Brief Summary of Minutes of Annual Meeting

Summary of Accomplishments by objective area

1) Risk Assessment: Assess food safety risks in agricultural systems

Auburn University

Dr. Luxin Wang’s group worked on developing RNA-based molecular predictive models for the better understanding of the survival of Vibrio parahaemolyticus in oysters. This study focuses on the post-harvest storage of oysters.

University of Arkansas, Fayetteville

Assessment of on-farm food safety perceptions and practices related to various strawberry

Production systems in AR, MO, and OK (Gibson)

Colorado State University Center for Meat Safety & Quality

In 2015 the Center for Meat Safety and Quality has performed several pilot studies intended to assess the risk of antimicrobial resistance, and the transference of antimicrobial resistance genes, throughout the farm to fork continuum. These efforts have yielded valuable information to not only enhance the understanding of AMR, but have also contributed to efforts intended to develop more refined techniques and technologies for monitoring and mitigating resistance.

University of Florida

Our research continues to focus on produce safety. Currently, we are CoPIs on a multi-institutional USDA SCRI grants, a CPS grants, and several other training and safety grants.

Louisiana State University

Limited data is available regarding the presence of C. difficile in food and water. In this study, oysters (Crassostrea virginica) collected from the commercial harvesting areas, the harvest waters along the Louisiana Gulf Coast as well as the influent and effluent of a municipal treatment plant in New Orleans, LA were analyzed for C. difficile. The bacterium was isolated from 47.37% (9/19) oyster and 37.5% (3/8) of harvest water samples. All the isolates carried the virulence factor, toxin B encoding gene (tcdB). Toxicogenic C. difficile were also detected in all the wastewater influent and effluent samples. Further PCR-ribotyping showed that the C. difficile isolated from the oysters and harvest waters differed from the wastewater isolates. However, similar ribotypes were found between oysters and the surrounding harvest water

University of Maine

Faculty have performed research in the following areas: microbial analysis of fresh and aged cheese held under conditions typically found at farmers markets, Effects of Cook Method and Time on the Safety and Quality of Maine Fiddleheads, and Food Safety Research and Bottling Guidance to Reduce Maple Syrup Contamination.

University of Minnesota

The current study evaluated the potential for Salmonella enterica serovar Typhimurium to internalize peanut plants and seedpods from soils. The internalization into seedpods was dependent on the soil moisture and the type of soil. S. Typhimuriun internalized in peanut plant tissue after seeds were germinated in contaminated soil. Stems were found to contain the largest count of internalized cells as compared to roots and leaves.

University of Missouri, Columbia

Studied food safety risks from various nanomaterials

New Mexico State University

Work forces in the food service and food production sectors, as well as the general public, often do not change their behavior in response to print or audio food safety messages because they cannot visualize the problem (such as the presence or spread of bacteria or virus). This may mean, for example, that produce harvesters do not use proper toilet facilities while in the field, food handlers may not use gloves properly, and consumers do not handle food safely at home. Understanding how audience inattention to food safety messages creates risk leads to a process whereby food safety researchers and specialists partner with NMSU’s media productions team

Cornell University

The focus on food contact surface fabrication and its influence on bacterial foodborne pathogen biofilm formation was investigated. The optimal nanofabrication of alumina surfaces to prevent foodborne pathogen biofilm formation was determined in an attempt to prevent the attachment and subsequent growth.

North Dakota University

The focus on food contact surface fabrication and its influence on bacterial foodborne pathogen biofilm formation was investigated. The optimal nanofabrication of alumina surfaces to prevent foodborne pathogen biofilm formation was determined in an attempt to prevent the attachment and subsequent growth.

University of Oregon

Conducted third year of Salmonella prevalence study for the hazelnut industry in Oregon.

Collected samples from poultry production facilities to assist in evaluating sources and

spread of Salmonella.

Penn State University

LaBorde. A longitudinal survey of Listeria spp. in a commercial mushroom packing and fresh-cut processing facility was completed. Results were described in last year’s report. This year, the results were presented to the mushroom industry at the Mushroom Short Course, Kennett Square, PA and a paper was submitted and accepted for publication in the November 2015 issue of the Journal of Food Protection. Through presentations made at mushroom food safety lectures, his study has made the industry aware of the importance of establishing effective sanitation protocols for controlling Listeria in the packaging and processing environment.

