OLD S1077: Enhancing Microbial Food Safety by Risk Analysis

(Multistate Research Project)

Status: Inactive/Terminating

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SAES-422 Reports

Annual/Termination Reports:

[01/25/2019] [01/01/1970] [03/01/2021] [09/08/2021] [12/20/2022]

Date of Annual Report: 01/25/2019

Report Information

Annual Meeting Dates: 10/10/2018 - 10/11/2018
Period the Report Covers: 10/01/2017 - 09/30/2018

Participants

Participants Attachment:

S1077 Participant List 2018.pdf

Brief Summary of Minutes

Minutes Attachment:

S1077 minutes 2018.pdf

Accomplishments

A summary of accomplishments, by objective area and member university follows. Risk Assessment: Characterize food safety risks in food systems Auburn University: In 2018, studies were initiated by the Price lab to examine Salmonella dynamics in the Equine Reproduction Center of the AU College of Veterinary Medicine. The horses in the center share a fence line with the CVM’s dairy herd. Previous work has shown the CVM dairy herd to be colonized by two serotypes of Salmonella, Muenster and Cerro, and we speculated that one or both of these two Salmonella serotypes might also have moved proximally into the Equine Reproduction herd. Environmental samples from horse stables, pastures, and trough water were taken weekly for five weeks in May/June 2018. Both of the dairy serotypes, S. Muenster and S. Cerro, were isolated from the Center environment, along with a third serotype, Muenchen. S. Muenchen was isolated from a dairy calf soon after its isolation from the Center environment. The Ohio State University: <ul> <li>Human noroviruses (HuNoVs) in artificially contaminated irrigation water can be internalized into leafy greens (lettuce and spinach) via roots and disseminated to edible leaf mesophyll.</li> <li>Specific environmental temperature and relative humidity conditions and grafting affect the persistence and dissemination of Salmonella in tomato plant tissues.</li> <li>Novel imidazole and methoxybenzylamine growth inhibitors alone or combined with plant beneficial bacteria (Bacillus and Enterobacter ) reduce Salmonella persistence in tomato plants.</li> <li>Only one third (33%) of cancer patients are aware of food safety risks, and food insecurity was associated with lower risk awareness, inadequate food preparation practices and inadequate food acquisition practices.</li> <li>Dietitian students are only marginally prepared to convey food safety message. While the most are aware of human pathogens in the US (Salmonella 91%; coli 90%; Listeria 75%), they cannot relate it to foods or practices (35-48%). Less than half have heard of Campylobacter.</li> </ul> Purdue University: Our previous study showed that 1) There was a trend for people to share housing. Two or more individuals or families are sharing the use of a home kitchen. 2) Consumers tend to make more food products in their home kitchen responding to the Do-It-Yourself trend. It is essential to evaluate the microbial risk associated with consumer trends. We currently have studies to assess the risk and understand the correlation between consumers’ behavior and food safety risk. We use both observation tools and environmental swabbing to understand consumers’ behavior and its implications on food safety risk. University of Illinois: <ul> <li>Genomic and statistical approaches to characterizing persistent monocytogenes</li> <li>Simulation approaches to improve high-number bulk-product sampling plans</li> <li>Microbiological risk assessment for low moisture pasta</li> </ul> Washington State University: <ul> <li>Survival and transfer of foodborne pathogens to produce in pre- and post-harvest</li> </ul> University of Arkansas: <ul> <li>Role of environmental reservoirs on the transmission of pathogens, specifically human enteric viruses, during harvest and packaging of fresh produce</li> </ul> Rutgers University: <ul> <li>Influence of RH, temperature and matrix on survival on surfaces</li> <li>Bacterial survival modeling</li> <li>Pecan risk assessment</li> <li>Salmonella survival on flour and home-made play-dough</li> <li>Salmonella in cucumbers</li> <li>Listeria survival on fresh produce</li> <li>Norovirus in frozen berries QMRA, thermal inactivation and microwave validation, frozen storage survival</li> <li>Raw milk risk</li> <li>Pizza microbiology</li> <li>Salmonella in tomatoes QMRA</li> <li>Cross-contamination modeling in fresh cut</li> <li>Dynamic temperature modeling, Salmonella in ground beef</li> </ul> University of Nebraska: <ul> <li>Microbial load of hard winter wheat varieties produced at three growing environments across the state of Nebraska, USA.</li> <li>Rapid assessment of mycotoxins in Afghanistan’s food value chains</li> <li>Assessment of mycotoxins in the corn value chain in western Honduras</li> <li>Assessment of Guatemalan corn from the western highlands</li> <li>Risk-based evaluation of Salmonella control measures of wheat flour production;</li> <li>Risk-based evaluation of use of reclaimed water for sanitation of food contact surface in dairy processing plant;</li> <li>Risk assessment of human exposure to antibiotic resistant bacteria through the consumption of beef products;</li> <li>Risk assessment of human exposure to agriculture-originting antibiotic resistance through environmental pathways, i.e., beef cattle manure storage and land application;</li> <li>NGS approaches for source tracking Salmonella contamination in beef cattle including the transmission of antibiotic resistance genes from livestock animal waste on feedlot, through manure storage and land application into air and soil</li> <li>Prevalence and characterization of Salmonella isolated from non-traditional poultry products.</li> </ul> North Dakota State University: Genetic subtyping of Listeria monocytogenes from ruminant cases of listeriosis. 46 strains were characterized by multi-locus sequence typing. 27 strains were from North Dakota, South Dakota, and western Minnesota, and 19 strains were from New York State. The Pasteur Listeria monocytogenes database was used to assign sequence types, 26 sequence types were identified and 8 of the sequence types were novel. Sequence type 7 was the most common, found in the upper great plains states as well as New York. Sequence type 91 was the second most common, and only found in strains from North and South Dakota. Sequence type 91 was also of note as this sequence type was only associated with fetal infections. We are currently collecting whole genome sequence data on these strains. Kansas State University: Ensuring the safety of pork is essential for producers in order to maintain animal and human health, and also to continue serving export markets. One barrier to this is the rising occurrence of Salmonella contamination in pork. In order to best prevent Salmonella in post-harvest pork, the pathogen must first be prevented from entering the farm-to-fork supply chain. Recently Salmonella enterica serotype I 4,[5], 12:i:- have been linked to swine feed and pork products. The magnitude of its presence in the U.S. and its pathogenicity are currently unknown. Therefore, the overall objective of this study was to give to the pork industry a better understanding of the ecology and distribution of Salmonella enterica and in particular of the serotype I 4,[5], 12:i:-; and collect valuable data for the development of effective intervention strategies both at pre and post-harvest level. Overall the data gathered in this research shows the potential role of feed and feed mill environment as entry routes for Salmonella spp, ST and STM into human food chain. Hygiene, management, production flow, and cross-contamination within facility were all significant factors linked with pathogen contamination in mills. We found that both the mill and the season were significantly associated with the presence of Salmonella in the production facilities. These results contribute both to the implementation of biosecurity plans and other preventative strategies in feed mills and to understand Salmonella behavior at pre-harvest level. University of Florida: <ul> <li>Survey of pathogen concentration and levels in poultry and bovine manure. The goal of this work is to obtain pertinent information related to the FDA Food Safety Modernization Act (FSMA) Produce Safety Rule requirements for use of untreated biological soil amendments of animal origin. FDA has deferred its decision on an appropriate time interval between the application of untreated biological soil amendments of animal origin (including raw manure) and crop harvesting until it conducts a risk assessment. UF is part of a team conducting a comprehensive nation-wide survey collecting and analyzing samples of raw poultry manure for Salmonella and raw cattle manure for STEC to determine the prevalence and level of the pathogen in each positive sample through enumeration. UF is responsible for sample collection and analysis throughout the SE US.</li> </ul> University of Tennessee: <ul> <li>Performed coevolution studies between Listeria monocytogenes and bacteriophages. Determined that combination of phages could delay the emergence of phage-resistant populations. Identified new phage-resistance phenotypes. Isolated lab-evolved phages that can overcome all previously characterized phage-resistant mutants.</li> <li>Examined population structure of Salmonella Javiana, Newport, Enteritidis, and Typhimurium isolated from patients in TN in 2017-2018. We identified several clusters that may indicate potential Outbreaks. We were able to perform some of this analysis fast enough to assist TN Dept. of Health in ongoing outbreak investigations.</li> <li>Performed proof of concept experiments for a sylation method for the analysis of Listeria wall teichoic acid composition by FID (collaboration with Munafo lab, UT). This work may provide a considerably faster, cheaper, and more precise method for characterizing the composition of gram-positive bacteria’s wall teichoic acids (WTAs). We will use this method to follow up on previous work we performed showing different conditions affect binding of WTA-specific phages to monocytogenes</li> </ul> University of Wyoming: <ul> <li>Rapid microbial diagnostics <ul> <li>We have developed a system in which the resin serves as a secondary concentration step for viral particles captured in the impinger liquid. Nucleic acids can then be directly eluted in small volumes, providing a concentrated sample for molecular analyses and improvement in viral detection sensitivity, primarily through reduction in sample volume. The anion exchange resin is expected to capture viruses with net-negative surface charges, including many enteric viruses, influenza viruses and other viruses relevant to public and animal health.</li> <li>μPADs (paper-based analytical devices) are inexpensive, portable, easy to use microfluidic devices amenable to that would be beneficial as a rapid detection platform for sakazakii in PIF. We have recently developed μPAD-based rapid diagnostics for C. sakazakii in powdered infant formula relying on colorimetric detection of enzymatic activity. μPADs were impregnated with optimized concentrations of 5-bromo-4-chloro-3-indolyl-α-D-glucopyranoside and 4-nitrophenyl α-D-glucopyranoside, substrates hydrolyzed by α-glucosidase) on 5-mm-diameter wax paper spot arrays. Visual confirmation of the presence of yellow or indigo color indicated α-glucosidase activity or ImageJ-based quantitation allowed for unambiguous detection of C. sakazakii from spiked PIF at 7.4x101 CFU/g after 18 hours enrichment.</li> <li>To expand the detectable proteome in antibiotic-resistant bacteria, we have developed an offline LC protein separation/fractionation prior to MALDI-ToF-MS analysis and applied it for the analysis of several antibiotic-resistant Escherichia coli Using the developed LC-MALDI-ToF-MS protocol in conjunction with supervised principal components analysis (sup-PCA), we identified protein biomarkers which exhibited the strongest correlation to β-lactam resistance among the E. coli tested, namely resistance mediated by the blaCMY-2 gene (encoding AmpC-type β-lactamase) in the incompatibility plasmid complex A/C (IncA/C). Our results demonstrate the utility of LC-MALDI-MS and MS/MS to extend the number of proteins detected and perform MALDI-accessible biomarker discovery in microorganisms.</li> </ul> </li> <li>We have investigated the genetic context of phenotypically similar AMR Escherichia coli harboring priority AMR phenotypes that were collected from cattle and raccoons. In total, 72 chromosomal AMR determinants were detected, with 45 of these found in all isolates tested. Plasmid-encoded CMY-2 AmpC β-lactamases were present in 11 isolates. Similarly, conserved mutations in gyrA and parC were linked to fluoroquinolone resistance. The genetic conservation between AMR isolates from cattle and wildlife suggest a complex AMR livestock ecology that has inputs from multiple sources.</li> </ul> Virginia Tech University: <ul> <li>Evaluation of transfer rates of Salmonella from single-use gloves and sleeves to dehydrated pork jerky</li> <li>Evaluating post-harvest handling practices on the water activity of Kona coffee beans</li> <li>Salmonella, coli O157:H7, non-O157 shiga-toxin producing E. coli and generic E. coli survival in biological soil amendments of animal origin</li> <li>Survival of Listeria monocytogenes on the surface of basil, cilantro, dill, and parsley plants</li> <li>Evaluate the microbial quality of surface agricultural water used in pre-harvest production on the Eastern Shore of Virginia</li> <li>Examining transfer and regrowth of antimicrobial resistant bacteria from manure and compost applied to fresh produce.</li> <li>Growth and survival of monocytogenes on fresh and frozen broccoli & cauliflower florets</li> <li>Identify environmental and meteorological factors that are associated with microbial populations in agricultural surface water</li> <li>Prevalence, persistence, and diversity of Listeria species (including monocytogenes) in East Coast produce packinghouses</li> <li>Risk of Salmonella internalization in tomato during transplanting</li> <li>Control of Salmonella and Listeria monocytogenes in field-pack and retail handling of cantaloupe</li> <li>Determining the microbiological quality of fresh produce sold at farmers’ markets</li> <li>Use of a quantitative microbial risk assessment model to estimate exposure to Campylobacter from consumption of chicken in the United States</li> </ul> Michigan State University: Three main focus areas, 1) develop a predictive model for bacterial transfer during slicing of various types of fresh produce based on intrinsic characteristics of the product, 2) assess the utilization of Enterococcus faecium as a Salmonella spp. surrogate for thermal treatment in selected low-moisture foods, and 3) identify the contamination mechanisms of engineered nanoparticles in fresh produce and control strategies during processing. <ul> <li>Quantification of Listeria monocytogenes Transfer during Slicing of Fresh Produce Based on Inherent Product Characteristics</li> <li>Validation of Enterococcus faecium NRRL B-2354 as a Surrogate for Thermal Inactivation of Salmonella in Date Paste</li> <li>Effect of Talc on Thermal Resistance of Enterococcus faecium NRRL B-2354 in Almond Meal at a Water Activity of 0.45</li> <li>Modeling Inactivation of Salmonella during Spray Drying</li> </ul>   Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Auburn University: Because infection of mares with one of the dairy herd-endemic Salmonella serotypes had been documented previously, horses from the AU-CVM Equine Reproduction Unit were no longer allowed to graze on pasture previously grazed on by CVM dairy herd. Continued isolation of Salmonella from the Center environment resulted first in the institution of new biosafety guidelines for all employees and veterinary students, and eventually in the closure of the Equine Reproduction Center.  The Ohio State University: <ul> <li>Probiotic 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</li> <li>Two and three novel small compounds inhibiting the growth of Campylobacter and Salmonella, respectively, were identified using high-throughput chemical screens.</li> <li>Novel imidazole and methoxybenzylamine growth inhibitors affecting Salmonella growth and cell envelope integrity and its persistence in chickens</li> <li>The alginate-chitosan microcapsule can be used as an effective delivery system for administration of probiotic EcN to reduce Campylobacter infection in chickens and humans.</li> <li>Probiotics Lactobacillus rhamnosus (LGG) and Bifidobacterium lactis Bb12 significantly inhibit Salmonella in vitro.</li> <li>After education interventions through social media and traditional outreach, Campylobacter risk awareness increased in both groups. Food safety attitudes improved only in social media group indicating higher likelihood of behavior change. However, social media decreased perceived behavioral control in participants.</li> </ul> Purdue University: Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens before consumption. The use of thermometers is a recognized best practice in consumer and food worker guidelines; however, compliance with this recommended practice is quite low. We conducted an extensive literature review of research studies from the past 21 years to gain a deeper understanding of motivators and barriers to cooking and refrigerator thermometer use. The manuscript has been accepted recently by Journal of Food Protection. We are also assessing the needs among industry stakeholders. We are developing and implementing needs assessment surveys among veteran farmers, poultry farmers, and processors. University of Illinois: <ul> <li>Single-kernel optical sorting to remove aflatoxin and fumonisins from corn <ul> <li>Developed new device, now calibrations for Texas corn</li> <li>Looking to join in with in Honduras; also perhaps Fusarium in wheat</li> </ul> </li> <li>Development of novel anti-listerials for Hispanic-style fresh cheeses</li> <li>Hygiene solutions for industrial fermentations</li> <li>FSMA validation of low moisture food undergoing heating and drying</li> <li>New strategies to enhance the microbial safety of brassicacae microgreens in Illinois</li> </ul> Washington State University: <ul> <li>Evaluation of agriculture water disinfection treatments</li> <li>Systems-based approach for improved packinghouse sanitation</li> <li>Utility of rapid tools to assess cleanliness in apple packinghouses</li> </ul> University of Arkansas: <ul> <li>Evaluation of sanitizer and disinfectant efficacy against human enteric viruses</li> <li>Development of advanced environmental surface sampling tools to aid in standardization across the food industry</li> </ul> Rutgers University: <ul> <li>Cold plasma as an intervention strategy</li> </ul> University of Nebraska: <ul> <li>Improving the safety of wheat milled products through processing</li> <li>Assisting a large microwaveable food company in developing and validating a process for producing ready-to-eat food products</li> <li>Developed a response surface model for predicting inactivation of 5-strain Salmonella cocktail and surrogate, Enterococcus faecium, based on extrusion process parameters and food matrix composition. Demonstrated that faecium is a good surrogate for Salmonella in extrusion of low moisture food products.</li> <li>Developed and validated radio frequency processing of spices and demonstrated that faecium is a good surrogate for Salmonella in radio frequency processing of low moisture food products.</li> <li>Cost-effectiveness of Campylobacter control in broiler chicken in the US</li> <li>Evaluation of ozonated water as a decontamination strategy for poultry carcasses and parts.</li> <li>Comparison of factors influencing the effectiveness of lactic acid, cetylpyridinium chloride, and peroxyacetic acid for Salmonella reduction in poultry processing.</li> <li>In-plant validation of peroxyacetic acid as a decontamination strategy for poultry parts throughout processing.</li> </ul> North Dakota State University: Vacuum steam pasteurization to inactivate pathogens on low moisture foods. Using both a commercial, pilot scale system and a lab scale system, we have demonstrated 5 log reduction in Salmonella and E. coli O157:H7 on various low moisture foods. Our current work utilizes the lab scale system to assess variation in thermal resistance among four different Salmonella serovars inoculated onto flaxseed. We are also determining if time of storage on the flaxseed prior to pasteurization impacts Salmonella thermal resistance. We have observed no significant differences in thermal resistance among the serovars. Storage over time does increase thermal resistance of Salmonella in a serovar-specific manner, with strains of serovar Agona doubling their thermal resistance from the average initial kmax of 3 log/cfu/g/min to 1.5 log cfu/g/min after 6 months of storage on flaxseed at 22°C. In collaboration with Dr. Senay Simsek, NDSU Cereal Sciences, we have determined that whole wheat kernels can be pasteurized at 65°C for 8 minutes without impacting gluten structure and flour quality. E. coli O121:H19 inoculated onto wheat can be reduced ~ 3 log cfu/g with this time/temperature combination. Current research is determining if the same parameters can be used for soft wheat. University of Kentucky: COMPOST BEDDED PACK DAIRY HOUSING: ANIMAL PERFORMANCE AND WELL-BEING, AND ECONOMIC VIABILITY IN A PASTURE-BASED SYSTEM. Improving housing for dairy cattle is of interest because hoof and udder health, which are associated with the housing environment, are important economic and welfare issues. The objectives were to assess the effect of type of housing––conventional cubicle dairy (CCD) barn vs compost bedded pack (CBP) barn––and management (grazing vs semi-grazing) on the performance and welfare in dairy cows, to compare the performance of the CBP housing under grazing or semi-grazing system, and to assess viability of CBP housing in a pasture-based system. Semi-grazing system did not affect cow hygiene, milk yield, lameness, and hock health. Cows in the CBP barn produced more milk during the dry season than rainy season (11.99 vs 11.02 kg/d). Sub-clinical high SCC prevalence in the CBP barn was 49%, 20.5 % lower than in CCD barn (62.2 ± 0.03%). Mean SCC (x 1000) in the CBP barn was 612 ± 85.8, 43.7% lower than in the CCD barn (1088 ± 93.1). Compost barn performance under grazing was comparable to that of the barn under semi-grazing. Compost housing was viable with net returns of $881. Focus on reducing SCC in preventing mastitis infection will be critical in implementing the CBP housing as an alternative housing option. A potential challenge to the practicality of this system is an issue with thermoduric spore-forming bacteria. Bacillus formis, Bacillus pumilus, Bacillus spp. (unable to be differentiated), Brevibacillus borstelensis, Gemella spp.(unable to be differentiated), Geobacillus toebii, Leuconostoc mesenteroides ssp. cremoris, and Paenibacillus polymyxa were identified. The absence of differences in milk thermoduric bacteria populations by housing type indicate compost bedded pack barns to not affect milk thermoduric bacteria. Future analysis will need to investigate milk, teat swab, and bedding anaerobic bacteria differences. THE USE OF LACTOBACILLUS SALIVARIUS L28 AS A BIOPROTECTIVE CULTURE IN DRY FERMENTED SAUSAGES. A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA.  Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as a protective culture as large zones of inhibition were noted against the STEC. No zones of inhibition were noted against the commercial starter culture; therefore, it would not adversely impact the quality of the DFS. The supplementary L28 strain was added to a commercial starter culture to provide an additional hurdle in the protection against STEC. The sausage trial showed the additional strain did not offer a significant difference in reduction of the pathogen (p > 0.05). Further study will be required before L28 could be considered for use as a bioprotective culture. INACTIVATION OF BACILLUS CEREUS SPORES IN INFANT FORMULA BY COMBINATION OF HIGH PRESSURE AND TRANS-CINNAMALDEHYDE. This study investigated the combined effects of trans-cinnamaldehyde (TC) and high pressure (HP) to inactivate B. cereus spores in reconstituted infant formula. High pressure (600 MPa for 5 min), with or without TC (0.1%), was applied to reconstituted infant formula with B. cereus spores. Samples were stored at 23 and 7 °C for 4 and 6 weeks, respectively. Microbiological and sensory analyses, pH and emulsion stability of each sample were determined.  At 7 °C, B. cereus spores in HP and TC treated formula were reduced by 2.4 and 3.1 log, respectively. At 23 °C, the highest inactivation was observed with TC alone and TC combined with HP, by 2.1 log. Overall, HP showed the highest inactivation rate when combined with TC, confirming the synergistic antimicrobial effect of TC and HP. Remarkable deformation and damage in both B. cereus vegetative cells and spores were observed by transmission electron microscopy after the application of HP and TC. Although TC exhibited a cinnamon-like taste, overall sensory attributes were not significantly different than the control samples. These results suggest that TC and HP could be incorporated in infant formula as a natural intervention to replace the synthetic preservatives and/or enhance the microbiological safety and shelf-life. University of Florida: <ul> <li>Industry metrics specifically require a five-foot buffer zone around the point of the fecal contamination. When these metrics are applied to tomatoes, they may include not only the tomato plant where the feces have been deposited, but also adjacent plants. The objective of this study is to determine the microbial dispersal due to wild animal fecal deposits on or near tomato plants in commercial tomato fields.</li> <li>Cross-contamination by food contact surfaces - The objective of this project was to simulate cross-contamination in wet and dry packing environments and compare survival of monocytogenes on different food contact surfaces. Survival of L. monocytogenes increases on cantaloupe contact surfaces under wet and dirty (fouled) conditions. This emphasizes the importance of diligent sanitation and limiting water use in dry packing conditions.</li> <li>Current cooling procedures used by sweetcorn growers often result in cooling delays up to 24 hours, compromising potential quality. Thus, the need exists to investigate the impact of cooling practices on postharvest quality and shelf life and then compare them with corn cooled with fewer delays. Freshly harvested corn were field-packed into wooden crates on wooden pallets and hydrocooled for ~60 min. Hydrocooling of corn was done with plain water, and with sanitizer (75 and 150 ppm HOCl). Aerobic place counts were determined on plate count agar (PCA) and Y&M counts were determined on potato dextrose agar (PDA), amended with 0.01% of chloramphenicol. Colonies of microbes were counted after proper incubation of the media plates. Data from these tests are currently being processed for statistical analysis.</li> <li>The FSMA Produce Safety Rule allows for use of water that does not meet its microbial standards if Corrective Measures are employed. Commercial washing is identified as a potential corrective measure. This research was initiated to evaluate Salmonella and monocytogens reductions by overhead spray washers with either brush or PVC rollers on Tommy Atkins mangoes using various sanitizers (100 ppm free chlorine, pH=7; 80 ppm PAA, 5 ppm chlorine dioxide, or 2 ppm ozone). In all cases, log reductions increased with longer treatment times. No significant difference exists between previously heat-treated and not heat-treated mangoes.</li> </ul> University of Tennessee: <ul> <li>Determined the effects of chlorine dioxide gas against hepatitis A virus on a food contact surface, determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses in buffer, determined the effects of ultrasound, ultraviolet light and natural antimicrobials against foodborne viruses and/or their surrogates, and the effects of blueberry polyphenols against foodborne viruses in buffer, food matrices and under simulated gastric conditions, and their mechanism of action and physicochemical interactions, utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission, and tracking and genetic characterization of antimicrobial resistant bacteria.</li> </ul> Virginia Tech University: <ul> <li>Evaluation of the difference between contact time and drying time on the efficacy of a variety of sanitizers to kill foodborne pathogens on Formica and glass surfaces</li> <li>Inactivation of Salmonella and surrogate bacteria on cashews and macadamia nuts exposed to commercial propylene oxide processing conditions</li> <li>Practical application of bacteriophage in food manufacturing facilities for the control of Listeria monocytogenes and Listeria</li> <li>Cavitation bubbles for the removal and inactivation of Listeria and Salmonella on cucumber and cantaloupe surfaces</li> <li>Developing benchmarks for postharvest application of sanitizers and irradiation to reduce regrowth of antibacterial-resistant bacteria on fresh produce.</li> <li>Aerosolized ethanol sanitizing system to eliminate foodborne pathogens from cantaloupe and tomatoes</li> </ul>   Risk Communication: Convey science-based food safety messages to stakeholders to improve food safety behaviors and practices Auburn University: The Price lab communicated the environmental Salmonella surveillance results weekly to the Section Head of Equine Medicine and the AU-CVM’s Infection Control Committee. After multiple horses were found by the CVM’s diagnostic bacteriology lab to be culture positive for Salmonella, the decision was made to close the Center and call in a biosecurity consultant for a review and advice. The Ohio State University: Training for youth vertical garden growers. Purdue University: We offer FSMA preventative control qualified individual workshops, targeting Indiana food processing, packing and manufacturing business owners and quality control managers. In the past year, we prepared and submitted five peer-reviewed manuscripts, and three has been accepted by major food safety journals. As for extension materials: <ul> <li>We prepared three extension publications to address the food safety and regulations of Home-Based Vendor Law in Indiana.</li> <li>We prepared a high school food safety curriculum that is compliant with the Indiana Science Curriculum Standard and Agriculture Education Curriculum Standard</li> <li>We developed three short food thermometer-use videos for consumers.</li> <li>We developed a holiday cooking video with food safety emphasis for consumers</li> </ul> Washington State University: <ul> <li>¾ day curriculum to educate produce growers and ag educators on agricultural water treatment systems and how to implement them within the context of the Produce Safety Rule.</li> </ul> New Mexico State University: In 2017-2018 we produced several multimedia educational tools relevant to food safety and risk analysis. These include animated videos about nanotechnology as a treatment for plant disease (“Zinkicide: A Safe New Treatment for HLB”); the role of water treatment technologies in human health and agriculture, and the use of recycled water for irrigation of food crops (“Water, Food and Our World,” and “Humans and Food Are Part of the Water Cycle”); and the importance of washing fresh produce (the “Fresh and Sometimes Dirty” series, including “Berry Rude,” “Dirty Couch,” “Double Blink,” and “Dirty Leaves”). All of these animated videos are available on YouTube. These videos were aimed at audiences including agricultural producers, regulators, consumers, and high school students. Details of our collaborations are given below. Under the leadership of the University of Arkansas and collaborating with the University of Houston, we produced the “Fresh and Sometimes Dirty” series of animated videos for the Farmers’ Market Food Safety Toolkit, as part of a USDA-NIFA funded grant (2013-68003-21288). Under the leadership of University of Tennessee, we are developing virtual labs to address on-farm microbiological safety of irrigation water, as part of multi-state USDA-NIFA funded grant “Bridging the Gap: Effective Risk Mitigation through Adoption of Agricultural Water Treatment Systems” (2016-70020-25803). Additional partners include the University of Florida and Washington State University. In 2017-2018, we conducted a design summit with the multi-state team to clarify goals, audience needs, and approach. We then designed, drafted, and user-tested four short animated videos and an interactive prototype of a web module addressing various water treatment technologies for irrigation water. NMSU is also collaborating with University of Maryland on a large USDA-NIFA grant (2016-68007-25064), “Coordinating Nontraditional Sustainable Water Use in Variable Climates (CONSERVE): A Center of Excellence for Safe and Sustainable Water Reuse in Agriculture,” about issues related to the use non-traditional irrigation water. Working with the team are collaborators from the University of Arizona, the University of Delaware and Arava Institute of Environmental Studies, Israel. NMSU produces outreach materials for consumers and producers, including interactive modules currently in production that explore principles and techniques of sampling and testing irrigation water. In 2017-2018 we conducted design activities and produced wire-frame versions for testing of two interactive modules that explore techniques and basic principles of sampling and testing irrigation water from various sources. Collaborating with the University of Florida, we are developing educational videos and animations for USDA-NIFA grant (2015-70016-23010), “Zinkicide: A Nanotherapeutic for HLB.” As the multistate team (including the University of Central Florida, Auburn University, the University of Tennessee, and the Ohio State University) develops new technologies to combat citrus greening, NMSU creates educational videos/animations to explain the context of the problem and the underpinnings of this nano-technological solution. We are currently preparing a series of short videos featuring project personnel and including footage from citrus harvest of experimental groves treated with Zinkicide. We also are collaborating with University of Tennessee faculty to create multimedia STEM-related classroom tools, through USDA-NIFA funded grant “Advancing Food Safety Education through Inquiry-Based STEM Instruction and Multimedia Strategies” (2015-38414- 24223). In 2017-2018 we designed and began to prototype a food safety learning game focused on the social science aspects of regulation and food safety. University of Nebraska: <ul> <li>Food safety risk assessment training program in the Latin American and Caribbean countries <ul> <li>UNL as a member of Food Safety Risk Analysis Consortium, together with UMN, UMD, Texas Tech, RTI, WHO PAHO, FAO, IICA, and OIRSA</li> <li>Food safety training program for 14 Caribbean countries, including on-site workshop and follow-up projects;</li> <li>Mentoring program with pilot project: Risk assessment of hepatitis A and coli in fresh and frozen raspberry in Chile.</li> </ul> </li> </ul> University of Florida: Currently the majority of extension efforts are focused on FSMA-related training, including FSPCA PCQI, FSPCA FSVP, and PSA. New workshops being developed include i) treatment of preharvest agricultural water, ii) hands-on food safety, iii) build your own food safety manual, and entrepreneurial cottage foods. Other efforts include conducting On-Farm Readiness Reviews and collaborating with NY and CA to update worker training videos. University of Rhode Island: URI has developed strong collaborative partnerships with state regulatory agencies, industry groups, and our Land Grant food safety colleagues in the New England and Northeast regions, which is essential to provide training and resources to our stakeholders as well as collaborative research. The Food Safety Education Program at URI currently has Lead/Supervisory Instructors for seafood, meat/poultry, produce, and preventive controls for human food. We have been offering recognized training to target audiences in all these areas as well as being involved with the state recognized Produce Safety regulatory program participating in On Farm Readiness Reviews (OFRRs). Since we are a small program with large outreach effort and expectations for an applied research initiative, collaboration with the southern tier of New England state food safety specialists, in addition to regional network support from NECAFS, has allowed us to successfully offer an array of programing. Virginia Tech University: <ul> <li>Developing farmers’ market food safety guide for market managers to write their own plans</li> <li>Working with other colleagues in the Southern Regional Center to develop a farmers’ market food safety tool kit</li> <li>Assessing consumer knowledge, attitudes, and handling practices for mechanically-tenderized beef products</li> </ul>

Publications

Impact Statements

Our project milestone 2019-2020 is to expand knowledge and application of risk assessment by hosting a 1-day short course in conjunction with the 2019 annual meeting. In 2019, it is anticipated that we will have a one day short course on environmental sampling and data analysis to inform hazard analysis and exposure assessment components of risk assessment.

