estimate microbial populations in close to real time, as compared to 48 hours for conventional bacteriological methods.   Major activities completed / experiments conducted: A series of experiments were conducted to determine the effect of high pressure processing on non-typhoidal salmonella inoculated onto edible pork offal (organ meats). Edible pork offal is a valuable export of US pork slaughter, which contributes to the overall economic impact of pork. However, little is known about methods to reduce the occurrence of salmonella on edible pork offal, or on the potential impact of high pressure processing on the color and texture of edible pork offal.   Data collected: Lungs, liver, kidneys and hearts were obtained from Federally-inspected market weight hogs immediately after slaughter. The offal was inoculated with a mixed culture of non-typhoidal salmonellae, and then processed with high hydrostatic pressure at 400 and 600 MPa. The populations of non-typhoidal salmonella were determined before and after processing. Un-inoculated samples were also processed for color and texture analysis.   Summary statistics and discussion of results: The average log10 reduction of the inoculated non-typhoidal Salmonella bacterial populations was approximately 2 log10 after high pressure processing at 400 MPa. The average log10 reduction in population was approximately 4.5 after high pressure processing at t 600 MPa. There was a significant difference in the observed reductions in populations (P<0.05) between 400 and 600 MPa. The texture analysis showed that, for all of the organ meat samples, the trend was that the peak force increased with increasing pressure. For the lung and heart samples, there were statistical differences noted between the 600 MPa process and the Control and 400 MPa processes (P<0.05). Considerable variability was noted within and between samples in each replication and process, which contributed to the lack of statistical differentiation of the processes. In regard to color, all of the samples became significantly lighter (increasing L* value; P<0.05) with increasing pressure, in comparison to the control samples. For the liver and heart samples, there were statistical differences observed between the 400 and 600 MPa processes. Most of the samples became less red (lower a* value) or were unaffected by the HPP process, while most samples became more yellow (increasing b* value) with increasing pressure.   Key outcomes or other accomplishments realized: The results of these experiments demonstrated that high hydrostatic pressure processing could be used successfully as an intervention for non-typhoidal Salmonella, without undue changes in color or texture. Louisiana State University UV-C light treatment of surface water used for irrigation of cantaloupes: At 16 MJ/cm2 treatment generic E. coli were reduced by 2.9 Log MPN/ml while it was below the detectable limit for doses above 60mJ/cm2. Generic E. coli population on the cantaloupe surface remained almost same ranging from 2.46 to 3.54 Log MPN/ml from 24 -72 hours after last day of irrigation.   University of Maine Faculty have performed research in the following areas: lobster thermal processing, antimicrobial dips for fresh herbs in cheeses and High Pressure Processing of Sous Vide Seafood Products. Pathogen destruction in compost materials.   University of Massachusetts Our group has primarily focused on researching and developing strategies to address agricultural water on-farm. Specifically: 1) Researching new and existing produce sanitizer efficacy to reduce contamination in postharvest wash water and 2) develop low cost rapid detection tools to test for generic E.coli on-farm.   University of Michigan Our group has primarily focused on researching and developing strategies to address agricultural water on-farm. Specifically: 1) Researching new and existing produce sanitizer efficacy to reduce contamination in postharvest wash water and 2) develop low cost rapid detection tools to test for generic E.coli on-farm.   University of Missouri, Columbia Developed multiplex high resolution melting curve PCR assays for detection of non Shiga toxin producing E. coli and antibiotic resistant Salmonella Developed plasma coatings on food contact materials to prevent formation of pathogenic biofilms Investigated toxicity of nanomaterials using in vitro models   New Mexico State University NMSU strives to create science-based interventions that make complex ideas and concepts accessible to the public.   The NMSU team works to better understand the needs of each right audience and then develop highly effective interventions, such as scientific visualizations, interactive learning tools, demonstration videos or animations, informational websites or mobile apps. By collaborating with food safety researchers and specialists to submit proposals and carry out grant-funded projects – including through relationships established at last year’s 1056 meeting in Puerto Rico – our team has created communications materials that have the potential to prevent and mitigate food safety threats (see list of Extension publications).   Cornell University We have identified critical safety parameters for acidified foods. The influence of acid type, concentration and temperature of equilibration were identified for acidified foods. These parameters will be useful for industry and regulatory agencies since there were not sufficient published findings to guide for the safe manufacturing of acidified foods.   North Dakota University We have identified critical safety parameters for acidified foods. The influence of acid type, concentration and temperature of equilibration were identified for acidified foods. These parameters will be useful for industry and regulatory agencies since there were not sufficient published findings to guide for the safe manufacturing of acidified foods.   Ohio State University Studied the role of wildlife in the transmission of bacterial pathogens and antimicrobial resistance to the food chain, Studied the Campylobacterjejuni survival mechanisms. Studied the prevalence and antimicrobial resistance of Campylobacter isolated from dressed beef carcasses and raw milk in Tanzania.Studied the mechanism of porcine sapovirus (SaVs) adaptation to cell culture, which can be used to attempt to adapt other porcine SaVs and human SaVs or noroviruses to cell culture.H type histo-blood group antigens (HBGA)-like carbohydrates exist in lettuce tissues, and GII.4 human norovirus can bind the exposed fucose moiety, possibly in the hemicellulose component of the cell wall materials.   University of Oregon Evaluated continuous atmospheric steam blanching as a mitigation strategy for reducing Salmonella on in-shell hazelnuts. Conducted commercial-scale propylene oxide trials to determine efficacy at reducing Salmonella on tree nuts .Conducted validation studies for inactivating Salmonella and STEC during jerky processing in a commercial-scale dehydrator. Conducted field trial to evaluate the efficacy of extended irrigation-to-harvest intervals to mitigate risk associated with contaminated irrigation water.   Penn State University Cutter. There is an increased need for regulatory compliance of non-heat treated, shelf-stable products. Though a heat treatment is effective in reducing pathogens of interest, it may impart undesirable sensory characteristics in traditional, fermented, semi-dry sausages. We determined that traditional processing (fermentation and drying; no heat step) could result in a >3 log10CFU/g reduction of Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM) and Salmonella Typhimurium (ST) in experimentally-inoculated landjäger. This study is the first to demonstrate that traditional processing of Landjäger, without a heat step, may result in a safe product. Raw milk cheeses, characteristically made by farmstead dairy processors, have been involved in several of these outbreaks; but little is known about this audience’s food safety practices. The main goal of this study was to conduct a needs assessment addressing food safety issues at farmstead cheese establishments in Pennsylvania (n=56), using information obtained from dairy inspectors, cheesemakers, on-site observations, and environmental sampling. The findings indicate that farmstead cheese processors may lack basic food safety practices and demonstrate gaps in their food safety knowledge, attitudes, and behaviors. As such, there appears to be a need for food safety training, with an emphasis on sanitation, for this underserved audience. Doores. The use of ultrasound technology may be effective in reducing or eliminating naturally occurring pathogens as well as other microorganisms on alfalfa seeds.  The seed coat can harbor such organisms in the cracks and crevices, thus making it difficult to thoroughly eliminate microbes.  We have found that subjecting seeds directly to ultrasound causes a “popcorn” effect which destroys the seed, thus preventing germination.  However, placing the seeds in varying amounts of liquid can be more effective in reducing numbers.  Furthermore, exposure to ultrasound using the appropriate amplitude, cycling and pulsing did not affect germination or grow out of the sprout.  At the current time, we are examining the range of amplitude, cycling and pulsing that would retain the integrity of the seed and allow germination while reducing the level of salmonella in inoculated seed.   LaBorde. Work continued on our project to validate the effectiveness of hot water wash tank thermal sanitization treatments for rapid elimination of L. monocytogenes from mushroom slicing equipment. These slicers are constructed with many intersecting parts deep inside the unit that chemical sanitizers cannot reach without time intensive disassembly procedures that do not fit into the heavy demand that production requires. Screening studies to determine heat tolerance of selected isolates of L. monocytogenes obtained from a mushroom slicing facility have been completed and thermocouple heat penetration studies placed within the cold spots of the slicer are underway.   University of Rhode Island Continued use of smartphone with APP technology to assess consumer produce handling at supermarkets   Clemson University We evaluated the effectiveness of a two-step heat treatment for eliminating desiccation-adapted Salmonella spp. in aged chicken litter. The higher initial moisture contents in chicken litter contributed to rapid killing of Salmonella during moist-heat treatment. Based on our results, a two-step heating process consisting of a moist-heat treatment for 1 h at 65°C and a sequential dry-heat treatment for 1 h at 85°C can be sufficient for achieving >5.5-log reductions of Salmonella in chicken litter with moisture content of ≥40%. In order to be used by chicken litter processing industry, further pilot study of this two-step heat processing is needed. We tested polydiacetylene liposome sensors for response to food sanitizers. These biosensors will be used to detect bacteria in food processing environments thus information interaction with sanitizers is important. Chlorine and iodophores gave no response while quaternary color and alkaline surfactants responded to the PDAs with color change. Inkjet-printed 10, 12-pentacosadyinoic acid (PCDA) vesicles were used to determine the effect of ratio, concentration and exposure time of food plant sanitizers and surfactants on PCDA vesicles response. Vigilquat, TritonX-100 and alkaline electrolyzed water (E.W. alkaline) reacted with PCDA vesicles giving a visible color transition. The best ratio for detecting Vigilquat and TritonX-100 was 1:9 while best ratio for detecting E.W. alkaline was 1:1. PCDA vesicles were sensitive enough to detect relatively low concentrations of Vigilquat (25ppm) and TritonX-100 (0.1%). Reactions started immediately and lasted for several hours.   University of Tennessee Continuation of the determination of the thermal inactivation kinetics of viruses and pathogenic bacteria in food products. The results of these studies have allowed the design of thermal processes to eliminate pathogenic foodborne bacteria and viruses in microwave heated or conventionally heated foods. Additionally, natural antimicrobials were evaluated for their ability to inactivate foodborne pathogens (Salmonella enterica, Shiga toxigenic E. coli, human norovirus surrogates (feline calicivirus and murine norovirus), hepatitis A virus and Aichi virus) and studies to understand their mechanism of action were initiated.   Texas A&M University Research has identified multiple Salmonella-infecting bacteriophages capable of infecting and lysing Salmonella serovars commonly recovered from beef feedlots. These may be deployed to suppress Salmonella growth in beef feeding systems. Biopreservative interventions have been studied for reducing Shiga toxin-producing E. coli on carcass surfaces, demonstrating statistical reductions in STEC numbers during vacuum storage. Nano-particles constructed of polymers or emulsificants have been studied and are capable of decontaminating fresh produce commodity surfaces from vegetative pathogens Salmonella, E. coli O157:H7, and L. monocytogenes.   Virginia Tech Validated use of Enterococcus faecium NRRL B-2385 as a surrogate for inactivation of Salmonella enterica on dried spices treated with a vacuum assisted steam process. Developed validated process parameters that result in a 5-log reduction of Salmonella enterica for a snack meat product for a private corporation. Launched into market place October, 2015. Developing benchmarks for postharvest application of sanitizers and irradiation to reduce regrowth of antibacterial resistant bacteria on fresh produce. Developed a Food Safety Management Plan template that will be made available for farmer’s market managers to use in order to put a food safety plan in place at their market. Will be piloted in 2016.   University of Wisconsin Data collected in laboratory studies to date suggest that trends in the survival of pathogen inoculum and native microflora on 10 prominent fresh-cut produce items often found in food pantries can be grouped as follows: 1) Cantaloupe, celery, cucumber: no change in pathogen, native microflora increased 2-3log CFU/g; 2) Carrot, pepper, radish: decrease in pathogen by 1log CFU/g; native microflora increased by 1-2log CFU/g; 3) Tomato: decrease in pathogen survival; native microflora increased by 1log CFU/g; 4) Apple, strawberry: no change in viability of SE or STEC; no survival of LM; 5) Onions: decrease of 1log CFU/g for pathogens, decrease in native flora counts. Levels of native microflora varied from 3-7log CFU/g at time 0. The role of native flora in pathogen survival is being investigated.   