UPR- Mayaguez Campus

Risk Assessment of Agricultural water used in leafy green produced in Puerto Rico: Water from different parts of the hydroponic system is collected and analyzed for Fecal coliforms, Escherichia coli, Escherichia coli O157:H7 and Salmonella.

Clemson University

We have optimized a culturing method for detecting non-O157 Shiga toxin-producing Escherichia coli (STEC) in the finished dairy compost. Our results demonstrated that low levels (1- 100 CFU/g) of non-O157 STEC could be detected within two days from dairy compost by a culturing method through the optimized enrichment procedure followed by immunomagnetic bead separation (IMS). In contrast, without an enrichment step, the IMS detection limit of individual non-O157 STEC serovar ranged from 3.15 to 4.15 logs CFU/g in dairy compost.

We investigated the survival of Escherichia coli O157:H7 and Salmonella Typhimurium in finished dairy compost with different particle sizes during storage as affected by moisture content and temperature under greenhouse conditions. Our results revealed that finished compost samples with larger particle sizes supported pathogen survival for extended time as compared with compost samples with smaller particle sizes. In addition, for the same particle size, the pathogen survived better in compost with lower moisture content. Under greenhouse conditions, higher dehydration rate was found to be a critical factor contributing to the initial rapid inactivation of pathogens. In consideration of the extended survival of a few pathogenic cells in finished compost particles, the risk of compost bioaerosols as one of the possible sources of produce contamination needs to be further assessed under field conditions.

University of Tennessee

Rainwater catchment systems were monitored for the presence of coliform bacteria, generic E. coli, Salmonella and Shiga toxigenic E. coli (STEC) over the course of multiple growing seasons. beginning in September 2013, water samples were collected initially at a weekly and then biweekly schedule from three rainwater catchment tanks located at the Organic Crops Production Unit of the University of Tennessee Knoxville. Total coliform counts

between the three tanks were 2.53 log CFU/100 ml, with average generic E. coli population at 0.65 log CFU/100 ml. Average STEC populations were 0.84 log CFU/100 ml. This indicates there is potential for produce contamination and mitigation strategies should be implemented with these systems. A weak correlation was also observed between STEC and both indicator organisms, demonstrating a linkage for routine water testing.

Texas A&M University

Have completed two research projects investigating the presence, identity, antimicrobial resistance, and susceptibility to phage attack of Salmonella enterica in Texas beef cattle feedlots. Feedlots producing cattle not bearing Salmonella in lymph nodes at slaughter were correlated to presence/absence of Salmonella in feedlot environment. Prevalence of bacteriophages infecting Salmonella is not related to presence/absence of Salmonella in feedlot-recovered samples. Currently testing the correlation of cattle age at slaughter and risk of Salmonella uptake/presence in animal lymph node samples.

Virginia Tech

The potential for Salmonella (at both inoculum levels 1 and 5 log CFU/g) survival exists on whole and sliced cucumber held at 4°C (up to 7 d, at least). The potential for Salmonella (at both inoculum levels 1 and 5 log CFU/g) growth exists on whole and sliced cucumber held at 23°C. Good agricultural practices should be followed in the field to prevent contamination of cucumbers (as both growth and survival during storage are possible at low contamination levels), and the cold chain maintained to reduce the likelihood of Salmonella multiplication. 

University of Wisconsin

Individuals in food insecure households are often more at risk for serious consequences of foodborne illness compared to the general population. Of food distributed by food pantries, fresh produce has seen the largest increase in recent years. Feeding America alone delivers an average of over 2 million pounds of fresh produce to its member food pantries each week. Research is underway to investigate the survival of Salmonella, Listeria monocytogenes, and Shiga toxin-producing E. coli (O157 and non O157) on 10 types of fresh-cut produce often available in food pantries.

University of Wyoming, Laramie, WY

We have been focused on determining the role of wildlife on the contamination of leafy green crops with foodborne pathogens with a special emphasis on Salmonella enterica and E. coli STEC. 10 lettuce and spinach fields in the San Luis Valley, Colorado were sampled for wildlife visitation rates using remote cameras, with approximately 1500 fecal and produce samples taken for downstream microbiological analyses. Results for presence of Salmonella enterica and E. coli STEC as well as microbial indicators are pending.