Date of Annual Report: 01/01/1970

Report Information

Annual Meeting Dates: 09/16/2019 - 09/18/2019
Period the Report Covers: 10/01/2019 - 09/30/2020

Participants

Participants Attachment:

Participant list S-1077 2019.docx

Brief Summary of Minutes

Minutes Attachment:

Summary of bussiness meeting minutes.docx

Accomplishments

New Mexico State University:   1) Risk Assessment: Characterize food safety risks in food systems     2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats     3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   Outbreak Squad Under the leadership of the University of Tennessee, Knoxville (“Advancing adolescent food safety education through inquiry based STEM instruction and innovative media strategies.”; USDA-NIFA 2015-38414-24223), NMSU’s team created a digital learning game for middle school students focused on the social studies aspects of food safety, such as how regulators, inspectors, public health officials and educators help prevent and mitigate outbreaks of foodborne disease.   CONSERVE Water Sampling & Testing Under the leadership of University of Maryland School of Public Health (“CONSERVE: A Center of Excellence at the Nexus of Sustainable Water Reuse, Food, and Health,” USDA-NIFA grant number 20166800725064), NMSU’s Innovative Media Research and Extension completed an interactive educational module for web that explores the process of collecting water samples for testing and measuring physical parameters of irrigation water sources such as ponds, streams, canals, and wastewater treatment plants.   Irrigation Tech Under the leadership of University of Tennessee (“Bridging the Gap: Effective Risk Mitigation Through Adoption of Agricultural Water Treatment Systems” USDA-NIFA 2016-70020-25803), NMSU’s team finalized educational materials to address on-farm microbiological safety of irrigation water). (Additional partners include the University of Florida and Washington State University.) Four animated videos, an interactive web module, and an iPad app, published at Irrigation.nmsu.edu focus on helping users understand when and how a water treatment will work if implemented properly.   Reducing Antibiotic Resistance from Farm to Fork Under the leadership of Virginia Tech University (“Identification and Management of Critical Control Points in the Spread of Antibiotic Resistance from Animal Manure to Raw Produce,” USDA NIFA Award No. 2015 68003 23050), NMSU’s team created an animated video addressing management practices that can help to minimize potential risks of antibiotic resistance.   Zinkicide Under the leadership of the University of Florida (“Zinkicide™ A Nanotherapeutic for HLB” USDA-NIFA 2015-70016-23010), NMSU’s team created two research-focused videos documenting the harvest of Zinkicide-treated citrus.   Infotoons Under the leadership of the University of Maine (“Infotoons and videos as delivery tools for food safety training,” USDA-NIFA 2018-70020-28860), NMSU’s team planned, scripted, and shot footage for six videos documenting food safety best practices for blueberries, seaweed, and other food products.   University of Minnesota-Twin Cities   1) Risk Assessment: Characterize food safety risks in food systems. None this year.            2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats. 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.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices. 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).   Michigan State University   1) Risk Assessment: Characterize food safety risks in food systems   <ol> <li>Sorption and desorption of silver nanoparticles during washing of lettuce is greatly impacted by the levels of chlorine and organic matter in the wash water. Therefore, understanding the fundamental interactions between agriculturally relevant ENPs and commercial washing of fresh produce is important in designing effective mitigation strategies</li> </ol>   <ol start="2"> <li> faecium exhibited greater thermal resistance than Salmonella in skim milk powder, lactose powder, and 90% milk protein isolate but not in lactose-free skim milk powder. Therefore, lactose and milk protein levels should be considered when validating thermal inactivation processes for Salmonella in milk powders.</li> </ol>   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   <ol> <li>The presence of Salmonella in commercially washed diced tomatoes can be significantly decreased using peroxyacetic acid in combination with a sulfuric acid/surfactant-based compared to other produce sanitizers.</li> </ol>   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   None   University of Kentucky   1) Risk Assessment: Characterize food safety risks in food systems     2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   Food Systems Innovation Center (FSIC). The mission of FSIC is to provide technical and business development services to facilitate the profitable production, processing and marketing of locally produced and processed food by Kentucky-based enterprises and entrepreneurs. FSIC has assisted over 165 clients with nutritional labeling, process reviews, taste panels, shelf life’s and microbial challenge studies in the last two years.  In addition to educational opportunities and consultation for an additional 200 individuals.   Pennsylvania State University   1) Risk Assessment: Characterize food safety risks in food systems   LaBorde We have a completed a 3-year longitudinal survey of three tree fruit packinghouses to determine the prevalence and distribution of Listeria monocytogenes. Over 2100 samples were taken at 40 standardized locations within each packinghouse, 6 times per year. Results showed that prevalence values were consistently highest in the packing line area which was continuously wet areas with visible accumulations of fruit debris and that values increased during periods of peak production month of September to December. Microbiome analysis of packing line samples revealed an association between persistent Listeria monocytogenes and the presence of Pseudomonad bacteria. Throughout the study we presented our results to management at each packinghouse and are in the process of writing up our final results and recommendations.   Kaylegian We completed a 2-year study to develop resources for small-scale raw milk cheesemakers to conduct science-based risk assessments. We conducted environmental sampling of five cheese plants six times in one year, at 25-35 sites total from receiving, cheese make room, aging room, packaging area, cleaning utensils, and transition areas. We also reviewed their written sanitation procedures and documents at each visit. We identified drains, drain covers, squeegees and transition areas as being of particular concern for environmental Listeria species in raw milk cheese plants. We are in the process of writing up our final results.   Cutter   I continue to extend my Extension and research programs internationally. We have received funding for three international projects. In 2018, we developed, disseminated, and evaluated a 5-week food safety short course (FSSC) in Kyiv, Ukraine to 35+ faculty members, graduate students, undergraduate students, regulatory personnel, and food industry professionals affiliated with the National University of Life and Environmental Sciences (NULES).   Currently, we are developing, delivering, and evaluating a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique, planned for January-February 2019. Finally, we received funding for the development of videos and fact sheets addressing FSMA rules and regulations specifically for Latin and Central America food importers. These Extension-related publications were developed in English and Spanish and are available on the PSU Extension website.    2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   LaBorde We conducted additional temperature monitoring activities for our project to investigate the efficacy of hot water wash tank treatments to eliminate Listeria monocytogenes from mushroom slicing equipment. The manuscript was written and submitted for publication to the journal Food Control.   Kaylegian During our study with the small-scale raw milk cheesemakers, we sent a report after each visit with the environmental micro results and our assessment of areas of concern and their sanitation practices. Regular feedback resulted in some improvement in sanitation practices (written procedures and documentation) over the course of the study, and some facility upgrades such as new floor and floor repairs. A consistent decrease in microbial counts over the study was not uniformly observed across all facilities.   Cutter We continue to develop and deliver training interventions and programs domestically and internationally as a way to prevent and mitigate food safety threats.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   LaBorde We have completed the development and started to disseminate a 148-page customized training slide set for Amish/Plain Sect produce growers. The materials, contained within a 3-ring binder, are presented as a slide text set to accommodate Amish preferences for low technology learning. A copy of each is handed out to each participant, or is shared among two, and is returned at the end of the workshop for re-use by the instructor at later workshops. The materials aligned with the Produce Safety Alliance (PSA) grower curriculum and thus can be used to meet certification requirements under the Food Safety Modernization Act (FSMA) Produce Safety Rule. To date, 160 copies have been mailed to 13 trainers in 8 states. Four pilot workshops to compare learning outcomes of the original computer based PSA slide set with the printed training slide set and we are currently compiling and analyzing evaluation results for submission as a research article.   Kansas State University   1) Risk Assessment: Characterize food safety risks in food systems Nearly 6% of reported human salmonellosis cases in the US are estimated to be associated with pork and pork products. Causes and mechanisms of microbial entry into pork production systems are not well understood. Salmonella has been observed in both animal feeds and pork products, raising questions on the role of feed and feed mill environments in introducing contamination into the pork feed-to-fork system. The goal of our research is to evaluate the presence of Salmonella and E. coli in feed mills and identify potential risk factors associated with their presence and contamination. 2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats In the food industry, inadequately cleaned equipment represents a potential source for Listeria monocytogenes contamination. This pathogen has shown niche adaptation to food processing facilities and its ability to form biofilm is a hurdle for food safety. Even if good sanitation practices can minimize the pathogen survival, difficult-to-clean sites in plants are still high risk areas. The combination of sanitizers with UV light might represent an effective way to control pathogen growth. The objective of this research is to evaluate the effect of UV-C light and sanitizers (alone or in combination) on L. monocytogenes biofilm-forming ability on stainless steel   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices - Environmental Monitoring workshop for produce grower (WSU funded project)   Iowa State University   1) Risk Assessment: Characterize food safety risks in food systems Research was conducted and published which evaluated the risks involved with meat products which are processed with extended thermal cycles. The thermal cycles may be extended intentionally, to enhance the quality of the product, or unintentionally through a process deviation the research to date does not indicate extended thermal cycles, under the conditions evaluated, present a unique risk to consumers.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats As part of this project, a systematic review of the scientific literature was published on Salmonella interventions applied to pork carcasses. As the consumer market changes, there has been a growing interest in natural products which have minimal processing or chemical additives. This project published many reports on naturally cured meat and poultry products and on high pressure processing, which are seen as more acceptable to the consumer. This research provided food processors and regulatory officials with the knowledge to tailor products and formulation to achieve greater consumer acceptance without compromising the safety of the products.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   Washington State University   1) Risk Assessment: Characterize food safety risks in food systems Dr. Critzer’s team is evaluating the risk of Listeria spp. contamination on food contact (zone 1) surfaces in apple packing facilities.  More than 200 sites were identified amongst five packing facilities and sampled throughout the 2018 packing season, which spans 12 months, both after sanitation and during the first 4 hours of production.  Listeria spp. positives were found 2.3% of the time with 78% of positives found during production. Amongst all positive samples, the unit operations of oven drying and sorting had the highest percent positives, 35.3 and 38.2%, respectively.  This indicates a need for increased sanitation within these unit operations.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Dr. Critzer is leading a project which hopes to validate and field test preharvest agricultural water interventions (chemigation and UV light treatment) against indicator organisms and pertinent bacterial foodborne pathogens.  Outcomes will include inactivation rates for foodborne pathogens in low-level chemigation treatments and UV light either alone or in combination.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Dr. Critzer has communicated food safety best practices to the fruit and vegetable stakeholders within Washington, the Pacific Northwest and across the United States, reaching 1,855 stakeholders during this reporting period with more than 5,500 contact hours.  She led development and finalization of a day-long training to assist growers with implementation of on-farm preharvest agricultural water treatments, collaborating with other 1077 members at Virginia Tech and the University of Florida. Another specialized course which was developed this year was Food Microbiology 101 for the fresh produce industry, with an average pre/post-test increase in knowledge of 28.04% amongst the 56 participants. The course was very highly evaluated, with all participants agreeing that they would be better equipped to engage in food safety discussions.  Sixty-two percent of participants valued the course at more than $2,500.    Cornell University   1) Risk Assessment: Characterize food safety risks in food systems     2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats We have demonstrated that a polymeric coating containing cationic and low surface energy subunits can reduce the adhesion of biofilm forming Pseudomonas and improve their removal efficacy.  We have designed a coat-cure polymer base that improves the translatability and in-plant application of antimicrobial and nonfouling polymers.    3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   University of Missouri   1) Risk Assessment: Characterize food safety risks in food systems   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   <ul> <li>Development of multiplex melt-curve q-PCR assays for detection of antibiotic resistant bacteria, Shiga toxin producing Escherichia coli and Salmonella.</li> <li>Development of a novel TiO2 coating on stainless steel food contact surfaces to prevent microbial attachment and decrease their loads.</li> <li>Investigation into the antimicrobial properties and toxicity of nanomaterials.</li> <li>Development of food packaging films using nanocellulose polymers.</li> </ul>   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   University of Georgia   1) Risk Assessment: Characterize food safety risks in food systems Foodborne pathogens may enter into a viable but non-culturable (VBNC) state when exposed to stress inducing conditions like antimicrobial treatment.  The public health and food safety significance of VBNC cells is that the cells can return to a state of culturability (resuscitation) and exhibit virulence when the stresses are removed, having the potential to lead to foodborne diseases when consumed. Research at the University of Georgia found chlorine-based sanitizers like electrolyzed (EO) water can completely inactivate both Escherichia coli O157:H7 and Listeria monocytogenes at 2.5 and 1.25 mg/L FCC in the growth medium. However, flow cytometry profiles showed VBNC cells were present. Further research found keeping residual chlorine of EO water above 9 mg/L prevented the formation of VBNC cells and hence helped prevent cross contamination during fresh produce washing treatment.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats A study to evaluate the effect of persulfate to activator ratios in inactivating Escherichia coli O157:H7 and Listeria monocytogenes and determine the major contributing radical in pathogen inactivation was conducted. The maximum pathogen reduction (7.77 log CFU/mL for E. coli O157:H7 and 7.25 log CFU/mL for L. monocytogenes) was achieved at persulfate to ferrous molar ratio of 1:0.33 when the initial persulfate concentration was set at 40 mmol/L. Further increase or decrease of ferrous ratio always lead to lower pathogen reductions.  Hydroxyl radical was determined to be the major contributing radical in ferrous activation while superoxide radical was determined to be the major contributing radical in alkaline activation to inactivate E. coli O157: H7 and L. monocytogenes   University of Florida   1) Risk Assessment: Characterize food safety risks in food systems Surveys Prevalence and Concentration of Salmonella and STEC in poultry and cattle manure, respectively were carried out in the Southern US, in collaboration with UC Davis, University of Delaware, and FDA.  Data generated here will help in the FDA Risk Assessment to set appropriate pre-harvest intervals following raw manure application onto produce fields covered by the produce safety rule.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Industry metrics specifically require a five-foot buffer zone around the point of the fecal contamination. When these metrics are applied to tomatoes, they may include not only the tomato plant where the feces has been deposited, but also adjacent plants. The objective of this study is to determine the microbial dispersal due to wild animal fecal deposits on or near tomato plants in commercial tomato fields.  Activities related to in-field treatment of agricultural water with PAA and Chlorine, as influenced by contact, time, temperature, and source water, have begun.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Continued focus on FSMA-related training, including FSPCA PCQI and PSA and HACCP for Fruit and Vegetable Packinghouses. Other workshops include hands-on “Beyond Basic Produce Food Safety” field days,  entrepreneurial cottage foods, and collaborating with WSU, NCSU, VT, and UT on treating agricultural water. New workshops for commercial kitchens, building farm food safety plans, collaborating with PSA and SC colleagues on “Advanced PSA” trainer workshop. Delivery of On-Farm Readiness Review Trainings with collaborators from Michigan St, Rutgers, and North Carolina State University. Continuing to update worker-training videos with Cornell, and perform On-Farm Readiness Reviews with FL department of agriculture.   University of Delaware   1) Risk Assessment: Characterize food safety risks in food systems <ul> <li>Characterization of irrigation water sources for the presence of viral and protozoa that can cause to human illness, including norovirus, hepatitis A virus, Aichi virus, Cryptosporidium, Cyclospora cayetanensis, Toxoplasma gondii, and Giardia intestinalis.</li> <li>Characterize the potential for transfer of bacteria ( coli) from soils amended with poultry litter to cucumbers, comparing the persistence and transfer of the E. coli with varying climactic conditions and poultry litter types.</li> </ul>   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats <ul> <li>We evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and H2O2/chlorine and concluded that the combined PL-H2O2treatment could potentially be used as an environmentally friendly alternative to chlorine washing for tomato decontamination and cleaning.</li> <li>Evaluate the inactivation of Cryptosporidium parvum oocysts by UV light and by cold plasma on produce items.</li> <li>In the U.S., potatoes are the most consumed vegetable, while globally they are the fourth most produced crop. Approximately 2-6 million tons of potato peel waste (PPW) is created annually, accounting for 3% of the total food waste in the U.S. Our project investigated red (Solanum tuberosum ‘Ruby Red’) and russet (Solanum tuberosum ‘Russet Burbank’) PPW extractives’ antimicrobial activities against Salmonella enterica serovar Enteritidis, Candida lipolytica, and Staphylococcus aureus. This project is aimed to develop natural antimicrobial additives from the PPW. Some inhibitions against Candida lipolytica and Staphylococcus aureus were observed on the PPW extractives, and more research is ongoing to validate the findings.</li> </ul>     3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices <ul> <li>Include research outcomes in Produce Safety training, including data that discuss pathogen contamination from wildlife and spread of pathogens via irrigation water.</li> <li>Development of novel active learning modules for improving understanding of food safety in the context of environmental science and One Health principles.</li> </ul>   UC Davis   1) Risk Assessment: Characterize food safety risks in food systems We have investigated the prevalence of hepatitis E virus in outdoor raised swine and feral swine as well as pork products to determine the food safety risk associated with this food system.  We have also determined the stability of foodborne viruses in irrigation water and irrigation water run-off.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats We have developed further characterized the efficacy of high pressure processing to inactivate foodborne viruses.  We have also described bacterial species that may facilitate norovirus survival in produce.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Messages have been conveyed to stakeholders are scientific meeting and through extension workshops and trainings.   Texas A&M University   1) Risk Assessment: Characterize food safety risks in food systems   Research is underway to complete USDA-NIFA-sponsored development of selective enrichment and molecular diagnostic tools for the detection and identification of the entero-pathogen Escherichia albertii. Other risk assessment work has focused on collaboratively determining risk of Salmonella enterica transmission to ground beef hamburgers through incorporation of peripheral lymph node tissue in beef trimmings, and in the transmission of Salmonella into ground chicken meat and mechanically separated meat through pneumatic (i.e., hollow) bones via inhalation into air sacs, or through trans-dermal exposure. Research has indicated in the case of Salmonella that country of origin of beef cattle production does not consistently predict greater or lesser Salmonella carriage in peripheral lymph nodes when evaluating U.S. vs. Mexico-origin cattle. Additionally, highest access to bodily organs and bones in chickens resulted following inhalation of Salmonella challenge as well as by oral gavage (simulating drinking water exposure).   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   Multiple research projects were contracted/completed providing thermal lethality validation to Salmonella enterica and the pathogen surrogate Enterococcus faecium during the rendering of poultry feed components. Research has provided D-values for pathogen lethality and in the case of rendering of poultry carcass-derived meals, a z-value for revision of process conditions. Pathogen and surrogate D-values did not statistically differ from one another, indicating utility of the surrogate for in-plant validation. Other research on application of antimicrobial agents encapsulated within nano-micelles demonstrated effective pathogen reduction (Salmonella, E. coli O157:H7) on surfaces of spinach and tomatoes, yielding greater reductions in pathogen loads than application of 200 ppm HOCl.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   Multiple presentations to fresh produce growers in conjunction with the Produce Safety Alliance were offered around the state of Texas to inform covered produce growers of microbiological and other food safety hazard risks occurring the production of fresh produce. 86 growers/stakeholders were contacted by these training events. 33 industry members were contacted by training on food safety preventive controls for human foods (PCHF) training events within the U.S. 21 USDA-FSIS personnel were trained on microbiological food safety hazards at Texas A&M during FSIS Enforcement, Inspection and Analysis Officer (EIAO) trainings, including training of hazard types and methods of detection and identification. Finally, ~300 undergraduate students, through completion of undergraduate lecture coursework in microbiology of foods, were taught on the microbial hazards of human foods, their methods of detection, and food processing measures used to control their contamination and transmission in human foods.   Rutgers University   1) Risk Assessment: Characterize food safety risks in food systems   Our primary risk assessments over the last year have focused on the risk of salmonellosis from peanuts (published in the Journal of Food Protection), and the risk of Norovirus from frozen berries (two publications, see below). Ongoing research is related to Norovirus and frozen berries, survival of salmonella in low-water activity foods including flour, and risk of Listeria monocytogenes on intact fruit and vegetables.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats   Risk management efforts relate to all of the above risk assessment areas, as well as additional work serving as chairman of a conference for food protection committee developing guidance on managing food safety risks for mail order foods and third-party food delivery service companies.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices   The primary means by which I convey science-based messages to stakeholders is via a biweekly food safety themed podcast which I cohost with Benjamin Chapman from North Carolina State University. From October 2018 through September 2019 we produced 30 episodes of our podcast. The website where we host the podcast receives over 11,000 visits, with about 1000 visits per month.   Purdue University   <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> We conducted surveys and focus groups among veteran farmers, college students, high school students and teachers, and consumers. Those assessment gained unique and valuable perspective to understand the knowledge gap and helped the development of communication strategies. The assessment measurements were developed and validated to support future risk assessment activities.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats We conducted a flour handling national consumer survey to generate home kitchen behavior data. We also conducted content analysis of YouTube videos and blogs of recipes using flour. This study supported hypothesis: there is a lack of food safety messages and awareness among internet-shared recipes. Those studies provided valuable data to support a better risk management modeling for low-moisture foods, especially wheat flour.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices We developed education materials and programs developed for consumers, especially at-risk population groups (including pregnant women, immunocompromised individuals, elderly and families with young children), minority groups, rural groups, and other socioeconomically disadvantaged consumer groups. We also developed on-farm workshops, newsletters, and learning circle events for farmers, especially veteran farmers, beginning farmers, small and very small farmers. Those materials focus on Produce Safety Rules and Cottage Food Safety. We conducted one FSMA preventive control workshop and one FSMA foreign supplier verification workshop to help food industry stakeholders in Indiana to better understand FSMA and other food safety regulations.   University of Puerto Rico   1) Risk Assessment: Characterize food safety risks in food systems Risk Assessment on cucumber production: Possible impact of infiltration? Farmers harvest cucumber during morning and the product temperature can fluctuate between 32 to 40°C. After the harvest, they are place in washing tank, but internal temperature of the fruit or water temperature of the washing tank is not monitored.   Microbiological profile and physicochemical characteristic of raw milk in PR Dairy herd: Raw milk was obtained from Regulatory Office of the Dairy Industry. 40 farms were sampled. Bacteriological analysis includes: psychotrophic and mesophilic bacterias, Staphylococcus spp, Salmonella spp., Listeria monocytogenes, yeast and mold and somatic cells. Mesophilic bacteria were more abundant, and Staphylococcus was found in all analyzed samples. Salmonella was found in 5% of samples, no detection of Listeria monocytogenes in raw milk. Yeast and mold showed the lowest count and somatic cells were inside of regulatory values (650,000/mL)   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Psedomonas spp. and Bacillus cereus Incidence in raw and UHT processed milk The bacteria were sampled in specific media for B. cereus group and Pseudomonas spp. In addition, sampling for psychrotrophic bacteria and total psychrotrophic bacteria were done. In 23% of the samples of raw milk, psychrotrophic bacteria levels were higher as 8 x10⁶ CFU/ml. On the other hand, in samples of UHT milk the 63% was positive for the B. cereus group. All microorganisms identification were confirmed by real-time PCR, by identifying the pc-plc gene for B. cereus group and the CarA gene for Pseudomonas spp.   Virginia Tech University   1) Risk Assessment: Characterize food safety risks in food systems Use of a quantitative microbial risk assessment model to estimate exposure to Campylobacter from consumption of chicken in the United States (J. Eifert)   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats <ul> <li>Optimizing the application of microbubbles (<3mm dia.) for the removal and inactivation of bacterial pathogens from raw produce surfaces (J. Eifert)</li> <li>Study the feasibility of using plastic microspheres as a surrogate for foodborne pathogenic microorganisms in sampling, recovery, or transmission studies (J. Eifert)</li> <li>Reducing the transmission of Campylobacter during poultry production and processing (J. Eifert)</li> <li>Secondary mathematical model development for inactivation of foodborne pathogens using vacuum-assisted steam (M. Ponder)</li> <li>Validation of cooling processes in uncured artisan meats (M. Ponder)</li> <li>Evaluated cavitation processes (injection of microbubbles into water) for detaching and inactivating Salmonella from the surface of raw cucumbers.</li> <li>Ethanol mist to control Salmonella enterica serovar Newport on fresh tomato and cantaloupe surfaces</li> <li>Surrogate evaluation for dried fruits treated using low temperature vacuum steam pasteurization</li> <li>Effectiveness of low temperature vacuum steam processes on reduction of STEC, Listeria monocytogenes and Salmonella on dried fruits</li> <li>Validation of cooling rates for control of Listeria and Staphylococcus aureus growth in alternatively cured hams</li> </ul>   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices <ul> <li>Working with farmers markets to provide training and materials to help them develop a food safety culture and improve food safety behaviors and practices. (R. Boyer)</li> <li>Improving evaluation tools and data collection of Extension programs in order to have more collective impact (across programs or across states). (R. Boyer)</li> <li>Development of fact sheets and publication to explain food processing technologies to extension agents and consumers</li> <li>Development of fact sheet series (Enhancing the safety of locally prepared foods) to educate farmers market vendors how to safely prepare foods for sale at farmers markets</li> </ul>   University of Massachusetts, Amherst   1) Risk Assessment: Characterize food safety risks in food systems Moore: Conducted empirical study to quantify and identify the degree to which inhibitory compounds in food commonly associated with human norovirus outbreaks could inhibit contemporary PCR-based detection methods; thus informing the potential for false negatives. We identified a novel compound in molluscan shellfish, hemocyanin, and pectin as powerful inhibitors that must be taken into account when processing produce and shellfish samples for norovirus detection. Kinchla: In collaboration with URI, we fielded a food safety survey directed at small and emerging food businesses to determine their food safety knowledge and educational needs that would help guide future programming.     2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Moore: Multiple projects have been started and are ongoing addressing this aim. Specifically, work to utilize bacteria to specifically concentrate human noroviruses from food samples is underway. For detection, a broader recombinase polymerase amplification assay for norovirus detection in <20 min with little sample preparation has been developed. Design of a nanopore-based sensing device with potential to portably and rapidly detect and subtype noroviruses and Salmonella is in development. Work on the fundamental higher order protein structural characteristics that confer undeveloped virus resistance to sanitizers is underway. Numerous other projects related to the control of foodborne viruses are in design/underway; some of which are a direct consequence of collaborations formed with S-1077; including collaborations between UMass and University of Florida (infectivity determination and improved detection), Penn State/University of Kansas (antiviral films), and University of Tennessee (improved phage surrogates for disinfection study/validation). Kinchla: Conducted application research that investigated risk reduction strategies in postharvest conditions of leafy green operations for produce washing and sanitation processes.    3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Kinchla: Hosted several extension programs that included 1 report on producing safe, shelf-stable acidified foods, chaired 2 Preventive Controls trainings, and participated in 2 food science programs that helped to educate stakeholders about food safety practices   University of Nebraska-Lincoln   1) Risk Assessment: Characterize food safety risks in food systems A QMRA model was developed to evaluate and compare various processing steps and/or antimicrobial interventions at slaughterhouses for reducing human campylobacteriosis associated with consumption of contaminated broiler meat. Human exposure to antimicrobial resistance bacteria was assessed on a quantitative basis through the consumption of contaminated beef products and the consumption of fresh produce amended with beef cattle manure.    2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Two systems for ozone generation were installed in the Chaves Food Safety Lab. The equipment is currently being evaluated for decontamination of raw poultry products (ozonated water) and low water activity foods (gaseous system). Work is underway to determine STEC growth and survival conditions in raw pork products.   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices. A new Good Manufacturing Practices for the Food Industry was developed and taught, as well as a Juice HACCP course, and three HACCP for Meat and Poultry courses   Ohio State University   1) Risk Assessment: Characterize food safety risks in food systems <ul> <li>Lettuce is often implicated in human norovirus (HuNoV) foodborne outbreaks. We previously identified H-like histo-blood group antigens (HBGAs) on lettuce leaves as specific binding moieties for HuNoV GII.4/HS194/2009 strain. We determined that HuNoV-lettuce binding is mediated through the viral HBGA binding sites, which are essential for viral infection of human cells.</li> <li>Salmonella reduced Clavibacter michiganensis and Xanthomonas gardneri population in planta when inoculated together at the same time. The antagonistic effect of Salmonella on these two phytopathogens seems to be caused by the production of antimicrobial agents secreted in the supernatant.</li> <li>Tomato grafting using Salmonella contaminated blades allowed a rapid, systemic, and long-term infestation of the plant tissues by Salmonella, especially in the roots where Salmonella could survive for over 242 days post inoculation and resist to drought conditions. However, Salmonella was not detected in the fruits.</li> <li>Internalization of Salmonella in tomato fruits during post-harvest cleaning procedures principally occurred through the stem abscission zone. Once internalized in the fruits, Salmonella was protected against sanitation procedures (bleach and antimicrobial agents)</li> <li>Salmonella and Listeria monocytogenes can survive in the hydroponic growing systems during the lettuce production. The pathogen species survived and increased in the concentration in the recycled fertilizer, lettuce roots and rock wool cubes, and were detectible in edible portions of the crop during the lifecycle of hydroponic lettuce.</li> <li>We identified behaviors specific to food insecure population receiving cancer treatment that should be targeted in future interventions.</li> <li>We assessed food safety knowledge and readiness to deliver food safety message among dietetics students in Ohio and Internationally.</li> </ul>   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats <ul> <li>We have grown human sapoviruses (HuSaVs) in human cell lines, which can be used to evaluate anti-virals and inactivation methods for HuSaVs.</li> <li>The combination of biocontrol agents (Bacillus or Enterobacter sp.; as preventive control method) with our novel small compounds inhibiting the growth of Salmonella (as curative control method) and cleared Salmonella in up to 87% of infested tomato plants, depending on the combination tested.</li> <li>Using high-throughput chemical screens, we identified two novel small compounds inhibiting the growth of Campylobacter in broiler chickens (up to 2.7-log reduction), with low impact on the chicken microbiota in ceca.</li> <li>We have identified probiotic derived peptides that completely inhibit Salmonella.</li> <li>Probiotic and microencapsulated probiotic bacteria significantly reduced the amount of Salmonella Typhimurium present in chicken ceca.</li> <li>Recombinant attenuated Salmonella vaccines (RASVs) were tested in SPF layers and two RASVs significantly inhibited the colonization of Campylobacter jejuni in chicken ceca during a 28-day trial.</li> <li>We are currently assessing the impact of specific health (manure and glyphosate) and disease (copper, streptomycin, and triazole) management practices on antimicrobial resistant populations (extended spectrum beta-lactamase and Aspergillus fumigatus) and their genes in tomato field.</li> <li>We have been working on the experiments to show effectiveness of various sanitizers in hydroponic system in eliminating human pathogens (Salmonella ad Listeria monocytogenes) while supporting optimal plant health.</li> </ul>   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices <ul> <li>9/16/2019 - 9/19/2019. Research members service on a booth at the Farm Science Review (fsr.osu.edu), in London Ohio, for outreach on Zoonosis, Animal Disease, and Food Safety.</li> <li>During the 2018 training season we delivered 5 GAP courses reaching 263 produce growers in Ohio. 178 of these were Amish and Old Order Mennonite, primarily from the Shiloh, Ashland, Homerville, Holmes/Wayne, and Geauga communities.</li> <li>We developed Hydroponic Food Safety Farm to Fork, urban youth grower specialized training and a food safety plan writing workshop.</li> </ul>   Colorado State University 1) Risk Assessment: Characterize food safety risks in food systems <ul> <li>Understanding antimicrobial resistance ecology through whole genome, metagenomic and microbiome analysis of microbial communities.</li> <li>Use of 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.</li> <li>Use of 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.</li> <li>Investigation of synovial fluid of poultry carcasses as a potential vector of Salmonella.</li> </ul> 2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats <ul> <li>Evaluation of MicroTallyTM sampling devices and GENE-UP® PCR for detection of Shiga toxin-producing Escherichia coli in beef processing plants.</li> <li>Evaluation of antimicrobial treatments, applied using custom-built spray cabinets or by immersion, for control of foodborne pathogens ( coli O157:H7, non-O157 Shiga toxin-producing E. coli, Salmonella, Campylobacter jejuni/coli) on beef, pork, and poultry products.</li> <li>Development of electrostatic spray technology for delivering antimicrobial treatments to beef and poultry products for pathogen control and reduced (by 95%) water use.</li> <li>In-plant validations of beef harvest antimicrobial interventions.</li> <li>Evaluation of high pressure processing for controlling pathogen contamination in raw, fresh pet food.</li> </ul> 3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices <ul> <li>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.</li> <li>A number of CSU faculty provide HACCP, GFSI and FDA Preventative Controls for Human Foods Qualified Individual (PCQI) training courses to food producers and manufacturers.</li> <li>A faculty member heads the “Alliance for Research and Innovation in the Rendering and Pet Food Industries.” This three-year Alliance, funded by the Fats and Protein Research Foundation, is intended to bring industry professionals, government representatives, and members of academia with an interest in pet food and rendering research and development together to discuss and identify solutions for industry challenges via the active and regular engagement of stakeholders.</li> </ul>   North Dakota State University   1) Risk Assessment: Characterize food safety risks in food systems Demonstrated that addition of a biological soil amendment, heat treated poultry pellets, facilitated survival of Salmonella Newport in soil and in soil extracts. Increased survival of Salmonella in soils with heat treated poultry pellets led to greater transfer to spinach plants.   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Assessed the efficacy of vacuum steam pasteurization to control Salmonella and EHEC on wheat grain. Demonstrated a 3 to 3.5 log reduction of each pathogen at 65°C for 8 minutes.   University of Rhodes Island   1) Risk Assessment: Characterize food safety risks in food systems   2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats <ul> <li>Continue to look at the impact of lauric arginate on Listeria in ready-to-eat seafood.</li> </ul>   3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices <ul> <li>On-farm readiness review training for URI and RI Dept. of Environmental Management staff</li> <li>Produce Safety Alliance/RI GAP and other produce safety trainings and presentations.</li> <li>Produce Safety Rule selected topics webinar presented in collaboration with the Conservation Law Foundation.</li> <li>Meat and Poultry HACCP training taught with UCONN collaborator (Diane Hirsch).</li> <li>Seafood HACCP training – 3 day and Segment two classes taught with UCONN collaborator (Nancy Balcom).</li> <li>Preventive Controls for Human Food training taught with collaborators from UMASS (Amanda Kinchla) and UCONN (Diane Hirsch).</li> <li>Food preservation for consumers.</li> <li>NC State Retail HACCP: Validation and Verification workshop taught with collaborators from RI Dept. of Health and FDA.</li> <li>Food safety rules and implications workshop presented to maple syrup processors in RI.</li> </ul>   University of Tennessee   Risk Management:  Determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses  under various growth conditions, determined the effects of ozonated water, ultraviolet light and natural antimicrobials against foodborne viruses and/or their surrogates, and the effects of blueberry polyphenols against foodborne viruses in buffer, food matrices and under simulated gastric conditions, as well as their mechanisms of action and physicochemical interactions, and the utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission.     Clemson University   1) Risk Assessment: Characterize food safety risks in food systems Based on detailed interviews and surveys, a series of six training modules were developed to address voids in food safety literacy among South Carolina (SC) Food Pantry Supervisors and their Volunteers. South Carolina food pantries typical operate each shift using more than 3 volunteers (84%) that are supervised by unpaid (68%) individuals. Approximately 75% of SC food pantries had policies on worker hygiene, and 70% of food pantries had policies on injury, wound and scab coverage.     2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Project 1: The epizootic viral diseases, linked to highly pathogenic avian virus (HPAI), are major threats to poultry production systems worldwide. The aim of this study was to compare and model the thermal inactivation of bacteriophages as surrogates for avian influenza virus in chicken litter compost. Three bacteriophages [ø6, MS2, and Felix O1 (FO)] were inoculated separately into aged chicken litter compost with various moisture contents (MCs). The inoculated compost samples were then exposed to 75 and 85°C for up to 3 h. Our results revealed that, compared to bacteriophage ø6, both bacteriophages MS2 and FO had higher recovery rates from compost material, and bacteriophage M