University of Wyoming, Laramie, WY We have developed Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) methods for rapid and specific identification and typing of antimicrobial resistant (AMR) bacteria isolated from wild mammals, cattle, and environment on livestock facilities. PCA-type analyses which consider the entirety of the data set were able to distinguish phenotypes below the species level, as indicated by the clustering patterns which show that isolates can be differentiated below the taxonomic level of species. That differentiation did not extend to specific antimicrobial susceptibility. Subsets of the isolates were tested phenotypically for antimicrobial susceptibility via phenotypic methods; then through peak alignment and correlative analyses, specific biomarkers were predictive of antimicrobial susceptibility within this dataset. We have improved current bioaerosol sampling methods and endpoint molecular detection of viral indicators through enhanced sample preparation. Modification of SKC BioSamplers for capture of viruses from improved detection sensitivity by 8.5x and 2x for the virus surrogates MS2 and Φ6 bacteriophages, respectively. The modifications to the SKC BioSampler are straight forward and add minimum cost, allowing for simplification of sampling procedures and addition of Sample buffer incorporated protectants.   Risk Communication: communicate food safety messages to stakeholders   Auburn University Luxin Wang presented her research findings at the Alabama Beef Cattle Conference in August 2015. Luxin Wang has also been the lead of the microbiology section for the Dairy U and Beef U youth program in Alabama.   Colorado State University Center for Meat Safety & Quality In 2015, the Center for Meat Safety and Quality has communicated messages regarding food safety challenges and intervention through interactions with various industry and academic partners. In addition, the Center has communicated food safety messages to various public and private stakeholders via peer reviewed publications, scientific abstracts, and scientific presentations.   University of Connecticut This summer we hosted an artisan cheese food safety forum identify research, education and extension needs as well as control strategies to proactively address artisan and farmstead cheeses as a vehicle of food borne hazards. During the reporting period we held two Artisan/Farmstead Cheesemaker Food Safety Workshops providing training in best practices for pathogen control, GMPs, preventive controls, sanitation, testing, and environmental monitoring among others.   University of Florida The majority of our communication efforts focus on Good Agricultural Practices (GAPs), Hazard Analysis Critical Control Point (HACCP) and the Food Safety Modernization Act (FSMA). Our group continues to conducted workshops on these topics and numerous others workshops on various food safety topics. These meetings reached a substantial portion of the Florida produce industry. In 2015 we conducted two Juice HACCP specific training sessions in Lake Alfred, FL and four Packinghouse HACCP training sessions around the state of Florida.   Louisiana State University LSU AgCenter team has developed and delivered multi-disciplinary, team-based extension programs to address food safety issues spanning the farm-to-table continuum relevant to Louisiana, the southern states and the nation. Evaluation of emphasized programs yielded significant, documented impacts among clientele in Louisiana which should reduce foodborne illness and enhance the safety of foods produced in Louisiana.   University of Maine Faculty have published 16 factsheets related to food safety that are available to the general public and industry.   University of Massachusetts The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 factsheet, updated produce safety web-based materials and 1 publication.   University of Michigan The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 factsheet, updated produce safety web-based materials and 1 publication.   University of Missouri, Columbia Publications in peer reviewed journals Presentations at IAFP and IFT meetings   New Mexico State University Our mission is to enhance the communications link between researchers and key stakeholders, such as other researchers, Extension staff, the food industry, policy makers, non-English speakers, adult learners, children, youth, or college students. Important to this is sharing our online multimedia resources via educational repositories online, professional development programs for educators and Extension personnel, and presentations at local and national conferences. Locally, NMSU materials about preventing and controlling the spread of norovirus were distributed recently at the Southern New Mexico Norovirus & Valley Fever Conference (September 2015). At the national level, food safety materials developed by NMSU, such as our <a href="http://myfoodsciencelab.org/">Virtual Labs</a> and the safe food prep game <a href="http://ninjakitchengame.org/">Ninja Kitchen</a>, have been accessed more than a million times this year via popular online educational portals BrainPOP and Edmodo.   Cornell University We have offered Juice HACCP for industry and FDA, Better Process Control School, Current good manufacturing practices for industry and FDA courses. A total of more than 600 participants received training. In addition, the Cornell Food Venture Center handled more than 2000 inquires for acidified and low acid foods, with more than 1200 schedule processes being issued to the industry. A non-thermal education video for the produce and seafood industries was completed in collaboration of the University of Rhode Island.   North Dakota University We have offered Juice HACCP for industry and FDA, Better Process Control School, Current good manufacturing practices for industry and FDA courses. A total of more than 600 participants received training. In addition, the Cornell Food Venture Center handled more than 2000 inquires for acidified and low acid foods, with more than 1200 schedule processes being issued to the industry. A non-thermal education video for the produce and seafood industries was completed in collaboration of the University of Rhode Island.   University of Oregon Harris, L., and J.G. Waite-Cusic. Propylene oxide efficacy against Salmonella on various tree nuts. Webinar to industry stakeholders. Online. Sept. 17, 2015. Waite-Cusic, J.G. FSMA Update for onion industry. Idaho and Malheur County Onion Growers’ Association Annual Meeting. Ontario, OR. Feb. 3, 2015. Waite-Cusic, J.G. Food safety risks on the small farm: raw milk and poultry production. Oregon State University, College of Veterinary Medicine, Department of Biomedical Sciences Guest Speaker Series. Corvallis, OR. February 24, 2015.   Penn State University Cutter. Observing food handling practices is an important aspect of food safety research. Direct concealed observations (DCOs) have been used by researchers during data collection of food safety behaviors. A customized smartphone application, known as “Food Safe Surveys,” was developed to record DCOs in real-time. To evaluate public perception of smartphone usage, including activities related to DCOs, a web-based questionnaire, consisting of images of people using a smartphone or clipboard, superimposed on a retail setting or blank space, was developed and distributed online (n=85) for feedback. Participants indicated that images of an individual using a clipboard with either background suggested evaluative activities such as research, surveys, or inspections (25%), while others stated the images revealed checklist-related (66%) or other activities (6%), respectively, and (3%) did not know. Alternatively, (98%) of the participants indicated that the images of smartphone use, with either background, was primarily for phone or internet use. These results suggest that the use of a smartphone in a retail setting may not be perceived as an evaluative activity and that the use of a smartphone application (ex. “Food Safe Surveys”) can be used for data collection of food safety behaviors at various food retail and processing environments. Farmers’ markets remain a significant source of food for millions of Americans, with over 8,000 in operation in the United States. To ensure their continued success and to protect the public health of consumers, food safety risks at farmers’ markets must continue to be evaluated and assessed. To investigate retail food safety risks at farmers’ markets in Pennsylvania, a comprehensive needs assessment, utilizing concealed vendor observations, market manager focus groups, and surveys of vendors and Pennsylvania Department of Agriculture (PDA) inspectors, was conducted. Results found compelling inconsistencies between self-reported and observed retail food safety related behaviors at farmers’ markets. More importantly, this study has provided practical and relevant scientific data for use in the development of future farmers’ market food safety training programs and outreach activities.   LaBorde. Dr. LaBorde leads the Penn State Farm Food Safety Extension program which continues to train produce growers on Good Agricultural Practices (GAP). On January 26, 2015, Dr. Laborde with support from the Penn State Food Safety Resource Center (FSRC), sponsored a 1-day farm pilot presentation of the farm food safety curriculum developed by the Produce Safety Alliance (PSA). A total of 76 growers, extension educators, and officials from federal and state government agencies from 5 Mid-Atlantic states and Washington D.C attended. On June 9-10, 2015, Dr. LaBorde, hosted a Produce Safety Alliance Train-the-Trainer workshop for 49 extension and NGO educators from 18 states and Washington D.C. By completing the curriculum presented by the PSA, extension educators will be qualified to participate in teaching the FDA-approved curriculum.   Doores. The research is directed to those companies/individuals who are sprouting alfalfa seeds for consumption.  If successful, this procedure could lower or eliminate the possibility of illness resulting from consumption of this product.   University of Rhode Island Farmer workshops: RI GAP, Writing a food safety plan. Seafood HACCP ; 3-day and Segment Two classes taught with UConn collaborator (Nancy Balcom)Meat and Poultry HACCP taught with UConn collaborator (Diane Hirsch). Master Gardener trainings presentation: topic – food safety issues at harvest in a home garden and food safety issues with preservation. Processing food for sale for on-farm residential kitchen workshops (grant funded Northeast Extension Risk Management Education USDA/NIFA) – CT and RI. RI Entrepreneur workshop (collaboration with UMass colleague Amanda Kinchla): Produce development considerations: Beyond the concept.   Clemson University General risks of cross contamination were communicated through 2 online news articles and 6 radio and television interviews   University of Tennessee Food safety best practices and regulatory compliance were taught at over 30 group meetings and on-site visits. This resulted in 3,339 direct contacts throughout the year, including 1,354 clients served via meetings and workshops. Over 100 fruit and/or vegetable producers completed a food safety plan for their farm and 189 fruit and/or vegetable producers completed a self evaluation of Good Agricultural Practices (GAPs) on their farm. Our team also educated 220 growers on the tenants of GAPs so that they could conduct a self-assessment of farming practices and implement best practices in their operations.   Texas A&M University Collaborated to distribute beef cooking safety messages to collegiate football game attendees during two TAMU home football games, and followed up with contacts to determine rates of game attendees cooking beef hamburgers to safe internal temperatures. Provided four invited presentations to stakeholders relating current food safety concerns, findings from research designed to reduce foodborne disease risk, and best practices for consumers and restaurant operators for safe food handling.   Virginia Tech Continuing to deliver and evaluate farmer’s market curriculum across VA, GA and SC that was developed as part of a former NIFSI grant. Significant increase in knowledge of participants following receiving training (P<0.01). Continuing to analyze data related to changes in behavior. New hand washing signs were developed from surveys and focus groups conducted with English and Spanish speaking workers in meat and poultry processing industries. Signs were evaluated by video observation through five hand washing practice behaviors (soap use, hand coverage, wash time, rinsing, and towel use) at two poultry processing facilities at three different time points (baseline, short term, and long term). Both facilities showed a significant increase in soap use when baseline data was compared to short term and long term time periods. Facility B showed a significant increase in washing, time, and rinsing when baseline data was compared to short term, which indicates that a new sign could increase hand washing compliance.   University of Wisconsin Results suggest that fresh-cut produce items, such as might appear at food pantries, do not support or enhance the growth of pathogens. These results are counter to research which has shown the rapid growth of pathogens, such as LM or SE, on produce items such as cantaloupe, and suggest that native microflora may play an important role in the safety of fresh and fresh-cut produce at retail or during storage in the home. Further research is needed to elucidate appropriate messages for food pantry clients.   University of Wyoming, Laramie, WY We have communicated our findings regarding the current status of antimicrobial resistance and its importance to food safety in several meetings and symposia, including the International Association for Food Protection Annual Meeting and the Annual Public Health Symposium at Colorado State University.