2) Risk Management: Develop science-based interventions to prevent and mitigate food safety threats

Auburn University

Luxin Wang’s group evaluated the impact of old-adaptation of Vibrio on the efficiency of individual quick freezing treatment. In addition, her group investigated the prevalence of Shiga toxin producing E. coli in cow/calve operations in the state of Alabama.

University of Arkansas, Fayetteville

With co-researchers developing an application for whole chain traceability of foods. Developing novel antimicrobials against important foodborne pathogens. Developing training modules for food workers in both the manufacturing and retail sectors. (Crandall)

Evaluation of prevention and control measures for human noroviruses. Evaluation of novel equipment for control of foodborne pathogens in food service environments. (Gibson)

Molecular methods and mutagenesis approaches for Salmonella and other foodborne pathogens (Kwon)

Working with industry and commodity groups to develop effective pre-harvest intervention approaches for controlling Salmonella colonization in poultry broilers and layers as well as on plastic surfaces and other food storage container surfaces

Colorado State University Center for Meat Safety & Quality

In 2015, the Center for Meat Safety and Quality have performed multiple applied food safety research projects intended to mitigate the risks of foodborne pathogens in meat and other food products. These efforts lead to the validation of multiple antimicrobial interventions which are currently used within the industry.

University of Connecticut

We provided intensive one-on-one technical assistance and training to Connecticut cheese producers to help prepare for impending regulatory oversight and inspection. Our lab is also developing and identifying antimicrobial pairings with synergistic activity against L. monocytogenes for use in the formulation of antimicrobial dip and coating applications on high-risk cheese and to prevent recontamination.   We are also developing acid-based brine treatment protocols to eliminate L. monocytogenes from artisan cheese brines.

University of Delaware

The purpose of this project was to evaluate the use of a plant growth promoting rhizobacterium, Bacillus subtilis UD1022, to reduce the contamination of cantaloupes by L. monocytogenes in the pre-harvest environment as well as in the packinghouse environment. The current results indicate that UD1022 may be used as a natural biocontrol agent to reduce the risk of contamination by L. monocytogenes on cantaloupe rind during times of temperature abuse in the packinghouse, storage, or transport.  

We developed and evaluated a small scaled-up water-assisted pulsed light (WPL) system, in which berries were washed in a flume washer while being irradiated by pulsed light (PL). Hydrogen peroxide (H₂O₂) was used in combination with PL, as an advanced oxidation process and chlorine wash was used as a control. The effects of organic load, water turbidity, berry type and PL energy output on the inactivation of Salmonella using the WPL system were investigated. Current results demonstrated that a 1-min WPL treatment without H₂O₂ could provide a chemical free alternative to chlorine washing with similar and in some cases significantly higher bactericidal efficacy. Compared with chlorine washing, the combination of WPL and H₂O₂ resulted in significantly higher (P<0.05) reduction of Salmonella on berries, providing a novel intervention for processing of small berries intended for fresh-cut and frozen berry products.

University of Florida

The current projects working on in the area of pathogen survival under various soil moisture levels and persistence in manure amended fields. Also the impact of washing produce compared to field-packed/unwashed; and the effects of hydrocooling on traditionally unwashed produce (e.g., blueberries, peaches). Other postharvest projects include ongoing projects include: (i) establishing operation standards for sanitizing agents; (ii) pathogen transfer and fate while packing and shipping; (iii) risks related to alternative harvesting and handling practices; and (iv) establishment of sanitation standard operating procedures (SSOPs) to prevent post-harvest contamination.

University of Georgia

Most effective bactericidal TiO2 nanoparticles (Degussa P-25) for coating and the microbiological testing conditions were identified. Effect of organic matter on bactericidal activity of TiO2 in suspension was determined. Shellac, polyurethane and polycrylic were found to be promising binders for TiO2 on stainless steel. Among the tested coatings, TiO2 coating with binder-C was found to retain most of its original bactericidal property and physical stability even after repeated use for 1 to 10 times.

University of Illinois

Dr. Stasiewicz is new to the project as of Fall 2015 as a starting Assistant Professor. His progress has been to begin setting up a lab to research assessment and management of bacterial and mycotoxin food safety risks. He has participated in an ongoing project to develop an optical sorter to reduce mycotoxins in Kenyan maize and has meet with USDA ERS scientists in Peoria, IL to begin to adapt this technology to mycotoxins in US corn.

