Brief Summary of Minutes of Annual Meeting

Attendees arrived the afternoon of 9/8/13 and a group dinner was held that evening. The morning of 9/9/13, following travel to the Stone Laboratory, the meeting was called to order at 8:45 am and a brief introduction and history of the OSU Stone Lab was given. Over the mornings of 9/9/13 and 9/10/13, brief summary reports from all attending members were given. The content of those reports is included in the 2013 S1056 report, that will be added to the website. In addition to research updates, each faculty was asked to introduce additional faculty at their institutions working in the area of food safety. Immediately following lunch, participants went on a tour of the stone lab facilities and of the ongoing experiments at Stone Laboratory related to the safety of products caught by the commercial fishing industry in Lake Erie. Following the tour, the group reconvened at 3:30 to discuss the ongoing business of the group. Election of New Officers to the Technical Committee: Due to the extended process of renewal (exceeding 10 months) resulting in no meeting being held in 2012 and the current chair of S-1056, Lawrence Goodridge, leaving his academic position in the United States in 2013, the groups elected officers had been in flux, being maintained by Dr. LeJeune (the past chairman) and Michelle Danyluk (Vice Chairman). For these reasons, both a new Vice Chairman and a Secretary needed to be elected, to assume management of the Technical Committee beginning in October, 2013. One candidate was nominated for Vice Chairman  Faith Critzer, University of Tennessee One candidate was nominated for Secretary  Joy Waite-Cusic, Oregon State University Both candidates were elected unanimously. The Technical committee of: Danyuk  Chairman Critzer  Vice Chairman Waite-Cusic  Secretary To begin their positions October 1, 2013 for a term of 2 years was approved (Motion to approve: Don Schaffner (Rutgers); Seconded: Linda Harris (UC Davis); All in favor). Old Business: Project Renewal: The struggle to renew the project was discussed at length. The group continues to be unsure why such extensive revisions and questions were asked by the project review panel. Guidelines for hosting a meeting: Based on previous feedback of those who have hosted a project meeting, it was decided that general guidelines were needed to those hosting subsequent meetings. The technical committee of LeJeune, Goodridge and Danyluk met in 2012 and 2013 during the rewrite process and established a series of guidelines for hosting the annual meeting. These guidelines were discussed with the group, and specifically with the members who had previously hosted a meeting. Those guidelines are included below the minutes here. ACTION ITEM: Upload guidelines for hosting meeting to S1056 website 2013 Milestone: The project milestone for 2013 is to ensure that at least one representative from each State Agricultural Experiment station has been contacted and invited to participate in the project. At the time of the meeting: " 15 states and Puerto Rico were present at the meeting " 29 states and Puerto Rico had project members enrolled " 13 states were persons were in the process of signing up for the project " 2 states where potential members were contacted (Oklahoma and Washington) " 6 states where no potential members have been contacted (Idaho, Montana, Nevada, New Hampshire, North Dakota, and South Dakota) A long discussion followed where additional members from non-represented states were identified, and contact information for those states provided. ACTION ITEM: The new executive committee will continue to reach out to all states. New Business: Searchable Electronic Database of Food Safety Faculty: A suggestion was made to take the current lists of food safety faculty generated by team members and create a searchable data sheet by research/extension interest to aid faculty in connecting for grant projects. ACTION ITEM: The technical committee with begin compiling names from the submitted meeting reports and will start creating an excel document. An initial draft of this document will be generated prior to the 2014 meeting. REEport Annual Report Submission: Discussion ensued on how to submit reports under the new REEporting system that has replaced the CRIS reporting system. It was decided that that S1056 should generate a cheat sheet to help members both joining the project and those generating annual reports. This cheat sheet should contain standard verbiage that can be used as needed by all members. ACTION ITEM: The technical committee will begin compiling a draft cheat sheet for use during reporting, and have draft documentation available for discussion at the next annual meeting. Expertise in Human Extension: It was noted by a number of members, that although one of our stated objectives is Risk Communication: To communicate food safety messages to stakeholders we may be lacking in member expertise in this area, and specifically in regards to evaluation of communication programs. ACTION ITEM: When advertising the next annual meeting, members will be encouraged to bring an extension friend with them and encourage those members to join our team. 2014 Milestone: Our 2014 project milestone is to enhance diversity of membership through targeted recruitment of individuals working on food safety at 1980 Institutions, Hispanic Serving Institutions, and Tribal Colleges and Universities. ACTION ITEM: The technical committee will reach out to all members in the spring of 2014 for contact information of individuals working in food safety at the type of institutions listed above. These individuals will be contacted to participate initially in the meet and great S1056 get together at IFT and IAFP, and then further invited to the 2014 annual meeting. 2014 Annual Meeting: S1056 members from the University of Puerto Rico have volunteered to host the 2014 annual meeting. ACTION ITEM: Technical committee will reach out to UPR members in the spring of 2014 to establish potential times for meetings and new secretary will establish a doodle poll for all S1056 members to determine the ideal times for the meeting to be held. Response to RFAs: At the time of the meeting no federal RFAs had been released. The meeting was adjourned at 11 am on 9/10/13

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

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