Publications

Impact Statements

The project milestone from 2015 is to establish a student mentoring program to recruit and mentor students into a variety of food safety related disciplines; in 2015, a workshop targeting development of member awareness of Risk Analysis was held to encourage participation in this area. A task force to develop best practices for food safety student mentoring will be established.

Date of Annual Report: 11/24/2016

Report Information

Annual Meeting Dates: 10/04/2016 - 10/06/2016
Period the Report Covers: 10/01/2015 - 09/30/2016

Participants

Participants Attachment:

Participant list.docx

Brief Summary of Minutes

Minutes Attachment:

S1056 Meeting Minutes.docx

Accomplishments

1) Risk Assessment: Assess food safety risks in agricultural systems Auburn University Better understanding of the cross-species transfer and the survival of Salmonella in the environment is needed to provide fundamental information for the development of science-based interventions. Based on the research conducted in the Wang lab, we were able to prove that Salmonella spp. could get out of the poultry houses (as far as 0.5 mile) even when good on-farm management practices were followed at the facility. Physical barriers, such as the fences and doors, did not prevent the spreading of Salmonella spp. Salmonella spp. can survive in the environment, such as water and soil, for at least one month.  Working in the mixed-species environment of a veterinary school, the Price lab showed that carrier dairy cattle shed two Salmonella serotypes that contaminated the beef and dairy barns and moved to an adjacent equine hospital barn and to a more distant bovine disease research facility.  Suspected risk factors for transmission included student and employee-mediated cross-contamination between facilities. Clemson University A microbiological investigation on Salmonella contamination was conducted in two rendering plants in order to investigate the potential cross-contamination of Salmonella in rendering processing environment. Among 108 samples analyzed, 79 samples (73%) were Salmonella-positive after enrichment, and the selected Salmonella isolates (n = 65) were assigned to 31 unique PFGE patterns with 16 Salmonella serotypes including Typhimurium and Mbandaka identified as predominant serotypes, and 10 Salmonella strains were determined as strong biofilm formers. Based on our results, raw material receiving area was found as the primary source of Salmonella, whereas the surfaces surrounding crax grinding and the finished meal loading-out areas harbor Salmonella in biofilms that may re-contaminate the finished meals. The same Salmonella serotypes found in both raw materials receiving and the finished meal loading-out areas also suggested a potential of cross-contamination between different areas in rendering processing environment. Colorado State University We have conducted several studies to characterize the role of livestock production in antimicrobial resistance (AMR) transmission to humans. We have taken a metagenomics approach to doing this and, in this regard, also are involved in the longer-term development with collaborators of a Risk Assessment for AMR in the beef supply chain. We also have sequenced, assembled and analyzed the whole genome of a Shiga toxin-negative E. coli O157:H7 strain to understand the specific properties that are related to the colonization and adaptation of E. coli O157:H7 strains to feedlot cattle. Cornell University In collaboration with Dr. Ivanek and Dr. Wiedmann, the dissemination and fate of foodborne pathogens in irrigation water from New York and Texas are being investigated.  Different irrigation water sources (pond, stream, canal) are being assessed for their prevalence of foodborne pathogens throughout the different growing seasons in different locations.  Louisiana State University Limited data is available regarding the presence of C. difficile in food and water. The main purpose of this study was to characterize C. difficile isolates from retail lettuce, test the antibiotic-resistance property using five common clinical-selected antibiotics (metronidazole, vancomycin, clindamycin, erythromycin, and cefotaxime). Lettuces (grown in California, Arkansas, and Louisiana) were purchased from retail stores. Toxigenic C. difficile was isolated from 13.8% (41/297) of the lettuce samples. Among the toxigenic isolates, 82.9% (34/41) only produce toxin B, and 17.1% (7/41) produced both toxin A and toxin B. The C. difficile isolates were identified as having antibiotic resistance to metronidazole, vancomycin, and erythromycin. This present research contributes in revealing a possible source of community-associated C. difficile infection. Michigan State University Several studies were conducted to assess extent of cross-contamination that can occur during slicing and dicing of fresh fruits and vegetables. Cross-contamination was affected by slicing speed with less cross-contamination seen for cucumbers regardless of slicing speed compared to zucchini due to the different physical characteristics of the two products. In studies using low levels of E. coli O157:H7 or Salmonella contamination (0.1 to 1000 cells per lettuce, baby spinach or cilantro leaf) and different ratios of contaminated to uncontaminated product (10:100, 5:100, 1:100 and 0.5:100) in a fresh-cut pilot-scale processing line, lower inoculation levels led to decreased pathogen transfer during processing. Within the same inoculation level, the amount of contaminated product processed did not significantly impact the extent of cross-contamination. Washing of fresh-cut produce in water containing a sanitizer also did not eliminate either pathogen. North Dakota State University We used multi-locus sequence typing to characterize Listeria monocytogenes isolates from cases of listeriosis in cattle and sheep in North Dakota. While three unique sequence types were identified, the majority of isolates belong to sequence types that are also known to cause listeriosis in humans. Ohio State University HBGA-like antigens exist in the xylan portion of lettuce cell walls to which human GII.4 noroviruses (HuNoV) bind specifically, suggesting that such a binding cannot be removed by simple washing. We showed that the average number of Campylobacter jejuni-positive organically grown hens was lower in comparison to conventionally grown hens. Organic farming practices appeared to have an effect on the antimicrobial resistance phenotype. We showed that heat treatment of litter on-farm reduced the moisture of the litter, but the treatment did not result in reducing the Campylobacter in the flocks with high prevalence of Campylobacter. Our studies revealed that environmental temperature affected Salmonella survival outside the tomato plants, while relative humidity might affect the capacity of Salmonella to systemically colonize the host. The combination of low humidity plus high temperature seemed to be the most unfavorable growing condition for Salmonella in tomato plants; however, it allowed a systemic colonization; while the combination of high humidity plus low temperature allowed the longest and highest survival of Salmonella outside and inside the tomato plant. We assess food safety behaviors among consumers and employees in university food courts, focusing on food handling behaviors and related hand sanitization practice.  Using smartphone-based observations, we identified as size of a party, and as consumers eating in company showed led adequate food safety behaviors. We determined the knowledge, attitudes, and food safety practices of cancer patients seeking chemotherapy treatment in three cancer-specific hospitals using questionnaires. We found that as patient income decreases, there is an increase in risky food acquisition behaviors, unsafe food storage and preparation behaviors. Higher food insecurity leads to a number of high risk coping mechanisms and procurement methods absent in general population that requires special attention and more procurement methods. Pennsylvania State University Results from the completed longitudinal survey of Listeria spp. in a commercial mushroom packing and fresh-cut processing facility were published.  A new project was initiated to determine the occurrence of Listeria monocytogenes in tree fruit packing houses in Pennsylvania. Preliminary data show between 0 and 50% of non-food-contact surfaces samples taken between October 2015 and May 2016 were positive for the pathogen. A one year longitudinal study at 3 packing houses over a one year period was initiated in September of 2016. There are not data to report on this yet. In December of 2015, a 1-day workshop titled “Controlling Listeria in Fresh Produce Packing and Minimal Processing Environments” was held in Biglerville, PA. A total of 66 participants attended the event. Texas A&M University Research was completed detailing common food safety violations of TX-located mobile food vendors in three Texas counties. These included: inappropriate handling of fresh produce with raw meats allowing for cross-contamination risk and pathogen transmission on uncooked foods, lack of access to adequate hand-washing facilities in adjacent establishments, etc. These data were presented and are currently being utilized to develop food safety training systems for delivery to restauranteurs operating mobile food systems to enhance human food safety. University of Connecticut Through our outreach program we continue to assess the hygiene status of small dairy processors including the incidence of coliforms, non-toxigenic E. coli, and Listeria spp. in artisan cheese processing environments and products.  We have also characterized the survival growth of L. monocytogenes in Queso Fresco cheese when introduced as post-pasteurization milk and surface contaminants. University of Illinois Dr. Stasiewicz initiated a project to analyze US meat and poultry recalls over the 22 years they are collected in the FSIS recalls case archive.  A PhD student downloaded, cleaned, and helped analyze these ~1,500 recall records.  The results have been written up in a manuscript for J. Food Protection; the manuscript has been peer-reviewed and resubmitted with minor revisions as of 12/11/2016. University of Maine A pre-proposal entitled “Pathogens surveillance in blueberries” was submitted to the Center for Produce Safety (CPS) to assess the prevalence and how Listeria spread from its natural reservoirs into the processing of wild blueberries. Another pre-proposal submitted to CPS entitled “Influence of retail handling practices on pathogen cross-contamination of leafy greens” shall look into how behaviors at retail stores could increase food safety risks in this last chain of the produce system. Food Safety Research and Bottling Guidance to Reduce Maple Syrup Contamination. University of Minnesota Dr. David Baumler and his research group conducted a study on the food safety risks of a sustainable agricultural practice of using chicken manure for field fertilizer as an alternative poultry production system.  They worked in collaboration with Greg Schweser (Associate Program Director Sustainable Local Foods, University of Minnesota Regional Sustainable Development Partnerships) and the Main Street Project (a sustainable food and agriculture nonprofit organization in Northfield, Minnesota) to continue an ongoing project to research and validate an innovative permaculture chicken production system that is accessible to low income and beginning farmers at various scales (as a side-business or a full-family operation).  Microbial testing was conducted on produce (spinach and cantaloupes) grown in fields fertilizes the prior year with organic chicken manure, and found coliforms, Salmonella, and Listeria spp. present on spinach and cantaloupes, thus leading to food safety recommendations that chemical or heat treatment or organic manure is recommended for this agricultural practice.  University of Wisconsin Individuals in food insecure households are often more at risk for serious consequences of foodborne illness compared to the general population. Of food distributed by food pantries, fresh produce has seen the largest increase in recent years. Feeding America alone delivers an average of over 2 million pounds of fresh produce to its member food pantries each week.  We investigated the survival of Salmonella (SALM), Listeria monocytogenes (LM), and Shiga toxin-producing E. coli (O157 and non O157; STEC) on 10 types of fresh-cut produce often available in food pantries: apple, cantaloupe, carrot, celery, cucumber, onion, pepper, radish, strawberry, and tomato. No pathogens were detected on any retail produce items. Native microflora ranged from 1.5 – 7.7 log CFU/g across all produce items at Time0 and varied in their growth patterns. Pathogen inocula (~103 CFU/g) did not grow on any sample of fresh cut produce at 10°C. The effect of the level of native microflora on pathogen survival was investigated in three produce model systems. Sterile slurries prepared from whole cantaloupe, cucumber, and tomato were inoculated with single-strain pathogen cocktails (~103 CFU/g) combined with high (~107 CFU/g), medium (~105 CFU/g), low (~103 CFU/g), or no (0 CFU/g; control) levels of a native microflora cocktail. Over 96 h at 10°C, as the level of native microflora increased, survival of pathogens significantly decreased (P<0.05) in each model system.  