University of Iowa

Major activities completed / experiments conducted: A series of experiments were conducted to determine physical parameters which could be used to estimate microbial growth in vacuum-packaged meat products. Current methods which enumerate microorganisms require 48 hours to produce results, and as such only provide historical data regarding the microorganisms in the meat from two days earlier  

Data collected: Microbial populations were determined, as well as dissolved oxygen and dissolved carbon dioxide in the liquid purge in vacuum-packaged pork.

Summary statistics and discussion of results: The microbial populations were correlated with the dissolved carbon dioxide levels in the liquid purge, and a predictive equations were derived from this data.

Key outcomes or other accomplishments realized: The result of these predictive equations was that a dissolved carbon dioxide result, which is an instrument measurement which can be completed in less than 30 minutes, could be used to estimate microbial populations in the vacuum-packaged pork. This means that a rapid instrument measure can be used to estimate microbial populations in close to real time, as compared to 48 hours for conventional bacteriological methods.

Major activities completed / experiments conducted: A series of experiments were conducted to determine the effect of high pressure processing on non-typhoidal salmonella inoculated onto edible pork offal (organ meats). Edible pork offal is a valuable export of US pork slaughter, which contributes to the overall economic impact of pork. However, little is known about methods to reduce the occurrence of salmonella on edible pork offal, or on the potential impact of high pressure processing on the color and texture of edible pork offal.

Data collected: Lungs, liver, kidneys and hearts were obtained from Federally-inspected market weight hogs immediately after slaughter. The offal was inoculated with a mixed culture of non-typhoidal salmonellae, and then processed with high hydrostatic pressure at 400 and 600 MPa. The populations of non-typhoidal salmonella were determined before and after processing. Un-inoculated samples were also processed for color and texture analysis.

Summary statistics and discussion of results: The average log₁₀ reduction of the inoculated non-typhoidal Salmonella bacterial populations was approximately 2 log₁₀ after high pressure processing at 400 MPa. The average log₁₀ reduction in population was approximately 4.5 after high pressure processing at t 600 MPa. There was a significant difference in the observed reductions in populations (P<0.05) between 400 and 600 MPa. The texture analysis showed that, for all of the organ meat samples, the trend was that the peak force increased with increasing pressure. For the lung and heart samples, there were statistical differences noted between the 600 MPa process and the Control and 400 MPa processes (P<0.05). Considerable variability was noted within and between samples in each replication and process, which contributed to the lack of statistical differentiation of the processes. In regard to color, all of the samples became significantly lighter (increasing L* value; P<0.05) with increasing pressure, in comparison to the control samples. For the liver and heart samples, there were statistical differences observed between the 400 and 600 MPa processes. Most of the samples became less red (lower a* value) or were unaffected by the HPP process, while most samples became more yellow (increasing b* value) with increasing pressure.

Key outcomes or other accomplishments realized: The results of these experiments demonstrated that high hydrostatic pressure processing could be used successfully as an intervention for non-typhoidal Salmonella, without undue changes in color or texture.

Louisiana State University

UV-C light treatment of surface water used for irrigation of cantaloupes: At 16 MJ/cm² treatment generic E. coli were reduced by 2.9 Log MPN/ml while it was below the detectable limit for doses above 60mJ/cm². Generic E. coli population on the cantaloupe surface remained almost same ranging from 2.46 to 3.54 Log MPN/ml from 24 -72 hours after last day of irrigation.

University of Maine

Faculty have performed research in the following areas: lobster thermal processing, antimicrobial dips for fresh herbs in cheeses and High Pressure Processing of Sous Vide Seafood Products. Pathogen destruction in compost materials.

University of Massachusetts

Our group has primarily focused on researching and developing strategies to address agricultural water on-farm. Specifically: 1) Researching new and existing produce sanitizer efficacy to reduce contamination in postharvest wash water and 2) develop low cost rapid detection tools to test for generic E.coli on-farm.

University of Michigan

Our group has primarily focused on researching and developing strategies to address agricultural water on-farm. Specifically: 1) Researching new and existing produce sanitizer efficacy to reduce contamination in postharvest wash water and 2) develop low cost rapid detection tools to test for generic E.coli on-farm.