Publications

Impact Statements

List grants received with a start date of October 2018 – September 2019 New Mexico State University: (sub-award to University of Maine) “Infotoons and Videos as Delivery Tools for Food Safety Training” (USDA-NIFA FSOP; 2018-70020-28860) University of Minnesota-Twin Cities David Baumler (PI), Roger Ruan (Co-PI) | Dairy Management Inc. / National Dairy Council |Evaluation of intense pulsed light technologies for non-thermal processing to kill spore forming spoilage organisms in non-fat dry milk powder | 10/01/2018-12/31/2020 Michigan State University 1. Ryser, E.T. 2018. ProduceShield Plus® lab pilot plant validation study. CMS Technology. $45,360. 2. Marks, B.P., and E.T. Ryser. 2018. Quantifying the fate of multiple foodborne pathogens in diverse food matrices and processes. Batelle Memorial Institute/US Department of Homeland Security. $853,000 3. Marks, B.P., and E.T. Ryser. 2018. Effects of product moisture and process humidity on pathogen lethality during continuous cooking of meat and poultry products. Foundation for Meat & Poultry Research & Education. $120,821 4. Ryser, E.T., S. Kathariou, and R. Beaudry. 2018. Fate of different Listeria monocytogenes strains on different whole apple varieties during long-term simulated commercial storage. Center for Produce Safety. $346,054. Pennsylvania State University LaBorde Kovac J. and LaBorde L. $16,486. Combating Listeria monocytogenes Growth in Tree Fruit Packinghouse Biofilms. State Horticultural Association of Pennsylvania. Start date 7/3/2019. Kaylegian Kaylegian, K.E. $5000. Dairy Food Processor and Entrepreneur Technical Support Needs Assessment. Penn State College of Agricultural Sciences. Start date 5/1/19 Cutter Cutter, C. N. , D. Behring. "Food Safety Shortcourse," Woskob Endowment-College of Agricultural Sciences, Private. Total requested: $60,000.00. (funded: Jan 2018 to Dec 2018). Cutter, C. N., Behring, D., "Development and dissemination of a food safety systems management program in Armenia," USAID with subcontract through VaTech University. Total requested: $80,000.00. (funded: May 2016 - December 2018). LaBorde, L. F., Cutter, C. N. "PDA Food Safety Modernization Act," Pennsylvania Department of Agriculture. Total requested: $39,760.00. (funded: 2016 -2018). Kovac, J., Kaylegian, K., and Cutter, C. N. "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia," Addis Ababa University (Ethiopia), Universities and Colleges. Total requested: $228,516.00. Total awarded: $228,516.00. (submitted: July 12, 2018, date funding awarded: February 14, 2019, funded: November 1, 2018 - October 31, 2022). Cutter, C. N., Behring, D. M., Cutter, C. N. "East Africa Food Safety Lab GAP Assessment," USDA Foreign Agricultural Service, Federal Agencies. Total awarded: $125,000.00. (funded: March 11, 2016 - May 31, 2019). Campbell, J., Cutter, C. N. (Co-Principal Investigator), Cutter, C. N. (Co-Investigator), Grant, "Estimating the National prevalence of Salmonella spp. in lymph nodes from market hogs and sows," National Pork Board, Associations, Institutes, Societies and Voluntary Health Agencies. Total awarded: $36,375.00. (funded: November 1, 2016 - May 1, 2018). Behring, D., S. Anathanswaran, and Cutter, C. N., "Supporting University-Industry Linkages for Enhancing Development of the Food Industry in Ukraine," Embassy of the United States - Kiev, Ukraine, Federal Agencies. Total requested: $50,0000. Sept 2019-August 2020. Kansas State University Understanding Ecology and Distribution of Escherichia Coli O157:H7 and Non-O157:H7 STEC in US Swine Feed Mills. Validation of Post-harvest Antimicrobial Interventions to Control Salmonella and Shiga Toxin-producing Escherichia coli (STEC) on Market Hog Carcass Surfaces and Pork Products Washington State University 1) 2019-2020. Food Safety Modernization Act: Workshops and Extension for Washington State Tree Fruit Growers. Faith Critzer (Lead PI) and Stephanie Smith (Co-PI). Washington State Department of Agriculture. $450,292. 2) 2019-2022. Critical limits for antimicrobials in dump tank systems Faith Critzer (Lead PI). Washington Tree Fruit Research Commission. $188,257. 3) 2018-2019. Food Safety Modernization Act: Workshops and Extension for Washington State Tree Fruit Growers. Faith Critzer (Lead PI), Stephanie Smith (Co-PI), and Girish Ganjyal (Co-PI). Washington State Department of Agriculture. $451,532 4) 2018-2021. A Primer to The Produce Safety Rule for Small And Very Small Farms In Washington State. Stephanie Smith (Lead PI), Aleksandra Checinska Sielaff (Co-PI), Faith Critzer (Co-PI), and Susie Craig (Co-PI). USDA-Food Safety Outreach Project. $149,984. 5) 2018-2021. Evaluation of Agriculture Water Disinfection Treatments. Faith Critzer (Lead PI) and Troy Peters (Co-PI). USDA-SCBG. $194,017. 6) 2018-2021. Systems-Based Approach for Improved Packinghouse Sanitation. Faith Critzer (Lead PI), Girish Ganjyal (Co-PI), and Ines Hanrahan (Co-PI). Washington Tree Fruit Research Commission. $196,917. 7) 2018-2020. Utility of Rapid Tools to Assess Cleanliness in Apple Packinghouses. Faith Critzer (Lead PI) and Ines Hanrahan (Co-PI). Washington Tree Fruit Research Commission. $112,481. 8) 2016-2019. Bridging the Gap: Effective Risk Mitigation Through Adoption of Agricultural Water Treatment Systems. Annette Wszelaki (Lead PI), John Buchanan (Co-PI), Faith Critzer (Co-PI), Michelle Danyluk (Co-PI), Laura Strawn (Co-PI), Chris Gunter (Co-PI), et al. USDA-FSOP. $522,822. Cornell University 1. PI: Goddard, JM, Ober, CK, and Wiedmann, M. National Institute of Food and Agriculture-USDA. Antimicrobial and nonfouling polymeric coating to control pathogen contamination in food production environments. $498,847. 01-Jan-2018 to 31-Dec-2021. 2018-67017-27874. . University of Missouri 1. Mustapha, A. Detection of extended spectrum b-lactam resistant E. coli O157:H7 and Salmonella in beef by high resolution melt curve-multiplex polymerase chain reaction. Missouri Beef Industry Council. 1/1/19-6/1/20. $39,346. 2. Mustapha, A. Borlaug Fellowship Program, Food Safety, Tanzania. USDA Foreign Agricultural Service. 8/1/19-12/31/20. $49,535. 3. Schneeberger, K.C. and A. Mustapha. Borlaug Fellowship Program, Food Safety, Vietnam. USDA Foreign Agricultural Service. 8/1/19-12/31/20. $49,535. University of Florida 1) Southern regional center for food safety training, outreach and technical assistance continuation, and lead regional coordination center. USDA-NIFA FSOP. 9/18-8/21 2) Urban Food Markets in Africa – incentivizing food safety (Pull-Push Project). Bill and Melinda Gates Foundation. 01/19-12/22 3) Enhancing Food Safety Practices and Introducing FSMA Regulations Through Hands-On Activities in Shared-Use Commercial Kitchens Across Florida. USDA-NIFA FSOP. 9/1/19-8/31/22. 4) Establishing Surface Water Treatment Methodologies to Meet Buyer, Auditor, and Produce Safety Rule Requirements. FL Strawberry Research and Education Foundation. 9/1/19-8/31/20. University of Delaware Conversion of Potato Peel Waste to Value-added Chemicals UNIDEL17F-FOOD SYS SEED. 9/2018-5/2020 UC Davis California Department of Agriculture – Specialty Crop Block Grant Program “Expanding education and knowledge of fermented fruits and vegetables” PD: Marco Co-PD: DiCaprio Start Date: November 1, 2019 End Date: March 31, 2022 Award Amount: $210,315 USDA Center for Animal Health “Hepatitis E virus prevalence and risk factors in pasture-raised and feral pigs in California” PD: Pires Co-PD: DiCaprio Start Date: January 1, 2019 End Date: June 30, 2019 Award Amount: $20,000 Texas A&M University Taylor, T.M. 2018. Thermal lethality validation for human pathogenic Salmonella and the Salmonella surrogate Enterococcus faecium on chicken feathers and blood. U.S. Poultry & Egg Association. Funding: $45,305.00. RD: $45,305.00. Project Term: 11/1/2018-10/31/2019. Akbulut, M., L. Cisneros-Zevallos, A. Castillo, and T.M. Taylor. 2019. Bacteria super-repellent and water-efficient, self-cleaning coatings for vegetable washing, grading, and packing lines. U.S. Department of Agriculture-National Institute for Food and Agriculture. Funding: $980,325.00; RD: $245,081.00. Project Term: 4/2019-3/2023. Norman, K., A.N. Arnold, H.M. Scott, J.J. Gill, J. Jennings, K.B. Gehring, and T.M. Taylor. 2019. Harnessing the ecological dynamics of naturally occurring bacteriophage in the feedlot environment to control multi-drug resistant Salmonella in slaughter-ready cattle. National Cattlemen’s Beef Association/Beef Checkoff. Funding: $399,867.00; RD: $20,000.00. Project Term: 6/2019-5/2021. Arnold, A.N. K.B. Gehring, J. Sawyer, and T.M. Taylor. 2019. Longitudinal evaluation of Salmonella in environmental components and peripheral lymph nodes of fed cattle from weaning to finish in three distinct feeding locations optimization in the foodservice sector. National Cattlemen’s Beef Association. Funding: $342,132.00; RD: $75,000.00. Project Term: 6/2019-5/2021. Rutgers University 01/19-12/19. Center for Produce Safety. A systematic review of Listeria growth and survival on fruit and vegetable surfaces. Total project budget is $182,473, Schaffner budget is $50,000. Purdue University 1. WHIN Graduate Student Support. “Wabash Heartland Youth Investigate Digital Ag with Integrated STEM curriculum” co-PI. $60,000. Purdue University. 2. Elevating the Visibility of Agricultural Research: 150th Anniversary Review Papers. “Improving Food Safety with Big Data” co-PI. $10,000. Purdue University. 3. Committee on Reputational Stewardship. “The Purdue University ‘Big Data, Safe Food’ Conference” PI. $25,000. Purdue University. 4. Integrative Data Science Initiative. “Integrating Data Science and Applied Digital Agriculture” co-PI. $99,648. Purdue University. Virginia Tech University Subbiah, J. Ponder, M. and P. Takhar. Integration of microbial inactivation kinetics and gas diffusion models to enhance the antimicrobial efficacy of gaseous technologies in low moisture foods. USDA NIFA. $470,000. 07/2019-06/2023 University of Massachusetts, Amherst 1. Fitzsimmons, J.A., Kinchla, A.J. $288,010. Improving access and motivation for small and medium processors in the northeast to be in compliance with FSMA’s Preventive Controls Rule. USDA AFRI A4182 Program. In Processing. 2. Kinchla, A.J (PI), Corradini, M. Food Science is Our Jam: Using Food Science Programming to Expose Girls and Underrepresented Minorities (URMs) to STEM Careers. $97,351.00. USDA P.L. 110-246. 3. Moore MD (PI), Jones M. 2019-2022. $249,987. Utilization and evaluation of bacteria for human norovirus concentration prior to detection. USDA AFRI A1331 Program. Ongoing. 4. Moore MD (PI), Chen M. 2019-2022. $489,830. Development and evaluation of a portable nanopore-based sensing device for rapid detection and subtyping of microbial foodborne pathogens. USDA AFRI A1511 Program. Ongoing. 5. Moore MD (Lead Research PI), Kinchla A (Lead Extension PI), McLandsborough L. 2019-2020. $2,000. Reducing food safety risk through use of GloGerm as a visual tool for improving sanitation practices at food facilities. UMass CAFÉ Research-Extension Seed Funding Program. Reduced Amount Awarded, Ongoing. 6. Chen J (PI), Moore MD, Bai P, Liang C, Conlon E. 2019-2022. $415,000. MRI: Acquisition of a GPU computing cluster for UMass Institute of Applied Life Sciences. Ongoing. 7. Kinchla A (PI), Moore MD, McLandsborough L. 10/1/2019-9/20/2022. $71, 294.28. Risky business? Conducting a risk assessment of postharvest operations using washing machines for leafy greens. Massachusetts Department of Agricultural Resources/USDA. Ongoing. 8. Koo (Fellowship Applicant), McClements DJ (lead supervisor), Moore MD (secondary supervisor), Xiao H. 2019-2021. $150,000. Tailored delivery system for increased efficacy of phages against pathogenic bacteria in cows. USDA AFRI-ELI Postdoctoral Fellowship Program. Recommended for Award, In Processing. University of Nebraska-Lincoln o Chaves (co-PI): Investigating Mobile Genetic Elements and Resistance Gene Reservoirs towards Understanding the Emergence and Ecology of Antimicrobial Resistance in Beef Cattle Production Systems. Duration: 02/15/2018 - 02/14/2022. Amount: $830,741. Funding source: USDA-NIFA o Chaves (PI): Identifying Genetic Determinants Enhancing the Potential of Salmonella Serovar Enteritidis as a Human Pathogen. Duration: 05/-1/2019 – 04/30/2020. Amount: $10,000. Funding source: University of Nebraska Foundation. o Chaves (PI): Identifying FSMA Preventive Controls Training and Technical Assistance Needs of Food Manufacturers in Rural Nebraska. Duration: 09/01/2018 – 08/31/2019. Amount: $70,245. Funding source: USDA-NIFA. o Wang (PI): Controlling microbial safety of cold-fill-hold acidified foods – predictive microbiology approach. Duration: 08/01/2019-02/28/2021. Amount: $25,000. Funding Source: Kikkoman Food Company. o Wang (PI): Treatments for water used at pre-harvest stage to mitigate human exposure to microbial hazards through consumption of frozen and fresh raspberry in Chile. Duration: 07/01/2019-06/30/2020. Amount: $17,000. Funding Source: Water for Food Daugherty Global Institute at the University of Nebraska. o Wang (PI): Support system for developing veterinary diagnostic tools to detect antimicrobial resistance in food-producing animals. Duration: 07/01/2018-12/31/2018. Amount: $5,000. Funding Source: NSF Midwest Big Data Hub. o Wang (Co-PI): Evaluation of farm interventions to reduce sporeformers in fluid milk through a quantitative microbial risk assessment. Duration: 10/01/2018-09/30/2020. Amount Requested: $35,000. Funding Source: Midwest Dairy Association. o Wang (Collaborator): Antimicrobial use and other management strategies to reduce the development of antimicrobial resistance on dairy farms. Status: Awarded. Duration Expected: 10/01/2018-09/30/21. Amount Requested: $103,678. Funding Source: USDA Multistate HATCH through NC1206. Ohio State University 1) Assessing Children’s Exposure to Campylobacter Infections in Rural Ethiopia (EXCAM project); Bill and Melinda Gates foundation; March 2019- Feb 2021. (Song Liang, University of Florida (PI), Gireesh Rajashekara (Co-PI) et al.) 2) Foodborne Pathogens in Small Specialty Farming Produce and Transduction of Antimicrobial Resistance Genes in Agricultural Systems". US Food and Drug Administration, Oct 2018- Sep 2019. (Gireesh Rajashekara, PI) 3) 9/2018-5/2019 Helping Small Growers Implement HGAPs, US Department of Agriculture. Agricultural Marketing Services ($75,042.00, Total Award). Contract. Lewis Ivey, M. and Ilic, S. (Co-PIs) Colorado State University 1) Validation of Hypobromous Acid Application in a Commercial Beef Harvest Operation Head Cabinet, Arm & Hammer Animal and Food Production, $11,600, 2/2019—4/2019 2) Specificity of Gene-Up with CSM, bioMerieux, Inc., $53,499, 6/2018—12/2019 3) Validation of Beef Harvest Antimicrobial Interventions (Green Bay & Omaha), JBS USA, $14,800, 9/2018—10/2018 4) Effects of Withdrawal for 2, 4, or 7 Days on Ractopamine Residues (Total & Parent) of Muscle, Fat, Rendered Tallow, and Large Intestine, National Cattlemen’s Beef Association, $146,196, 2/2019—12/2019 5) U.S. Beef Industry Best Practices for the Chinese Market, Texas A & M University, $330,582, 10/2017—9/2019 6) Antimicrobial Effects of Formic Acid, and Peroxyacetic Acid Acidified with Formic Acid, Acetic Acid or a Sulfuric Acid and Sodium Sulfate Blend, Against Inoculated Salmonella Populations on Pork Jowls, Zoetis, $12,100, 3/2019 7) Utilizing Microbiome and Bioinformatic Tools to Reduce Energy Use and Food Waste in Poultry, Innovation Institute for Food and Health, $210,950, 2017—2019 8) Evaluation of Application of Bacteriolytic Phage (Finalyse STEC and Finalyse SAL) on Beef Whole Muscle and Trim to Reduce Inoculated Populations of Shiga Toxin-Producing Escherichia coli and Salmonella, Arm & Hammer, Animal and Food Production, $10,000, 5/2019 9) Construct a Phage-Mediated System to Deliver CRISPR/Cas9 Antimicrobials for Sequence-Specific Elimination of Foodborne Pathogens in Beef Production, National Cattlemen’s Beef Association, $96,773, 3/2018—9/2018 10) Estimate and Mitigate the Potential Biosafety Risk of a CRISPR-Cas9-Based Targeted Killing System in Beef Cattle Production using Omic-Based Analysis Methodologies and a Bovine Cell Line Model System, National Cattlemen’s Beef Association, $95,411, 5/2019—5/2020 Clemson University 1). Identifying competitive exclusion microorganisms against Listeria monocytogenes from biological soil amendments by metagenomic, metatranscriptomic, and culturing approaches. Jiang, X., C. Saski, V.J., Shankar. The Center for Produce Safety at UC Davis (1/2019-12/2019) 2). Nutrigenomics to improve the safety and quality of feed grains. Boyles, R., X. Jiang, and S. Kresovich. Agribusiness Center for Research & Entrepreneurship (ACRE), South Carolina Department of Agriculture (7/1/2018-6/30/2019). 3). Antibacterial water-soluble essential oil emulsions to reduce pathogens and extend the shelf life of poultry meat. Northcutt, J.K. and P.L. Dawson. Agribusiness Center for Research & Entrepreneurship (ACRE), South Carolina Department of Agriculture (2/1/2019-6/30/2020). Louisiana State University 1. Fletcher, B, A. Adhikari et al. Designing state program to implement FDA FSMA Produce Safety Rule in Louisiana. LSU AgCenter’s portion: $614,665 for five years. 2. Adhikari, A. Mendoza, J. Identifying Best Practices to Increase Productivity and Minimize Food Safety Risk Associated with Hydroponic System (PI). Funding agency: LDAF- Specialty Crop Block Grant Program 3. Schneider K, A. Adhikari et al. Southern Center for Produce Safety. LSU portion $15,000 4. Adhikari, A. Fontenot, K. Enhancing Louisiana Specialty Crop Growers Food Safety Awareness and Market Opportunities through Good Agricultural Practices and Good Handling Practices. (PI). Funding agency: LDAF- Specialty Crop Block Grant Program 5. Adhikari, A. Develop antimicrobial packaging to maintain the quality and safety of fresh produce (PI): Funding agency: LDAF- Specialty Crop Block Grant Program 6. Adhikari, A. Fontenot, K. Cater, M. Malekian, F. Develop hands-on training to evaluate and reduce microbial food safety risk associated with agriculture water (PI) Funding Agency: USDA NIFA 7. Adhikari, A. Develop science based alternatives for specialty crop producers to comply with FSMA regulations. (PI). Funding Agency USDA Specialty Crop Block Grant 8. CDC-HOP. Funded for $5,169,110 (Food Safety Xu. W. portion $60,000). 2019-2023. Healthy Access, Behaviors, and Communities. PI Holsten, D. Collaborators Xu, W., Cater, M., Broyles, S., Kemp, J. 9. Xu, W. Cater, M. Develop a value-adding food safety educational program for Louisiana Specialty crop growers. $59,849. Funding Agency USDA Specialty Crop Block Grant

Date of Annual Report: 03/01/2021

Report Information

Annual Meeting Dates: 09/01/2020 - 09/01/2020
Period the Report Covers: 10/01/2020 - 09/30/2021