This work suggests that industry practices that reduce native bacterial loads on fresh produce may increase the risk of illness by allowing for greater pathogen growth if contamination occurs before the native flora is reestablished. University of Wyoming We have conducted research in the San Luis Valley, Colorado to determine the risk of contamination of leafy greens with select foodborne pathogens from wildlife. We collected over 361 fecal samples from wildlife (174 from mammals, 184 from birds, and 3 from unidentified species from 10 fields of leafy greens. Moreover, we analyzed 168 spinach and 9 lettuce samples from 6 of the 10 fields for the target pathogens (with another 800 additional lettuce samples tested independently). Most samples from mammals were from rabbits and rodents. The majority of avian samples were from Horned Larks and unidentified passerine species. We did not confirm the presence of Salmonella or E. coli STEC in wildlife feces or crop samples (12 samples were positive for E. coli, none were confirmed as STEC by PCR). None of the 110 fecal samples analyzed for the presence of norovirus GI and GII tested positive. In conclusion, while we documented multiple wildlife intrusions in produce fields, we determined that the risk of contamination of produce fields in this specific location was low. This may be due to a number of facts, including the low number of intensive animal operations nearby, current mitigation practices in place by farmers, the composition of wildlife and other reasons. Virginia Polytechnic University A greenhouse study was carried out to determine the effect of application of composted manure, originating from cattle with or without antibiotic administration, on antibiotic-resistant bacteria (ARB) found on the surface of radish taproots. This study can determine whether composted manure can be a source of ARB on fresh produce, providing insight as to how agricultural practices could spread ARB from the environment to humans. Leafy greens and herbs purchased from farmers’ markets across VA and NC were surveyed to collect data on microbiological quality of fresh leafy greens and herbs sold in the locally grown market.  Arugula and salad mix were highest in all total aerobic, coliform, E. coli and Enterococci counts. Cilantro had the highest count among herb varietals. Romaine lettuce and basil had the lowest microbial counts. There were no differences in counts associated with vendor where product was purchased.  Quantitative microbial risk assessment models were developed to gain insight into the prevalence and concentration of Campylobacter spp. at various stages of poultry production, processing, retail, and consumer storage and handling. Baseline annual illnesses resulting from consumption of Campylobacter-contaminated chicken-breast meals in the home were estimated at ~270,000.  Additionally, ~1,500 hospitalizations, 271 cases of secondary infections, and ~60 deaths were also attributed.  Campylobacter-contaminated chicken consumption presents significant health- and socio-economic burdens in the U.S., as demonstrated with this quantitative risk assessment.   2) Risk Management: Develop science-based interventions to prevent and mitigate food safety threats Auburn University Based on the Wang lab research, we suggest that when different animal species are raised on the same farm, beef cattle and other animals need to be kept at least 0.5 miles away from poultry houses to prevent cross-species transferring of Salmonella spp.  In a mixed animal species facility like a veterinary school, basic personal protection equipment worn by dairy workers could prevent transmission of Salmonella to other animal facilities. Clemson University To reduce the Salmonella spread in the rendering environment, we determined the effectiveness of bacteriophage treatment for reducing Salmonella biofilms and attachment on hard surfaces. Bacteriophages (n = 6) were selected for bacteriophage treatment based on host ranges against Salmonella isolates (n = 10) obtained from rendering plants. The inhibition of biofilm formation and reduction of pre-formed biofilm in 96-well microplate with bacteriophage treatment reached up to 90 and 66%, respectively. Under laboratory condition, bacteriophage treatment reduced up to 2.9 and 3.0 log CFU cm-2 of attachment and slightly formed biofilm of selected top 10 Salmonella strains and an avirulent Salmonella Typhimurium strain 8243, respectively, as compared with reductions of 3.4, 1.4 and 3.0 log CFU cm-2 of Salmonella Typhimurium strain 8243 in summer, fall/winter and spring seasons under greenhouse condition, respectively. Bacteriophages were effective on reducing Salmonella attachment and biofilms formed on hard surfaces under both laboratory and greenhouse conditions.  Clearly, the use of bacteriophages on hard surfaces may have merits in reducing the likelihood of finished rendered products being re-contaminated with Salmonella in rendering plants. Preservation effects of modified atmosphere package combined with nisin on fresh Atlantic salmon were evaluated. Farm-raised Atlantic salmon were purchased from the local market and packaged using either 19 % CO2 : 70 % N2 : 11 % O2 , 38 % CO2 : 51 % N2 : 11 % O2, and under atmospheric air (with and without nisin at 400 IU/g) resulting in a total of 6 treatments. We found the combination of MAP and nisin could extend the shelf life of raw salmon. Colorado State University We currently are involved in studies designed to assess substitutes for use of preventative antimicrobial treatments in beef cattle production. We are also conducting research on antimicrobial interventions for control of foodborne pathogens in various meat and poultry products. For example, we tested a) antimicrobial efficacy of a lactic acid and citric acid blend against Shiga toxin-producing Escherichia coli, Salmonella, and nonpathogenic E. coli biotype I on inoculated pre-rigor beef carcass surface tissue and b) antimicrobial efficacy of a sulfuric acid and sodium sulfate blend, peroxyacetic acid, and cetylpyridinium chloride against Salmonella on inoculated chicken wings. Cornell University As an intervention to enhance the safety of irrigation water, a UV system was developed to accommodate for typical irrigation water usages.  The water is spiked with non-pathogenic indicator organisms and observing for the dissemination of these indicators throughout the produce fields.  Iowa State University Biosecurity is defined as any preventative measure that can be taken to reduce the risk of transmitting disease from animal to animal or farm to farm (Farm Biosecurity, 2013). With the U.S livestock industry being afflicted from disease outbreaks, discussion, review, and implementation of improved biosecurity programs is very relevant. On farm biosecurity is a multi-faceted disease prevention measure, that includes livestock trailers due to their role in possible disease transmission. One way of reducing this risk is by going through all of the cleaning stages at a livestock trailer wash between loads. Livestock trailer washes become extremely important to reduce biosecurity risk and disease spread. Enterobacteriaceae is a large family of Gram negative bacteria that include several familiar bacteria such as E. coli, Salmonella, and Enterobacter. These Gram negative bacteria effect the host through the small and large intestines causing colonization or adherence of bacteria to tissues leading to diarrhea, infection, or resistance to antibiotics. The Enterobacteriaceae number or count is often reported as log10cfu/m² with a 0 to 10 scale. Zero being a non-infected Enterobacteriaceae level in a pig and 10 being a severely infected Enterobacteriaceae level in a pig. The objective for the best management practices guide for livestock trailer washing is to identify services offered at livestock trailer wash locations in the state of Iowa that are most effective in reducing Enterobacteriaceae counts in livestock trailers. Louisiana State University Contaminated surface water used for irrigation is a potential source of microbial contamination in fruit and vegetable crops. This study evaluated the efficacy of ultraviolet (UV)-C light on pathogen risk reduction in surface water used for irrigation of cantaloupe in an agricultural setting. Significant reduction (P< 0.05) of generic E. coli (>3 log MPN 100 mL–1) was achieved with lower doses of UV-C light (10-20 mJ cm–2) and below the detectable limit of the test for UV-C doses above 50-60 mJ cm–2. The generic E. coli counts on cantaloupe irrigated with UV-C light-treated or non-treated water were not significantly different. Michigan State University The work reported above was funded by the FDA to refine theior current risk assessment for fresh-cut leafy greens. North Dakota State University We determined that vacuum steam pasteurization at 75°C led to 5 log reductions of Salmonella Enteriditis PT 30, E. coli O157:H7, and Enterococcus faecium inoculated onto flaxseeds and peppercorns. We compared 16 different immunomagnetic separation beads for ability to detect the big six non-O157 STEC from a mixture of all six serogroups in different sample matrices and found that matrix complexity significantly impacts performance of the beads. Ohio State University Knowledge regarding the mechanisms of NoV binding, transport, and survival in leafy greens is important to develop better technologies to control NoV contamination and prevent HuNoV outbreaks. We showed that the probiotic EcN significantly affected C. jejuni’s invasion (~ 2.5 log reduction) and intracellular survival (no CFUs were retrieved) in vitro. EcN positively affected the expression of genes that are involved in enhanced intestinal barrier function, decreased cell permeability, and increased tight junction integrity and cell proliferation in the host.We used high-throughput chemical screens to identify small compounds for control of Campylobacter and Salmonella. Through rigorous screening, we have identified four novel anti-Salmonella compounds that are not toxic for tomato plants and two of them that reduced Salmonella colonization of chickens. We have identified 12 potential lead compounds that are active against C. jejuni and these compounds may provide Campylobacter specific drugs that can be applied in both human and animal medicine. We have determined effectiveness of microfiber proton wipes in removing E. coli O157:H7, Salmonella spp., and Listeria monocytogenes from common restaurant/retail services.  Pennsylvania State University Because commercial mushroom slicers are difficult to disassemble for regular and frequent deep cleaning and sanitization, there is a need to validate the effectiveness of a rapid thermal sanitization treatment. The results showed complete destruction of the inoculated Listeria innocua from which we can infer the same for L. monocytogenes. Results will be presented at a 2016 annual industry conference and an article in a scientific journal is being prepared. We are now evaluating the effect of commercially available wax and shellac fruit coatings on the survival and growth L. monocytogenes inoculated on to whole and punctured apples. Farmers’ markets (FM) and farmstead cheese production play a crucial role in the agricultural system in PA. Using a needs assessment, we determined that consumers who purchase foods at FM lack general food safety knowledge and behaviors. The resulting information will be used to develop and disseminate food safety materials for consumers at FM. We also assessed the microbiological safety and quality of produce, beef, and pork obtained from FM. E. coli was isolated from beef and pork, and was found in samples of kale, lettuce, and spinach.  Listeria spp. was isolated from beef, kale, lettuce, and spinach, with three isolates confirmed as L. monocytogenes.  The presence of Listeria spp. and E. coli on farmers’ market produce and meat are strong indicators that the practices of vendors have a serious impact on the FM in PA. We also conducted a comprehensive needs assessment using three different sources: dairy inspectors, cheesemakers, and on-site observations. Overall, results suggest that cheesemakers lacked basic food safety practices and gaps existed in their food safety knowledge, attitudes, and behaviors. As such, a specifically designed for artisanal cheese establishments was developed and evaluated both via human subjects and via microbial indicators. Texas A&M University Antimicrobial intervention systems composed of plant-derived essential oil components and encapsulation/emulsion agents were developed and tested for their capacity to reduce numbers of Shiga toxin-producing E. coli (STEC) isolates on fresh beef trimmings. Systems were deployed to provide alternatives for trimming decontamination from pathogens prior to grinding as a tool for protecting consumers from foodborne disease agents. Additionally, published data are available to provide findings of research evaluating the prevalence of Salmonella in beef cattle production systems as a risk factor for transmission to consumers on fresh, non-intact beef products (e.g. ground beef, tenderized beef products). These data indicated that Salmonella prevalence characteristics amongst beef cattle feedlot systems can be highly specific to differing feedlots, even when feedlots are geographically adjacent. Data published indicated also a distinct grouping of Salmonella serovars common to cattle that may be later transmitted to beef carcasses via cross-contamination or via beef lymph nodes. University of Arkansas Evaluation of prevention and control measures for human noroviruses and foodborne threats in general. We evaluated the impact of different soap types (foaming vs. gel-based) on handwashing efficacy and showed that foaming soaps remove bacteria significantly better than our virus surrogate, MS2 bacteriophage. In addition, we found that study participants wash their hands approximately 5 seconds longer with gel-based soaps when compared to foaming soaps. This is important to understanding that the right tools will aid in the control of norovirus transmission. We also evaluated the efficacy of another cleaning-in-place type food service dipper well with integrated ozone sanitizer. This version better aligns with the U.S. Food Code, and the results show significantly better inactivation of bacterial and viral surrogates on the food service utensil as well as with in the system itself (water and surfaces) when compared to a conventional dipper well. University of Connecticut We provided intensive one-on-one technical assistance and training to Connecticut cheese producers to help prepare for impending regulatory oversight and inspection. Our lab developed and identified antimicrobial pairings with synergistic activity to control L. monocytogenes in broth, milk and as surface contaminants of fresh cheese.  We used these data to develop antimicrobial dip and coating applications to control L. monocytogenes on fresh cheese and to limit the degree of recontamination.   We developed acid-based brine treatment protocols to reduce L. monocytogenes contamination in cheese brines.  