University of Missouri, Columbia

Developed multiplex high resolution melting curve PCR assays for detection of non Shiga toxin producing E. coli and antibiotic resistant Salmonella

Developed plasma coatings on food contact materials to prevent formation of pathogenic biofilms

Investigated toxicity of nanomaterials using in vitro models

New Mexico State University

NMSU strives to create science-based interventions that make complex ideas and concepts accessible to the public.   The NMSU team works to better understand the needs of each right audience and then develop highly effective interventions, such as scientific visualizations, interactive learning tools, demonstration videos or animations, informational websites or mobile apps. By collaborating with food safety researchers and specialists to submit proposals and carry out grant-funded projects – including through relationships established at last year’s 1056 meeting in Puerto Rico – our team has created communications materials that have the potential to prevent and mitigate food safety threats (see list of Extension publications).

Cornell University

We have identified critical safety parameters for acidified foods. The influence of acid type, concentration and temperature of equilibration were identified for acidified foods. These parameters will be useful for industry and regulatory agencies since there were not sufficient published findings to guide for the safe manufacturing of acidified foods.

North Dakota University

We have identified critical safety parameters for acidified foods. The influence of acid type, concentration and temperature of equilibration were identified for acidified foods. These parameters will be useful for industry and regulatory agencies since there were not sufficient published findings to guide for the safe manufacturing of acidified foods.

Ohio State University

Studied the role of wildlife in the transmission of bacterial pathogens and antimicrobial resistance to the food chain, Studied the Campylobacterjejuni survival mechanisms. Studied the prevalence and antimicrobial resistance of Campylobacter isolated from dressed beef carcasses and raw milk in Tanzania.Studied the mechanism of porcine sapovirus (SaVs) adaptation to cell culture, which can be used to attempt to adapt other porcine SaVs and human SaVs or noroviruses to cell culture.H type histo-blood group antigens (HBGA)-like carbohydrates exist in lettuce tissues, and GII.4 human norovirus can bind the exposed fucose moiety, possibly in the hemicellulose component of the cell wall materials.

University of Oregon

Evaluated continuous atmospheric steam blanching as a mitigation strategy for reducing Salmonella on in-shell hazelnuts. Conducted commercial-scale propylene oxide trials to determine efficacy at reducing Salmonella on tree nuts .Conducted validation studies for inactivating Salmonella and STEC during jerky processing in a commercial-scale dehydrator. Conducted field trial to evaluate the efficacy of extended irrigation-to-harvest intervals to mitigate risk associated with contaminated irrigation water.

Penn State University

Cutter. There is an increased need for regulatory compliance of non-heat treated, shelf-stable products. Though a heat treatment is effective in reducing pathogens of interest, it may impart undesirable sensory characteristics in traditional, fermented, semi-dry sausages. We determined that traditional processing (fermentation and drying; no heat step) could result in a >3 log₁₀CFU/g reduction of Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM) and Salmonella Typhimurium (ST) in experimentally-inoculated landjäger. This study is the first to demonstrate that traditional processing of Landjäger, without a heat step, may result in a safe product.

Raw milk cheeses, characteristically made by farmstead dairy processors, have been involved in several of these outbreaks; but little is known about this audience’s food safety practices. The main goal of this study was to conduct a needs assessment addressing food safety issues at farmstead cheese establishments in Pennsylvania (n=56), using information obtained from dairy inspectors, cheesemakers, on-site observations, and environmental sampling. The findings indicate that farmstead cheese processors may lack basic food safety practices and demonstrate gaps in their food safety knowledge, attitudes, and behaviors. As such, there appears to be a need for food safety training, with an emphasis on sanitation, for this underserved audience.

Doores. The use of ultrasound technology may be effective in reducing or eliminating naturally occurring pathogens as well as other microorganisms on alfalfa seeds.  The seed coat can harbor such organisms in the cracks and crevices, thus making it difficult to thoroughly eliminate microbes.  We have found that subjecting seeds directly to ultrasound causes a “popcorn” effect which destroys the seed, thus preventing germination.  However, placing the seeds in varying amounts of liquid can be more effective in reducing numbers.  Furthermore, exposure to ultrasound using the appropriate amplitude, cycling and pulsing did not affect germination or grow out of the sprout.  At the current time, we are examining the range of amplitude, cycling and pulsing that would retain the integrity of the seed and allow germination while reducing the level of salmonella in inoculated seed.

