Brief Summary of Minutes of Annual Meeting

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

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