Participants

Brief Summary of Minutes

Accomplishments

University of Illinois at Urbana-Champaign <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> We have continued work on single-kernel management of mycotoxins in corn. This includes a methods paper describing when pooling could be best used to reduce the number of tests needed to detect a hazard.  We also reviewed single-kernel toxin identification strategies and their impacts on management such as sorting. We have begun a project to analyze the risk of pathogen transmission in K-12 school share tables. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> We have made significant progress on improved methods to screen deli meats for antimicrobials preventing Listeria growth. This includes use of a luminescent (LUX) Listeria for rapid determination of if growth is greater than 2 log units, paper submitted for publication.  This also includes using a response surface method to screen for synergistic antimicrobial combinations. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Iowa State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Nothing to report <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Develop, validate and apply science-based interventions to prevent and mitigate food safety threats. Pork organ meats (Liver, lung, kidney and heart) were processed at either 0, 400 or 600 MPa using high Hydrostatic Pressure Processing (HPP) for 4 minutes. Color and texture were measured before and after processing. All of the HPP processed samples were lighter (Increasing L* value) than the homologous control samples, with the liver and heart samples showing significant differences between the 400 and 600 MPa processes. HPP processed samples were less red (Decreasing a* value) and more yellow (increasing b* value) than the control samples, with the exception of lung tissue. HPP processed samples trended towards increasing peak force with increasing pressure, although there was considerable variability in the results both within and between samples. The organ meats were inoculated with a mixed culture of non-Typhoidal Salmonella. HPP reduced the populations by approximately 2 log10 at 400 MPa and 4 log10 at 600 MPa. Risk modeling indicated that 400 MPa would not reliably reduce a hypothetical population of non-Typhoidal Salmonella to less than 1 cell in an 85 g serving with a hypothetical population of 50 cells/gram, although 600 MPa would achieve this level of reduction for liver, lung and kidney. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Nothing to Report <h2>University of Vermont</h2> <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Study on Salmonella in ag supply store hatchling chicks (VT, MA) <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul>  NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> July 2020: Summer of Science Virtual Teen Science Cafes (UVM extension) “Bacteria and Backyard Chickens - How Much Salmonella Is There?” Michigan State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Genetic tagging sometimes altered the hemolytic activity, colony size, and motility/chemotaxis of L. monocytogenes strains used for apple inoculation. Survival of L. monocytogenes on apples during 9 months of aerobic or controlled atmosphere storage was impacted by apple variety, growing region, waxing, and the physiological state of the inoculum (planktonic vs. biofilm). <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul>  Blanching and/or peeling were generally effective for reducing L. monocytogenes on apples, cucumbers, and celery. Measured thermal resistance of Salmonella and E. faecium was not influenced by sugar composition. Water alone was more efficient in removing AgNPs from Romaine lettuce leaves compared to chlorine. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Nothing to report. Cornell University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> In the past year, several significant accomplishments were achieved towards the goal of improving food safety by development of novel antimicrobial & non-fouling coatings.  We have designed a new synthesis method to produce a polyurethane coating with the excellent coating and durability properties of polyurethane as well as a new introduction of low surface energy, nonfouling fluorinated block moieties.  Synthesis of a nonfouling coating of this chemistry is not trivial as the fluorinated block tends to trap gas – we have developed a synthesis route to avoid this phenomenon, all the while maintaining excellent adhesion and coating properties.  We characterized chemistry of the coatings after coating onto glass, polypropylene, and stainless steel.  These experiments were instrumental in improving the scalability of antimicrobial nonfouling coatings, and to lay the groundwork for next year’s progress. We have begun synthesis on diol-derivitized quaternary ammonium compounds of a range of carbon chain length – this is critical as it is well known that QAC efficacy differs between organisms on the basis of carbon length.  We have also begun work on two review papers which will advance the fields knowledge of 1) antimicrobial and nonfouling materials in food manufacturing to improve food safety and 2) state-of-the-art, opportunities, and needs in test methods for antimicrobial materials. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> We have also begun work on two review papers which will advance the fields knowledge of 1) antimicrobial and nonfouling materials in food manufacturing to improve food safety and 2) state-of-the-art, opportunities, and needs in test methods for antimicrobial materials. Knowledge from this project has been disseminated to scientific communities as well as the general public.  Results were presented at conferences, Academic Symposia, and Professional Society Annual Meetings (Institute of Food Technologists, American Chemical Society). Texas A&M University/Texas A&M AgriLife <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Developed novel selective/differential plating medium to detect and quantify numbers of pathogen Escherichia albertii from E. coli and Salmonella in poultry rinsates. Developed selective enrichment media formulae (2) for pairing with plating medium to encourage proliferation of E. albertii for subsequent presumptive detection. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Published research validating Salmonella inactivation in poultry carcass components during simulated commercial rendering of carcass offal as a requirement of the FDA FSMA. Published data demonstrating antimicrobial utility of interventions applied to beef cuts in small and very small establishments reducing the consumption of potable water. Cooperated on research demonstrating reduced pathogen attachment to food contact surfaces during commercial minimal processing of fruit and vegetables. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Trained 75 Texas located produce growers in food safety strategies and technologies for microbiological safety protection. Trained 40 industry stakeholders on food safety preventive controls for food safety hazards prevention in FDA-regulated facilities, and 30 persons in HACCP for protection of food safety. Additionally, taught ~300 students (undergraduate) in food safety and microbiology of human foods. University of Tennessee-Knoxvile <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Determined the effects of heat, ultraviolet light, and natural antimicrobials against human enteric viruses and/or their surrogates, as well as bacteria; determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses in buffer, and utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission, and tracking and genetic characterization of antimicrobial resistant bacteria. Risk management: 1) Determined in vitro evolution of Listeria phages can be utilized to overcome phage resistant strains, improving the potential for phage-based biocontrol risk management,  2) Characterized the population structure of Salmonella serovar Javiana to improve our ability to identify potential outbreaks using whole genome sequencing, 3) published complete and annotated genomes of key model Listeria monocytogenes strains, which will serve as foundation for future risk management research, 4) initiated research on novel filter materials with antimicrobial properties. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul>   University of Massachusetts, Amherst <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Our lab has been involved in the evaluation of risks related to food and applied virology as it relates to food production environments. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Our lab has a number of projects related to developing novel methods to better concentrate and detect food and environmental viruses in a rapid, portable manner. In particular, utilization of bacteria or magnetic ionic liquids to concentrate viruses from complex samples. Our lab has also been developing a number of portable, rapid detection strategies utilizing nanopore sensing and recombinase polymerase amplification. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Louisiana State University, LSU AgCenter <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Research focus on food safety risk associated with irrigation water, biological soil amendment and microbial survival on agricultural environments. Projects includes food safety risk associated with hydroponic production, efficacy of sanitizers during dry and wet contact time and risk of microbial contamination on produce matrices associated with using different mulches during growing. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> The LSU AgCenter Produce safety lab is working on several antimicrobial compounds to examine their effectiveness on whole for fresh cut produce. Research is also focused on developing and validating natural antimicrobial treatment and thermal treatment using hot water and steam. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> In response to the COVID-19 pandemic, to address the urgent needs of small producers/processors, food retailers, restaurants, and consumers, I independently and collaboratively created a number of useful resources for target stakeholders. These resources included 12 fact sheets, 2 videos, 6 posters, and a social media toolkit. These materials have been shared through news releases (2 million reach), social media (163,225 reach and 57,070 engagements), state and national networks (Louisiana Department of Health, New Orleans City Council, etc.), program websites (14,459 unique page views) and by direct email to stakeholders (over 1,200 emails). University of Wisconsin-Madison <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> While fresh produce consumption has been increasing as consumers become increasingly concerned about their health, the consumption of fresh and fresh-cut fruits and vegetables may lead to a greater number of food-borne illnesses caused by bacterial contamination in fresh produce. Lack of a lethality step in the manufacture of fresh-cut produce items and global produce distribution networks contributed to the risk of pathogenic bacterial contamination in fresh produce. Washing with tap water is the general method to remove soil and to reduce microbial load, however, it is inadequate to control foodborne pathogens unless combined with effective sanitizers. Chlorinated water is usually used to reduce microbial contamination in commercial procedures, but its limited efficacy in reducing bacterial population (less than 2 log reduction), and various carcinogenic halogenated by-products can be produced by the reaction of chlorine with organic compounds. We investigated the efficacy of GRAS organic acid dips (acetic, lactic, and citric acids) as an antimicrobial intervention against Shiga toxigenic Escherichia coli, Salmonella. spp and Listeria monocytogenes on fresh-cut cucumber, green peppers, onions and tomatoes over an 4-day storage period at 10 degrees C. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> The University of Wisconsin-Madison is a leader and core contributor to the North Central Food Safety Extension Network (NCFSEN). Home food preservation education has been offered through the Cooperative Extension system for more than 100 years, and this education has historically been a strength of many county-based Extension programs. NCFSEN is focused on consumer food safety education and from 2017 to 2020 evaluated home food preservation education delivered to consumers across the region. More than 4,500 consumers completed a common end-of-session evaluation in response to Extension-delivered training. As a result of participation in an Extension home food preservation program, nearly 80% of participants planned to use the resources provided, 74% planned to preserve food more often at home, 66% planned to share what they learned with other people, and 59% planned to check if the food preservation resources they used at home were -up-to-date. University of Connecticut <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> With the assistance of a graduate student and several undergraduates, we investigated the ability of dairy-related outbreak strains of Listeria monocytogenes to survive simulated gastrointestinal transit and adhere to and invade human colorectal epithelial cells. We also measured their cytotoxic effects on these cells. Our results demonstrate the ability of L. monocytogenes to survive the harsh conditions of the gastrointestinal tract, and adhere to, invade and translocate through human colon cells. Cell cytotoxicity was also observed. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> With the assistance of a graduate student and several undergraduates, we determined the effects of coculturing Listeria monocytogenes with protective bacterial cultures in milk on virulence potential by investigating pathogen survival through a simulated gastrointestinal transit, pathogen adhesion and invasion into human colorectal epithelial cells and other virulence factors needed for infection in vitro. Our results demonstrate that prior exposure to protective bacterial cultures can attenuate these virulence factors. In the next set of experiments we assessed the probiotic potential of protective cultures by determining the potential of these cultures to survive GI transit, adhere to human Caco-2 cells, reduce subsequent L. monocytogenes adhesion and invasion, reduce pathogen translocation, and reduce pathogen-induced cytotoxicity. The results of the second set of experiments suggest that protective cultures have probiotic properties in that prior exposure to protective cultures can protect against subsequent pathogen challenges. Overall, results from the research conducted during this period have increased our knowledge of the impact of protective bacterial cultures on pathogens, increased our fundamental knowledge of pathogen virulence attenuation, and increased our understanding of the probiotic potential of commercially available protective bacterial cultures. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> We collaborated with several universities and trade organizations to offer food safety coaching workshops to aid in the development of food safety plans for small dairy producers. One-on-one technical assistance and training provided to small-scale cheese producers increased their food safety competence as well. The Ohio State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Whole genome sequencing data identified specific genes in Salmonella enterica that may be involved in its persistence in tomato plant tissues, and we are creating knockout mutants using directed mutagenesis approaches (Lambda red recombination plus CRISPR-Cas9 systems) to assess the biological role of these genes.</li> <li>We demonstrated that foodborne pathogens (Listeria, Salmonella, and Escherichia coli O157) can be frequently detected in field samples collected from small farms (n=18) of Ohio since 2016 (up to 18.3% in manure, 24% in irrigation water, and 12% in fresh produce samples), and the application of animal manure (especially dairy manure) increased the prevalence of foodborne pathogens in the soil and associated fresh produce.</li> <li>We estimated the public health impact of implementing a quantitative microbiological criterion for Salmonella in poultry using probabilistic risk assessment model, demonstrating that such approaches would reduce the risk of foodborne illness.</li> <li>We demonstrated that Salmonella spp. and Listeria monocytogenes persist in hydroponic system throughout the lettuce growing life cycle and that both pathogens concentrate around roots and rockwool medium.</li> <li>We assessed food safety knowledge, practices, and attitudes among dietetics students in two different programs in three US universities and found that less than half (47%) of dietetic students reported receiving food safety certifications as part of their degree, but most students (66%) reported their dietetics degree prepared them to disseminate food safety information to patients, indicating that mastery of food safety knowledge varies widely among dietetic students from different accredited universities.</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>We identified three probiotic derived peptides that completely inhibit the growth of multiple Salmonella serotypes by disrupting their cell membrane integrity, and one of these peptides inhibited the growth of Salmonella Typhimurium in broiler chickens (approx. 2-log reduction).</li> <li>One recombinant attenuated Salmonella vaccines (RASVs) significantly inhibited the colonization of Campylobacter jejuni in chicken ceca at 17 days post challenge (up to 2.4-log reduction) with a high dosage of Campylobacter (104 CFU/chicken).</li> <li>Indirect ELISA assays were optimized to test the Campylobacter jejuni specific IgY and IgA antibodies in chicken serum samples.</li> <li>We identified that specific management practices (manure, glyphosate, and antimicrobials [copper, streptomycin, and triazole]) increased the antimicrobial resistant burden (extended spectrum beta-lactamase and Aspergillus fumigatus) in the soil and plant tissues of a tomato field.</li> <li>Collaborated with scientists in Japan, we successfully propagated human sapovirus in a human duodenum cell line in the presence of bile acids.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>We developed and published GAPs Guide for Hydroponic Produce Growers.</li> <li>We held a workshop on 1/17/2020 for hydroponic growers on good agricultural practices for hydroponic production systems. Thirty (30) growers pre-registered for the workshop and 43 growers participated in the workshop, and a follow-up survey (6 months from date of workshop) is planned to assess adoption of procedures and mitigation strategies.</li> <li>Webinar titled “Hydroponic Crops: How can we produce safe vegetables?” in our monthly webinar series “Indoor Ag Science Cafe” (archive website: http://www.scri-optimia.org/cafe.php) was delivered on October 20th, 2020, and the webinar was viewed by over 90 participants and was disseminated to more than 700 members in the listserv.</li> </ul> University of Puerto Rico- Mayaguez <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Infiltration study of cucumber: According to PR farmers, and infiltrations study was conducted. The study was conducted base on farmers production practices. Infiltration probabilities under current farmers management was not observed when the cucumber was intacta and free of damage. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> N/A <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> N/A University of Kentucky <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Our research identifies economical and effective control measures that are available to food producers and processors to mitigate microbial risks in foods whether they are intentional or unintentional. Research includes on the farm practices (housing, feed, water management etc.) and food processing activities (meat, dairy and produce) that can mitigate the risk of pathogens in the food supply. Recent work has focused on the use of bacteriophage cocktail to complement commercial sanitizer use on produce against Escherichia coli O157:H7 <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Colorado State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Several studies were conducted to study the microbiome in food animals and food processing plants.  For example, one study was conducted to evaluate the formation and persistence of microbes in a small meat processing facility and to understand the presence of Listeria monocytogenes in association a specific microbiome or processing environment. Another project was designed to investigate the impacts of chilling method on the chicken microbiome, physiochemistry, and sensory attributes.  Studies were also conducted to further understand the role of companion animals in antimicrobial resistance. One project aimed to understand antimicrobial drug prescription practices among companion animal veterinarians. Additionally, another project aimed to understand the attitudes and perceptions about antimicrobial drugs among companion animal owners. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> One of our studies evaluated the GENE-UP® New Markers EHEC (NM-EHEC) kit using a selected panel of STEC strains and E. coli-inoculated MicroTally sheets (MT). Our results indicate that the GENE-UP® New Markers EHEC kit can be used to screen for pathogenic STEC that are more relevant to public health and therefore, reduce presumptive positives that require cultural confirmation. Two studies were performed to evaluate the antimicrobial effects of pH-adjusted solutions of peroxyacetic acid (PAA) against inoculated surrogates for Shiga toxin-producing E. coli and Salmonella on prerigor beef carcass surface tissue. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Results were presented at conferences including International Association for Food Safety, National Cattleman's Beef Association, and Association of Animal Science. The manuscripts describing the results of these projects were peer-reviewed and published in scientific journals. Antimicrobial evaluation and validation results were submitted to industry partners through technical final reports. North Dakota State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Survival rates for Salmonella on flaxseed, a low moisture food, were quantified. Rates differed among the 4 serovars examined, with strains of serovar Agona having the slowest rate of reduction. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Application of vacuum steam pasteurization to flaxseeds and wheat grain was demonstrated to be effective at reducing Salmonella and Enterohemorrhagic E. coli on on these low moisture foods. For wheat grain, the processing temperature that led to sufficient reduction of each pathogen on hard red spring wheat while maintaining flour functionality after processing was determined. Vacuum steam pasteurization at 65C led to a 3 to 3.5 log reduction in Salmonella and EHEC O121 while maintaining bread quality. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> University of Rhode Island <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> On-farm food safety visits <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Impact of lauric arginate on the growth of Listeria innocua in ready-to-eat seafood products. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>RI GAP/Produce Safety Regulation workshop taught with partners from RI Dept. of Ag (programming is associated with FDA Cooperative Agreement funding)</li> <li>Seafood HACCP (3-day and Segment Two classes) taught with collaborators from UConn (Nancy Balcom), UMaine (Jason Bolton), and NY SeaGrant (Michael Ciaramella)</li> <li>Meat and Poultry HACCP taught with collaborator from UConn (Indu Upadhayaya)</li> <li>Master Gardener workshops have included presentations regarding food safety issues at harvest in a home garden and food safety issues with preservation</li> <li>Preventive Controls workshops, taught with collaborators from UMass (Amanda Kinchla)</li> <li>Food preservation workshop for consumers</li> </ul> Virginia Tech <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Began a study in Kasane, Botswana to isolate Campylobacter and Salmonella from poultry obtained from grocery stores.  The skin is commonly fed to wildlife within tourist areas. Competition for food resources has altered animal behavior and increased disease pressure. A study of the movement of zoonotic pathogens between wildlife and humans, with human-based foods as a major focus of this grant. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>Studied thermotolerance of shiga toxin-producing Escherichia coli O121:H19 and O157:H7 as impacted by culture preparation, method and water activity. We report that bacterium genetics, culture method, and reduced-water activity through osmolyte addition have different implications for STEC thermal resistance, emphasizing the importance of challenge studies applied directly on foods.</li> <li>Developed a quantitative microbial risk assessment model to estimate exposure to Campylobacter from chicken consumption in the US. Additional simulation models were created to compare methods for reducing Campylobacter along the food chain that could lead to fewer cases of campylobacteriosis in the United States.</li> <li>Conducted a study that helps small processors identify if recommended concentrations of natural cure agents, that prevent growth of Clostridium pathogens, may also prevent growth of other pathogens during cooling.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> <ul> <li>In response to the coronavirus pandemic, over 50 fact sheets related to safe food handling practices to prevent COVID-19 spread were created or edited and then disseminated. Additionally, most of these have been translated into Spanish.</li> <li>An online Home Food Preservation Consumer training was developed. Participant evaluations (100) state that the training has both reinforced current knowledge and provided new content. At least two participants intend to stop performing risky practices that could cause botulism from home canned food consumption.</li> </ul> University of Delaware <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Plants encounter enteric foodborne bacterial pathogens under both pre- and post-harvest conditions. Human enteric foodborne pathogens can use plants as temporary hosts. This unique interaction may result in recalls and illness outbreaks associated with raw agricultural commodities. Salmonella survival may be affected by the presence of poultry litter used as a soil amendment. On plants, S. Typhimurium may bypass the innate stomatal closure defense response in lettuce. Interestingly, a few key T3SS components in S. Typhimurium are involved in overriding stomatal defense response in lettuce for ingression. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Pulsed light (PL) treatment of dry almonds was found to be not effective and detrimental to the almond quality due to the excessive heat generated by PL. Dipping almonds in water before PL treatment enhanced the inactivation of Salmonella dipped-inoculated on almonds and better preserved almond quality by slowing down the temperature increase through water evaporation from almonds. Therefore, this PL treatment in combination with prior water dipping could be a potential pasteurization method for raw almonds. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Washington State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons, and   range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two timings of sampling, (i) post-sanitation and (ii) in-process (three hours of packinghouse operation). Among 2,988 samples tested, 4.6% (n=136) were positive for Listeria spp, with wax coating identified as the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and sanitation practices of the most Listeria-prevalent FCS. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> In this work, we evaluated two sanitizers which are most prominent in preharvest agricultural water treatment [calcium hypochlorite (free chlorine: 3-5ppm) and peracetic acid (PAA- 5ppm)], an EPA registered antimicrobial device [Ultraviolet light (UV)], in addition to a combination approach (chlorine + UV, PAA + UV). Treatments were evaluated for their ability to inactivate total coliforms and generic Escherichia coli and consistency in treatment efficacy over one hour of operation. Physicochemical variables were measured along with microbial populations at 0, 5, 15, 30, 45 and 60 min of operation. E. coli and coliform counts showed a significant (P<0.05) reduction after treatment, with combination and singular treatments equally effective at inactivating E. coli and coliforms. A significant increase (P<0.05) in Oxidation- Reduction Potential (ORP) was seen during water treatment (Chlorine; UV+ Chlorine), and a significant reduction (P<0.05) in pH was seen after PAA and PAA+UV treatments (60 mins). <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Dr. Critzer has communicated food safety best practices to the fruit and vegetable stakeholders within Washington, the Pacific Northwest and across the United States, reaching 873 stakeholders during this reporting period with more than 4,500 contact hours.  She led development and finalization of a day-long training to assist growers with implementation of on-farm preharvest agricultural water treatments, collaborating with other 1077 members at Virginia Tech and the University of Florida. Purdue University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Conducted food safety risk perception monitoring during COVID-19 starting April 2020 until May 2021.</li> <li>Conducted content analysis of food safety related youtube videos during COVID-19 to assess the accuracy and needs for consumer communication.</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Developed and evaluated a virtual food safety program for low income families with young children. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>Organized the “Big Data Safe Food” conference with 363 food safety professionals registered for the program.</li> <li>Organized a series of webinars, one session per week for three weeks, reaching out to over 150 attendees (in total) and covering topics in food safety regulation, risk management during the pandemic, and effective marketing (with Ariana Torres from Ag Econ).</li> <li>Published 7 peer-reviewed extension publications and 2 magazine articles. Five of them addressed food safety concerns during COVID-19 pandemic.</li> <li>Built a website compiling food safety information associated with COVID-19: https://ag.purdue.edu/foodsci/Fenglab/covid-19-english-material/</li> </ul> University of Maine <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Study of bacterial cross contaminants on sugar kelp demonstrated rapid decline of pathogens during storage.</li> <li>Work in hydroponic lettuce systems demonstrated that microbial community is seeded by substrate.</li> <li>Inoculation of mixed culture starter systems demonstrated potential for transmission of sporeforming pathogens to kombucha beverages.</li> <li>Assessment of YouTube videos demonstrating preparation of savory jams revealed most common deviations from accepted food safety recommendations from NCHFP.</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Assessment of the efficacy of drying and blanching for inactivation of foodborne pathogens on kelp. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>42 farmers trained on FSMA Produce Safety Rule, where they learn about food safety behaviors and practices.</li> <li>5 On-Farm-Readiness-Review where we walk around a produce farm with the farmer to help them assess their food safety risks.</li> <li>154 processors trained on principles of HACCP have increase their knowledge of HACCP which based on past finding from these trainings should increase behavior change implementation of better food safety practices.</li> <li>Showcase at the NECAFS conference in Feb 2020 of the video series "Infotoons," short educational videos that cover harder-to-understand scientific concepts that are the basis of many food safety practices.</li> </ul> <h2>University of Massachusetts Amherst</h2> <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> In collaboration with PI-Moore, we are presently conducting a risk assessment on the use of retro-fitted washing machines to spin dry leafy greens in post-harvest processing facilities. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Conducted application research that investigated risk reduction strategies in postharvest conditions of leafy green operations for produce washing and sanitation processes. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>Developed non-proprietary process procedures, quality protocols and food safety plan for IQF frozen blueberries aimed as a teaching tool for local processors interested in producing frozen retail produce operating at shared-use facilities</li> <li>Open-access food safety program content materials for programming targeted to small and emerging food businesses. Train-the-trainer materials includes slides, narrative notes, case studies, resource reference guides, and hands-on learning activities. Participant manual includes slide content, reference guides, and technical support resources</li> <li>Developed an open-access 1-hour webinar program titled "Introduction to Preventive Controls" targeted to small and medium food processors affected by FSMA: Food Safety Modernization Act. Materials. The content aims at raising awareness about the established FDA FSMA regulation as an on-ramping tool to future program. The program was in collaboration with NECAFS: Northeast Center to Advance Food Safety as a way to streamline training tools and improve communications with this audience</li> <li>Developed a food processing video as a learning tool to help processors understand conceptually how to build the "preliminary steps" of a food safety plan (specifically for process flow diagrams).</li> <li>Lead 1 virtual FDA Food Safety Modernization Act's Preventive Controls for Human Food, Trainings</li> </ul> University of Wyoming <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> To inform mitigation strategies for wildlife-mediated introduction and dissemination of AMR into the food supply we performed studies to determine and characterize important AMR phenotypes and genotypes in wildlife found in abundance within livestock and produce production. In these studies, the AMR indicator bacteria (Escherichia coli and Enterococcus spp.) were isolated with media containing sub-minimal inhibitory concentrations of priority antibiotics in five U.S. states and subjected to antibiotic susceptibility phenotyping. In produce production environments, which lacked anthropogenic AMR sources, few priority AMR isolates were obtained from wildlife or associated produce. In contrast, numerous isolates with diverse and clinically significant AMR phenotypes were found in wildlife associated with urban-influenced livestock production systems. Priority isolates (seven isolate groups from wildlife and livestock, n = 40) with identical AMR phenotypes were genetically conserved, suggesting circulation of these strains at the wildlife-livestock interface, and between farms separated by connective wildlife habitat. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Meat products constantly serve as vehicle for C. perfringens with microbial growth occurring rapidly in food during temperature abuse. μPADs (paper-based analytical devices) are useful platforms for microbial diagnostics, since they are portable, require small sample volumes for analysis, and can be adapted to different detection modalities. We have developed and optimized inexpensive, easy-to-perform, and sensitive μPAD-based diagnostics for rapid colorimetric detection of C. perfringens amenable to application in meats. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> University of Georgia <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> We found continuous pulsed-UV (PUV) treatment using a wave-shaped surface was able to reduce Salmonella on black peppercorns by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. We also found the organic loads in activated persulfate wash water significantly reduced the effectiveness of bacterial inactivation. Activated persulfate is advantageous to traditional chlorine sanitizers as no toxic chlorinated disinfection by-products will be generated. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> New Mexico State University: <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> The New Mexico State University team created several interactive web modules and animated videos during the reporting period. Outbreak Squad, a collaboration with the University of Tennessee, Knoxville (“Advancing adolescent food safety education through inquiry based STEM instruction and innovative media strategies.”; USDA-NIFA 2015 38414-24223), helps middle school students learn how regulators, inspectors, public health officials and educators help prevent and mitigate outbreaks of foodborne disease. Water Sampling & Water Testing, a collaboration with the University of Maryland School of Public Health (“CONSERVE: A Center of Excellence at the Nexus of Sustainable Water Reuse, Food, and Health,” USDA-NIFA grant number 20166800725064) provide digital interactive experiences collecting samples from streams, canals, and wastewater treatment plants and analyzing them for E. coli in the lab. The Irrigation Training Modules, a collaboration with the University of Tennessee, University of Florida, and Washington State University (“Bridging the Gap: Effective Risk Mitigation Through Adoption of Agricultural Water Treatment Systems” USDA-NIFA 2016-70020-25803), explores the mechanisms behind various water treatment systems and helps producers understand how these systems will work if implemented properly. Other products that support science-based messages for risk communication about food safety include the animated videos “Understanding nanoparticles in Zinkicide: The dilution effect”, a collaboration with the University of Florida (“Zinkicide™ A Nanotherapeutic for HLB” USDA-NIFA 2015-70016-23010); “Reducing Antibiotic Resistance from Farm to Fork,” a collaboration with Virginia Tech University (“Identification and Management of Critical Control Points in the Spread of Antibiotic Resistance from Animal Manure to Raw Produce,” USDA-NIFA Award 2015-68003-23050); and “Infotoons,” a collaboration with the University of Maine (“Infotoons and videos as delivery tools for food safety training,” USDA-NIFA 2018-70020-28860); together, all of these products were viewed 20,108 times in 2020. Oregon State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>Conduct multiple process validations to demonstrate efficacy of process to reduce food borne pathogens.</li> <li>Work with processors to optimize process to achieve targeted reduction of relevant foodborne pathogen.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> <li>PSA (live, extended, remote)/PCQI/HACCP Training for industry and undergraduate students On-farm Readiness reviews with farms in Oregon</li> <li>Dozens of interactions with companies and regulators about food safety issues in their product/processes.</li> <li>Answers dozens of consumer home food preservation questions through Ask an Expert/Ask Extension portal</li> </ul> University of Missouri <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>Development of multiplex melt-curve q-PCR assays for detection of extended spectrum beta lactam-resistant, Shiga toxin producing Escherichia coli and Salmonella. </li> <li>Development of a novel TiO2 coating on stainless steel food contact surfaces to prevent microbial attachment and decrease their loads.</li> <li>Development of food packaging films using nanocellulose polymers.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul>   University of Minnesota <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> None this year <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Dr(s). Roger Ruan, David Baumler, Chi Chen, Zata Vickers, and Joellen Feirtag have continued work on a USDA CAP project and have developed 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.  Significant progress has been made on this project with an array of powdered foods testing for decreasing foodborne pathogens. We held a webinar to industry stakeholders on Sept 11, 2020 to disseminate the research findings from the project. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Dr. Joellen Fiertag (Food Science Extension) and her team helped 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 worked with entrepreneurs in helping them develop safe processes for their acidified food products.