LaBorde. Work continued on our project to validate the effectiveness of hot water wash tank thermal sanitization treatments for rapid elimination of L. monocytogenes from mushroom slicing equipment. These slicers are constructed with many intersecting parts deep inside the unit that chemical sanitizers cannot reach without time intensive disassembly procedures that do not fit into the heavy demand that production requires. Screening studies to determine heat tolerance of selected isolates of L. monocytogenes obtained from a mushroom slicing facility have been completed and thermocouple heat penetration studies placed within the cold spots of the slicer are underway.

University of Rhode Island

Continued use of smartphone with APP technology to assess consumer produce handling at supermarkets

Clemson University

We evaluated the effectiveness of a two-step heat treatment for eliminating desiccation-adapted Salmonella spp. in aged chicken litter. The higher initial moisture contents in chicken litter contributed to rapid killing of Salmonella during moist-heat treatment. Based on our results, a two-step heating process consisting of a moist-heat treatment for 1 h at 65°C and a sequential dry-heat treatment for 1 h at 85°C can be sufficient for achieving >5.5-log reductions of Salmonella in chicken litter with moisture content of ≥40%. In order to be used by chicken litter processing industry, further pilot study of this two-step heat processing is needed.

We tested polydiacetylene liposome sensors for response to food sanitizers. These biosensors will be used to detect bacteria in food processing environments thus information interaction with sanitizers is important. Chlorine and iodophores gave no response while quaternary color and alkaline surfactants responded to the PDAs with color change. Inkjet-printed 10, 12-pentacosadyinoic acid (PCDA) vesicles were used to determine the effect of ratio, concentration and exposure time of food plant sanitizers and surfactants on PCDA vesicles response. Vigilquat, TritonX-100 and alkaline electrolyzed water (E.W. alkaline) reacted with PCDA vesicles giving a visible color transition. The best ratio for detecting Vigilquat and TritonX-100 was 1:9 while best ratio for detecting E.W. alkaline was 1:1. PCDA vesicles were sensitive enough to detect relatively low concentrations of Vigilquat (25ppm) and TritonX-100 (0.1%). Reactions started immediately and lasted for several hours.

University of Tennessee

Continuation of the determination of the thermal inactivation kinetics of viruses and pathogenic bacteria in food products. The results of these studies have allowed the design of thermal processes to eliminate pathogenic foodborne bacteria and viruses in microwave heated or conventionally heated foods. Additionally, natural antimicrobials were evaluated for their ability to inactivate foodborne pathogens (Salmonella enterica, Shiga toxigenic E. coli, human norovirus surrogates (feline calicivirus and murine norovirus), hepatitis A virus and Aichi virus) and studies to understand their mechanism of action were initiated.

Texas A&M University

Research has identified multiple Salmonella-infecting bacteriophages capable of infecting and lysing Salmonella serovars commonly recovered from beef feedlots. These may be deployed to suppress Salmonella growth in beef feeding systems. Biopreservative interventions have been studied for reducing Shiga toxin-producing E. coli on carcass surfaces, demonstrating statistical reductions in STEC numbers during vacuum storage. Nano-particles constructed of polymers or emulsificants have been studied and are capable of decontaminating fresh produce commodity surfaces from vegetative pathogens Salmonella, E. coli O157:H7, and L. monocytogenes.

Virginia Tech

Validated use of Enterococcus faecium NRRL B-2385 as a surrogate for inactivation of Salmonella enterica on dried spices treated with a vacuum assisted steam process.

Developed validated process parameters that result in a 5-log reduction of Salmonella enterica for a snack meat product for a private corporation. Launched into market place October, 2015.

Developing benchmarks for postharvest application of sanitizers and irradiation to reduce regrowth of antibacterial resistant bacteria on fresh produce. Developed a Food Safety Management Plan template that will be made available for farmer’s market managers to use in order to put a food safety plan in place at their market. Will be piloted in 2016.