We began screening commercially produced protective cultures of lactic acid bacteria to control L. monocytogenes and other target pathogens in broth, milk, and through the production of fresh cheese. University of Georgia A strong antimicrobial effect was observed for the UV-ozonated water combination sprau treatment, which reduced the population of E. coli O157:H7 by 5 log CFU/g on both romaine and iceberg lettuces. Slightly acidic electrolyzed water (SAEW) achieved about 5 log CFU/g reductions in the bacterial counts on romaine lettuce. However, less than 2.5 log CFU/g in the population of E. coli O157:H7 was reduced on iceberg lettuce. The difference may be due to bacteria aggregation near and within stomata for iceberg lettuce but not for romaine lettuce. The UV light treatment may stimulate the opening of the stomata for the UV-ozonated water treatment and hence achieve better bacterial inactivation than the SAEW treatment for iceberg lettuce. University of Illinois Dr. Stasiewicz has continued work to develop multi-spectral optical sorting to identify and remove aflatoxin and fumonisin contaminated kernels from bulk lots of corn.  A paper on this work developing a sorter for Kenyan small-scale milling has been prepared and submitted to Food Control; this has been peer-reviewed and major revisions are in progress.  Additionally, the Stasiewicz lab is developing an improved single kernel spectrometer to study similar questions in US corn University of Maine The faculty has performed research in the following areas: lobster thermal processing, antimicrobial dips for fresh herbs in cheeses and High Pressure Processing of Sous Vide Seafood Products. Pathogen destruction in compost materials. A pre-proposal entitled “Use of electrolyzed water as a sanitizer in produce processing” was submitted to the Center for Produce Safety (CPS) to assess new approaches for reduction of Listeria in the processing environment. One of the proposed new sanitizers is Electrolyzed (EO) water. An equipment grant was submitted to The Scholarly Materials and Equipment Award at UMaine to purchase the equipment required to produce EO water. University of Minnesota Dr(s). Roger Ruan, David Baumler, Chi Chen, Zata Vickers, and Joellen Feirtag have begun work on a USDA CAP project with the goal to develop an intense pulsed light (IPL)-based technology for non-thermal pasteurization of powdered foods. The supporting objectives are: (1) to develop and construct an experimental continuous IPL apparatus; (2) to understand the contributions of variables to the performance of IPL process in terms of bactericidal effects and shelf-life stability; (3) to evaluate the effects of IPL process on nutritional values and sensory quality; (4) to optimize the process and develop a prototype system for feasibility demonstration; (5) to introduce the technology and educate suitable industrial users about the advantages of using IPL to ensure safer dry foods through extension efforts.  Dr. Ted Labuza has also worked with the Beef Council on evaluation of a using a phage cocktail on ground beef to kill Listeria monocytogenes. University of Missouri Development of multiplex melt-curve q-PCR assays for detection of antibiotic resistant pathogens, Shiga toxin producing Escherichia coli and Salmonella. Investigation of plasma coated food contact surfaces at preventing biofilms of food pathogens. Investigation into the antimicrobial properties and toxicity of nanomaterials. Development of food packaging films using nanocellulose polymers. University of Rhode Island Continued use of Smartphone with APP technology to assess consumer produce handling at supermarkets. Use of spices for inhibition Listeria (using L. innocua) in seafood. Implemented and completed data analysis of New England small and medium farmers regarding on-farm food safety knowledge, on-farm food safety strategy implementation and economic readiness and training.  University of Tennessee Primary work was completed with the goal of preventing and mitigating food safety risk.  The first project determined survival/persistence of hepatitis A virus and Aichi virus in cranberry-based juices to determine risk of outbreaks and implement mitigation strategies; determined the antiviral effects of aqueous extracts of Hibiscus sabdariffa calyces to control foodborne viruses and initiated work towards understanding the mode of action. The second project determined that temperature affects the infection dynamics of Listeria phages. This data can be used to develop better phage cocktails and to determine the best conditions to apply phage-based biocontrols. Finally, emulsified essential oils were evaluated for their efficacy in eliminating cross-contamination during washing of produce. University of Massachusetts Our group has primarily focused on researching and developing strategies to address food safety concerns on-farm and in processing. Specifically: 1) Application research to support improving food safety and  2) develop rapid detection tools to improve food safety. University of Wyoming Our work has focused on the development of rapid diagnostics. We are currently optimizing protocols and technologies for the detection of foodborne bacterial pathogens Salmonella enterica and Listeria monocytogenes using paper-based analytical devices (μPADs). We have successfully screened several enrichment media and determined optimized one-step enrichment protocols for the sensitive and inexpensive overnight detection of these pathogens Virginia Polytechnic University A cavitation process was studied for its ability to remove and inactivate Listeria and Salmonella from produce surfaces. The mechanical or shear force of these microbubbles for removing bacteria may reduce the need for antimicrobial chemicals, reduce energy use and reduce water use in postharvest packing and packaging processes.  Preliminary research showed that a bubble flow delivered through an air stone in water can be effective for removing these pathogenic bacteria from the surface of roma tomatoes and cantaloupe.   3) Risk Communication: Communicate food safety messages to stakeholders Auburn University The above information from the Wang lab has been distributed to the stakeholders by giving a presentation at the Beef Cattle Conference held by Auburn University on August 13, 2016.  This information has also been shared with other researchers at the S-1056 2016 annual conference.  The Price lab updated vet school section heads quarterly regarding Salmonella isolation in their facilities, and worked with the College’s Infection Control Committee to suggest implementation of SOP’s designed to protect both animals and people working in the large animal section. Clemson University General risks of cross contamination were communicated through 2 online news articles and 6 radio and television interviews. Colorado State University We prepared a number of presentations to the trade regarding use of process control techniques to prevent, eliminate, or reduce food safety hazards to acceptable levels. At this point, we can provide certificated instruction to the trade in HACCP (Codex Alimentarius Commission and National Advisory Committee on Microbiological Criteria for Food), Preventive Controls for Human Foods (FDA Food Safety Modernization Act), BRC and SQF. Cornell University In collaboration with Dr. Lori Pivarnik at the University of Rhode Island, a survey of produce and shellfish processors was conducted to determine their knowledge of non-thermal processing methods for their respective industries.  Two education videos were created by the University of New Mexico.  The videos are aimed at educating shellfish and produce processors, as well as the general public about non-thermal processing methods to enhance the safety of foods. Louisiana State University LSU AgCenter team has developed and delivered multi-disciplinary, team-based extension programs to address food safety issues spanning the farm-to-table continuum. Twelve GAPs/GHPs workshops and several produce food safety workshops were hosted in Louisiana between 2014-2016. Evaluation of emphasized programs yielded significant, documented impacts among clientele in Louisiana which should reduce foodborne illness and enhance the safety of foods produced in Louisiana. Michigan State University The above findings were presented to various stakeholders attending the Annual Meeting of the International Association for Food Protection. New Mexico State University Our suite of eight Virtual Labs iPad apps covering core laboratory content in food science was released October 14, 2016. We anticipate healthy usage of these just-released Virtual Labs apps based on the tremendous usage of the corresponding Web modules, which together received ~50,000 plays per month in 2015–2016. Our food safety game Ninja Kitchen, developed with Rutgers and released in 2011, continued to receive ~25,000 plays/month during 2015–2016. Videos from our preschool handwashing curriculum, Because I Care, I Wash My Hands, developed with Michigan State University and Kansas State University and released in 2011, continued to receive ~7,000 views per month during 2015–2016. Our food safety game Food Detectives Fight BAC!, released ca. 2005, continued to receive ~4,000 plays per month during 2015–2016 Pennsylvania State University Dr. LaBorde has been active in preparing produce growers and food processors for the food safety requirements established under the Food Safety Modernization Act by conducting workshops and shortcourses. He also serves as a member of the executive committee of the North East Center for the Advancement of Food Safety (NECAFS), one of 4 regional FSMA outreach coordination centers funded by USDA and FDA. Dr. LaBorde developed several videos titled “Using Sanitizers in Wash Water” was completed. The video series consists of “Part 1 - Reasons for Washing Fresh Produce”, “Part 2 - Types of Wash Systems”, “Part 3 - Correct Use of Sanitizers”. The three 15-minute video presentations are accessible as Embedded YouTube videos at <a href="http://extension.psu.edu/food/safety/farm/gaps">http://extension.psu.edu/food/safety/farm/gaps</a>. Our target audiences are small and very small food processors throughout Pennsylvania and beyond. We have reached these audiences via Extension programs, including HACCP, Sanitation Shortcourse, Food Microbiology Shortcourse, Food Mycology Shortcourse, GAP's, etc. and via presentations at national and international food safety conferences. We also have shared the information from our research projects with researchers via scientific publications. Texas A&M University Risk communication efforts have been accomplished primarily through the presentation of research data by volunteered conference presentations and peer-reviewed research papers detailing the findings of sponsored research projects. The second key method of risk communication has been through the delivery of food safety training for industry members including: i) discussion of food safety hazards associated with fresh and further processed red meats within Texas A&M AgriLife Extension service-offered training programs; ii) provision of food safety hazard information for internet delivery including identification of microbial hazards and ecological factors influencing their growth, and; iii) delivery of FDA FSMA-derived food safety training for food industry members covered by the FSMA final rules. University of Arkansas PI Gibson was invited to give presentations to both the Mid-Continental Association for Food and Drug Officials and the FDA Food/Feed Rapid Response Team on the topic of prevention and control of human noroviruses and our handwashing work was included as a topic. University of Connecticut During the reporting period we held two regional Artisan/Farmstead Cheesemaker Food Safety Workshops providing training in best practices for pathogen control, GMPs, preventive controls, sanitation, testing, and environmental monitoring among others. We began the development of online food safety training materials specifically for small scale dairy processors. University of Illinois Dr. Stasiewicz participated in workshops by U.S. meat, poultry, and pork associations to understand the impact of whole genome sequencing on those regulated industries.  Participation led to leading the writing of a technical briefing for those groups, hosted by US Poultry.  University of Maine Researchers spoke with the Wild Blueberry Advisory Committee for the establishment of food safety research priorities. University of Minnesota Dr. Joellen Fiertag (Food Science Extension) and her team helped over 20 food processing facilities with Food Safety Risk Assessment/Audits by reviewing their HACCP/Sanitation programs; Monitoring Programs and Employee Training.  (Beverage, Slaughter, Produce, Aseptic Processing, Ready-to-Eat).  They also conducted HACCP classes (4) to Food Processing Facilities and gave presentations at MEHA on the topics “Fermented Products” (1/2016) and also “Missing Links for Proactive Food Safety” (5/2016). They also worked with nntrepreneurs in helping them develop safe processes for their acidified food products (15). University of Rhode Island Farmer workshops:  RI GAP, Writing a food safety plan. Seafood HACCP ; 3-day and Segment Two classes taught with UConn collaborator (Nancy Balcom). Meat and Poultry HACCP taught with UConn collaborator (Diane Hirsch). Master Gardener trainings presentation:  topic – food safety issues at harvest in a home garden and food safety issues with preservation. URI Food Safety Program personnel Lead Instructor training for Preventive Controls.  First workshop scheduled for November, 2016. Food preservation workshops ( demonstration and hands-on formats) for consumers. University of Tennessee We communicated food safety messages to food manufacturers and produce growers during the reporting period.  Topics included Preventive Controls for Human Foods Regulation, Produce Safety Regulation, and safe manufacturing of cottage, acidified, and formulated acid foods. During this period, 1,029 clients were reached in workshops and another 3,436 were served through direct consultations. University of Massachusetts The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 standard operating procedure (SOP), 4 on-farm food safety videos, and 7 publications. University of Wyoming We have communicated food safety messages through peer-reviewed publications and presentations at scientific meeting such as the International Association for Food Protection Annual Meeting. Virginia Polytechnic University Twenty-four focus groups (187 participants) were conducted to assess consumer knowledge and behaviors related to handling mechanically tenderized beef.  Only 2 participants had previous knowledge of MTBs and no one understood that it needed to be handled differently from other beef showing a need for education targeting food handlers on safe handling of MTB.