Publications

Peer Reviewed Publications Aasi A, Aghaei SM, Moore MD#, Panchapakesan B. 2020. Pt-, Rh-, Ru-, and Cu-single-wall carbon nanotubes are exceptional candidates for design of anti-viral surfaces: A theoretical study. International Journal of Molecular Sciences 21(15):5211-5233. Acuff, J.C., Wu, J., Marik, C., Waterman, K. Gallagher, D. Huang, H., Williams, R.C. and Ponder, M. Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization. 2020. Int. J. Food Microbiol. 333: 108814. <a href="https://doi.org/10.1016/j.ijfoodmicro.2020.108814">https://doi.org/10.1016/j.ijfoodmicro.2020.108814</a>. Acuff, J.C., Waterman, K. Ramakrishnan, J. and Ponder, M. 2021.  Thermal Resistance of Single Strains of Shiga Toxin-Producing Escherichia coli O121: H19 and O157: H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity. Journal of Food Protection. 84(1): 122-127. Adhikari, A., E. K. Parraga, V. S. Chhetri, M. Janes, K. Fontenot, and Beaulieu, J. C. 2020. Evaluation of Ultraviolet (UV-C) light treatment for microbial inactivation in agricultural waters with different level of turbidity. Food Science & Nutrition. 8:1237-1243.   Adhikari, A., Chhetri, V., and Camas A. 2020. Evaluation of microbiological quality of agricultural water and effect of water source and holding temperature on the stability of indicator organisms’ level using seven US EPA approved methods. Journal of Food Prot. 83:249-255   Adhikari, A. Debanjana, B. Chhetri, V., and Carson C. 2019. Efficacy of aqueous chlorine dioxide and ozone water in controlling the growth of Listeria monocytogenes during sprouting of alfalfa seeds. Letters in Applied microbiology. <a href="https://doi.org/10.1111/lam.13209">doi.org/10.1111/lam.13209</a>   Ahmad, N., C. Öztabak, B.P. Marks, and E.T. Ryser. 2019. Effect of talc as a dry-inoculation carrier on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal. J. Food Prot. 82:1110-1115. Aljasir, S.F, and D. D'Amico. 2020. The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production. Food Microbiol. 91:103541. <a href="https://doi.org/10.1016/j.fm.2020.10354">https://doi.org/10.1016/j.fm.2020.10354</a>. Aljasir, S.F., Gensler, C., Sun, L. and D.J. D'Amico. 2020. The efficacy of individual and combined commercial protective cultures against Listeria monocytogenes, Salmonella, O157 and non-O157 shiga toxin-producing Escherichia coli in growth medium and raw milk. Food Control. 109:106924. <a href="https://doi.org/10.1016/j.foodcont.2019.106924">https://doi.org/10.1016/j.foodcont.2019.106924</a> Alshaibani, D, RM Machado, B Calder and JJ Perry. 2020. Survival of Listeria monocytogenes and shigatoxigenic Escherichia coli during the production and aging of farmstead-style cheese. International Dairy Journal. 110:104801. Anders J, Bisha B. 2020. High-throughput detection and characterization of antimicrobial resistant Enterococcus spp. from GI tracts of European starlings visiting concentrated animal feeding operations. Foods 9 (7), 890. https://doi.org/10.3390/foods9070890. Barrett, T., & Feng, Y. B. (2020). Observational evaluation of food safety curricula on high school students’ behavior change. Journal of Food Protection, 83, 1947–1957. <a href="https://doi.org/https:/doi.org/10.4315/JFP-20-086">https://doi.org/https://doi.org/10.4315/JFP-20-086</a> Barrett, T., Feng, Y. B., & Wang, H. (2020). Food safety in the classroom: Using the Delphi technique to evaluate researcher‐developed food safety curriculum aligned to state academic standards. Journal of Food Science Education, 19(3), 152–172. Barrett, T., & Feng, Y. B. (2020). Content analysis of food safety implications in online flour-handling recipes. British Food Journal. Published. Basson A.R., A. LaSalla, G. Lam, D. Kulpins, E.L. Moen, M.S. Sundrud, J. Miyoshi, S. Ilic, B.R. Theriault, F. Cominelli, and A. Rodriguez-Palacios. 2020. Artificial microbiome heterogeneity spurs six practical action themes and examples to increase study power-driven reproducibility. Scientific reports.10:1-9. Batty, D., L. Meunier-Goddik, and J. Waite-Cusic. 2019. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science. <a href="https://doi.org/10.3168/jds.2018-16236">https://doi.org/10.3168/jds.2018-16236</a> Becot, F., J. Parker, D. Conner, L. Pivarnik, N. Richard, and D. Wright-Hirsch. 2021. Financially able and willing to invest in food safety practices? The example of produce growers in New England states (USA). Food Control. 119:107451. Beczkiewicz A., R.L. Scharff, and B. Kowalcyk. 2020. Facilitating Evaluation of Hemolytic Uremic Syndrome Long-Term Health Outcomes Through Social Media Support Groups. Frontiers in Public Health 8:544154. doi: 10.3389/fpubh.2020.544154. Belk, A.D., T. Duarte, C. Quinn, D.A. Coil, K.E. Belk, J.A. Eisen, J.C. Quinn, J.N. Martin, X. Yang, J.L. Metcalf. 2020. Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics. mSystems. In review. Bhunia, A, Bisha B, Gehring A, Brehm-Stecher, B. 2020. Advances in Foodborne Pathogen Analysis. Foods 9 (11): 1635. 10.3390/foods9111635. Britton, B.C., I. Geornaras, J.O. Reagan, S. Mixon, D.R. Woerner, and K.E. Belk. 2020. Antimicrobial efficacy of acidified peroxyacetic acid treatments against surrogates for enteric pathogens on prerigor beef. Meat Muscle Biol. 4(1): 30, 1–7. doi:10.22175/mmb.10992. Brown, E., Dhanireddy, K., Teska, P, Eifert, J., Williams, R.C., and R. Boyer. 2020. Influence of drying time on prewetted disinfectant towelettes to disinfect glass surfaces. American Journal of Infection Control. 48(7)846-848. Carlson J, Chandler J, Bisha B, LeJeune J, Pearl D, Wittum T. 2020. Bird-livestock interactions associated with increased cattle fecal shedding of ciprofloxacin resistant Escherichia coli within feedlots in the United States. Scientific Reports 10, 10174 (2020). <a href="https://doi.org/10.1038/s41598-020-66782-4">https://doi.org/10.1038/s41598-020-66782-4</a>. Chan, H., A. Kinchla, N. Richard, A. Shaw, and F. Yaohua. 2021. Produce Growers’ On-Farm Food Safety Education: A Review. Journal of Food Protection. Accepted for publication. Chandler J, Anders J, Blouin, Carlson J, LeJeune J, Goodridge L, Wang B, Day L, Mangan A, Reid D, Coleman S, Hopken M, Bisha B. 2020. The role of European starlings (Sturnus vulgaris) in the dissemination of multidrug resistant Escherichia coli among concentrated animal feeding operations. Scientific Reports 10, 8093 (2020). <a href="https://doi.org/10.1038/s41598-020-64544-w">https://doi.org/10.1038/s41598-020-64544-w</a>. Chandler J, Franklin A, Bevins S, Bentler K, Bonnedahl J, Ramey A, Ahlstrom C, Bisha B, Shriner S. 2020. Validation of a screening method for the detection of colistin-resistant E. coli containing mcr-1 in feral swine feces. Journal of Microbiological Methods 172, 105892. https://doi.org/10.1016/j.mimet.2020.105892. Chen, L., Wei, X., Chaves, B.D., Jones, D., Ponder, M.A., and J. Subbiah. 2020. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology. 94: 103656. Callahan, S and JJ Perry. Published online. Survival of Listeria innocua and native microflora in sanitizer-treated wild blueberries (Vaccinium angustifolium). International Journal of Fruit Science. 20:S66-S81. Cater, M., Gravois, R., Gaitan, G. G., Xu, W.* 2020. Pregnant women’s confidence and perceptions on practices related to food safety: A study in Louisiana. Food Control. 113. 107175. Cetin-Karaca, H., Morgan, M. C. (2018). Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal, FOOD MICROBIOLOGY, 69, 189-195. doi: 10.1016/j.fm.2017.08.011| JIF: 3.759 (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as co-adviser). Cetin-Karaca, H., Morgan, M. C. (2020). Antimicrobial efficacy of cinnamaldehyde, chitosan and high pressure processing against Cronobacter sakazakii in infant formula, Journal of Food Safety. doi: 10.1111/jfs.12845. (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as adviser). Chavez, R.A., X. Cheng, and M. J. Stasiewicz. 2020. A review of the methodology of analyzing aflatoxin and fumonisin in single corn kernels and the potential impacts of these methods on food security. Foods 9(3). <a href="https://doi.org/10.3390/foods9030297">https://doi.org/10.3390/foods9030297</a> Chen, D., Moser, W., Wiertzema, J., Peng, P., Min, M., Cheng, Y., An, J., Ma, Y., Fan, X., Niemira, B.A., Baumler, D.J., Chen, C., Chen, P., Ruan, R. 2021. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chemistry Journal on 344:128675. Chen, D., Wiertzema, J.R., Peng, P., Cheng, Y., Wang, Y., Liu, J., Ma, Y., Min, M., Chen, P., Baumler, D.J., Chen, C., Lee, L., Vickers, Z., Feirtag, J., Ruan, R. 2020. Catalytic intensive pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry Journal 332, 127420. Chen, H., Kinchla, A., Richard, N., Shaw, A., & Feng, Y. B. (Accepted). Produce growers’ on-farm food safety education: A review. Journal of Food Protection. Chen, H., Martinez, V., & Feng, Y. B. (2020). Food safety education attitude and practice among health professionals in China, Peru, and the US. Food Control, 109, 106945. Chen, Y., H. Xie, J. Tang, M. Lin, Y.-C. Hung and H. Lin.  2020.  Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage.  Food Chem. 320:126641. Chhetri, S. V., Han, Y., J. Marlene, and Adhikari, A. 2020. Evaluation of viability of E. coli O157: H7 on chlorine and lactic acid treated spinach leaves using combined propidium monoazide staining and real-time PCR. LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109259   Choo, K. W., M. Lin and A. Mustapha&Dagger;.  2021.  Physiochemical and antimicrobial properties of chitosan/acetylated starch composite films incorporated with essential oils.  Industrial Crops and Products.  Submitted. Dankwa, AS, RM Machado and JJ Perry. 2020. Sources of food contamination in a closed hydroponic system. Letters in Applied Microbiology. 70:55-62. Dankwa, AS, RM Machado and JJ Perry. 2021. Sanitizer efficacy in reducing microbial load on commercially grown hydroponic lettuce. Journal of the Science of Food and Agriculture. 101(4):1403-1410. DeFlorio, W., S. Liu, A. White, T.M. Taylor, L. Cisneros-Zevallos, A. Castillo, Y. Min, and E. Scholar. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Comprehensive Reviews in Food Science and Food Safety. Accepted for publication. Dunn, L., D. Smith, and F. Critzer*. 2020. Transcriptomic behavior of Salmonella enterica Newport in response to oxidative sanitizers. J. Food Prot. 83(2): 221-232. Daniels, K.A., K. Modrow, W.N. Osburn, and T.M. Taylor. 2021. Reducing pathogenic Escherichia coli surrogates on fresh beef cuts by water-reducing antimicrobial interventions. Journal of Food Protection. 84:281-285. doi: 10.4315/JFP-20-282. Delshadi R, Bahrami A, McClements DJ, Moore MD*#, Williams L. 2021. Development of nanoparticle-delivery systems for antiviral agents: A review. Journal of Controlled Release 331:30-44. Dhital, R., Z. Shen, S. Zhang and A. Mustapha&Dagger;.  2021.  Detection of virulence and ESBL genes in Salmonella by multiplex high-resolution melt-curve real-time PCR assay. Food Microbiology.  Submitted. Djebbi-Simmons, D., Alhejaili, M., Janes, M., King, J., Xu, W.* 2020. Survival and inactivation of human norovirus on three commonly touched airplane cabin surfaces. AIMS-Public Health. 7(3): 574-586. Eastwood, L.C., K.B. Gehring, J. Savell, T. Taylor, and A. Arnold. 2021. Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork. Meat Science. 172: 108309. doi: 10.1016/j.meatsci.2020.108309. Eichler S.E., A.P. Hopperton, J.J. Alava, Jr A. Pereira, R. Ahmed, Z. Kozlakidis, S. Ilic, and A. Rodriguez-Palacios. 2020. A Citizen science facemask experiment and educational modules to improve coronavirus safety in communities and schools. Frontiers in medicine. 7:486. Emch, A., H.M.H. Mohamed, and J. Waite-Cusic. 2020. Survival of Generic Escherichia coli and Salmonella in Oregon’s Agricultural Soils. Journal of Soil and Water Science. DOI: 10.36959/624/438 Estrada, E., A. Hamilton, G. Sullivan, M. Wiedmann, F. Critzer, L. Strawn. 2020. Prevalence, persistence and diversity of Listeria monocytogenes and Listeria species in produce packinghouses in three U.S. States. J Food Prot. 83(2): 277-286. Feng, Y. B., & Archila, J. (2020). Consumer knowledge and behaviors regarding food safety risks associated with wheat flour. Journal of Food Protection. Published. <a href="https://doi.org/https:/doi.org/10.4315/jfp-19-562">https://doi.org/https://doi.org/10.4315/jfp-19-562</a> Feng, Y. B., Chuang, E., & Thomas, M. (Accepted). Young adult food safety knowledge gaps and perception of roommates’ food handling practices: A survey of university students in Indiana. Food Control. Feng, Y. B., Liberman, V., Jung, J., & Harris, L. (2020). Growth and survival of foodborne pathogens during soaking and drying of almond (Prunus dulcis) kernels. Journal of Food Protection, 83(12), 2122–2133. <a href="https://doi.org/https:/doi.org/10.4315/JFP-20-169">https://doi.org/https://doi.org/10.4315/JFP-20-169</a> Fiore, MC and JJ Perry. 2020. A comprehensive review of maple sap microbiota and its effect on maple syrup quality. Food Reviews International. DOI: 10.1080/87559129.2020.1788579 Garces-Vega, F., E.T. Ryser, and B.P. Marks. 2019. Relationships of water activity and moisture content to the thermal inactivation kinetics of Salmonella in low-moisture foods. J. Food Prot. 82:963-970. Garden-Robinson, J., L. Nwadike, B. H. Ingham, E. Haraminac, J. Nichols, S. Mills-Gray, A. Rozhon, and S. M. Coleman. 2020. 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Wong de la Rosa, C., K.A. Daniels, R.G. Moreira, C.R. Kerth, and T.M. Taylor. 2020. Validating thermal lethality to Salmonella enterica in chicken blood by simulated commercial rendering. Microorganisms. 8:e2009. doi: 10.3390/microorganisms8122009 <ol start="2020"> <li>Cheng, Chavez, R.A., and M. J. Stasiewicz. 2020. When to use one-dimensional, two-dimensional, and Shifted Transversal Design pooling in mycotoxin screening. PLOS ONE. 15(8) E0236668. <a href="https://doi.org/10.1371/journal.pone.0236668">https://doi.org/10.1371/journal.pone.0236668</a>.</li> </ol> Xie, J. and Y.-C. Hung.  2020.  Efficacy of pulsed-ultraviolet light for inactivation of Salmonella spp on black peppercorns.  J. Food Sci., 85:755-761. Xu, W.*, Cater, M., Gauthier, M.G. 2020. An Initial assessment of the internship program for School of Nutrition and Food Sciences students-exposure and decision making. Journal of Food & Nutritional Sciences. 2(1): 29-35. Yegin, Y., J.K. Oh, M. Akbulut, and T.M. Taylor. 2019. Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen’s inactivation. npj-Science of Food. 3:21. doi: 10.1038/s41538-019-0052.x. Yemmireddy, V., Carson, C., Moreira, J., and Adhikari, A. 2020. Effect of pecan variety and the method of extraction on the antimicrobial activity of pecan shell extracts against different foodborne pathogens and their efficacy on food matrices. Food Control. https://doi.org/10.1016/j.foodcont.2020.107098 Yu, Z., W. Wang, L. Sun, F. Kong, M. Lin and A. Mustapha.  2020.  Preparation of cellulose nanofibril/titanium dioxide nanoparticle nanocomposites as fillers for PVA-based packaging and investigation into their intestinal toxicity. Int. J. Biol. Macromol. 156:1174- 1182. Zhu, L. D. W. Pearson, S. L. Benoit, J. Xie, J. Pant, Y. Yang, A. Mondal, H. Handa, J. Y. Howe, Y.-C. Hung, J. E. Vidal, R. J. Maier and Y. Zhao.  2020.  Highly efficient antimicrobial activity of CuxFeyOz nanoparticles against important human pathogens. Nanomaterials. 10:229 Books and Books Chapter Devleesschauwer B., S. Pires, B. Kowalcyk, R. Scharff, A. Havelaar, and N. Speybroeck. 2020. Risk Metrics Quantifying the Impact of Adverse Health Effects, p. 47 – 78. In Pérez-Rodríguez, F. (Eds.), Risk Assessment Methods for Biological and Chemical Hazards in Food. CRC Press, Boca Raton, FL. Extension Publications Adhikari, A., K. Kharel. “Louisiana Agriculture. Evaluation of Antimicrobials in Pecan Shell Byproducts Vol.63, No.3, Summer 2020 Pp.20-21” Adhikari, A. "Food Safety After Flooding Handbook". 2020, Publication No. 3706 Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19  Risk at the Farm and During Distribution". 2020, Publication No. 3724 Adhikari, A., K. Kharel. "Best Practices to Minimize COVID-19 Risk at the Farmers Market (Portuguese) - ONLINE ONLY". 2020, Publication No. 3724-PORT Adhikari, Achyut. "Best Practices to Minimize COVID-19 Risk at the Farmers Market (SPANISH) - ONLINE ONLY". 2020, Publication No. 3724-SPAN Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus - ONLINE ONLY". 2020, Publication No. 3725 Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus (PORTUGUESE) - ONLINE ONLY". 2020, Publication No. 3725-PORT Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus (SPANISH) ONLINE ONLY". 2020, Publication No. 3725-SPAN Adhikari, A., K. Kharel. "Best Practices to Minimize COVID-19 Risk at the Farmers Market - ONLINE ONLY". 2020, Publication No. 3726 Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19 Risk at the Farmers Market (PORTUGUESE) - ONLINEONLY". 2020, Publication No. 3726-PORT Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19 Risk at the Farmers Market (SPANISH)- ONLINE ONLY". 2020, Publication No. 3726-SPAN Adhikari, A., K. Kharel. "U-Pick Farm operations during COVID-19". 2020, Publication No. 3746 Barrett, T., & Feng, Y. B. (2020). Safe food-handling practices: Food safety curriculum for high school students. Calderwood L., Machado R.M., Howard C., Cook L. Bulletin #4282, Food Safety Best Management Practices for Wild Blueberry Producers in Maine. <a href="https://extension.umaine.edu/publications/4282e/">https://extension.umaine.edu/publications/4282e/</a> Chamberlin, B. A., Martinez, P. N., Critzer, F. (2019). Interactive Test Strip: Testing pH in Treated Water Systems., Abstract/Synopsis: Designed as part of a suite of materials to help producers understand treatment options for pre-harvest water application, this online lab and app guides users through the process of testing water, including false positives. Chamberlin, B. A., Martinez, P. N., Critzer, F. (2019). Pre-Harvest Water Treatment Animations., Abstract/Synopsis: Designed as part of a suite of materials to help producers understand treatment options for pre-harvest water application, this set of three animations (to be delivered via iPad) shows producers how each of the treatment options works, with recommendations on validating each system. Chamberlin, B. A., Martinez, P. N., Gleason, J. B. (2019). Outbreak Squad Game. outbreaksquad.org, Abstract/Synopsis: An online game for middle school social studies students to better understand systemic thinking with government resources related to health outbreaks. Chamberlin, B. A., Martinez, P. N., McCloskey, M., Zeng, N., Johnson, S., Bellows, L. (2019). Tasting Party Express. https://apps.apple.com/kg/app/tasting-party- express/id1193380752, Abstract/Synopsis: As part of the suite of apps for pre-school learners, this app helps young learners and their parents experiment with strategies that improve food tasting behaviors and willingness to consume fruits and vegetables later in life. Chamberlin, B. A., Martinez, P. N., Muise, A. S., Goldstein, R. E. (2020). Water Sampling. https://conserve.nmsu.edu, Abstract/Synopsis: This online virtual lab helps users learn how to sample water at various locations, for later analysis in a lab. Chamberlin, B. A., Martinez, P. N., Muise, A. S., Goldstein, R. E. (2020). Water Testing. https://conserve.nmsu.edu, Abstract/Synopsis: This online virtual lab helps users learn how to do laboratory testing for E. coli, an indicator species for fecal contamination, from water samples collected at various locations. Chamberlin, B. A., Martinez, P. N., Pruden, A., Vallotten, A. (2019). Reducing Antibiotic Resistance: From Farm to Fork Animation. https://youtu.be/ob4NmLmhFTE, Abstract/Synopsis: Animation conveying the challenges of antibiotic resistance with animal production, including research currently being done to combat issues. Chapman, B., and R. Boyer. 2020. A series of Extension fact sheets related to COVID-19. A portion are listed below. All available at <a href="https://www.pubs.ext.vt.edu/tags.resource.html/pubs_ext_vt_edu:food-safety">https://www.pubs.ext.vt.edu/tags.resource.html/pubs_ext_vt_edu:food-safety</a> <ol> <li>The Importance of Handwashing</li> <li>COVID-19 Preventative Measures: What To Do if You Are Sick</li> <li>COVID-19 FAQ for Foodservice: Cleaning and Disinfection</li> <li>COVID-19 for Grocery Stores: General Questions and Employee Health</li> <li>COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging</li> <li>COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection</li> <li>COVID-19 FAQ for Foodservice: General Questions and Employee Health</li> <li>COVID-19 Preventative Measures: Clean Your Hands Often</li> <li>COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community – B</li> <li>COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community -</li> <li>Handling COVID-19: Guidance for Farmers Markets</li> <li>Handling COVID-19: Guidance for U-Pick Farms</li> <li>COVID-19 FAQ for Food Banks: Best Practices and Communication</li> <li>COVID-19 FAQ for Food Banks: Receiving Food and Cleaning</li> <li>COVID-19 FAQ for Foodservice: Receiving and Food Packaging</li> <li>Handling Covid-19: Guidance for Community Gardens</li> <li>Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue?</li> <li>Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout</li> <li>Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores?</li> <li>Covid-19 And Food Safety FAQ: Is Coronavirus a Concern on Fresh Produce?</li> <li>Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production?</li> <li>Covid-19 Preventative Measures: Cleaning and Disinfecting Reusable Bags</li> <li>Handling COVID-19: Guidance FAQ For Farm Stands</li> <li>Covid-19 Preventable Measures: Homemade Hand Sanitizer</li> <li>Handling Covid-19: Produce Farms and Packinghouses</li> <li>Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19</li> </ol> Critzer, F. 2020. Produce Safety Rule Exemptions and Exclusions for Washington Produce Growers.  Washington State University Extension Publication FS340E. Washington State University. Chen, H., Barrett, T., Clymer, C., & Feng, Y. B. (2020). Indiana home-based vendor food product labeling overview. Retrieved from mdc.itap.purdue.edu/item.asp?Item_Number=FS-35-W  Chen, H., Feng, Y. B., & Tong, A. (2020). Home-Based Vendors: Handling & Sanitation. Retrieved from <a href="https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-71-W">https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-71-W</a> Janna L. Beckerman, Bruce P. Bordelon, Amanda J. Deering, Daniel S. S. Egel, Yaohua B. Feng, Wenjing Guan, Peter M. Hirst, Petrus Langenhoven, Laura L. Ingwell, Stephen L. Meyers, James Monroe, Michael O'Donnell, Ariana P. Torres Bravo, Elizabeth Y. Long  COVID-19 Emergency Response Factsheet Series- Stop COVID-19: Our Health Is in Our Hands Donation and School Garden Produce Safety Guidelines: A Checklist to Minimize Food Safety Risks. Feng, Y. B. (2020). COVID-19 food safety implications for Extension educators. Purdue Extension. Retrieved from <a href="https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-37-W">https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-37-W</a> Feng, Y. B. (2020). How to prevent coronavirus infection: Lessons from norovirus prevention. Retrieved from <a href="https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-36-W-CT">https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-36-W-CT</a>   Howard C., Machado R.M. Bulletin #4283, Starting a Produce Safety Worker Training Program on Your Farm. <a href="https://extension.umaine.edu/publications/4283e/">https://extension.umaine.edu/publications/4283e/</a> Howard C., Machado R.M. Bulletin #4298, Best Practices for Washing Produce and Use of Sanitizers on Commercial Farms. <a href="https://extension.umaine.edu/publications/4298e/">https://extension.umaine.edu/publications/4298e/</a> Howard C., Machado R.M., Titus L. Bulletin #4296, Explanation of Required Records for the Food Safety Modernization Act Produce Safety Rule. <a href="https://extension.umaine.edu/publications/4296e/">https://extension.umaine.edu/publications/4296e/</a> Machado R.M., Howard C., Cook L., Titus L. Bulletin #4281, Food Safety Modernization Act (FSMA) Produce Safety Rule Exemptions. <a href="https://extension.umaine.edu/publications/4281e/">https://extension.umaine.edu/publications/4281e/</a> Machado R.M., LaBorde L., Kinchla A, Bolton J. Bulletin #4280, FSMA Preventive Controls for Human Food Rule Exemptions. https://extension.umaine.edu/publications/4280e/  Maynard, E. T., Beckerman, J. L., Bordelon, B. P., Deering, A. J., Egel, D. S. S., Feng, Y. B., … Long, E. Y. (2020, April 8). Staying in Touch with Purdue Extension Fruit and Vegetable Team During Indiana Stay-at-Home Order. Vegetable Crops Hotline. W. Lafayette, IN: Purdue University. VanNorman, C., & Feng, Y. B. (2020). Food Safety Implications for Raising Backyard Poultry. Watts, E., Xu, W. 2020. Public health emergency response for seafood processing plants during COVID-19. (Vietnamese Version Ứng phó với Trường hợp Khẩn cấp Y tế Công cộng Dành cho Các Nhà máy Chế biển Thủy sản giữa dịch COVID-19). Watts, E., Xu, W. 2020. Public health emergency response for seafood processing plants during COVID-19. Watts, E., Xu, W. Public health emergency response for seafood processing plants during COVID-19. (Spanish Version Respuesta a Emergencia de Salud Pública para Procesadores de Pescado y Mariscos durante COVID-19). Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency. (Vietnamese Version An toàn Đánh bắt & Thông tin Trong trường hợp khẩn cấp y tế công cộng). Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency. (Spanish Version Seguridad e Información de la Pesca durante emergencias de salud pública). Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency. Wormald, C.W., Kinchla, A.J. Introduction to Preventive Controls, A 1-hour webinar. August 2020. <a href="https://ag.umass.edu/value-added-food/nifa-planned-extension-initiative/improving-access-motivation-for-small-medium-processors-in-northeast-to-be-in">https://ag.umass.edu/value-added-food/nifa-planned-extension-initiative/improving-access-motivation-for-small-medium-processors-in-northeast-to-be-in</a> Xu, W., Watts, E. 2020. COVID-19 Information Posters for Customers and Employees. (New Orleans City Council printed out copies of the posters and used on every food pantry packages) Xu, W., Watts, E. 2020. Food takeout and delivery during a public health emergency (Spanish Version Entrega de comida y pedidos a domicilio durante una Emergencia de Salud Pública). Xu, W., Watts, E. 2020. Food takeout and delivery during a public health emergency. (Distributed through Louisiana Department of Health to more than 11,000 establishments in the state) Xu, W., Watts, E. 2020. Public health emergency response for retail store managers. (Spanish Version Respuesta a Emergencia de Salud Pública para Gerentes de Tiendas Minoristas). Xu, W., Watts, E. 2020. Public health emergency response for retail store managers. (Distributed through Walmart headquarter to all managers in the United States) Xu, W., Watts, E. 2020. Stop COVID-19. Our health is in our hands. (Spanish Version Paremos el COVID-19: Nuestra Salud está en Nuestras Manos).   Abstracts, Proceedings, and Presentations  Ahmad, N., B.P. Marks, and E.T. Ryser. 2020. Effect of sugar composition on resuscitation of Salmonella and Enterococcus faecium NRRL B-2354 survivors in heat-treated skim milk powder and lactose-free skim milk powder. Abst. Ann. Mtg. Int. Assoc. Food Prot. P2-127, Oct. 25-28 (virtual). Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Effect of blanching and freezing on sensory, physical and microbial quality of seaweed sauerkraut. Poster, Institute of Food Technologists Annual Meeting 2020, Virtual. Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Effect of blanching and freezing on sensory, physical and microbial quality of seaweed sauerkraut. Poster, UMaine Student Symposium 2020, Orono, ME Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Impact of blanching on physicochemical, microbial and sensory quality of sugar kelp. Poster, Institute of Food Technologists Annual Meeting 2020, Virtual. Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Impact of blanching on physicochemical, microbial and sensory quality of sugar kelp (Saccharina latissima). Poster, UMaine Student Symposium 2020, Orono, ME Aljasir, S., and D. D'Amico. 2020. Protective Cultures Inhibit Staphylococcus aureus Growth and Enterotoxin Production. International Association for Food Protection Annual Meeting Abstract T15-07. J. Food Prot. 83 (sp1): 60. <a href="https://doi.org/10.4315/0362-028X-83.sp1.1">https://doi.org/10.4315/0362-028X-83.sp1.1</a> Barrett, T., Feng, Y. B., & Archila, J. (2020). Content analysis of online flour-based recipes: cookies, cookie dough, and egg noodles. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection Barrett, T., Feng, Y. B., Evans, E., Gould, V., Redmond, E., Wie, S., & Ilic, S. (2020). Evaluation of dietetic students’ food safety knowledge and attitudes: a multistate study. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection. Belk, A.D., N. Frazier, L. Fuerniss, I. Geornaras, B. Borlee, R. Delmore, J. Martin, and J.L. Metcalf. 2020. The microbiome of a newly constructed meat processing facility differs based on room function and time. 66th International Congress of Meat Science Technology and 73rd Reciprocal Meat Conference, American Meat Science Association, 2-4 August, Virtual Conference. Abstract No. 30. Bland, R., J. Waite-Cusic, and J. Kovacevic. 2020. Enhancement of PSA grower training curriculum through activities that increase participant engagement. IAFP Annual Meeting. Virtual. Bland, R., J. Waite-Cusic, J. Jorgensen, and J. Kovacevic. 2020. Emerging and Multidrug Resistance of Listeria spp. Recovered from Produce Handling and Processing Environments. IAFP Annual Meeting. Virtual Bland, R., J. Waite-Cusic, J. Kovacevic. 2020. Prevalence and resistance genes and distribution of sequence types within Listeria monocytogenes from produce handling and processing facilities across the Pacific Northwest. ASM NGS Conference. Virtual Bowman, A., and D. H. D'Souza.  2020.  Growth of Staphylococcus carnosus CS 300 in 4 and 5% NaCl and 20% glycerol as a surrogate for hepatitis A virus inactivation.  IFT (Virtual meeting), 2020. Bowman, A., and D. H. D'Souza.  2020.  Process validation of hepatitis A virus inactivation in spinach using Staphylococcus carnosus CS300 grown in media with 20% glycerol 4% at 42 C.  IAFP Virtual Meeting. Broten CJ, Wydallis JB, Reilly T III, Bisha B. Colorimetric Detection of Listeria monocytogenes on Food Contact and Non-food Contact Surfaces Using Paper-based Microfluidics. International Association for Food Protection Annual Meeting. October 26 - October 28, 2020 (held online). Brown, S. R. B., and D. D'Amico. 2020. Effect of Sub-Inhibitory Concentrations of Antimicrobials on Listeria monocytogenes motility and Its Ability to Adhere to and Invade Caco-2 Cells. International Association for Food Protection Annual Meeting Abstract P3-41. J Food Prot 83 (sp1): 210. <a href="https://doi.org/10.4315/0362-028X-83.sp1.1">https://doi.org/10.4315/0362-028X-83.sp1.1</a> Brown, S. R. B., and D. D'Amico. 2020. Effects of Commercially Available Antimicrobials on the Inhibition and Inactivation of Listeria monocytogenes biofilms. International Association for Food Protection Annual Meeting Abstract T7-02. J. Food Prot. 83 (sp1): 43. <a href="https://doi.org/10.4315/0362-028X-83.sp1.1">https://doi.org/10.4315/0362-028X-83.sp1.1</a> Brown, S., J. Waite-Cusic, C. Callahan., E. Newbold, and J. Kovacevic. 2020. Development of a Peer-Review System for Food Safety Modernization Act Teaching and Extension Add-on Materials Submitted to the Food Safety Resource Clearinghouse. IAFP Annual Meeting. Virtual Burroughs, S., and J. Waite-Cusic. 2020. Comparing the Reductions of Salmonella and Listeria monocytogenes in Different Diameter Salami During Fermentation and Drying. IAFP Annual Meeting. Virtual. Burroughs, S., and J. Waite-Cusic. 2020. Impact of Air Velocity on the Reduction of Salmonella and Enterococcus faecium During the Dehydration of Sugar-Infused Apples. IAFP Annual Meeting. Virtual. Burroughs, S., and J. Waite-Cusic. 2020. Validation of Bench-Scale and Commercial-Scale Dry Roasting Process to Reduce Salmonella on Hazelnuts. IAFP Annual Meeting. Virtual. Camfield, E., A. Bowman, J. Choi, K. Rajan, N. Labbé, K. D. Gwinn, B. H. Ownley, N. Moustaid-Moussa, and D. H. D'Souza.  2020.  Reduction of Escherichia coli O157:H7 contamination of romaine lettuce by switchgrass extractives.  IAFP Virtual Meeting, October 26-28. Cater, M., Danos, T. G., Gravois, R., Haynes, P., and Xu, W. 2020. Raw Milk Legalization-What Do Consumers Think? Willingness of Purchasing or Consuming Raw Milk Products Among Consumers in Louisiana. Poster Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28. Chamberlin, B. A., Food Safety Collaborative Meeting, "Transformational Food Safety Educational Materials," USDA FSIS, Online. (September 17, 2020). Chamberlin, B. A., Global Food Safety Initiative Forum, "Food Safety and Media: Where do we go from here?," the Consumer Goods Forum, Seattle, WA. (February 28, 2020). Choo, K.-W., L. Mao, M. Lin and A. Mustapha.  2020. Antimicrobial, physical and mechanical properties of polyvinyl alcohol films incorporated with modified bacterial nanocellulose. Presented at the International Association for Food Protection Annual Meeting (virtual), October 26-28.  P3-50 Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, and G. Rajashekara. 2019. Characterization of antimicrobial properties of different probiotic bacteria against Salmonella. CFAES Annual Research Conference, Columbus, OH. Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, and G. Rajashekara. 2019. Efficacy and antimicrobial characterization of known probiotics LA, LGG, and BB12 against Salmonella infections in-vitro. ASM Microbe, San Francisco, CA. Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, V. Srivastava, L. Deblais, and G. Rajashekara. 2020. Antimicrobial efficacy of probiotic Lactobacillus rhamnosus GG in Salmonella infected chickens. International Association for Food Protection Annual Meeting, Cleveland, OH Closs, Jr G., Y. A. Helmy, D. Kathayat, S.Y. Wanda, R. Curtiss, and G. Rajashekara.2020. Recombinant attenuated Salmonella vaccines reduce Campylobacter colonization and induce IgY antibodies in chickens. CRWAD, Chicago, IL. Closs, Jr G., Y. A. Helmy, D. Kathayat, V. Srivastava, L. Deblais, R. Curtiss, and G. Rajashekara. 2020. Recombinant Attenuated Salmonella Vaccines to Control Campylobacter in Poultry. Edward Hayes Graduate Research Forum, OSU, Columbus, OH. Colorado State University Graduate Student Showcase. Nov. 12, 2019. “The impact of chilling method on chicken microbiome and quality”. Fort Collins, CO. Poster Presentation. Colorado State University Three-Minute Thesis Competition. Feb. 8, 2020. “The impact of chilling method on the chicken microbiome”. Fort Collins, CO. Lighting Talk. Craig, J., and D. H. D'Souza.  2020.  Reduction of Aichi Virus in Ozonated Water.  IAFP Annual Virtual Meeting, October. Crawford, A., Morgan, K., Kowalcyk, B. December 2019. Scoping review of Risk-based Decision-Making Literature for TARTARE.  Society for Risk Analysis Annual meeting, Washington, DC. Daniels, K., K. Modrow, W. Osburn, and T. Taylor. 2020. Foodborne pathogen surrogates reduction using antimicrobial interventions capable of reduced water use demand during beef harvest (Abstract T15-05). 2020 International Association for Food Protection Annual Meeting, Virtual/Online. Bacteriophages for the control of Listeria monocytogenes: overcoming practical challenges. Cornell University Department of Food Science Seminar, Ithaca, NY, Oct., 2019. Approx. 80 attendees Daniels, K.A. and T. Taylor. 2020. Thermal lethality to Salmonella and the Salmonella surrogate Enterococcus faecium on black soldier fly larvae meal (Abstract P1-143). 2020 International Association for Food Protection Annual Meeting, Virtual/Online. David Baumler, Advancements in non-thermal technologies to reduce the levels of bacterial spores in dairy powders, Invited speaker for the Midwest Dairy Foods Research Center Research Updates Webinar Series on May 28, 2020. David Baumler, Intense Pulsed Light Technology for Non-Thermal Pasteurization of Powdered Foods, USDA-CAP Final Project Workshop Webinar on Sept. 11, 2020. De Cicco, M., and Etter, A. J. 2020. "Prevalence of Salmonella Enterica in Backyard Chickens in Vermont and Survey of Owners' Salmonella knowledge and Biosecurity Practices." Technical Talk. International Association for Food Protection Annual Meeting. Cleveland, OH Dhital, R., M. Hodel and A. Mustapha.  2020.  Detection of virulence and ESBL genes in Salmonella by multiplex high resolution melt-curve real-time PCR assay.  Presented at  the International Association for Food Protection Annual Meeting (virtual), October 26-28.  P1-112. Exploiting evolution of bacteriophages for improved applications in food safety. University of Tennessee Department of Food Science Graduate Seminar. Knoxville, TN, Jan, 2020. Approx 40 attendees. Exploiting evolution of bacteriophages for improved applications in food safety. Invited Talk. University of Georgia Center for Food Safety Seminar. Griffin, GA, Feb. 2020. Approx. 50 attendees. Fang, Y., Evans, E., and Ilic S. 2020. Evaluation of Dietetic Students’ Food Safety Knowledge and Attitudes: A Multistate Study In IAFP 2020 Annual Meeting. IAFP 2020 Annual meeting, Virtual. Feng, Y. B. (2020). Consumers flour handling and recall knowledge. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection. Feng, Y. B., 17th Annual Meeting of China Institute of Food Science and Technology, "Food Safety Education and Culturally-tailoring Approach," China Institute of Food Science and Technology. (October 2020). Feng, Y. B., Chen, H., & Shaw, A. (2020). Review of food safety education programs for produce growers. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection. Feng, Y. B., China International Food Safety & Quality Conference 2020, "Challenges & Opportunities of Consumer Food Safety Communication," International Association for Food Protection. (November 2020). Feng, Y. B., Food Safety Outreach Program National Project Directors Meeting, "Food Safety Education for Indiana Veteran Farmers," USDA NIFA. (2020) Feng, Y. B., Indiana State Poultry Association Board Meeting, "Purdue Food Safety Extension on Pet Food Handling and Backyard Poultry," Indiana State Poultry Association Board, IN. (October 2020). Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2020. Determining surrogate reductions and quality changes for beef treated with pulsed ultraviolet (UV) light. 2020 Beef Industry Safety Summit, San Antonio, TX. Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2020. Determining surrogate reductions and quality changes for beef treated with pulsed ultraviolet (UV) light. Proceedings of the 2020 Beef Industry Safety Summit, San Antonio, TX. Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2019. Does treating beef subprimals with UV-light reduce pathogens and impact quality. Proceedings of the 72nd Annual American Meat Science Association - Reciprocal Meat Conference, Fort Collins, CO. Gelalcha, B. D., D. B. Ensermu, M. Vancuren, B. E. Gillespie, G. E. Agga, D. H. D'Souza, C. C. Okafor, and O. Kerro Dego.  2020.  Prevalence and detection of antimicrobial-resistant bacteria in dairy cattle farm environments in East Tennessee.  Conference of Research Workers on Animal Diseases. Goddard, JM*.  Surface modification for cleaning and microbial control.  Invited talk at the 2019 International Association of Food Protection annual meeting.  July 2019.  Louisville, KY.  In session: “Novel & Emerging Technologies for improving sanitation”. Goddard, JM*.  Tailoring material chemistry to reduce fouling and microbial cross-contamination in food production.  257th Annual Meeting of the American Chemical Society.  Orlando, FL.  April 2019. Gomez, C, E.T. Ryser, and B.P. Marks. 2020. Kitchen-scale treatments for reduction of Listeria monocytogenes in prepared produce for immunocompromised populations. Abst. Ann. Mtg. Int. Assoc. Food Prot. P3-128, Oct 25-28 (virtual). Gonzalez Sanchez, S.V., I. Geornaras, J.O. Reagan, and K.E. Belk. 2020. Antimicrobial efficacy of chemical treatments applied by immersion or spraying against Campylobacter jejuni inoculated on chicken wings. 66th International Congress of Meat Science Technology and 73rd Reciprocal Meat Conference, American Meat Science Association, 2-4 August, Virtual Conference. Abstract No. 165. Greiner, D, DI Skonberg and JJ Perry. Histamine and proteolytic bacteria levels in the fermentation of Carcinus maenas. Poster, International Association for Food Protection Annual Meeting 2020. Gunathilaka, G., J. He, H Li, W. Zhang, and E.T. Ryser. 2020. Current practices are ineffective for removing residual silver nanoparticles from contaminated fresh produce. Abst. Ann. Mtg. Int. Assoc. Food Prot. P2-210, Oct. 25-28 (virtual). Hamilton, A. and F. Critzer. 2020. Analysis of Five Methods for the Concentration of Genetic Material from the Apple Peel. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual. Hamilton, A., B. Ruiz-Llacsahuanga, R. Zaches, M. Mendoza, I. Hanrahan, and F. Critzer. 2020. Characterization of the Relationship between Post-harvest Fungal Rot and Indicator Organism Die-off Rates on Gala Apples during Three Months of Storage. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual. Haynes, P. and Xu, W. Evaluate and Improve Food Safety Practices at Louisiana Summer Feeding Sites. Poster Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28. Huang R, Vaze N, Soorneedi A, Moore MD, Luo Y, Poverenov, Rodov V, Demokritou P. Engineered Water Nanostructures: A Novel Antimicrobial Platform to Improve the Safety and Quality of Leafy Vegetables. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster). Hudson, L. K., R. Yan, M. Golwalkar, N. M. M'ikanatha, I. Nachamkin, X. Qian, K. N. Garman, J. R. Dunn, J. Kovac, and T. Denes.  2020.  Phylogenetic Analysis Reveals Source Attribution Patterns for Campylobacter spp. in Tennessee and Pennsylvania.  American Society for Microbiology Microbe 2020. Hung, Y.-C. 2020. “Is no growth on plate after sanitizer treatment safe?” International Association of Food Protection, Virtual annual meeting.  Oct. 26-28, 2020. IAFP.  Effect of Organic Acid Treatment on Pathogen Survival on Fresh-Cut Produce at 10°C. C.B. Zhao, E.J. Hanson, and B. H. Ingham. August 2-5, 2020. (postponed, virtual conference) International Association for Food Protection (IAFP). Safe Produce for Food Pantries: Regional Impact in Food Safety Education. S.M. Coleman, B. H. Ingham, J. Garden-Robinson, and J. Nichols. August 2-5, 2020. (postponed, virtual conference) International Congress of Meat Science and Technology PhD Research Competition. Aug 3, 2020. “The microbiome of a newly constructed meat processing facility differs based on room function and time”. Virtual. Poster Presentation. Jennifer Acuff (on behalf of PI Ponder) presented a 15-minute oral technical talk at the International Association for Food Protection meeting on October 28, Titled "Inactivation Kinetics of Salmonella spp., Shiga Toxin-producing Escherichia coli(STEC) ,Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on Macadamia Nuts, Dried Apricots, and Raisins Following Treatment of Low-temperature, Vacuum-assisted Steam". Johnson, J., B. Selover, C. Curtin, and J. Waite-Cusic. 2020. Time since sanitation has direct impacts on the microbiome of food contact surfaces. ASM NGS Conference. Virtual. Kamarasu P, Moore MD. Enhanced inactivation of foodborne viruses by cinnamaldehyde nanoemulsions require a lipid envelope. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster). Kang, B and JJ Perry. Potential antimicrobial activity of kombucha fermented by commercially available cultures. Poster, UMaine Student Symposium 2020, Orono, ME. Karnpanit, W., Feng, Y. B., Torres, E. J., & Roychowdhury, I. (2020). Organophosphate pesticides exposure and risk assessment from the consumption of vegetables in Thailand. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection. Kauffman, M. D., J. Schrock, N. Anderson, S. Ranjit, and G. Rajashekara. 2019. Influence of using Biological Amendments of Animal Origin on the Prevalence of Campylobacter, E. coli O157, Listeria monocytogenes and Salmonella on Fresh produce. CFAES Annual Research Conference, Columbus, OH Kim M, Pham B, Chen M, Moore MD. Norovirus Detection Using Nanopore Sensing. Accepted Poster but Canceled due to SARS-CoV-2 Pandemic. Gordon Research Conference Nanoscale Science and Engineering for Agriculture and Food Systems, June 2020. Kim M, Pham B, Chen M, Moore MD*. Detection of Norovirus Capsid Protein using an Outer Membrane Protein G. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster). Kinchla, A.J. An Interactive Demonstration on the Use of pH and Water Activity Meters for Establishing Food Safety Control. Yankee Conference, Plymouth, MA. September 2019. Kinchla, A.J. Risk assessment on DIY washing machines for post harvest leafy green drying. Northeast Center to Advance Food Safety, Annual. Philadelphia, PA. February, 2020. Kinchla, A.J., Fitzsimmons, J.A. New Frozen Products for a New Market. New England Fruit, Vegetable and Berry Growers Annual Conference. Manchester, NH. December, 2019. Kovacevic, J., J. Waite-Cusic, E. Newbold, C. Callahan. 2020. How Oregon and the Western Region Are Using the Food Safety Resource Clearinghouse. IAFP Annual Meeting. Virtual Kovacevic, J., J. Waite-Cusic, S. Davis, S. Runkel, S. Reitz, L. Santamaria, S. Pearlstein. 2020. Preparing Oregon Produce Farms for Produce Safety Rule. IAFP Annual Meeting. Virtual. Kowalcyk B. January 2020. Food and Human Well-being. University of Florida Future of Food Forum. Gainesville, FL. Kowalcyk B. January 2020. Tackling Poultry Food Safety: Where’s the Beef?; University of Florida Animal Science Seminar Series. Gainesville, FL. Kowalcyk B. October 2019. Developing a Risk-Based Framework for Food Safety in Low- and Middle-Income Countries. Food Science and Technology Seminar Series. Columbus, OH. 5) Kowalcyk B. November 2019. The Burden of Foodborne Disease. Ohio State Center for Foodborne Illness Research and Prevention. Columbus, OH. Kowalcyk B. October 2019. TARTARE: Building a Risk-based Food Safety System. Ohio State World Food Day Forum. Columbus, OH. Kowalcyk B. October 2019. The Burden of Foodborne Disease. Northeast Ohio Environmental Health Association. Twinsburg, OH. Kowalcyk, B. February 2020. Management of Food Safety: How do we proceed today for the future? 80th Anniversary of the Food and Nutrition Board. National Academies of Sciences, Washington, DC. Kowalcyk, B. June 2020. Food Safety, Everyone's Business: The Impact of the COVID-19 Pandemic on Food Safety Systems. <a href="https://youtu.be/Fgt6ZBsSLMU">https://youtu.be/Fgt6ZBsSLMU</a> Kowalcyk, B. May 2020. Food safety in LMICs. United Kingdom Department for International Development Food Safety Webinar. Kowalcyk, B. September 2020. EatSafe Webinar III – Measuring Performance for Food Safety. <a href="https://www.gainhealth.org/events/eatsafe-webinar-iii-measuring-performance-food-safety">https://www.gainhealth.org/events/eatsafe-webinar-iii-measuring-performance-food-safety</a> Kraft, A. L., and T. M. Bergholz. 2019. Assessing the impacts of low- and High-nutrient content soil extracts on Survival of Enterohemorrhagic Escherichia coli, Salmonella enterica, and Listeria monocytogenes. North Central Branch American Society for Microbiology Annual Meeting, Duluth, Minnesota. Krishna, R., J. Choi, K. Rajan, N. Labbé, K. D. Gwinn, B. H. Ownley, and D. H. D'Souza.  2020.  Hemp extractives to control Escherichia coli O157:H7 and Salmonella Typhimurium populations on Formica coupons.  Proceedings, IAFP Annual Meeting (Virtual), October 26-28. Krishnan, A., R. Zaches, and F. Critzer. 2020. Identification of an In-line Agricultural Water Treatment Method Based on Microbiological and Chemical Characterization. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual. Lauer, J. R., and T. M. Bergholz. 2019. Survival of enteric pathogens on wheat. North Central Branch American Society for Microbiology Annual Meeting, Duluth, Minnesota. Lewis Ivey, M.L. and Ilic, S. 2020. Microbial Food Safety: Hazards in Hydroponic Production Systems.  Ohio Association for Food Protection Annual Meeting, Columbus, Ohio. Liu, S., Y. Arcot, W. deFlorio, T. Taylor, L. Cisneros-Zevallos, and M. Akbulut. 2020. Development of bacterial anti-adhesive and antifouling coatings for metal surfaces to enhance food safety and hygiene (Abstract 25263). 2020 Institute of Food Technologists’ Annual Meeting, Virtual/Online. Liu, T., M. Bosilevac, T. Wheeler, T. Arthur, M. Jia, I. Geornaras, V. Dutta, K.E. Belk and H. Yang. 2020. Evaluation of GENE-UP® New Markers EHEC for Detection of Shiga Toxin-producing Escherichia coli in MicroTally Sheets Collected from Beef Carcasses. International Association for Food Protection Malak A. Esseili1, Xiang Gao, Patricia Boley, Yixuan Hou, Linda J. Saif, Paul Brewer-Jensen, Lisa Lindesmith, Ralph S. Baric, Robert L. Atmar, Mary K. Estes and Qiuhong Wang. Human norovirus HBGA binding pocket mediates the virus specific interactions with lettuce carbohydratesThe 7th International Calicivirus Conference” in Sydney, Australia from October 13 – October 16, 2019. Margaret N. Moodispaw, Melanie L. Lewis Ivey, Sanja Ilic. 2020. Survival of Salmonella Typhimurium in Hydroponic Lettuce Systems. The Ohio State University, International Association for Food Protection Annual Meeting, Virtual. Martinez, P. N. (Presenter), Chamberlin, B. A. (Presenter), Gleason, J. B. (Other), NACTA - 2020 Virtual Conference, "Showcase by Learning Games Lab: Educational Ag Media to Enhance your Instruction," North American Colleges and Teachers of Agriculture, Virtual Conference - Covid 19. (June 16, 2020). Martinez, P. N. (Presenter), Chamberlin, B. A. (Presenter), NACTA - 2020 Virtual Conference, "Outbreaks Squad: Students as Superheroes Fighting the Spread of Foodborne Illness," North American Colleges and Teachers of Agriculture, Virtual Conference - Covid 19. (June 16, 2020). Martinez, P. N. (Presenter), Chamberlin, B. A., Games for Change, "Outbreak Squad: Keeping your Community Safe," Games for Change, Virtual - New York City, NY. (July 16, 2020). Martinez, P. N. (Presenter), Cooperative Extension Service In-Service, College of Agriculture, Consumer, and Environmental Sciences, Las Cruces, New Mexico, "Review Tools Developed by Innovative Media Research & Extension for County Family Consumer Science, 4-H Agents, and State Specialists". (January 16, 2020). Morgan K, Kowalcyk B. December 2019. Food safety in Low- and Middle-Income Countries – An opportunity for risk-based decision making. Society of Risk Analysis Annual Meeting. Washington, DC. Multiple roles (describe in description box). Food Safety Training. (July 6, 2020). Scope: County. Participants: 3 General public. Description: FSIC host a food plant sanitation discussion Multiple roles (describe in description box). Food Safety training. (June 15, 2020). Scope: Multi-county. Counties: 2. Participants: 3. Description: FSIC Host Zoom HACCP update Multiple roles (describe in description box). Food safety training. (May 11, 2020). Scope: Multi-county. Counties: 3. Description: organizer and presentor FSIC Zoom HAccp plan update Multiple roles (describe in description box). Food Safety Training. (May 1, 2020). Scope: Multi-state. States: 4. Participants: 8. Description: Zoom FSIC training vulnerability assessment Multiple roles (describe in description box). Value Added Processing. (May 29, 2019). Scope: Multi-state. States: 4. Participants: 13. Description: Zoom Short Course Myungwoo Kang*, Dongjie Chen, Wesley Mosher, Paul Chen, David Baumler, Chi Chen , Joellen Feirtag, Roger Ruan, and Zata Vickers, Effects of Intense Pulsed Light on Sensory Quality of Wheat Flour, at the Virtual Institute of Food Technologists annual meeting on July 13th -15th, 2020. National Health Outreach Conference. Change in the food pantry environment? Findings from an evaluation of the Safe & Healthy Food Pantries Project. May 13-15, 2020. R. Lane, J. Park-Mroch, A. Canto, S. Sparks, and B.H. Ingham. (virtual conference) NEAFCS Annual Session. Regional Food Preservation Evaluation Using Standardized Evaluation Tools:  Phase 2 Process and Results. September 15-17, 2020.  J. Garden-Robinson, L. Nwadike, B. Ingham, A. Rosen, and S. Miller. (virtual conference) Paden H, Ilic S, Hatsu I, Kane K, Lustberg M, Grenade C, Bhatt A, Pardo DD, Beery A. 2020. Assessment of Food Safety Knowledge and Behaviors of Cancer Patients Receiving Treatment. Journal of the Academy of Nutrition and Dietetics. 2020 Sep 1;120(9):A46. Panelist or round-table participant. Shelf life conference. (July 30, 2019). Scope: Multi-county. Counties: 5. Participants: 8 General public. Description: Zoom discussion on the role of shelf life in product development Raftopoulou O, E. Ryser, C. Parsons, D. Elhanafi, and S. Kathariou. 2020. Sequence tagging of Listeria monocytogenes strains may impact their hemolytic activity, colony size, and motility/chemotaxis. Leo W. Parks Distinguished Lectureship in Microbiology Symposium. North Carolina State University, Raleigh, NC, Sept. 29. Raftopoulou, O., E.T. Ryser, C. Parsons, D. Elhanafi, and S. Kathariou. 2020. Sequence tagging of Listeria monocytogenes can have unexpected phenotypic impacts. Abst. Amer Soc. Microbiol. Microbe, Chicago, IL, June 18-22 (accepted but meeting cancelled). Richard, N., C. Von Achen, L. Pivarnik, and A. Kinchla. 2020. Integrating a Food Safety Culture from Concept to Commercialization for Small and Emerging Food Businesses. IFT20 poster presentation. Richard, N.; Von Achen,C. ; Pivarnik, L. Kinchla, A.J. Building and Launching a Food] Safety Management Training for Small and Emerging Food Businesses –Integrating a Food Safety Culture from Concept to Commercialization. Published Jul 03, 2020. Richard, N.; Von Achen,C. ; Pivarnik, L. Kinchla, A.J. Integrating a Food Safety Culture From Concept to Commercialization for Small and Emerging Food Businesses. Institute of Food Technologists, Annual Meeting - SHIFT20. Rivera, D., L. K. Hudson, T. Denes, and A. Moreno-Switt.  2020.  Co-Evolved Wide Host Range Phage Demonstrated Better Lytic Capacity in a Felixunavirus Phage - Salmonella Infantis Model on Chicken Meat.  IAFP Virtual Annual Meeting. Robinson, B. and D. D'Amico. 2020. Antimicrobial Activity of Hydrogen Peroxide, With and Without Neutralization, Against Listeria monocytogenes on the Surface of High-moisture Cheese. International Association for Food Protection Annual Meeting Abstract T12-05. J. Food Prot. 83 (sp1): 53. <a href="https://doi.org/10.4315/0362-028X-83.sp1.1">https://doi.org/10.4315/0362-028X-83.sp1.1</a> Rudlong, AM and Goddard, JM.  Synthesis and characterization of hydrophobic polyurethane-co-perfluoropolyether coatings to reduce biofouling.  American Chemical Society Meeting, Fall 2020.  Rudlong, AM and Goddard, JM.  Synthesis and characterization of hydrophobic polyurethane-co-perfluoropolyether coatings to reduce biofouling.  American Chemical Society Meeting, Fall 2020. Ruiz-Llacsahuanga, B., A. Hamilton, R. Zaches, and F. Critzer. 2020. Utility of Rapid Tests to Assess Populations of Indicator Organisms (Aerobic Plate Count, Enterobacteriaceae, Coliforms, Escherichia coli) and Detection of Listeria spp. in Apple Packinghouses. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual. Runkel, S., J. Kovacevic, S. Reitz, J. Waite-Cusic, L. Santamaria, S. Davis. 2019. Introduction to the On-Farm Readiness Review program and its implementation in Oregon. Oregon State University Extension Conference. Corvallis, OR. Ryser, E.T., S. Kathariou, R. Beaudry, C. Parsons, D. Matthews, and R. Raftopoulou. 2020. Fate of different Listeria monocytogenes strains on different whole apple varieties during long-term simulated commercial storage. Abst. Ann. Mtg. Center for Produce Safety. June 30 (virtual). Scharff R, Havelaar A, Ketema M, Kowalcyk B, Weir M. May 2019. Using Risk Analysis to Estimate the Economic Burden of Foodborne Disease in Sub-Saharan Africa. The Case of Ethiopia. Society for Risk Analysis - Fifth World Congress on Risk. Cape Town, South Africa. Scharff R, Kowalcyk B, Ketema M, Havelaar A, Weir M. March 2019. Food Safety Economics in the United States and Ethiopia. Human Nutrition Seminar Series. Columbus, OH. Sloniker, N., O. Raftopoulou, S. Kathariou, and E.T. Ryser. 2020. Survival of planktonic- and biofilm-grown Listeria monocytogenes on apples as affected by apple variety, grower region, and storage conditions. Abst. Ann. Mtg. Int. Assoc. Food Prot. P3-122, August Oct. 25-28 (virtual) Stoufer S, Varona Ortiz O, Anderson J, Brehm-Stecher B, Moore MD. Recovery of Human Norovirus Surrogate from Aqueous Solution Using Magnetic Ionic Liquids. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster). Sun, L. and D. D'Amico. 2020. Different ecological process structures microbiomes on cheese interior and rind. American Society for Microbiology Microbe 2020. Suther C, Stoufer S, Moore MD. Broad detection of norovirus GII using recombinase polymerase amplification and applications using intercalating dyes. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster). Taylor, T.M. Fresh produce safety and wood. 2020. Southern Region Integrated Produce Safety Annual Meeting, Virtual Meeting Thomas, M., Feng, Y. B., & Zhang, Z. (2020). Evaluation of pet owners’ knowledge and practice of handling pet food. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection. Tomoichiro Oka, Hiroyuki Saito, Takayuki Kobayashi, Tomoko Takahashi, Takashi Shimoike, Michiyo Kataoka, Qiuhong Wang, Linda J. Saif, Mamoru Noda, Hirotaka Takagi. Cell culture trials for human sapoviruses. The 7th International Calicivirus Conference” in Sydney, Australia from October 13 – October 16, 2019. Torres O, Matute J, Riley R, Apodaca V, Rudy J, Kowalcyk B. July 2019. Maternal Dietary Risk Factors for Neural Tube Defects in Guatemala. International Association for Food Protection Annual Meeting. Louisville, KY. Von Achen,C. ; Richard, N.; Pivarnik, L.; Kinchla, A.J. Building and Launching a Food Safety Management Training for Small and Emerging Food Businesses: Integrating a Food Safety Culture from Concept to Commercialization. NIFA FSOP PI Virtual Meeting, August, 2020. Waite-Cusic. 2020. Consideration for health and hygiene and cleaning and sanitation practices: food processing facilities. WRCEFS Annual Meeting. Virtual. Waite-Cusic. 2020. Foodborne Pathogens 101. Wilbur-Ellis Grower Meeting. Salem, OR. Whole Genome Sequencing in Public Health. Presented with L. K. Hudson (Postdoctoral researcher). University of Tennessee Department of Public Health Seminar, Knoxville, TN, Feb. 2020. Wiegand, A and JJ Perry. Regulatory frameworks and the role of land grant institutions in the legalized cannabis edibles market. Poster, International Association for Food Protection Annual Meeting 2020. Xu, W. 2020. Food Safety Bites: Scaffolding in Food Safety Education. Invited Oral Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28. Xu, W. Vincent, V. 2020. Food safety: coronavirus and the public health emergency response. Invited Webinar Presentation. National Extension Association of Family and Consumer Sciences (NEAFCS). March 24 Yan, R., E. Mills, L. K. Hudson, N. M. M'ikanatha, I. Nachamkin, T. Denes, and J. Kovac.  2020.  Whole Genome Sequencing-Based Analyses of Campylobacter Isolates from Clinical Samples and Retail Poultry Meats.  IAFP Virtual Annual Meeting. Yan, R., N. M. M'ikanatha, L. K. Hudson, I. Nachamkin, T. Denes, and J. Kovac.  2020.  The occurrence of genetic antimicrobial resistance determinants in Campylobacter isolated from poultry meat and clinical samples in Pennsylvania.  American Society for Microbiology Microbe 2020