University of Wisconsin

Data collected in laboratory studies to date suggest that trends in the survival of pathogen inoculum and native microflora on 10 prominent fresh-cut produce items often found in food pantries can be grouped as follows: 1) Cantaloupe, celery, cucumber: no change in pathogen, native microflora increased 2-3log CFU/g; 2) Carrot, pepper, radish: decrease in pathogen by 1log CFU/g; native microflora increased by 1-2log CFU/g; 3) Tomato: decrease in pathogen survival; native microflora increased by 1log CFU/g; 4) Apple, strawberry: no change in viability of SE or STEC; no survival of LM; 5) Onions: decrease of 1log CFU/g for pathogens, decrease in native flora counts. Levels of native microflora varied from 3-7log CFU/g at time 0. The role of native flora in pathogen survival is being investigated.

University of Wyoming, Laramie, WY

We have developed Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) methods for rapid and specific identification and typing of antimicrobial resistant (AMR) bacteria isolated from wild mammals, cattle, and environment on livestock facilities. PCA-type analyses which consider the entirety of the data set were able to distinguish phenotypes below the species level, as indicated by the clustering patterns which show that isolates can be differentiated below the taxonomic level of species. That differentiation did not extend to specific antimicrobial susceptibility. Subsets of the isolates were tested phenotypically for antimicrobial susceptibility via phenotypic methods; then through peak alignment and correlative analyses, specific biomarkers were predictive of antimicrobial susceptibility within this dataset. We have improved current bioaerosol sampling methods and endpoint molecular detection of viral indicators through enhanced sample preparation. Modification of SKC BioSamplers for capture of viruses from improved detection sensitivity by 8.5x and 2x for the virus surrogates MS2 and Φ6 bacteriophages, respectively. The modifications to the SKC BioSampler are straight forward and add minimum cost, allowing for simplification of sampling procedures and addition of Sample buffer incorporated protectants.

Risk Communication: communicate food safety messages to stakeholders

Auburn University

Luxin Wang presented her research findings at the Alabama Beef Cattle Conference in August 2015. Luxin Wang has also been the lead of the microbiology section for the Dairy U and Beef U youth program in Alabama.

Colorado State University Center for Meat Safety & Quality

In 2015, the Center for Meat Safety and Quality has communicated messages regarding food safety challenges and intervention through interactions with various industry and academic partners. In addition, the Center has communicated food safety messages to various public and private stakeholders via peer reviewed publications, scientific abstracts, and scientific presentations.

University of Connecticut

This summer we hosted an artisan cheese food safety forum identify research, education and extension needs as well as control strategies to proactively address artisan and farmstead cheeses as a vehicle of food borne hazards. During the reporting period we held two Artisan/Farmstead Cheesemaker Food Safety Workshops providing training in best practices for pathogen control, GMPs, preventive controls, sanitation, testing, and environmental monitoring among others.

University of Florida

The majority of our communication efforts focus on Good Agricultural Practices (GAPs), Hazard Analysis Critical Control Point (HACCP) and the Food Safety Modernization Act (FSMA). Our group continues to conducted workshops on these topics and numerous others workshops on various food safety topics. These meetings reached a substantial portion of the Florida produce industry. In 2015 we conducted two Juice HACCP specific training sessions in Lake Alfred, FL and four Packinghouse HACCP training sessions around the state of Florida.

Louisiana State University

LSU AgCenter team has developed and delivered multi-disciplinary, team-based extension programs to address food safety issues spanning the farm-to-table continuum relevant to Louisiana, the southern states and the nation. Evaluation of emphasized programs yielded significant, documented impacts among clientele in Louisiana which should reduce foodborne illness and enhance the safety of foods produced in Louisiana.

University of Maine

Faculty have published 16 factsheets related to food safety that are available to the general public and industry.

University of Massachusetts

The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 factsheet, updated produce safety web-based materials and 1 publication.

University of Michigan

The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 factsheet, updated produce safety web-based materials and 1 publication.

University of Missouri, Columbia

Publications in peer reviewed journals

Presentations at IAFP and IFT meetings

New Mexico State University

Our mission is to enhance the communications link between researchers and key stakeholders, such as other researchers, Extension staff, the food industry, policy makers, non-English speakers, adult learners, children, youth, or college students. Important to this is sharing our online multimedia resources via educational repositories online, professional development programs for educators and Extension personnel, and presentations at local and national conferences. Locally, NMSU materials about preventing and controlling the spread of norovirus were distributed recently at the Southern New Mexico Norovirus & Valley Fever Conference (September 2015). At the national level, food safety materials developed by NMSU, such as our Virtual Labs and the safe food prep game Ninja Kitchen, have been accessed more than a million times this year via popular online educational portals BrainPOP and Edmodo.