Publications

Impact Statements

Date of Annual Report: 02/28/2018

Report Information

Annual Meeting Dates: 10/25/2017 - 10/27/2017
Period the Report Covers: 10/01/2016 - 09/30/2017

Participants

Participants Attachment:

2017 S1056 Annual Report Meeting Participants.docx

Brief Summary of Minutes

Minutes Attachment:

2017 S1056 Summary of Meeting Minutes.pdf

Accomplishments

A summary of accomplishments, by objective area and member university follows. <ol> <li>Risk Assessment: Assess food safety risks in agriculture systems </li> </ol> Clemson University. Cross-contamination of Salmonella in rendering processing plants was continued to be studied in 2017. Salmonella-positive after enrichment, and the selected Salmonella isolates that were assigned to 31 unique PFGE patterns with 16 Salmonella serotypes including Typhimurium and Mbandaka were identified as predominant serotypes, and 10 Salmonella strains were determined as strong biofilm formers. Raw material receiving area was found as the primary source of Salmonella, whereas the surfaces surrounding crax grinding and the finished meal loading-out areas harbor Salmonella in biofilms that may re-contaminate the finished meals. The same Salmonella serotypes found in both raw materials receiving and the finished meal loading-out areas also suggested a potential of cross-contamination between different areas in rendering processing environment. Colorado St. University. We currently are involved in studies designed to understand antimicrobial resistance ecology through whole genome, metagenomic and microbiome analysis of microbial communities. We use microbiome and metagenomic next-generation, high-throughput sequencing technology and robust bioinformatics techniques to phylogenetically assess the microbiome of cattle, their environments, and beef products to determine the degree of antimicrobial resistance gene dissemination from feedlots to plants to consumers. We also use cultural methodologies and 16S rRNA sequencing to evaluate the impact of tylosin and tylosin alternatives on the prevalence of liver abscesses in feedlot cattle and on the microbial populations of cattle feces, liver abscesses, carcasses, and beef trimmings. Kansas State University. The importance of feed as contamination source of Salmonella spp., the potential risk of transmission and survival in slaughter houses and the possible infection in consumers has been highlighted as significant and potentially high in several risk assessment models. In our study 11 feed mill locations across eight different states were selected and 12 environmental samples were collected within each feed mill. The results demonstrate the presence of Salmonella in feed mills environment across United States and indicate their potential role as vehicle of pathogen transmission and spread into the food production chain. Louisiana State University. Recently, the responsibility for catfish inspections has moved from the Food and Drug Administration (FDA) to the United States Department of Agriculture (USDA). In accordance with this mandate, the USDA Food Safety and Inspection Service (FSIS) consider it important to assess the food safety risk associated with consuming catfish in the United States. We are conducting routine surveillance of domestic farm raised (FR) and wild caught (WC) catfish for pathogenic bacteria and indicators for two years starting Fall 2016. Currently, this surveillance has resulted in three positive Salmonella spp. isolates out of 120 samples surveyed. The aerobic counts ranged from 4.6 to 6.34 log CFU/g in WC and 4.0 to 5.96 log CFU/g in FR.  E. coli counts ranged from 2.3 to 2.6 log CFU/g in WC and 2.0 to 2.3 log CFU/g in FR.  Coliform counts ranged from 2.0 to 3.94 log CFU/g in WC, and 2.0 to 2.7 log CFU/g in FR. Staphylococcus spp. counts ranged from 2.0 to 2.6 log CFU/g in WC and steadied at 2.0 log CFU/g in FR. The bacterial indicator counts found wild caught catfish have a slight increase in microbial load than farm-raised catfish. Michigan State University. Numerous studies have examined the extent of microbial cross-contamination during preparation of fresh-cut produce, however few investigators have assessed the impact of specific processing parameters on pathogen transfer. In work aimed to evaluate the impact of pear firmness on transfer of Salmonella during mechanical slicing, the extent of cross-contamination of fresh produce during slicing is affected by firmness. These findings should prove useful in developing improved predictive models for bacterial transfer and expanding current risk assessments across a wider range of products. Mississippi State University. Identified possible problem sites associated with various production facilities in the state of MS. Assessed possible points of contamination of catfish processing plants. Assessed possible times/areas of contamination of root crops. Cluster analysis of PFGE showed some persistence over time, even years, for some pathogens with possible linkage to production sources in some instances.  The effects of strain and temperature on growth and biofilm formation of L. monocytogenes in cantaloupe flesh and peel extracts has been determined on four food-contact surfaces (stainless steel, polyethylene, polyurethane surfaces and buna-n rubber). Our findings show that a very low concentration of nutrients from cantaloupe flesh or peel can induce L. monocytogenes growth and subsequent biofilm formation on different food-contact processing surfaces. Ohio State University. Formate might play a role in optimizing C. jejuni’s adaptation to the oxygen-limited gastrointestinal tract of the chick host. Probiotic E. coli Nissle (EcN) enhanced intestinal barrier function, decreased cell permeability, increased tight junction integrity and cell proliferation, and stimulated the cellular innate immunity, resulting in reduce C. jejuni’s infection in HT-29 cells. Phytopathogen Clavibacter michiganensis enhanced Salmonella survival in planta while Xanthomonas gardneri did not; however, Salmonella reduced the bacterial population of both phytopathogens, which seems to be caused by the production of an antimicrobial agent. We identified the viral capsid amino acids important in human norovirus (HuNoV) binding to lettuce leaves. HuNoVs in artificially contaminated irrigation water can be internalized into leafy greens (lettuce and spinach) via roots and disseminated to edible leaf mesophyll. Pennsylvania State University. Preliminary results were obtained from a project initiated last year to determine the occurrence of Listeria monocytogenes on non-food-contact surfaces in tree fruit packing houses. Lm was found throughout each of the three facilities but varied despite similar sanitation practices. At each facility, Lm incidence increased between August and January and decreased thereafter. Wash/fan dry/wax processing lines where moisture and apple debris are common had the highest occurrence. This study is continuing into the 2017-2018 packing season. Rutgers University. Efforts in microbial risk assessment as related to agricultural systems. Specific topics are detailed in the publication list below but include temperature control in leafy greens, microbiology of organic and conventionally grown produce, pathogen growth risk as a function of temperature control in leafy greens, microbiological quality management in tomato processing, transfer of pathogens during peeling of citrus fruit, and risk assessment from Salmonella and pistachios. Texas A&M University. A survey of South Central U.S.-located small and very small pork products manufacturers was completed, analyzed, and a manuscript submitted for publication/accepted for publication. The survey identified multiple risky behaviors still in practices, including insufficient hand-washing training, storage of raw products alongside finished products, and lack of antimicrobial intervention application to pork carcasses/products. A microbiological assessment of surveyed facilities was completed to assess reductions on hygiene indicator microbiota from application of interventions, facility sanitation activity, and personnel handling of products. A study evaluating the survival of Salmonella enterica on poultry carcass surfaces as a function of paired sanitizer and rinsing medium indicates neutralizer-infused rinsing medium indicates neutralizers facilitate enhanced Salmonella survival and detection during routine verification sampling versus traditional rinsing media. University of Arkansas. We have been investigation the impact of microbe-microbe interactions on the persistence of human enteric viruses under varying conditions. Our data show that both human norovirus (hNoV) and its surrogates rapidly associate with whole cell bacteria within 10 min with complete virus association within one hour. However, it seems the association with bacteria decreases the persistence of viruses under exposure to elevated temperatures (>37°C). Meanwhile, hNoV surrogate inactivation with bleach on stainless steel surfaces is dependent on the bacteria - surrogate virus combination with Gram positive bacteria decreasing persistence. University of Connecticut. With the assistance of a graduate student we have analyzed >400 environmental samples collected from environmental surfaces in artisan cheese production facilities to determine and evaluate overall hygiene and the presence of pathogenic bacteria, namely Listeria monocytogenes and Shiga-toxin producing Escherichia coli (STEC). We have also tested product samples for the presence of contaminants including four major bacterial pathogens. Our results identified the presence of L. monocytogenes and STEC on non-food contact sites thereby characterizing the risk that this organism poses to the small-scale dairy industry as well as the variability between processors. University of Illinois. We have progressed with data analytics in applied food safety, including publishing a paper on 22 years of FSIS recalls and their implications for food safety and food waste, and analyzing 10 years of local restaurant inspection data, with the local pubic health department, in advance of statewide adoption of the model food code (manuscript is in progress).  We have build a custom single-kernel spectroscopy system to identify aflatoxins and other mycotoxins in single corn kernels.  First manuscript is in progress, and we are now applying this system to classify unsafe kernels in commercial Texas corn.  University of Massachusetts. PI Moore conducted research on different aspects of foodborne virus pathogenesis, analysis, and detection. Conducted surveillance and research on antimicrobial resistance in foodborne bacterial pathogens of interest (Salmonella enterica, Escherichia coli O157:H7, Shigella spp.). University of Rhode Island. Conducted on-farm food safety visits. University of Wyoming. We assessed whether Salmonella contamination of hydroponic tomato nutrient solution would lead to Salmonella survival and contamination of the tomato fruit and plants, hydroponic nutrient film technique (NFT) troughs, and water receptacles. Although contaminated hydroponic nutrient solution led to surface contamination of roots, such an event may not pose a high risk of contamination of hydroponically grown fruit. Additionally, we sampled produce and fecal samples from mammalian and avian wildlife associated with the produce fields for presence and distribution of antibiotic resistance indicator bacteria, finding low levels of these indicator bacteria in all samples. We found that in our study, wildlife seem to play a minor role in the dissemination of antimicrobial resistance to produce fields in the absence of anthropogenic sources. Virginia Tech. One completed study examined the effect of sanitizer washing and refrigerated storage on bacterial community dynamics on fresh produce.  