Impact Statements

S-1077 Project Impacts List grants received Michigan State University 1. Marks, B.P., F. Wu., S. Jeong, E.T. Ryser, et al. 2020. Sustainable, systems-based solutions for ensuring low-moisture food safety. USDA-CAP. $9,8000,000. 2. Hay, T., A. A. Athey, and E.T. Ryser. 2019. Improvement to ozonating water for post-harvest washing through nanobubbles. PHS-SBIR $90,000 Cornell University Using preliminary data generated as a result of this award, we have applied for and received a ~$500,000 USDA NIFA grants in the Food Safety program, entitled “Antimicrobial and nonfouling polymeric coating to control pathogen contamination in food production environments”. This hatch award has therefore enabled the PI to acquire additional research funding to expand the impact of this award. A supplement to this hatch award has permitted an undergraduate researcher to support this projects’ objectives through additional funding to support their materials and characterization of antimicrobial materials. Texas A&M University/Texas A&M AgriLife Akbulut, M., L. Cisneros-Zevallos, A. Castillo, J. Masabni, and T.M. Taylor. 2019. Bacteria super-repellent and water-efficient, self-cleaning coatings for vegetable washing, grading, and packing lines (2019-68015-29231). U.S. Department of Agriculture - National Institute for Food and Agriculture. Funding: $980,325.00; RD: $127,000.00. Project Term: 4/2019-3/2023. Norman, K., A.N. Arnold, H.M. Scott, J.J. Gill, J. Jennings, K.B. Gehring, and T.M. Taylor. 2019. Harnessing the ecological dynamics of naturally occurring bacteriophage in the feedlot environment to control multi-drug resistant Salmonella in slaughter-ready cattle. National Cattlemen’s Beef Association/Beef Checkoff. Funding: $399,867.00; RD: $20,000.00. Project Term: 6/2019-5/2021. Arnold, A.N., K.B. Gehring, J. Sawyer, and T.M. Taylor. 2019. Longitudinal evaluation of Salmonella in environmental components and peripheral lymph nodes of fed cattle from weaning to finish in three distinct locations. National Cattlemen’s Beef Association/Beef Checkoff. Funding: $342,132.00; RD: $75,000.00. Project Term: 6/2019-5/2021. University of Tennessee-Knoxvile 1) USDA AFRI. In Vitro Evolution of Listeria Phages for Enhanced Applications in Food Safety. PI: Thomas Denes (Univ. TN), Co-PI: Martin Wiedmann (Cornell Univ.). $493,000. Accession Number: 1021935, Start Date: 2020-05-01, End Date: 2023-04-30 2) NSF RAPID. RAPID: Silver and Copper-based Nanowire Structures for Antiviral Applications. PI: Dustin Gilbert (Univ. TN), Co-PI: Thomas Denes (Univ. TN), Co-PI: Anne Murray (Univ. TN). $198,800. Award Number (FAIN): 2028542, Start Date: 07/01/2020, End Date: 06/30/2021. University of Massachusetts, Amherst MA Dept. of Agricultural Resources (MDAR) 10/1/2019-9/30/2022 $71,294.28 Role: co-PI co-PIs: Amanda Kinchla (Lead PI, UMass Food Science; Lynne McLandsborough, UMass Food Science) Title: Risky Business? Conducting a risk assessment of postharvest operations using washing machines for leafy greens Diversey, Inc. 2/15/2020-2/14/2021 $9,954 Role: PI co-PIs: None Title: Investigation and validation of the efficacy of commonly used lab disinfectants on nucleic acids USDA Research & Extension Experiences for Undergraduates (REEU) 9/1/2020-8/31/2025 $482,549 Role: co-PI co-PIs: Lynne McLandsborough (Lead PI, UMass Food Science); Eric Decker (co-PI, UMass Food Science) Title: Food Science Undergraduate Experiential Learning (FUEL) Scholars Program: a Yearlong REEU to Propel Students into a Career in Food Science Prefense, Inc. 10/1/2020-6/30/2021 $14,835 Role: PI co-PIs: None Title: Inactivation of enveloped and nonenveloped viral surrogates using novel inactivation agents Louisiana State University, LSU AgCenter LSU CoA Undergraduate Research Grant. 2019-2020. Funded for $2,961. Student PI deRiancho, D. Mentors Xu, W. and Boeneke, C. USDA-NIFA. Funded for $292,716. 2019-2022. Collaborative food safety education program for Louisiana retail/manufacturing crossover businesses. Lead-PI Xu, W., Co-PIs Watts, E. and Cater, M. LDAF-Specialty Crop Program. Funded for $57,849. 2019-2022. Develop a value-adding food safety educational program for Louisiana specialty crop growers. Lead-PI Xu, W., Co-PI Cater, M. CDC-HOP. Funded for $5,169,110 (Food Safety portion $60,000). 2019-2023. Healthy Access, Behaviors, and Communities. PI Holsten, D. Collaborators Xu, W., Cater, M., Broyles, S., Kemp, J. Fletcher, B, A. Adhikari et al. Designing state program to implement FDA FSMA Produce Safety Rule in Louisiana. LSU AgCenter’s portion: $614,665 for five years. Adhikari, A. Mendoza, J. Identifying Best Practices to Increase Productivity and Minimize Food Safety Risk Associated with Hydroponic System (PI). Funding agency: LDAF- Specialty Crop Block Grant Program Schneider K, A. Adhikari et al. Southern Center for Produce Safety. LSU portion $15,000 Adhikari, A. Fontenot, K. Enhancing Louisiana Specialty Crop Growers Food Safety Awareness and Market Opportunities through Good Agricultural Practices and Good Handling Practices. (PI). Funding agency: LDAF- Specialty Crop Block Grant Program Adhikari, A. Develop antimicrobial packaging to maintain the quality and safety of fresh produce (PI): Funding agency: LDAF- Specialty Crop Block Grant Program Adhikari, A. Fontenot, K. Cater, M. Malekian, F. Develop hands-on training to evaluate and reduce microbial food safety risk associated with agriculture water (PI) Funding Agency: USDA NIFA Adhikari, A. Develop science based alternatives for specialty crop producers to comply with FSMA regulations. (PI). Funding Agency USDA Specialty Crop Block Grant CDC-HOP. Funded for $5,169,110 (Food Safety Xu. W. portion $60,000). 2019-2023. Healthy Access, Behaviors, and Communities. PI Holsten, D. Collaborators Xu, W., Cater, M., Broyles, S., Kemp, J. University of Connecticut 1) Commercial bacteriophage preparations to control pathogens in milk and dairy products. Walker (George) Milk Research Fund. 01/01/20-12/31/20. The Ohio State University 1) Scientific Challenges and Cost-Effective Management of Risks Associated with Implementation of Produce Safety Regulations; U.S. Department of Agriculture Specialty Crops Research Initiative; September 2020 – August 2025. (Michelle Danyluk, University of Florida (PI), Barbara Kowalcyk (Collaborator) et al.) 2) Developing Methods for Assessing the Public Health Impact of Foodborne Illness Using Electronic Medical Records; OSU CFAES Team Science SEEDS; June 2020 – May 2022. (Barbara Kowalcyk, PI). University of Puerto Rico- Mayaguez N/A University of Kentucky Vijayakumar P., P., Morgan M., C., Southern Regional Center for Food Safety Training, Outreach and Technical Assistance Continuation, and Lead Regional Coordination Center, Sponsored by University of Florida Submitted: June 2, 2018. Funding Dates: September 1, 2018 - July 1, 2021. | Awarded: $21,000.00 OSPA ID: 201806020315 Colorado State University Establishing an Alliance for Research and Innovation in the Rendering and Pet Food Industries. 2017-2023. Fats and Proteins Research Foundation, Inc. Determining the Impact of using Tylosin Alternatives in the Diets of Feedlot Cattle on Liver Abscess Prevalence, Liver Abscess Microbiome, and the Microbiome and Resistome of Feces. 2019-2021. Chr. Hansen A/S Antimicrobial Effects of Peroxyacetic Acid and Peroxylactic Acid Against Inoculated Pathogen Populations on Chicken Legs and Prerigor Beef Carcass Surface Tissue. 2019-2020 Svc. Estimate and Mitigate the Potential Biosafety Risk of a CRISPR-Cas9-Based Targeted Killing System in Beef Cattle Production using Omic-Based Analysis Methodologies and a Bovine Cell Line Model System. 2019-2020. National Cattlemens Beef Association North Dakota State University University of Rhode Island 1. Food safety management training for small and emerging food businesses: Integrating a food safety culture from concept to commercialization. USDA NIFA Food Safety Outreach Program. University of Massachusetts, A Kinchla, Total: $398,442. Richard/Pivarnik: $109,580. 9/1/17-8/31/20. No cost extension until 8/31/21. 2. Rhode Island’s Plan to Implement the Produce Safety Rule. FDA -Application for Cooperative Agreement to Enhance Produce Safety. RIDOH. Total: $405,000. Pivarnik/Richard: $146,723. 2/13/2017-6/30/2021. Virginia Tech none University of Delaware Washington State University Michelle Danyluk (PD), Keith Schneider, Arie Havelaar, Faith Critzer, Laurel Dunn, Michele Jay-Russell, Kalmia Kniel, Shirley Micallef, Channah Rock, Donald Schaffner, Robert Scharff, Manan Sharma, Laura Strawn. 2020. Scientific Challenges and Cost-Effective Management of Risks Associated with Implementation of Produce Safety Regulations. USDA- SCRI. $7,265,940 Faith Critzer (PI). 2020. Food Safety Modernization Act: Workshops and Extension for Washington State Tree Fruit Growers. WSDA-CAP. $99,990 Faith Critzer (PI), Alexis Hamilton, Troy Peters, Michelle Danyluk, Travis Chapin, Laura Strawn, Chris Gunter, Laurel Dunn, Annette Wszelaki, John Buchanan, Channah Rock, Barbara Chamberlin, and Pamela Martinez. 2020. Bridging the Gap: Expanding a HACCP-based Curriculum to Help Produce Growers Treat Agricultural Water. USDA-FSOP. $449,985 Girish Ganjyal (PI), Ewa Pietrysiak, Stephanie Smith, and Faith Critzer. 2020. Innovative and supplementary food safety training, education, and outreach program for small and medium-sized food producers and processors. USDA-FSOP. $450,000. Purdue University Virtual and Interactive Education Program for Fruit and Vegetable On-Farm Manufacturing, IN State Department of Agriculture. Amount Awarded: $58,756.95. Amount Proposed: $58,209.00. Investigator Award Amount: $58,756.95. Investigator Proposal Amount: $58,209.00. Role: PI. Sustainable, Systems-Based Solutions for Ensuring Low-Moisture Food Safety, MICHIGAN STATE UNIVERSITY. Amount Proposed: $571,801.00. Investigator Proposal Amount: $571,801.00. Role: Co-PI Hybrid training for quality assurance and food safety programs designed for small-scale food processors and distributors, UNIVERSITY OF CALIFORNIA - DAVIS. Amount Proposed: $150,000. Role: Co=PI. University of Maine 1. USDA/NIFA. Infotoons and video as delivery tools for food safety training Introduction. Robson Machado (PI), Jennifer Perry, Barbara Chamberlin (New Mexico State University), Pamela Martinez (New Mexico State University). $73,219. 2. Maine Food and Agriculture Center. Hydroponic food safety exploration. Robson Machado, Jennifer Perry, Jason Bolton. $4,530. 3. USDA AFRI/NIFA. Sub-award. Defining and Overcoming Economic Factors Hindering Adoption of Food Safety Practice. Jason Parker (PI, Ohio State University), Robson Machado, Jason Bolton, Amanda Kinchla, Ginger Nickerson, David Conner, Florence Becot, Hirsch, Diane, Catherine Violette, Heather Bryant, Lori Pivarnik, Nicole L Richard, Mark Hutton, Bell, Alexa. $499,927 (UM $78,307). 4. USDA/NIFA. Improving berry quality for value-added markets. Calderwood, L, T Esau, LB Perkins, B Calder and JJ Perry. $292,716. 5. NOAA/Maine Sea Grant. Market development as mitigation strategy for ecosystem damage and predation by invasive green crab. Perry, JJ, DI Skonberg, M McMahan and G Bradt. $83,712. 6. USDA/NIFA. Integrated optimization of microbial, chemical and sensory aspects of non-dairy, low-alcohol fermented beverages. Perry, JJ, LB Perkins and ME Camire. $199,214. 7. Maine Food and Agriculture Center. Production and characterization of a unique fermented food from invasive green crabs. Skonberg, DI, JJ Perry, B Calder, LB Perkins and M McMahan. $5,000. 8. Maine Food and Agriculture Center. Fermented food and beverage videos to increase local vegetable purchases. Camire, ME, K Savoie and JJ Perry. $5,000. University of Massachusetts Amherst Grants received in 2019/2020 - USDA AFRI FSOP (A4182) Improving Access and Motivation For Small And Medium Processors In The Northeast To Be In Compliance With FSMA's Preventive Controls - Sea Grant American Lobster Research Program. A socio-economic investigation engaging stakeholders in the development and evaluation of an alternative bait in the Gulf of Maine. University of Wyoming 1. Role: PI. Wyoming Agricultural Experiment Station, Antibiotic resistance in Wyoming wastewater treatment plants as a tool to predict clinical antibiotic resistance prevalence, 3/05/2021 - 10/01/2021. $27,879.00. 2. Role: Co-PI. NIH IDeA Wyoming INBRE, Acquisition of a 5300 Fragment analyzer instrument, 11/01/2020. $75,242.00. 3. Role: PI. Wyoming Department of Health, Acquisition of a 7500 Fast Real-Time PCR System, 07/06/2020. $65,737.10. 4. Role: PI. Wyoming Department of Health, Sampling wastewater influent as a surveillance tool for the presence of SARS-CoV-2 in Wyoming communities, 07/01/2020 - 06/30/2023. $800,000.00. 5. Role: PI. Wyoming Department of Health, Acquisition of a QIAcuity One 5plex Platform System, 02/01/2021. $54,471.00. University of Georgia New Mexico State University: Chamberlin, B. A. (Co-Principal), Martinez, P. N. (Principal), Sponsored Research, "Bridging The Gap: Expanding A HACCP-Based Curriculum To Help Produce Growers Treat Agricultural Water", Sponsoring Organization: Washington State University, Sponsoring Organization Is: Other, Research Credit: $36,000.60, PI Total Award: $60,001.00, Current Status: Currently Under Review. (September 30, 2020 - September 29, 2023). Gleason, J. B. (Co-Principal), Martinez, P. N. (Co-Principal), Chamberlin, B. A. (Principal), Sponsored Research, "Development and Implementation of Innovative Food Safety Training Tools for the Production and Distribution of Microgreens", Sponsoring Organization: University of Arkansas, Sponsoring Organization Is: Other, Research Credit: $49,996.80, PI Total Award: $124,992.00, Current Status: Funded. (September 1, 2019 - August 31, 2022). Oregon State University Kovacevic, J., J. Waite-Cusic, S. Reitz, S. Runkel, and L. Santamaria. 2019-2020. Delivery of FSMA produce safety education and outreach in Oregon. Oregon Department of Agriculture Subaward. $275K. Kovacevic, J., J. Waite-Cusic, and D. Stone. 2020-2022. Cleaning and sanitizing surfaces on produce farms: optimizing what, how, and when. USDA-NIFA Foundational, CARE. $300K. University of Missouri Mustapha, A. and C. H. Lin. Development, safety and nutritional quality of sorghum fermented with Aspergillus oryzae for use as swine fee. Borlaug Fellowship Program, Animal Health, Vietnam. USDA Foreign Agricultural Service. 12/30/2019-5/01/21. $49,988. University of Minnesota None this year

Date of Annual Report: 09/08/2021

Report Information

Annual Meeting Dates: 05/26/2021 - 05/26/2021
Period the Report Covers: 10/01/2021 - 09/30/2022

Participants

Participants Attachment:

Participant.docx

Brief Summary of Minutes

Minutes Attachment:

Business meeting.docx

Accomplishments

s-1077 Project Accomplishments Louisiana State University, LSU AgCenter <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Research focus on food safety risk associated with raw manure, irrigation water, biological soil amendment and microbial survival on agricultural environments. Projects includes food safety risk associated with hydroponic production, efficacy of sanitizers during dry and wet contact time and risk of microbial contamination on produce matrices associated with using different mulches during growing. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> The LSU AgCenter Produce safety lab is working on several antimicrobial compounds to examine their effectiveness on whole for fresh cut produce. Research is also focused on developing and validating natural antimicrobial treatment and thermal treatment using hot water and steam. Evaluating the effectiveness of chemical sanitizers (chlorine and chlorine dioxide) and UV-C light treatment to reduce microbial risk from irrigation water. Research is also focused on evaluating the effectiveness of plastic and biodegradable mulch to minimize pathogen contamination from soil amendments and irrigation water. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> In response to the COVID-19 pandemic, to address the urgent needs of small producers/processors, food retailers, restaurants, and consumers, I independently and collaboratively created a number of useful resources for target stakeholders. These resources included 12 fact sheets, 2 videos, 6 posters, and a social media toolkit. These materials have been shared through news releases (2 million reach), social media (163,225 reach and 57,070 engagements), state and national networks (Louisiana Department of Health, New Orleans City Council, etc.), program websites (14,459 unique page views) and by direct email to stakeholders (over 1,200 emails). Clemson University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Project 1: Completed on-farm environmental assessments on 20 strawberry farms, 2 acres or less, across 10 SEUS to assess farm characteristics and resources to implement seven risk management practices -- worker health and hygiene, agricultural water, animal control, biological soil amendments, harvesting and packing, storage and transportation, and post-harvest handling. Completed a systematic literature search of 36 studies conducted on produce farms to determine relationship between environmental attributes and implementation of risk management practices. Project 2: The microbial community analysis method was optimized for turkey litter compost, and the effectiveness of PMA treatment for compost on removing DNA from dead cells was confirmed. Further, the identification of indigenous bacteria in poultry litter surviving the physical heat treatment may lead to future studies on biological control of pathogens in soil amendment. Project 3: A survey of college-age students was conducted to determine changes in eating habits due to the pandemic. Over 300 undergraduate and graduate students responded to the survey indicating a tendency to avoid salad bars and buffet-style restaurants. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Project 4: When applied during a simulated hydrocooling washing step, acidified electrolyzed water and chlorine (sodium hypochlorite) were equally effective against Listeria innocua and equally effective at reducing total aerobic microorganisms. Project 5:  To determine the efficacy against both pathogens, nine disinfectants were selected from List G, EPA’s Registered Antimicrobial Products Effective against Norovirus and hydrogen peroxide-based products believed to be effective alternatives to chlorine-based disinfectants. Project 6: In this reported period, we used GC-MS to characterize the bioactive compounds in both black seed oil and seeds, identified the anti-Clostridium perfringens activity of kefir cultures, and determined the synergistic interactions between black seeds and kefir against this pathogen. Project 7:  We identified two H2O2-containing disinfectants with strong activities against both C. difficile spores and two human norovirus surrogates. Both are believed to be effective and safe for use in long-term care facilities as an alternative to chlorine-based products. Project 8: Transfer of both Salmonella ssp. and Campylobacter ssp. by flies from poultry farms to traps 100 meters from the farm are still being analyzed using PCR and gel electrophoresis to verify these bacteria are the same as are found in the poultry houses and black flies were the predominant insect caught in traps set on the farms and both Salmonella and Campylobacter were found on flies caught at the 100 meter perimeter. Project 9: The polymerized PCDA (pPDCA)-coated filter changed color in response to Salmonella Typhimurium and Escherichia coli but not to Listeria innocua. And the pPCDA-filter method estimated Salmonella Typhimurium populations of 8 to 3 log CFU ml-1 within 1.5 to 7.5 hours, respectively. Project 10: Mixed species biofilms containing Listeria monocytogenes with isolated strains (Burkholderia and Pseudomonas from produce packinghouses) were grown on standard 3 x 1 inch stainless steel coupons mounted in the biofilm reactor and results led us to hypothesize that L. monocytogenes cells (pure culture or mixed biofilms) have a substantial decrease in respiration compared with other microbes reducing the effectiveness of chlorine against L. monocytogenes in these biofilms. Project 11: Cinnamon bark oil, cinnamon, thymol and carvacrol reduced numbers of Salmonella Typhimurium recovered from poultry parts by 99.9 to 99.99%.  <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> Submitted an invited review to the Journal of Food Protection to describe a new six-step approach to design and deliver food safety training. Iowa State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> A mixed culture of different isolates of Salmonella serovar I 4,[5], 12:i:- was compared to a mixed culture of reference Salmonella serovars as well as non-pathogenic Escherichia coli surrogates.. The two groups of Salmonella were compared for their resistance to commonly used pork carcass interventions, survival in ground pork and thermal resistance in ground pork. There were no observed differences between the response of the two different groups of Salmonella serovars and the non-pathogenic E. coli surrogates within intervention type.  There were no observed differences in the recovery and survival of the two different groups of Salmonella serovars in pork which had been treated with interventions, ground and stored at 5oC for two weeks. Finally, there were no observed differences in heat resistance between the two different groups of Salmonella serovars in ground pork which had been treated with interventions, ground and stored at 5oC for two weeks. However, there were observed differences in heat resistance in both groups of Salmonella serovars associated with refrigerated storage. The heat resistance of both groups of Salmonella serovars decreased after refrigerated storage. The results of these experiments demonstrate that there were no observed differences between the responses of Salmonella serovar I 4,[5], 12:i:- when compared to the reference Salmonella serovars to commonly used interventions in the pork industry, and therefore do not present a unique challenge to the pork industry. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices</li> </ul> The information developed within this project has been disseminated to the target audiences. Specifically, there have been presentations at national and international scientific meetings to provide technical information to both the industry and regulatory bodies. Additional conference calls and webinars have occurred to provide more detail to the industry and regulatory bodies. The information has been included in short course presentations, where the audiences were primarily industry. The information has been disseminated to the consuming public in an appropriate format through news and social media outlets. This also included a two day workshop at the annual International Association for Food Protection on Environmental Monitoring. University of Tennessee <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Determined the effects of heat, ultraviolet light, and natural antimicrobials against human enteric viruses and/or their surrogates, as well as bacteria; determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses, and utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission, and tracking and genetic characterization of antimicrobial resistant bacteria. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of Connecticut <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> With the assistance of a graduate student and several undergraduates, we confirmed the preliminary results from the previous reporting period characterizing the ability of dairy-related strains of Listeria monocytogenes to survive simulated gastrointestinal transit, adhere to, invade, and translocate through human colorectal epithelial cells, and induce cell cytoxicity. L. monocytogenes also enhanced tight junction permeability but did not affect expression of selected tight junction genes. Last, we demonstrated that L. monocytogenes colonizes the intestinal tract of C. elegans as an animal model and induces mortality. Overall, results from the research conducted during this period have increased our knowledge of the virulence of L. monocytogenes and the use of C. elegans as an animal model. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> With the assistance of a graduate student and several undergraduates, we determined the effects of coculturing Listeria monocytogenes with protective bacterial cultures in milk on virulence potential by investigating pathogen survival through a simulated gastrointestinal transit, pathogen adhesion and invasion into human colorectal epithelial cells and other virulence factors needed for infection in vitro. We confirmed the preliminary results from the previous reporting period demonstrating that prior exposure to protective bacterial cultures can attenuate these virulence factors. We also confirmed the probiotic potential of protective cultures including their ability to survive GI transit, adhere to human Caco-2 cells, reduce subsequent L. monocytogenes adhesion and invasion, reduce pathogen translocation, and reduce pathogen-induced cytotoxicity. Pre-exposure of C. elegans to protective cultures also reduced L. monocytogenes-induced mortality. The results of the second set of experiments suggest that protective cultures have probiotic properties in that prior exposure to protective cultures can protect against subsequent pathogen challenges. Overall, results from the research conducted during this period have increased our knowledge of the impact of protective bacterial cultures on pathogens, increased our fundamental knowledge of pathogen virulence attenuation, and increased our understanding of the probiotic potential of commercially available protective bacterial cultures. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> The results of the work conducted were published in high impact international journals during this reporting period. The results were also presented at two international food safety and microbiology conferences. Activation of this applied work on commercially available protective cultures is now possible. We also presented a session on developing food safety plans for small dairy producers at the annual conference of the American Cheese Society. This direct interaction with stakeholders can help improve food safety practices and behaviors by facilitating the development and implementation of food safety plans. The University of Vermont <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Collected 200 chick bedding samples to test for Salmonella. Collected samples from 6-10 backyard chicken flocks. Developed best practices flier for backyard chicken owners. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA Cornell University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> We made significant progress in the synthesis of new polymeric materials with antimicrobial properties.  An antimicrobial and nonfouling polyurethane was designed and synthesized and in the next period is being assessed for efficacy in preventing adhesion and cross-contamination by pathogenic microorganisms.  An antimicrobial packaging material was designed and synthesized using a novel synthesis route (reactive extrusion).  Two students were trained, one of whom is now employed in the food industry. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> We presented results of our research at national conferences including American Chemical Society and Institute of Food Technologists. Oregon State University Summary of Accomplishments by objective area (No more than 5 sentences on each area) 1) Risk Assessment: Characterize food safety risks in food systems 2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Validation studies performed for industry members: <ul> <li>High temperature roasting to inactivation Salmonella on almonds and hazelnuts – bench and commercial scale (using faecium as a surrogate)</li> <li>Evaluate essential oils (dill, peppermint, and spearmint) for Listeria monocytogenes and Salmonella inhibition</li> <li>Die-off of Salmonella, L. monocytogenes, and STEC in hard kombucha</li> <li>Inactivation of opportunistic pathogens and endotoxin using high temperature (pressurized) microfluidic pasteurization</li> <li>Depuration processes to remove parahaemolyticus from various oysters species</li> </ul> 3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Workshops Produce Safety Alliance Grower Trainings (Online - COVID): Oregon Farm Food Safety Team (Oregon State University and Oregon Department of Agriculture – 10 PSA grower trainings delivered to Oregon growers - virtual Food Safety at Small Farms Workshop (Online – COVID): Nichole Sanchez coordinator. Jovana Kovacevic and Joy Waite-Cusic as presenters. “Introduction to Food Safety” (April 30, 2021) Master Food Preserver Faculty and Volunteer Training             2021 Virtual Seminar Series – January-August FST 370 – HACCP, FSPCA, and Pathogen Environmental Monitoring Training   Texas A&M AgriLife Research <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Collaboratively identified the presence of Escherichia albertii in beef heifers reproductive organs in Texas, representing potential food safety hazard risk during animal harvest via cross-contamination. Initiated assessment of presence of pathogen in layer hens to determine indicator of pathogen contamination on eggs. Presented two abstracts on the development and preliminary validation of plating medium capable of selectively differentiating E. albertii from E. coli and Salmonella from fresh poultry foods. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Completed collaborative development of superhydrophobic coatings for treatment of wooden surfaces to repel bacterial biofilms formation during fresh fruit/vegetable post-harvest/harvest handling and packing. Evaluations of antifouling capacity ongoing. Submitted research grant to provide validation of Salmonella lethality during animal carcass offal low-temperature rendering prior to pet/livestock feed formulation (pending final decision). <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> Published paper detailing the utility of antimicrobial-loaded nanoparticles to decontaminate fresh spinach from enteric pathogens during differing scenarios of sanitization treatment and pathogen contamination. Submitted research paper detailing similar data on melon surfaces. The Ohio State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Whole genome sequencing data identified specific genes in Salmonella enterica that may be involved in its persistence in tomato plant tissues.</li> <li>We demonstrated that foodborne pathogens (Listeria, Salmonella, and Escherichia coli O157) can be frequently detected in field samples collected from small farms (n=18) of Ohio since 2016 (up to 18.9% in manure, 18.1% in irrigation water, and 8.4% in fresh produce samples), and the application of animal manure (especially dairy manure) increased the prevalence of foodborne pathogens in the soil and associated fresh produce.</li> <li>We are assessing the prevalence and diversity of thermophilic/non-thermophilic Campylobacter, coliforms and Escherichia coli in humans (breast skin and milk, stools of siblings and mother) and environment (food, drinking/bathing water, soil, fomites and livestock feces) surrounding children in rural Eastern Ethiopia (n=112 households; from 0- to 12-month-old).</li> <li>Confirmed that Salmonella and Listeria monocytogenes can survive in the recirculated nutrients in nutrient flow technology production systems for the production cycle of lettuce and they accumulate in the rockwool-root matrix thereby increasing food safety risks along the chain of custody.</li> <li>Utilized meat and poultry inspection data from USDA Food Safety and Inspection Service to identify risk factors for Salmonella contamination in whole chicken carcasses.</li> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>Determined that clean break sanitation of pumps using chlorine bleach disintegrates the plastic components of pumps and that alternative sanitizers for this critical mitigation step are needed. Evaluated the efficacy of sanitizers in killing Salmonella on different surface materials commonly associated with nutrient flow technology systems.</li> </ul> <ul> <li>We identified three probiotic derived peptides that completely inhibit the growth of multiple Salmonella serotypes by disrupting their cell membrane integrity; Two peptides inhibited the growth of Salmonella Typhimurium in broiler chickens (up to 2.2-log reduction) at 7 days post infection.</li> <li>Three recombinant attenuated Salmonella vaccines (RASVs) significantly inhibited the colonization of Campylobacter jejuni in chicken ceca at 17 days post challenge (up to 3.7-log reduction) when low dosage of Campylobacter (103 CFU/chicken) were used for the inoculum. An indirect ELISA approach was optimized to test the Campylobacter jejuni specific IgY and IgA antibodies in chicken serum.</li> <li>We demonstrated that the application of specific management practices (manure, glyphosate, and antimicrobials [copper, streptomycin, and triazole]) in a tomato field disrupted the soil and plant microbiome, which was closely associated with increased antimicrobial resistant burden (extended spectrum beta-lactamase and Aspergillus fumigatus).</li> <li>We demonstrated that the Escherichia coli Nissle 1917 (EcN) reduced the infection of human HT-29 cells by Campylobacter via the activation of genes involved in cell maintenance, proinflammatory and apoptosis responses, and protective innate immunity.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> <li>Developed and published a hand guide for Good Agricultural Practices (GAPs) in hydroponic systems. Hosted a national training on GAPs for hydroponic systems.</li> <li>Maintained Foodsafety.osu.edu, including publication of blogs and relevant news.</li> </ul> Colorado State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> In the past year, we have focused on understanding the dynamic relationship between normal meat microflora and pathogenic bacteria. A greater understanding of the relationships between non-pathogenic and pathogenic microflora will enhance general understanding of meat microbiology, as well as generate data for use in predictive modeling. We also conducted studies to estimate the potential biosafety risk of a CRISPR-Cas9-based targeted killing system in beef cattle production using omic-based analysis methodologies and a bovine cell line model system. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Foreign materials are one of the largest drivers of recalls today. In the past year, we have embarked upon a regulatory literature review and industry survey on current regulations and existing practices to eliminate the threat of foreign materials in meat and meat products. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> In light of the CoVID-19 pandemic, many small and mid-sized meat processors have increased their capacity to address perceived shortfalls in the meat supply chain. These processing plants are generally absent technical training or education programs. Over the past year, we have engaged with numerous small and mid-zed meat processing facilities to enhance their food safety awareness and practices. We presented our research results at conferences including International Association for Food Safety and American Meat Science Association. The manuscripts describing the results of our research projects were peer-reviewed and published in scientific journals. University of Georgia <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> We found continuous pulsed-UV (PUV) treatment using a wave-shaped surface was able to reduce Salmonella on black peppercorns by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. We also found the organic loads in activated persulfate wash water significantly reduced the effectiveness of bacterial inactivation. Activated persulfate is advantageous to traditional chlorine sanitizers as no toxic chlorinated disinfection by-products will be generated. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of Rhode Island <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> The URI team conducted on-farm food safety visits to help growers comply with food safety regulations and best practices. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> The evaluation of lauric arginate on the growth of Listeria innocua in a lean poached seafood product, stored refrigerated, showed about a one log reduction over time. The next steps in this study include optimizing the impact of lauric arginate on Listeria innocua in a lean seafood product. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> <li>RI GAP/Produce Safety Regulation workshop taught with partners from RI Dept. of Ag (programming is associated with FDA Cooperative Agreement funding)</li> <li>Seafood HACCP (3-day and Segment Two classes) taught with collaborators from UConn (Nancy Balcom), UMaine (Jason Bolton), and NY SeaGrant (Michael Ciaramella)</li> <li>Meat and Poultry HACCP taught with a collaborator from UConn (Indu Upadhayaya)</li> <li>Master Gardener workshops have included presentations regarding food safety issues at harvest in a home garden and food safety issues with preservation</li> <li>Preventive Controls for Human Food taught with collaborators from UMass (Amanda Kinchla)</li> <li>Food safety workshop for food entrepreneurs to introduce them to food science and safety and prepare them for the Preventive Controls for Human Food workshop (in collaboration with UMass, Amanda Kinchla)</li> <li>Food preservation workshop for consumers</li> <li>Sanitation in the era of COVID-19</li> </ul> Kansas State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Pathogenic and non-pathogenic enteric bacteria of the family Enterobacteriaceae, such as Escherichia coli and Salmonella enterica have been detected in several food commodities. Limited data on bacterial occurrence is available to characterize dynamics and assess potential downstream impacts on farm environments, animals, and meat. Contamination can occur at several stages during the feed-to-fork chain. The lack of information on root causes of contamination, association between pathogenic organisms and natural microflora in feed and the role of mill production practices limits the development of best practice documents or interventions. Therefore, the overall goal of these studies was to evaluate potential pre-harvest risk factors. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> The research focuses on studying diverse routes of contamination and investigate antimicrobial interventions to improve the safety of produce and meat. The key research areas are the application of non-thermal interventions such as UV light and active packaging <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of Wyoming <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> We have observed that L. monocytogenes growing on plant materials form exopolysaccharide (EPS)-based biofilms, which confer enhanced resistance to desiccation and antimicrobials. Our work has revealed that priority AMR phenotypes were common among indicator bacteria from surface waters of Wyoming, indicating the need to control environmental inputs of AMR. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> We evaluated the effect of an EPS hydrolase, the enzyme PssZ, on dispersion of listerial biofilm on fresh produce. We have developed and optimized a paper-based biochemical tests to discriminate and profile pathogenic from non-pathogenic Listeria spp. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> Food safety messages were communicated through presentations at scientific meetings, direct interactions with stakeholders, and publications. University of Nebraska-Lincoln <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Evaluated various microbial hazards regarding food safety and quality risks posted via both food consumption and agriculture production related environment, including Campylobacter in broiler chicken, antimicrobial resistant bacteria in beef and livestock manure, Listeria monocytogenes in diary products, generic E. coli in raspberries. Critically and comprehensively reviewed evidence for the enhancement of risk assessment model parameterization.</li> <li>Informed risk mitigation strategies through the identification of critical control points, evaluation of alternative intervention measures, and setting microbiological specification along food supply chains.</li> <li>Developed microbiological predictive models for the growth of STEC in raw pork at iso temps and validated the models at sinusoidal temperature conditions.</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Participated the development of the guidance for microbiological risk assessment for food, organized by FAO and WHO, based on the request of Codex Alimentarius Commission. Coordinated and participated the development of risk profile organized by FAO for a newly identified foodborne illness issue, group B Streptococcus linked to raw freshwater fish consumption in the Southeast Asia region, and provided suggestions on preliminary risk management actions. Evaluated the efficacy of ozonated water for Salmonella decontamination in raw poultry products. Evaluated the efficacy of hand-held ozonated water devices for decontamination of food contact surfaces Conducted environmental monitoring studies for Listeria in RTE food facilities in Nebraska. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA Penn State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>LaBorde Work continued on characterizing Listeria monocytogenes risks in apple packing houses. In addition, “Prevalence and distribution of Listeria monocytogenes in three commercial tree fruit packinghouses”, a study to determine Listeria monocytogenes occurrence in three apple packinghouses over 2 seasons (Sept-April) was accepted and published in Frontiers in Microbiology June of 2021. Results and conclusions will be reported in the 2021-2022 report. A manuscript titled “Genetic diversity of Listeria monocytogenes isolated from three commercial tree fruit packinghouses and evidence of persistent and transient contamination” was finished and submitted to Frontiers in Microbiology, Section Food Microbiology for expected publication next year.</li> </ul> <ul> <li>Kaylegian We analyzed the data from the technical needs assessment of Pennsylvania dairy foods processors and reported the results in an open industry forum. Training and resources on GMPs, sanitation, and food safety topics were top priorities, particularly among small processors. A manuscript was submitted to the Journal of Extension and is under review.</li> </ul> <ul> <li>Cutter We have identified gaps in food safety knowledge, behaviors, attitudes, and skills that can be addressed through training to several audiences. We are exploring opportunities to reduce pathogens in the food supply through interventions (ex. antimicrobial films) and using molecular methods to detect levels of pathogens during validation of interventions.</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>LaBorde A project to scale up a hot water sanitization process for mushroom slicers continued to be on hold pending easing of restrictions on industry on-site visits. In collaboration with Dr. Jasna Kovac of the Penn State Food Science Department, we began a field study to compare the efficacy of current industry tree fruit packinghouse cleaning and sanitizing protocols on reduction of Listeria monocytogenes on packing line non-food contact surfaces. Complete results will be reported in next year’s report.</li> </ul> <ul> <li>Kaylegian Work continued with Addis Ababa University faculty to develop a 4-day training for women dairy farmers on hygienic milking practices and milk handling and a 5-day training on basic food safety and HACCP principles for the dairy food industry as part project on “Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia”. Trainings are scheduled for 2021 in Ethiopia.</li> </ul> <ul> <li>Cutter We completed the human subjects research project associated with a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique and submitted the manuscript for publication. We are conducting additional research with laminated antimicrobial films (LAFs) to license the technology to the food and/or packaging industries. We have been working closely with polymer chemists at the PSU-Behrend campus on scale up of the LAFs in their facilities. A provisional patent for the LAF which was approved in August 2020. We are conducting human subjects research to address the impact of food safety concepts incorporated into kitchen recipes with underserved audiences (LatinX, African American, etc.) in Pennsylvania. Validating food safety interventions can be expensive, time-intensive, and resource-intensive using culture-based plate and count methods (PAC). We have investigated the use of viability Quantitative Polymerase Chain Reaction (qPCR) to increase speed, while also reducing costs and waste associated with quantifying pathogens in challenge studies and compared its ability to quantify viable pathogens with that of standard culture methods in two, small-scale challenge studies.</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> <li>LaBorde Due to cancelation of our regular classroom offering of the Better Process Controls School for certification of food processors covered under 21 CFR Part 114 (Acidified Canned Foods) and 21 CFR Part 113 (Low Acid Foods), training was shifted to a live internet-based mode. Two offerings were presented. A a 3-day virtual version of the Acidified Foods portion of the course in October-November 2020 through morning sessions held over 2 weeks to 39 individuals attended; located in 14 states. Notably, one person logged on to the workshop from Botswana Africa, while an Amish canner used assisted internet technology to log on in the Lancaster County Extension Office. Another virtual offering of the course, this time the full Acidified and Low-Acid course, was offered over 2 weeks in May of 2021 to 32 individuals in the US and 4 other countries.  Our 2020 offering of our normally 3-day annual live classroom Food Safety and Sanitation for Food Manufacturers Short Courses was cancelled due to the pandemic. Individuals were referred to our online version accessible at https://extension.psu.edu/food-safety-and-sanitation-for-food-manufacturers where in the 2020-2021 period, there were 159 paid registrants. Communication of mushroom food safety research and best practices is maintained through regular conference calls with the American Mushroom Institute Food Safety Task Force. As Program Team Leader for the Penn State Extension Food Safety Modernization Act Team, guidance to produce growers, packers, processors, and Extension educators is regularly conveyed through short courses (Food Safety and Sanitation for Food Manufactures, Better Process Controls School), presentations at meetings and symposia, phone calls, in-services, journal publications, and articles in the Penn State Extension web site at https://extension.psu.edu/food-safety-and-quality.  </li> </ul> <ul> <li>Kaylegian Annual training on food safety for large and small dairy foods processors were postponed due to COVID-19. A Dairy Foods Processing web page was launched on the Penn State Extension website to provide a focused area of information for dairy processors (https://extension.psu.edu/food-safety-and-quality/dairy-food-processing). Sections on the website include regulations, sanitation and safety, production and processing, and business management. A collaboration was started with the Pennsylvania Cheese Guild to provide periodic 1 hr sessions on food safety topics that include a presentation from Penn State followed by a Q & A period. Three monthly sessions were held in Spring 2020 that covered FSMA and small-scale dairy foods processing, writing sanitation documents, and recall plans. Additional sessions are planned for Fall 2021.</li> </ul> <ul> <li>Cutter During the early phases of the Covid-19 pandemic, we were unable to conduct face-to-face trainings. Working with Extension educators, we provided food safety information for farmers, the food industry, and consumers through our Penn State Extension website (www.extension.psu.edu) and we addressed Covid—19 issues through a specialized landing page (https://extension.psu.edu/coronavirus). This site became a critical resource during the Covid-19 pandemic to provide science-based research and information to our stakeholders. We also launched several fact sheets, webinars, zoom forums, virtual workshops, as well as numerous online or hybrid courses related to harvesting, processing, distribution and serving of food. Additionally, we continued to disseminate information to researchers through posters, presentations, and peer-reviewed publications.</li> </ul> New Mexico State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> During the reporting period, the New Mexico State University team produced eight animated videos related to risk management and food safety, in collaboration with the University of Maine Cooperative Extension: Validation and Verification, Exponential Growth, Biofilms, Infection and Intoxication, Bacterial Evolution, Irrigation Water Safety, and Cross Contamination (funded by USDA-NIFA award 2018-70020-28860). Together, these videos have already had 7,000+ plays on YouTube. The team continues to actively distribute other interactive web modules and animated videos related these topics, including Outbreak Squad, a collaboration with the University of Tennessee, Knoxville (11,661 plays in 2021); Water Sampling & Water Testing, a collaboration with the University of Maryland School of Public Health (23,904 plays in 2021), and the Irrigation Training Modules, a collaboration with the University of Tennessee, University of Florida, and Washington State University (24,741 plays in 2021). The team presented about using multimedia tools to advance food safety education and outreach at numerous conferences, meetings and online events. University of Illinois at Urbana-Champaign <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> This year we made significant progress on simulating bulk product sampling and testing for systems like corn in bin and leafy greens.  This work has come to a few general conclusions: (i) In a modern, relatively low-risk food system, current product sampling strategies are likely underpowered to detect hazards at likely levels, (ii) to improve sampling plans for most product, one needs to take many more, small samples, with some type of randomization in sample collection. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Stasiewicz has participated in guidance document drafting with Wester Growers Association, where that group is attempting to synthesize leafy green sampling information into a document suggesting their approach to risk management. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> We have built a web-app for our sampling simulation and published it at: http://go.illinois.edu/foodsafetysampling Rutgers University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Our primary activities in this area are through publication of peer reviewed research articles. Our focus during the current reporting period has been on topics including Listeria monocytogenes growth on whole intact fresh produce, Salmonella on whole cucumbers and cut peppers, pathogen survival in low water activity foods, Clostridium botulinum in ground beef, Staphylococcus aureus and Bacillus cereus in processed spread manufacture, and modeling the inactivation of viruses from the Coronaviridae family. I was also part of a team of scientists led by FAO and WHO who published 288 page guidance document on Food Microbiological Risk Assessment. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> I was part of an 11 member team who developed alternative approaches to the risk management of Listeria monocytogenes in low risk foods, and more details are shown in publications below. I've also worked with colleagues at Rutgers in elsewhere to characterize microbial inactivation by non-equilibrium short-pulsed atmospheric pressure dielectric barrier discharge (cold plasma). Finally, we have been working on validation of a simple two-point method to assess restaurant cooling rates as a risk management tool for restaurants and health inspectors. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> We provide science-based messages to stakeholders through a variety of oral presentations. Almost all of these have been conducted online due to the pandemic. We continue to produce to highly successful food safety themed podcasts. We produced 25 episodes of Food Safety Talk and 169 episodes of Risky or Not in the reporting period. University of Missouri, Columbia <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> <li>Development of multiplex melt-curve q-PCR assays for detection of extended spectrum beta lactam-resistant Shiga toxin producing E. coli (STEC) and Salmonella</li> <li>Optimization of upstream concentration methods for detection of STEC via melt-curve PCR Investigation of novel Ti-O2 stainless coating against foodborne pathogens</li> <li>Development of antimicobial composite food packaging films using nanocellulose biopolymers</li> </ul> <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA Michigan State University <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> <li>Storage atmosphere does not impact survival of Listeria on apples</li> <li>Surface-grown Listeria cells from biofilms in packinghouses may survive longer on apples</li> <li>Harvest year and apple cultivar impact Listeria survival</li> <li>The timing of apple contamination and waxing impact Listeria survival. Waxing reduced survival when Listeria contamination occurred before long-term CA storage</li> </ul> <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of Kentucky <ul> <li>Risk Assessment: Characterize food safety risks in food system</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> Fresh produce is one of the most common sources of food-borne outbreaks, involving various pathogenic microorganisms such as Escherichia coli. Recent outbreaks have clearly shown that post-harvest washing has limited effectiveness on decontaminating produce and may contribute to cross-contamination of produce. Bacteriophages have become widely recognized due to their ability to selectively eliminate bacteria. Four bacteriophages (C14s, V9, L1, and LL15) of bovine origin were used against E. coli O157:H7 to study their efficacy against the pathogen as a treatment during produce processing. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of California Davis <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> In the past year, my research group further investigated the behavior of Listeria monocytogenes and E. coli O157:H7 in Romanie Lettuce products harvested from different seasons. We found and confirmed that, even after washing, the native microbiota played a role on the behavior of inoculated pathogens. When the inoculated produce samples were stored at 4 C, the culturable E. coli O157:H7 didn’t change its numbers but L. monocytogenes increased in some samples. We have further sequenced the microbiota present in these samples and isolated bacteria with antagonist activities. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> For this part, with a current USDA funding, my research group evaluated the antimicrobial effects of vitamin compounds. We have shown that certain vitamin compounds, such as Vitamin K3, have light driven antimicrobial properties. <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> Our research findings have been published in scientific journal and presented at scientific meetings. The University of Puerto Rico (UPRM) <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> Agricultural water sampling for 12 farms located around the southwest region of Puerto Rico was conducted. A total of 25 water samples were collected and E.coli analysis was performed. Sampled water included: well (17 samples), surface (7 samples) and municipal water (1 sample). Results for fourteen of the well water samples showed no E. coli count or less than 1 CFU/100 mL; 2 samples collected from the cistern where well water was storage showed negative results. One well water sample showed 54.5 ml/100 mL; head of the well was damage and repair was recommended. Municipal water sample showed less than 1 CFU/100 mL. For the surface water samples: 2 were negative and 5 showed E. coli counts between 6.5 and 84 CFU/100 mL. <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> NA University of Delaware <ul> <li>Risk Assessment: Characterize food safety risks in food systems</li> </ul> NA <ul> <li>Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats</li> </ul> NA <ul> <li>Risk Communication: Convey science-based messages to stakeholders to improve food </li> </ul> In-house treatment strategy for fresh produce decontamination has not been emphasized as much as industrial washing. In this study, an appliance utilizing UV and agitated water to decontaminate fresh produce was developed and its effectiveness was investigated in an aim to identify optimum processing parameters. In general, increasing the agitation speed and UV intensity enhanced Salmonella inactivation for both grape tomato and spinach. Sample size significantly affected the UV inactivation of Salmonella on grape tomato, but not on spinach. The effect of extending treatment time from 2 to 10 min was insignificant for almost all the UV treatments and the controls. The UV appliance could be an inexpensive and effective tool to improve fresh produce safety.