This study can help inform management practices for limiting the dissemination of antimicrobial resistance. Another study examined bacterial transfer from gloves to meat jerky.  The selection of glove material associated with reduced transfer may be an important strategy for reducing bacterial cross-contamination in jerky production facilities.  Another study examined the survival of aerosolized Listeria and its ability to contaminate a variety of food contact surfaces over time.   <ol start="2"> <li>Risk Management: Develop science-based interventions to prevent and mitigate food safety threats </li> </ol> Clemson University. Bacteriophages were effective on reducing Salmonella attachment and biofilms formed on hard surfaces under both laboratory and greenhouse conditions.  Clearly, the use of bacteriophages on hard surfaces may have merits in reducing the likelihood of finished rendered products being re-contaminated with Salmonella in rendering plants. Platforms for bacterial sensing based upon polydiacetylene (abbreviated PDA), a unique chromatic polymer are being developed for use in food plants. PDA has attracted significant interest in recent years due to its colorimetric and fluorescence properties. Colorado St. University. As always, we conduct research on antimicrobial interventions for control of foodborne pathogens in various meat and poultry products. For example, we a) evaluated antimicrobial treatments, applied using custom-built spray cabinets or by immersion, for control of foodborne pathogens (E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, Salmonella, Campylobacter jejuni/coli) on beef, pork, and poultry products, b) developed electrostatic spray technology for delivering antimicrobial treatments to beef and poultry products for pathogen control and reduced (by 95%) water use, c) validated beef harvest antimicrobial interventions in plant, and d) evaluated high pressure processing for controlling pathogen contamination in raw, fresh pet food. Kansas State University. Postharvest losses can occur anywhere from harvesting to handling and shipping. In 2014, approximately $30 billion of fresh produce were lost in the United States food supply chain. In particular, small fruits shelf-life can be reduced by weight loss, stem scar injury, gray mold and ripe rot. The use of lipid nanoemulsion-doped anti-fungal packaging films was evaluated to control post-harvest disease in small fruit. The potential application of pullulan packaging films loaded with EO nanoemulsions as a mean of controlling and reducing postharvest disease in small fruits during shipping and storage was demonstrated in this study Louisiana State University. Contaminated surface water used for irrigation is a potential source of microbial contamination in fruit and vegetable crops. This study evaluated the efficacy of ultraviolet (UV)-C light on pathogen risk reduction in surface water used for irrigation of cantaloupe in an agricultural setting. Significant reduction (P< 0.05) of generic E. coli (>3 log MPN 100 mL–1) was achieved with lower doses of UV-C light (10-20 mJ cm–2) and below the detectable limit of the test for UV-C doses above 50-60 mJ cm–2. The generic E. coli counts on cantaloupe irrigated with UV-C light-treated or non-treated water were not significantly different. Michigan State University. Thermal resistance of Enterococcus faecium and Salmonella was compared in peanut butter, almond meal, wheat flour, nonfat dried milk powder, date paste, and ground black pepper. Overall, E. faecium appears to be a robust surrogate for Salmonella spp. across multiple low moisture products (with multiple cross-laboratory validations); however, product characteristics significantly impact that relationship. It is, therefore, necessary to consider product composition when validating thermal processes for low aw foods. Mississippi State University. The effect of strain and temperature on the growth and biofilm formation of Salmonella in high and low concentrations of catfish mucus extract has been determined on four food-contact surfaces at 22°C and 10°C. The efficacy of disinfectants at recommended concentrations and contact times for removing Salmonella biofilms cells has been determined on a stainless steel surface containing catfish mucus extract. Salmonella biofilm cells were not detectable on the stainless steel surface after treatment with a mixture of disinfectants but were still present when single compound disinfectants were used. Ohio State University. Heat treatment of litter on-farm reduced the incidence of Campylobacter in chickens with low prevalence; however, it did not reduce the Campylobacer in chickens with high prevalence.  Two and three novel small compounds inhibiting the growth of Campylobacter and Salmonella, respectively, were identified using high-throughput chemical screens. Rutgers University. The list of publications below shows efforts in microbial risk management to mitigate food safety threats. Specific topics include understanding the effect of contact time on microbial cross-contamination, as well as the effect of several variables on the effectiveness of handwashing, and the use of cold plasma to decontaminate fresh fruit. Texas A&M University. Data were collected and published or submitted for publication detailing the capacity of nano-encapsulated antimicrobial agents for reduction of pathogenic E. coli and Salmonella on surfaces of fresh meat products and fresh produce, post-harvest. Encapsulated antimicrobials exhibited minimal pathogen reduction activity on fresh beef surfaces, but exhibited significant reductions of pathogens on melons, vine-stalk fruit, and leafy green commodity surfaces. Nano-encapsulate systems indicate opportunity for further risk reduction on further processed meat surfaces. University of Arkansas. We have continued assessing prebiotics to control Salmonella in poultry. In addition, we are in the process of developing a Salmonella vector carrier vaccine for Campylobacter. Work has also been completed in the evaluation of a batch wash ozone sanitation system (BWOSS) for washing fresh produce in retail settings. The BWOSS was compared to a water only wash step. The data indicate that more than a 6-log reduction in Salmonella and Listeria on head lettuce can be achieved by 30 and 40 min, respectively, using the BWOSS. Meanwhile, nearly a 4-log reduction was shown for Escherichia coli after 40 min. The water only wash step consistently resulted in less than a 2-log reduction in all bacteria after 40 min washing. The data also show reduction in cross-contamination in the water and surfaces of the wash basin when ozone is present. University of Connecticut. We continued to provide one-on-one technical assistance and training to small-scale cheese producers to implement changes to control and eliminate contaminants. These efforts resulted in changes in behavior including the application of new techniques and practices and increased the number of raw milk and artisan cheese producers implementing preventive controls.  Supported by extramural funding we were able to identify antimicrobial dip treatments and coating applications capable of inhibiting and inactivating L. monocytogenes on fresh cheese when used alone and in combinations. We developed acidification-based brine treatment protocols to eliminate L. monocytogenes from cheese brines. Protocols developed increase the number of pathogen control strategies available to artisan cheese producers to control L. monocytogenes. University of Minnesota. Dr(s). Roger Ruan, David Baumler, Chi Chen, Zata Vickers, and Joellen Feirtag have begun work on a USDA CAP project with the goal to develop an intense pulsed light (IPL)-based technology for non-thermal pasteurization of powdered foods. The supporting objectives are: (1) to develop and construct an experimental continuous IPL apparatus; (2) to understand the contributions of variables to the performance of IPL process in terms of bactericidal effects and shelf-life stability; (3) to evaluate the effects of IPL process on nutritional values and sensory quality; (4) to optimize the process and develop a prototype system for feasibility demonstration; (5) to introduce the technology and educate suitable industrial users about the advantages of using IPL to ensure safer dry foods through extension efforts. University of Missouri. Development of multiplex melt-curve q-PCR assays for detection of antibiotic resistant pathogens, Shiga toxin producing Escherichia coli and Salmonella.  Investigation of plasma coated food contact surfaces at preventing biofilms of food pathogens. Investigation into the antimicrobial properties and toxicity of nanomaterials. Green synthesis of silver nanoparticles and investigations into their antimicrobial properties. Development of food packaging films using nanocellulose polymers and investigations into their antimicrobial properties. University of Puerto Rico. A research was conducted using aloe vera as an antimicrobial agent for fresh-cut cantaloupe. We found that dipping fresh-cut cantaloupe in Aloe vera solution will inhibit Salmonella spp, growth, and will extend shelf life of the produce. University of Rhode Island. Continuation of use of spices for inhibition Listeria (using L. innocua) in seafood and including lauric agrinate.. Submitted publication (Journal of Food Protection) for the needs assessment regarding New England small and medium farmers regarding on-farm food safety knowledge, on-farm food safety strategy implementation and economic readiness and training.   University of Tennessee. Determined the effects of chlorine dioxide gas against Tulane virus, a human norovirus surrogate, determined the heat inactivation kinetics of Tulane virus in 2-ml glass vials and spinach in vacuum bags; determined the antimicrobial effects of Quillaja extracts against Escherichia coli O157 and non-O157; determined antiviral effects of Garcinia aqueous extracts against Tulane virus, and blueberry proanthocyanidins against human norovirus surrogates. Determined that growth temperature and pH both affect the cell surface properties of Listeria monocytogenes; determined the effects of phage resistance on L. monocytogenes susceptibility to antibiotics. Determined that expression of Salmonella Newport genes on tomatoes is significantly depressed when exposed to common postharvest sanitizers compared to planktonic cells. University of Wyoming. We adapted an anion exchange resin-based method, initially developed to concentrate negatively charged viruses from water, to liquid impingement-based bioaerosol sampling, improving detection by 6.77×, 3.33×, and 8.26×, for type A and type B influenza viruses, and MS2 bacteriophages, respectively. We developed paper-based microfluidic devices employing electrochemical detection using stencil-printed carbon electrodes (SPCEs) on inexpensive and disposable transparency film platforms. Low concentrations (101 CFU/mL) of pathogenic or generic E. coli and (100 CFU/mL) E. faecalis and E. faecium strains were detected within 4 and 8 hours of pre-enrichment, with the method also applied to detection in food (alfalfa sprouts) and water (lagoon water samples). Virginia Tech. One study compared the efficacy of two surrogate bacteria to Salmonella applied to macademia nuts and cashews.  After fumigation with propylene oxide differences in the level of reduction between the microorganisms was reported.  In separate studies, a cavitation process (formation of bubbles in water) was studied for its effectiveness for removal and inactivation of Listeria monocytogenes and Salmonella Newport from Roma tomatoes and cantaloupes. These bubble streams can be used to enhance the detachment of bacteria from fruit surfaces and to inactivate a proportion of these detached microorganisms.  <ol start="3"> <li>Risk Communication: Communicate food safety messages to stakeholders</li> </ol> Clemson University. General risks of cross contamination were communicated through 3 online news articles and 4 radio and television interviews. Colorado St. University. The CSU faculty have interacted with management personnel of the National Cattlemen’s Beef Association, North American Meat Institute, American Meat Science Association, National Pork Board, National Renderers Association, the American Lamb Board, the American Sheep Industry Association, USDA-AMS, USDA-APHIS, USDA-FSIS, and U.S. Meat Export Federation, as well as with a substantial number of private cattlemen, cattle feeders, meat packers, processors, and retailers on issues related to foodborne pathogens, quality/palatability/shelf-life, foreign animal disease, value-determining characteristics, export-market access, traceability and meat-waste disposal. These CSU scientists have been interviewed by persons from the local, state, national, and international media, appeared on television and on expert panels, have participated in webinars and teleconferences and have worked diligently—behind the scenes—to help shareholders in the meat, and food, industry mitigate risk and maximize profitability. As a process authority for the Colorado Department of Public Health and Environment, CSU scientists routinely provide guidance and scientific review on HACCP plans for small food and meat processors. Louisiana State University LSU AgCenter team has developed and delivered multi-disciplinary, team-based extension programs to address food safety issues spanning the farm-to-table continuum. Twelve GAPs/GHPs workshops and several produce food safety workshops were hosted in Louisiana between 2014-2016. Evaluation of emphasized programs yielded significant, documented impacts among clientele in Louisiana which should reduce foodborne illness and enhance the safety of foods produced in Louisiana. Mississippi State University Met with catfish processors to discuss and evaluate food safety hazards from the FSIS standpoint and based on our research. A draft plan was developed. Met with various produce farmers and packers to discuss our research outcomes and how they may affect them or at least when to take them into account in their food safety plan.  Ohio State University Establishing water Quality and Sanitation Guidelines for Hydroponic Leafy Green. Established guidelines for greenhouse production of tomatoes. Food safety education and outreach programming for Plain (Amish) growers. The research results were presented at local, national and international conferences. In addition, manuscripts have been published. Pennsylvania State University. A customized, counter-top food safety and sanitation training program was developed, disseminated, and evaluated for farmstead cheesemakers. Approximately 55 farmstead cheesemakers across Pennsylvania were contacted, with 17 agreeing to take part in the research. Participants were divided randomly into a control group (n=7; no treatment) and 2 treatment groups (n= 5 each). To address whether storytelling could affect the outcome of the food safety training, a video vignette was designed and administered to one of the treatment groups. Both treatment groups (with and without a video vignette) received a pre-test, followed by the counter-top training, and then a post-test was administered 3 weeks later. Pre and post-tests addressed food safety knowledge, attitude, and behavior, as well as an evaluation of handwashing skills. The control group received the pre-test and post-test with no counter-top training in between. As expected, the counter-top training significantly increased participants' food safety knowledge by 18%, and handwashing skills were improved (25%), while no change was observed for those attributes in the control group. 76 Unfortunately, changes in food safety attitude and behavior were not observed for either of the treatment groups. Additionally, storytelling with the use of video vignette did not impact food safety knowledge, behavior, attitude, or handwashing skills, although its use was perceived as beneficial by participants. Rutgers University. Risk communication takes place through regular episodes of the food safety talk podcast mentioned below. These efforts are supplemented with occasional webinars, as well as in person workshops and short courses. Texas A&M University. Have completed 4 produce safety grower trainings for Texas-located produce growers to provide FDA-required produce training in preparation for regulatory requirements via the FSMA. Provided 3 Food Safety Preventive Controls/Preventive Controls Qualified Individual trainings to members of U.S. industry members to facilitate food safety messages. Taught multiple undergraduate and graduate food microbiology courses to students to provide food safety teaching for differing food products.  University of Connecticut. We contributed to the second edition of the American Cheese Society Code of Best Practices among other training materials. With extramural funding, we were also able to collaborate on the development of an online food safety training course for cheese producers. These efforts further increase awareness and knowledge of risks and effective interventions on a national scale. One-on-one technical assistance and training provided to small-scale cheese producers increased their food safety competence as well. We were able to reach a number of stakeholders thorough educational workshops and symposia presented at major conferences, some of which are now available online for viewing.  University of Illinois. Dr. Stasiewicz continues to share food safety science-based messages with the local community, including this year one quotation in the local newspaper regarding the restaurant inspection data analysis project, and participating on a college Twitter chat regarding food security and the reduction of food waste and loss. University of Massachusetts. M.Moore published presented scientific findings about human norovirus. One publication included filming a video to better explain a method used for better analyzing the virus (Journal of Visualized Experiments). A. Kinchla contributed and/or lead a variety of extension food safety trainings to increase communications regarding risk assessment and communication. Lead or Supported 5 FDA Food Safety Modernization Act's PREVENTIVE CONTROLS for HUMAN FOOD QUALIFIED INDIVIDUAL (QI) Trainings (1/17, 4/17, 6/17a, 6/17b, 9/17) and attended 1 QI training (Nov 2106) and 1 Lead Training (June 2017) as a participant. Conducted trainings have resulted in reaching over 125 participants (with approximately 2,400 contact hours). University of Minnesota. Dr. Joellen Fiertag (Food Science Extension) and her team helped over 20 food processing facilities with Food Safety Risk Assessment/Audits by reviewing their HACCP/Sanitation programs; Monitoring Programs and Employee Training.  (Beverage, Slaughter, Produce, Aseptic Processing, Ready-to-Eat).  They also conducted HACCP classes (4) to Food Processing Facilities and gave presentations at MEHA. They also worked with entrepreneurs in helping them develop safe processes for their acidified food products (15). University of Puerto Rico. Due to the pass of hurricane Maria through our Island, only two  good agriculture practice work shop were conducted and  a total of 70 farmers participate.  University of Rhode Island. Farmer workshops:  RI GAP – Produce Safety Regulation workshop (associated with Specialty Crop and FDA Cooperative Agreement funding). Seafood HACCP ; 3-day and Segment Two classes taught with UConn collaborator (Nancy Balcom). Meat and Poultry HACCP taught with UConn collaborator (Diane Hirsch). Master Gardener trainings presentation:  topic – food safety issues at harvest in a home garden and food safety issues with preservation. Preventive Controls workshops working collaboratively with UConn (Diane Hirsch) and UMass (Amanda Kinchla). Food preservation workshop for consumers. Train the trainer Produce Safety Regulation for Lead Instructors (2). Train the trainer for additional Preventive Control Lead Instructor. University of Tennessee. Coordinated a team of extension professionals from the Southeast to create a curriculum on the application of agricultural water treatments for produce growers to be compliant with the Produce Safety Rule.  Educated more than 325 food manufacturers and produce growers on science-based best practices to mitigate food safety risks in their operations. University of Wyoming. Food safety messages have been communicated to stakeholders (extension educators, food safety and nutrition trainers) at the ‘Connecting Research with Extension Conference which took place December 12-14, 2017 in Laramie, WY. Additionally, food safety messages were communicated through a publication at the ‘Reflections’ magazine which is a publication that reaches producers across the state of Wyoming.  Virginia Tech. The purpose of this study was to understand how produce growers utilize sanitizers in their operations, and to assess their general knowledge of antimicrobial resistance. Results demonstrate the importance of Extension as a delivery system for fresh produce growers.  And, Extension agents could be used to deliver information on how using sanitizers can reduce antimicrobial resistance in the food supply.

Publications

Impact Statements

The project milestone from 2017 is to publish a white paper highlighting advantages and detailing how participant research has evolved into risk-based standards targeted for publication in Trends in Food Protection. A writing committee has been established of members who will draft this publication based upon analysis of the group's work since inception of S1056. While most researchers involved in this project do not conduct risk analysis in their line of study, their programs do inform risk analysis by determining the growth, survival and inactivation of foodborne pathogens in various conditions. Additionally, several members are actively engaged in risk communication through food safety extension programs. In addition to highlighting benefits of similar approaches when conducting research so that it may be utilized in risk assessments, the publication will also focus on mentoring of new faculty as well as education of existing members through activities such as the risk analysis short course held in 2015.