Publications

Impact Statements

Since 2000, a multidisciplinary team of researchers and Extension educators from 39 institutions across the U.S. have worked together to address Food safety concerns. This year researchers formed more than 45 collaborative projects, published over 100 peer-reviewed articles, and fostered an inclusive environment in which new researchers can grow. These efforts have expanded knowledge and set the foundation for future work on food safety. Collaboration has led to inventive strategies that can help prevent food safety threats before they become dangerous and costly. Researchers found ways to prevent or eliminate food safety threats along the entire food supply chain, such as: • Identifying Best Practices to Increase Productivity and Minimize Food Safety Risk Associated with Hydroponic System • Verification and validation of environmental monitoring programs for biofilm control in the packing house • Application of Commercial Bacteriophages for the Control of Pathogens in Raw Milk and Raw Milk Cheese. • Next-Generation Smart Surfaces and Coatings to Improve Food Safety and Water-Efficiency of U.S. Specialty Crops. • Evidence-based, quantitative risk assessment to control salmonellosis attributable to ground beef: Evaluating and mitigating the contribution of lymph nodes to Salmonella contamination. • Aggregative sampling for powerful preharvest leafy green food safety testing. • Identification of Actionable Sentinels for Salmonella contamination of Lymph Nodes and Determining the Impact of Environmental Contamination Levels. Researchers improved food safety knowledge and practices by providing learning materials and experiences for both the food industry and consumers. For example • Members developed and published COVID_19 related educational materials and guidelines for food industries to minimize the risk of SARS-CoV-2 virus in food production, handling, and distribution facilities and at the point of sale. • The Southern Center coordinates food safety training and technical assistance for the region’s produce industry. Research is also guiding policy that prevents food contamination. • On-farm research on the survival and persistence of bacterial pathogens with the application of raw and composted manure is helping FDA develop guidance on the application of Biological Soil Amendment of Animal Origin while growing fresh produce that are consumed raw. • Agricultural water treatment, sampling, and data analysis is helping the FDA set requirements that protect produce from contaminated irrigation water

Date of Annual Report: 12/20/2022

Report Information

Annual Meeting Dates: 10/26/2022 - 10/27/2022
Period the Report Covers: 10/01/2021 - 09/30/2022

Participants

File attached

Participants Attachment:

Participants.docx

Brief Summary of Minutes

Minutes Attachment:

Minutes.docx

Accomplishments

Risk Assessment: Characterize food safety risks in food systems Participants at Illinois continued to lead a team evaluating the power of sampling and testing plans throughout various produce supply chains. This projects has variously involved other S1077 participants in project design, simulating specific supply chains, and in discussions with stakeholders. Participants at the University of Tennessee continued to evaluate mitigation strategies and rapid detection methods to decrease the risk of microbial contamination in the food environment. Various S1077 participants continue to be sought for collaboration in related projects and for stakeholder input. LSU AgCenter's research focused on evaluating the food safety risk associated with application of raw and composted manure and contaminated water using drip/or overhead irrigation to produce carrot and cucumbers. Food safety risk was also evaluated using contaminated seeds and water during hydroponic production system. Investigator at Texas A&M AgriLife Research led USDA-funded research that characterized capability of selective/differential medium to detect human pathogen Escherichia albertii and differentiate from E. coli and Salmonella recovered from artificially inoculated ground poultry meat. Researchers also conducted assessment of E. albertii prevalence from experimental chickens housed at Texas A&M AgriLife to test medium capacity to isolate presumptive colonies for subsequent molecular identification. Manuscript in preparation. Barbara Kowalcyk lead a team and found that women of reproductive age with high consumption of maize-based foods are at risk of having a child with Neural Tube Defects (NTD). Increasing diet diversity through inclusion of non-maize-based foods can lower fumonisin exposure.  The URI team conducted on-farm food safety visits to help growers comply with food safety regulations and adopt best practices. Participants at the University of Connecticut determined that Listeria monocytogenes  can survive and grow during the cheesemaking process and storage of Queso Fresco. Work by participants also demonstrated Salmonella adherence and invasion of human colon cells. These data contribute to characterizing the risk of foodborne listeriosis and salmonellosis. Purdue Team characterized food safety risks in food systems: We conducted interviews with small food processors and food safety inspectors. Those assessments gained a unique and valuable perspective to understand the knowledge gap and helped the development of communication strategies. The assessment measurements were developed and validated to support future risk assessment activities. Participants at UMaine led a team to: (1) Conduct preliminary sampling for assessment of microbial pathogens in wild blueberries during production and harvest. (2) Determine the antimicrobial impact of common seaweed processing practices on pre- and post-harvest pathogens. Participants at KSU focus on studying diverse routes of contamination and investigate antimicrobial interventions to improve the safety of water,  produce and meat products Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Participants from LSU AgCenter developed intervention techniques related to use of sanitizers and UV-C light to minimize food safety risk associated with Agricultural water and hydroponic production. A composting for food safety and farmers market food safety course was also developed. Researchers at Texas A&M AgriLife Research completed USDA-funded research determining the capacity of superhydrophobic coating materials applied onto hardwoods (pine, oak) to prevent pathogen biofilms for produce safety application. Coatings reduced pathogen retention on wood by 65-75% versus untreated wood, but efficacy was reduced with extended atmospheric exposure and inoculum application. Microscopic analysis indicated wood species will be strongly impactful on resulting coating adhesion, surface characteristic, and consequent microbial attachment/residence. Manuscript in preparation. Investigator at Texas A&M has initiated industry-sponsored research determining the Salmonella lethality characteristics for low-temperature rendering of poultry offal. This research has identified rapid Salmonella declines in chicken blood with slower death kinetic characteristics in feathers, both used for manufacture of feed additives. Researchers finalized publication of USDA-sponsored research detailing the reduction in numbers of human pathogens on tomato surfaces by application of plant-derived antimicrobial containing micro-encapsulates. Encapsulated antimicrobials produced a 99% reduction in numbers of surviving Salmonella and STEC versus unencapsulated antimicrobial, 200 ppm free chlorine over 10 days' refrigerated storage. Similarly, when antimicrobial encapsulates were applied prior to pathogen contamination, a >90% reduction in numbers of pathogens were determined versus other treatments applied similarly. Encapsulation affords greater long-term pathogen suppression versus use of free, naked antimicrobials. Participants at the University of Maine and the University of New Hampshire lead a team to work with small and medium-sized produce farmers from those states to create or improve their farm food safety plans. A webinar to introduce the program and invite participants was delivered in early 2022, and ten farms in each state were visited to provide farm food safety support. These farmers work on portions of a farm food safety plan that will have the most significant impact on the safety of their operation, such as creating SSOPs, establishing a worker training program, etc. Ten more farmers from each state will be included in the program in 2023 and 2024. Participants at Virginia Tech led research team to determine the efficacy of a stream of microbubbles (0.1-0.5 mm. diameter) for detaching inoculated Listeria monocytogenes from the surface of raw cucumbers and avocados. Cucumbers and avocados treated for 10 min resulted in a reduction of L. monocytogenes that was 98% greater than without a microbubble treatment.  Microbubble applications can remove biological contaminants from a surface by shear force generated from the impact of air bubbles on curved surfaces. Barbara Kowalcyk lead a team and completed a Risk Ranking workshop in Ethiopia with representatives from government, academia, and industry. A list of 37 foodborne hazards of concern were categorized into groups of high, medium and low. Participants at the University of Connecticut demonstrated that the addition of protective bacteria cultures recommended by the manufacturer did not affect the growth of L. monocytogenes during the manufacture and storage of Queso Fresco. They also demonstrated that prior exposure to another commercially produced culture attenuated Salmonella virulence, and exerted probiotic effects in the host through protection against Salmonella infection. Farmers were taught by UConn Food Safety Extension team to conduct risk assessment, management and comply with FDA and USDA regulations for their respective operations. They were trained to make food safety plans in trainings including Meat and Poultry HACCP and Produce safety trainings conducted throughout the year. Participants at Michigan State University continued to participate in efforts to characterize the impact of vacuum steam pasteurization on pathogen lethality and product quality for wheat grain. Participants at Missouri focused on (i) investigation of the antimicrobial activity of a TiO2-coated stainless steel against E. coli O157:H7 and S. aureus biofilms. (ii) Development of an upstream DNA concentration method for rapid detection of E. coli O157 H7 by HRM-real time PCR.  (iii)  Characterization of a novel bacteriophage specific against Shiga toxin producing E. coli. (iv) Development of a novel phage-incorporated packaging film. At KSU several risks evaluations in pre-harvest setting  were conducted, to establish a better way to manage the risk of Salmonella in the pork and beef production chain. At Clemson, there were 5 major studies.  1, to determine the optimal concentrations of black seed oil, black seeds, kefir, and bacteriophage alone or in combination in poultry feed or drinking water to inhibit coccidiosis and prevent or lessen NE in broilers by conducting several trials of animal studies. 2. The efficacy of three EPA-registered disinfectants and steam against two HuNoV surrogates [feline calicivirus (FCV) and Tulane virus (TuV)] was compared between two types of nylon carpets 3. This research is intended to determine the effect of long-term sanitizer use on surface materials commonly found in foodservice establishments (FSEs). 4. Polydiacetylene are small molecules that change color where developed to detect SARS-CoV.  Membrane filters were coated with 10,12-pentacosadiynoic acid (PCDA) then polymerized on the filter for rapid detection. 5. Natural biofilms recovered from peach processing dry surfaces were used to form mixed biofilms inoculated with Listeria monocytogenes and Salmonella spp. Listeria survived better that Salmonella in mixed biofilms in dry conditions (25-65% RH)." Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices LSU AgCenter food safety team offered several food safety workshops including PSA growers course, FSPCA PCQI course, Farmers market food safety, Composting for food safety, GAPs/GHPs and Farm workers food safety course around the state. Investigator Taylor, Texas A&M AgriLife Research, led 5 produce safety grower training events discussing and describing methods for fruit and vegetable growers to identify and reduce food safety risks on their farm sites, contacting 19 differing organizations in Texas with 42 participants. Additionally, investigator collaborated with Produce Safety Alliance to offer one Advanced Produce Safety workshop to help other produce safety trainers improve their skills at teaching growers how to identify and reduce produce safety risks. The URI team conducted RIGAP/PSA grower training, FSPCA PCHF training, SHA Seafood HACCP training, and other food safety workshops targeting early stage food entrepreneurs, growers processing food in their on-farm kitchen, and home food preservation for the public. By the University of Connecticut, data related to the use of commercial protective cultures against Salmonella were presented at the 2022 International Association for Food Protection Annual Meeting. We also published the results as a peer-reviewed manuscript in a high impact journal in the field of food microbiology and safety. Purdue Team conveyed science-based messages to stakeholders to improve food safety behaviors and practices. We developed communication and outreach materials to extend research on food safety to consumers and other stakeholders. We also developed peer-reviewed journal articles to communicate the recent research data. Vermont team held a webinar on risk mitigation for backyard chicken farmers, which included individuals from outside Vermont.

Publications

Peer Reviewed Publications Gupta, P. and A. Adhikari, A. 2022 Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities. Foods. DOI: 10.3390/foods11121760 Yemmireddy, V., Adhikari, A., and Moreira, J. 2022. Effect of Ultraviolet Light Treatment on Microbiological Safety and Quality of Fresh Produce: An Overview. Frontiers in Nutrition and Food Science. Aryal, J. Chhetri, V. and Adhikari. A. 2022. Survival and attachment of Listeria monocytogenes on bell peppers and influence of attachment time on efficacy of chlorine. LWT Food Science and Technology. Perez-Lewis, K.L., Y. Yegin, J.K. Oh, A. Castillo, L. Cisneros-Zevallos, C.R. Kerth, M. Akbulut, and T.M. Taylor. 2022. Reduction of bacterial enteric pathogens and hygiene indicator bacteria on tomato skin surfaces by polymeric nanoparticle-loaded plant derived antimicrobial. Microorganisms. 10:448. doi: 10.3390/microorganisms10020448 Perez-Lewis, K.L., Y. Yegin, J.K. Oh, A. Castillo, L. Cisneros-Zevallos, C.R. Kerth, E. Scholar, and T.M. Taylor. 2021. Encapsulated plant-derived antimicrobial reduces enteric bacterial pathogens on melon surfaces during differing contamination and sanitization treatment scenarios. Applied Microbiology. 1:460-470. doi: 10.3390/applmicrobiol1030030 Yegin, Y., K.L. Perez-Lewis, S. Liu, C.R. Kerth, L. Cisneros-Zevallos, A. Castillo, M. Akbulut, and T.M. Taylor. 2021. Antimicrobial-loaded polymeric micelles inhibit enteric bacterial pathogens on spinach leaf surfaces during multiple simulated pathogen contamination events. Frontiers in Sustainable Food Systems. 5:646980. doi: 10.3389/fsufs.2021.646980" Chen Y, Simonetti T, Peter K, Jin Q, Brown E, LaBorde LF, Macarisin D. Genetic Diversity of Listeria monocytogenes Isolated From Three Commercial Tree Fruit Packinghouses and Evidence of Persistent and Transient Contamination. Front Microbiol. 2022 Jan 10;12:756688. doi: 10.3389/fmicb.2021.756688. PMID: 35082763; PMCID: PMC8784831. Hailu W, Helmy YA, Carney-Knisely G, Kauffman M, Fraga D, Rajashekara G. Prevalence and Antimicrobial Resistance Profiles of Foodborne Pathogens Isolated from Dairy Cattle and Poultry Manure Amended Farms in Northeastern Ohio, the United States. Antibiotics (Basel). 2021 Nov 25;10(12):1450. doi: 10.3390/antibiotics10121450 Garsow AV, Torres OR, Matute JA, Riley RT, Harris JR, Lamichhane AP, et al. (2022) Dietary and socioeconomic risk factors for fumonisin exposure among women of reproductive age in 18 municipalities in Guatemala from 2013 to 2014. PLOS Glob Public Health 2(8): e0000337. https://doi.org/10.1371/journal.pgph.0000337 Aljasir, S.F, and D. D'Amico. 2022. Anti-infective properties of the protective culture Hafnia alvei B16 in food and intestinal models against multi-drug resistant Salmonella. Food Microbiol. https://doi.org/10.1016/j.fm.2022.104159. Aljasir, S.F, and D. D'Amico. 2021. Effect of pre-exposure to protective bacterial cultures in food on Listeria monocytogenes virulence. LWT Food Sci. Technol. 112373. https://doi.org/10.1016/j.lwt.2021.112373 Aljasir, S.F, and D. D'Amico. 2021. Dairy-associated protective cultures as probiotics to protect against Listeria monocytogenes infection. Food Res. Int. 110699. https://doi.org/10.1016/j.foodres.2021.110699 Archila-Godinez, J. C., Chen H., Klinestiver, L., Rosa, L., Barrett, T., Zabala, V. & Feng, Y. (2022). Evaluation of a virtual food safety program for low-income families: Application of the theory of planned behavior. Foods, 11(3), 55. <ol start="2020"> <li>Jung, Widmar, N., Subramani, S., & Feng, Y. (2022). Online media attention devoted to flour and flour-related food safety in 2017–2020. Journal of Food Protection, 85(1), 73–84.</li> </ol> Chen H., Feng, Y., Benjamin, T., & Guan, W. (2022). Food safety education needs assessment for small-scale produce growers interested in value-added food production. Journal of Food Protection, 85(2), 220–230. Thomas, M. & Feng, Y. (2022). Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study. Foods. Chen, H., Archila-Godinez, J. C., Klinestiver, L., Rosa, L., Barrett, T., Zabala, V., & Feng, Y. (in press). Implementation of a dialogue-based food safety education program for low-income families. Food Control. Beary, M. A., Dicaprio, E., Feng, Y., Chang, E., Dunn, L. L., Padilla-Zakour, O. I., & Snyder, A. B. (in press). Virtual food safety trainings during the COVID-19 pandemic reveals significant opportunities for future distance education in food safety extension. Food Safety Management in Practice. Low, M., Scharff, R., Anderson, N., Grasso-Kelly, E., & Feng, Y. (2022). Food handling practices of apple drying in home kitchens: A survey. Journal of Food Protection." Hedblom, G.A., Dev, K., Bowden, S.D. et al. Comparative genome analysis of commensal segmented filamentous bacteria (SFB) from turkey and murine hosts reveals distinct metabolic features. BMC Genomics 23, 659 (2022). <a href="https://doi.org/10.1186/s12864-022-08886-x">https://doi.org/10.1186/s12864-022-08886-x</a> Joerger, R. D., Ganguli, A., Wachira, J. and Q. Hardy. 2021. Evaluation of sodium hypochlorite and peroxyacetic acid to prevent transfer of surface-attached Listeria monocytogenes to produce. J. Food Safety. 41: e12882. This is accepted but not yet published. "Food Safety Training Needs Assessment Among Maple Syrup Producers and Evaluation of Post-Process Contaminant Survival During Maple Syrup Storage" for first issue of Food Safety Management in Practice. Dhital, R., Z. Shen, S. Zhang and A. Mustapha&Dagger;.  2021.  Detection of virulence and ESBL genes in Salmonella by multiplex high-resolution melt-curve real-time PCR assay.  J. App. Microbiol. 132(3):2355-2367. Choo, K. W., R. Dhital, L. Mao, M. Lin and A. Mustapha&Dagger;.  2021.  Development of polyvinyl alcohol/chitosan/modified bacterial nanocellulose films incorporated with 4-hexylresorcinol for food packaging application. Food Packaging and Shelf Life 30(2021) 100769. Asgari, S., R. Dhital, S. Ali Aghvami, A. Mustapha, Y. Zhang, M. Lin.  2022. Separation and detection of E. coli O157:H7 using a SERS-based microfluidic immunosensor. Microchimica Acta 189:111. Irakoze, Z., L. Nwadike, D. Stoeckel, M. Bhullar, P. Byers, and S.E. Gragg. 2022. Evaluation of peroxyacetic acid and chlorine as treatments for surface water for post-harvest uses in the produce industry. Water. 14:3890. https://doi.org/10.3390/w14233890  Miller, M., J.M. Maher, B. Wiseman, and S.E. Gragg. 2022. Salmonella is present in multiple lymph nodes of market hog carcasses at slaughter. Food Protection Trends. 42:100-106. Haley, O.C., Y. Zhao, J.M. Mahe, S.E. Gragg, V. Trinetta, M. Bhullar, and L. Nwadike. 2022. Comparative assessment of the microbial quality of agricultural water on Kansas and Missouri fresh produce farms. Food Protection Trends. 42:186-193. Habib, K., J. Drouillard, V. De Aguiar Veloso, G. Huynh, V. Trinetta, and S. E. Gragg. 2022. The Use of probiotic Megasphaera elsdenii as a pre-harvest intervention to reduce Salmonella in finishing beef cattle: An in vitro model. Microorganisms. 10:1400. Admaie, A., A. Eshetu, T. Sisay Tessema, J. Vipham, J. Kovac, A. Zewdu. Prevalence of Campylobacter species and associated risk factors for contamination of dairy products collected in a dry season from major milk sheds in Ethiopia. 2022. Journal of Food Microbiology. Doi:10.1016/j.fm.2022.104145. Farmer, K. J., E. S. Beyer, S. G. Davis, K. M. Harr, K. R. Lybarger, L. A. Egger, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, and T. G. O'Quinn. 2022. Evaluation of the impact of bone-in versus boneless cuts on beef palatability. Meat Muscle Biol. 6:1-13. doi:10.22175/mmb.15488 Harr, K. M., E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, and T. G. O'Quinn. 2022. Impact of disclosing fat content, primal source, and price on consumer evaluation of ground beef. Meat Muscle Biol. 6. doi:10.22175/mmb.15482 Mekonen, T., A. Tolera, A. Nurfeta, B. Bradford, S. Yigrem, J. Vipham. Effects of pigeon pea leaves and concentrate mixture on feed intake, milk yield, and composition of crossbred dairy cows fed native pasture hay. 2022. Animal. Doi:10.1016/j.animal.2022.100632. Mengstu, B., A. Tola, H. Nahusenay, T. Sisay, J. Kovac, J. Vipham, A. Zewdu. Evaluation of microbial hygiene indicators in raw milk, pasteurised milk and cottage cheese collected across the dairy value chain in Ethiopia. 2022. International Dairy Journal. Doi: 10.1016/j.idairyj.2022.105487. Schwan, C., T. Dallman, P. Cook, J. Vipham. A case report of Salmonella enterica serovar Corvallis from environmental isolates from Cambodia and clinical isolates in the UK. 2022. Access Microbiology. Doi:10.1099/acmi.0.000315. Northcutt, J. K., A. Buyukyavuz, and P. L. Dawson.  2022.  Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage. J. Appl. Poult. Res. 31:100280 https://doi.org/10.1016/j.japr.2022.100280 Hegler, C. M., S. Cothran, R. Martinez-Dawson, P. L. Dawson and J. K. Northcutt. 2022. Impact of emergency remote teaching on university students at a public institution in the United States. Submitted February 2022 to Journal of Higher Education Theory and Practice. 22(8). https://doi.org/10.33423/jhetp.v22i8.5329 Huang, J. GW, Park, R.M. Jones, A. Fraser, J. Vinjé, and X. Jiang. 2022. Efficacy of EPA-registered disinfectants against two human norovirus surrogates and Clostridioides difficile endospores. J. Appl. Microbiol. 132:4289-4299.  DOI:10.1111/jam.15524 Extension Publications Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., Timmerman, A., & Willis, J. (2022a). Backyard Composting. Composting Series, 2. https://lsuagcenter.com/~/media/system/a/c/b/f/acbf794919812b6fa1a9804fd7496144/backyardcompostingpdf.pdf  Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., Timmerman, A., & Willis, J. (2022b). Compost Feed Stock. Composting Series, 2. <a href="https://lsuagcenter.com/~/media/system/9/8/1/d/981dd5a1e00599291c1980c496be2bb9/compostingseries-feedstock-2pdf.pdf">https://lsuagcenter.com/~/media/system/9/8/1/d/981dd5a1e00599291c1980c496be2bb9/compostingseries-feedstock-2pdf.pdf</a> Dunaway, C., Adhikari, A., Hammett, B., Kuehny, J., Moreira, J., Timmerman, A., & Willis, J. (2022a). Active vs Passive Composting (Hot vs Cold). Composting Series, 1. https://lsuagcenter.com/~/media/system/7/6/8/6/76860bf66d0d6be475b8ad0ca1c9af89/compostingseries-hotvcold-tpdf.pdf  Dunaway, C., Adhikari, A., Hammett, B., Kuehny, J., Moreira, J., Timmerman, A., & Willis, J. (2022b). Three-Bin System. Composting Series, 1. https://lsuagcenter.com/~/media/system/e/1/3/2/e1326ecbe2ca11322da62e0678fbdd77/compostingseries-3binpdf.pdf  Moreira, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Timmerman, A., & Willis, J. (2022a). Benefits of Maintaing Soil Health. Composting Series, 1. https://lsuagcenter.com/~/media/system/2/6/0/f/260fee0e68aaf11080668777c49d4015/compostingseries-maintaingsoilhealthpdf.pdf  Moreira, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Timmerman, A., & Willis, J. (2022b). Building an Aerated Static Compost Pile. Composting Series, 1. https://lsuagcenter.com/~/media/system/b/3/a/f/b3af10e8d364791accf6553fcef7b3d9/compostfactsheet-aeratedpilepdf.pdf  Moreira, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Timmerman, A., & Willis, J. (2022c). Determination of Compost Maturity. Composting Series, 2. https://lsuagcenter.com/~/media/system/0/c/5/7/0c579b4035eb096cd936a72d5559cea3/compostingseries-determinationofcompostmaturitypdf.pdf  Moreira, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Timmerman, A., & Willis, J. (2022d). Food Safety Issues Related to Compost. Composting Series, 1. https://lsuagcenter.com/~/media/system/9/a/9/4/9a945f10de851bc98d0ba325eead7ca5/compostfactshee-foodsafetyissues-nlpdf.pdf  Timmerman, A., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., & Willis, J. (2022a). <CompostingSeries-WormCastingspdf.pdf>. Composting Series, 1. https://lsuagcenter.com/~/media/system/f/b/5/b/fb5bf0548fc74c0b6afb744ba689cbae/compostingseries-wormcastingspdf.pdf  Timmerman, A., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., & Willis, J. (2022b). How to Reduce Odor in Compost Systems Composting Series, 1. https://lsuagcenter.com/~/media/system/7/c/c/d/7ccd1bf3a258364a0664dca60184560f/compostingseries-howtoreduceodorincompostsystems2brchpdf.pdf  Timmerman, A., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., & Willis, J. (2022c). How to Store and Handle Compost Materials. Composting Series, 1. https://lsuagcenter.com/~/media/system/3/8/3/1/3831096ae5889256d3b598553946f48c/compostingseries-howtostoreandhandlepdf.pdf  Willis, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., & Timmerman, A. (2022a). Compost Moisture Content. Composting Series, 2. https://lsuagcenter.com/~/media/system/0/3/1/6/0316092172c3fcc858d35d7c0c117719/compostingseries-compostmoisturecontentpdf.pdf  Willis, J., Adhikari, A., Dunaway, C., Hammett, B., Kuehny, J., Moreira, J., & Timmerman, A. (2022b). Compost Tea. Composting Series, 2. https://lsuagcenter.com/~/media/system/7/1/8/3/71832071e8b30620aa861668bb1ee38e/compostingfactsheet-compostteapdf.pdf " Balasubramanian, B., Shah, T., Zhu, C., Rankin, K., Ghimire, S., Upadhyaya, I., Upadhyay, A. Application of ultra-fine bubble technology to reduce Listeria monocytogenes contamination of Romaine lettuce. Fall Crop Talk 2022 Newsletter. https://ipm.cahnr.uconn.edu/wp-content/uploads/sites/3216/2022/10/Crop-Talk-October-2022-FV-reduced.pdf  Upadhyaya, I., Contributor in CT Farm Ag Guide, 2022. <a href="https://ctfarmrisk.extension.uconn.edu/wp-content/uploads/sites/3181/2022/06/AgBusinessMgmtGuide06062022.pdf.pdf">https://ctfarmrisk.extension.uconn.edu/wp-content/uploads/sites/3181/2022/06/AgBusinessMgmtGuide06062022.pdf.pdf</a> Northcutt, J. K. 2021. Farm food safety:  Choosing a sanitizer for washing fresh produce. Home and Garden Information Center Fact Sheet #3644. https://hgic.clemson.edu/factsheet/farm-food-safety-choosing-a-sanitizer-for-washing-fresh-produce/ Thompson, A. and J. K. Northcutt. 2021. Cleaning and sanitizing for the homebrewer. Home and Garden Information Center Fact Sheet #3885. https://hgic.clemson.edu/factsheet/cleaning-and-sanitation-for-the-homebrewer/ Northcutt, J. K. and P. L. Dawson. 2021. Bacterial attachment to food and food processing surfaces can lead to biofilm formation. Home and Garden Information Center Fact Sheet #3886. https://hgic.clemson.edu/factsheet/bacterial-attachment-to-food-and-food-processing-surfaces-can-lead-to-biofilm-formation/" Abstracts, Proceedings, and Presentations  Aryal, J and Adhikari A. 2022. Effect of fine bubbles and electrochemical disinfection on efficacy of chlorine against bacterial pathogens on bell peppers. IAFP Annual Meeting Abstracts Kharel, K and Adhikari, A. 2022. Antimicrobial efficacy of pullulan coating incorporated with pecan shell extract and its effect on quality of blueberries during storage. IAFP Annual Meeting Abstracts Mendoza, J., and Adhikari, A. 2022. Effectiveness of UVC light treatment in controlling Listeria monocytogenes in hydroponic fertilizer solutions. IAFP Annual Meeting Abstracts Lituma, I., and Adhikari, A. 2022. Effect of UV-C Light Treatment Against Listeria Monocytogenes on Hydroponically Grown Lettuce and its Effect on Quality. IAFP Annual Meeting Abstracts Taylor, T.M. 2022. Control of Bacillus in the meat industry: emerging techniques and future perspectives. International Association for Food Protection Annual Meeting, Pittsburgh, PA. Taylor, T.M. 2021. Keeping it clean! Food safety hazard risk control for wooden implements in fresh produce production, harvest, and packing. Great Lakes Fruit, Vegetable, and Farm Market Expo, Grand Rapids, MI. Taylor, T.M. 2021. Surface interfacial science to disrupt pathogen survival on fresh produce. Department of Food Science, University of Arkansas, Fayetteville, AR. Vice, Z., W. deFlorio, M. Taylor, and M. Akbulut. 2022. Determination of antifouling capabilities of silane-treated wood (Abstract P2-120). International Association for Food Protection Annual Meeting, Pittsburgh, PA. Aljasir, S., and D. D'Amico. 2022. Exposure to Protective Culture Hafnia alvei Attenuates Salmonella Virulence in Food and Intestinal Models. Presented at the International Association for Food Protection annual conference. Thomas, M., Berglund, Z. , Low, M. Y. L., Soewardjono, R. A., Bryan, I., & Feng, Y. (2022). Evaluating the accessibility of food safety messages on flour packages using eye tracking. The Annual Meeting of the Institute of Food Technologists. Karnpanit W., Torres E. J., Betanzo M. R., Feng Y. (2022). Cumulative chronic exposure assessment of carbamate and pyrethroid pesticides in Thai population through commonly consumed vegetable consumption. SETAC Europe 32nd Annual Meeting. Virtual. Archila-Godínez, J. C., Marshall, M., Wiatt, R., Deering, A., & Feng Y. (2022). Consumers’ food safety perception of fresh produce from small- and medium-sized farms. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Chen, H., Anderson, N., Grasso-Kelley, E., Wu, F., Tang, J., Harris, L., & Feng, Y. (2022). Needs assessment of the low-moisture food industry: The next steps to advance food safety research and extension. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Swinehart, M., Harris, L., Louvau, H., & Feng, Y. (2022). Content analysis of online tree nut recipes: Soaked nuts and nut-based dairy alternatives. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Swinehart, M., Harris, L., Anderson, N., & Feng, Y. (2022). Food safety implications of nut-based dairy alternatives and soaked nuts. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Low, M., & Feng, Y. (2022). Content analysis of food safety information in dried apple recipes on YouTube, blogs, cookbooks and extension materials. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Low, M., Scharff, R., Tang, J., Grasso-Kelley, E., Marks, B.P., & Feng, Y. (2022). Food handling practices of apple drying in home kitchens: A survey. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Low, M., Kinchla, A., Richard, N., DiCaprio, E L., & Feng, Y. (2022). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through inspector interview. The Annual Meeting of the International Association for Food Protection, Pittsburg, PA. Thomas, M., & Feng, Y. (2022). The year-long effect of COVID-19 on food safety: Consumer practices and perceptions using longitudinal consumer surveys and focus groups. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Thomas, M., Berglund, Z. , Low, M. Y. L., Soewardjono, R. A., Bryan, I., & Feng, Y. (2022). Evaluating the accessibility of food safety messages on flour and baking mix packages using eye-tracking technology. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Berglund, Z., & Feng, Y. (2022). Systematic review, meta-analysis and thematic synthesis of virtual food safety trainings and education. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Berglund, Z., Swinehart, M., DiCaprio, E.L., & Feng, Y. (2022). Small-scale processor self-identified barriers to effective food safety training programs. The Annual Meeting of the International Association for Food Protection, Pittsburgh, PA. Chenggeer, FNU and A. Mustapha. 2022. Antimicrobial activity of a photocatalytic titanium dioxide-coated stainless steel. Presented at the International Association for Food Protection Annual Meeting, Pittsburgh, PA, August 2, 2022.  P2-107. Dhital, R. and A. Mustapha. 2022. Solid phase reversible immobilization bead concentration combined with PCR for the detection of E. coli O157:H7 in foods.  Presented at the International Association for Food Protection Annual Meeting, Pittsburgh, PA, August 3, 2022.  P3-83. Mao, L., G. Zheng and A. Mustapha. 2022.  Use of an Escherichia coli pilin gene (traA) to identify human fecal contamination.  Presented at the International Association for Food Protection Annual Meeting, Pittsburgh, PA, August 2, 2022.  P2-109." Quanz, S.T., K. Habib, K. Smith, T. Rehberger, A.J. Tarpoff, J.S. Thompson, C.S. Jones, L.K. Mamedova, W.E. Boomer, S.E. Gragg, and B.J. Bradford. Effects of Lactobacillus and Bacillus species supplementation on performance and health of pre-ruminant calves through weaning. American Dairy Science Association, Kansas City, Missouri, June 19-22, 2022. Habib, K., S. Quanz, K. Smith, A.J. Tarpoff, C.S. Jones, Q. Kang, B. Bradford, and S.E. Gragg. Effects of Bacillus and Lactobacillus supplementation in milk replacer diets of Angus×Holstein calves on the prevalence and concentration of Salmonella spp. and Escherichia coli O157 in mesenteric lymph nodes, spleen, cecal fluid, rumen fluid, and feces. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Habib, K. J. Schmidt, C. Nichols, Q. Kang, J.M. Bosilevac, D. Harhay, and S.E. Gragg. The effects of administration of a Saccharomyces cerevisiae direct-fed microbial on the prevalence of Salmonella in bovine mesenteric lymph nodes. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Schmidt, J., K. Habib, C. Nichols, T.M. Arthur, J.M. Bosilevac, S.E. Gragg, and Dayna Harhay. Characterization and comparison of Salmonella spp. isolated from mesenteric lymph nodes of cattle and the feedlot environment. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Irakoze, Z., L. Nwadike, D. Stoeckel, M. Bhullar, P. Byers, and S.E. Gragg. Evaluation of peroxyacetic acid and chlorine as treatments for surface water used in produce post harvest. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Bai, J., S.E. Gragg, E. Fashenpour, T. Stephens, and S. Applegate. Salmonella quantification (SalQuantTM) using the BAX® system for pork primary production boot cover samples. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Vargas, D.A., G. Betancourt-Barszcz, S.E. Gragg, and M. Sanchez Plata. Salmonella quantification in pork lymph nodes using different methodologies. International Association for Food Protection, Pittsburgh, Pennsylvania, July 31-August 3, 2022. Vargas, D.A., G. Betancourt-Barszcz, M.F. Miller, S.E. Gragg, and M. Sanchez Plata. Bio-mapping of Salmonella spp. prevalence and quantification levels in market hog lymph nodes and tonsils from commercial processing facilities. Reciprocal Meat Conference, Des Moines, Iowa, June 12-15, 2022. Vishal Manjunatha, Julian E. Nixon, Greg F. Mathis, Brett Lumpkins, Zeynep B. Guzel-Seydim, Atif Can Seydim, Annel K. Greene, and Xiuping Jiang. 2022. Effect of combined action of Nigella sativa and kefir on the growth performance and health of broiler chickens. International Association of Food Protection (IAFP) Annual Meeting, July 31-Aug 3, Pittsburgh, PA. Paul Dawson and Claudia Ionita. 2022. Survival of Listeria monocytogenes and Salmonella on surfaces found in the dry packinghouse environment and effectiveness of dry-cleaning processes on pathogen reduction. Center for Produce Safety Annual Meeting, June. San Diego, CA

Impact Statements

New Extension funds will allow researchers to improve food safety knowledge and practices by providing learning materials and experiences for both the food industry and consumers. • Achyut Adhikari. Path C. $500,342. Implementing FSMA Produce Safety Rule in Louisiana. FDA LDAF. 2022-2026. • Achyut Adhikari, Priyanka Gupta. $49,925. Develop and deliver on-farm food safety risk management programs for farmworkers to address food safety liability and meet federal and market driven food safety requirements Southern Risk Management Education Center. 2022-2023 • New funding was awarded to investigator at Texas A&M AgriLife by TX Department of Agriculture to fund ongoing produce safety training programs for Texas-based fruit and vegetable growers. A third iteration of the Southern Center for Produce Safety Outreach, Education, and Training was won from USDA-NIFA. The investigator (Taylor) is the lead investigator for Texas A&M AgriLife Research on this grant as well as on the multistate project. • Yaohua Feng, Senay Simsek, Maria Julia Bello Bravo. USDA-NIFA-FSOP. Transformative food safety learning program 1.0: Using virtual simulation to engage small- and very-small food processors. 2022- 2025. $300,000.