Cornell University

We have offered Juice HACCP for industry and FDA, Better Process Control School, Current good manufacturing practices for industry and FDA courses. A total of more than 600 participants received training. In addition, the Cornell Food Venture Center handled more than 2000 inquires for acidified and low acid foods, with more than 1200 schedule processes being issued to the industry. A non-thermal education video for the produce and seafood industries was completed in collaboration of the University of Rhode Island.

North Dakota University

We have offered Juice HACCP for industry and FDA, Better Process Control School, Current good manufacturing practices for industry and FDA courses. A total of more than 600 participants received training. In addition, the Cornell Food Venture Center handled more than 2000 inquires for acidified and low acid foods, with more than 1200 schedule processes being issued to the industry. A non-thermal education video for the produce and seafood industries was completed in collaboration of the University of Rhode Island.

University of Oregon

Harris, L., and J.G. Waite-Cusic. Propylene oxide efficacy against Salmonella on various tree nuts. Webinar to industry stakeholders. Online. Sept. 17, 2015.

Waite-Cusic, J.G. FSMA Update for onion industry. Idaho and Malheur County Onion Growers’ Association Annual Meeting. Ontario, OR. Feb. 3, 2015.

Waite-Cusic, J.G. Food safety risks on the small farm: raw milk and poultry production. Oregon State University, College of Veterinary Medicine, Department of Biomedical Sciences Guest Speaker Series. Corvallis, OR. February 24, 2015.

Penn State University

Cutter. Observing food handling practices is an important aspect of food safety research. Direct concealed observations (DCOs) have been used by researchers during data collection of food safety behaviors. A customized smartphone application, known as “Food Safe Surveys,” was developed to record DCOs in real-time. To evaluate public perception of smartphone usage, including activities related to DCOs, a web-based questionnaire, consisting of images of people using a smartphone or clipboard, superimposed on a retail setting or blank space, was developed and distributed online (n=85) for feedback. Participants indicated that images of an individual using a clipboard with either background suggested evaluative activities such as research, surveys, or inspections (25%), while others stated the images revealed checklist-related (66%) or other activities (6%), respectively, and (3%) did not know. Alternatively, (98%) of the participants indicated that the images of smartphone use, with either background, was primarily for phone or internet use. These results suggest that the use of a smartphone in a retail setting may not be perceived as an evaluative activity and that the use of a smartphone application (ex. “Food Safe Surveys”) can be used for data collection of food safety behaviors at various food retail and processing environments.

Farmers’ markets remain a significant source of food for millions of Americans, with over 8,000 in operation in the United States. To ensure their continued success and to protect the public health of consumers, food safety risks at farmers’ markets must continue to be evaluated and assessed. To investigate retail food safety risks at farmers’ markets in Pennsylvania, a comprehensive needs assessment, utilizing concealed vendor observations, market manager focus groups, and surveys of vendors and Pennsylvania Department of Agriculture (PDA) inspectors, was conducted. Results found compelling inconsistencies between self-reported and observed retail food safety related behaviors at farmers’ markets. More importantly, this study has provided practical and relevant scientific data for use in the development of future farmers’ market food safety training programs and outreach activities.

LaBorde. Dr. LaBorde leads the Penn State Farm Food Safety Extension program which continues to train produce growers on Good Agricultural Practices (GAP). On January 26, 2015, Dr. Laborde with support from the Penn State Food Safety Resource Center (FSRC), sponsored a 1-day farm pilot presentation of the farm food safety curriculum developed by the Produce Safety Alliance (PSA). A total of 76 growers, extension educators, and officials from federal and state government agencies from 5 Mid-Atlantic states and Washington D.C attended. On June 9-10, 2015, Dr. LaBorde, hosted a Produce Safety Alliance Train-the-Trainer workshop for 49 extension and NGO educators from 18 states and Washington D.C. By completing the curriculum presented by the PSA, extension educators will be qualified to participate in teaching the FDA-approved curriculum.

Doores. The research is directed to those companies/individuals who are sprouting alfalfa seeds for consumption.  If successful, this procedure could lower or eliminate the possibility of illness resulting from consumption of this product.

University of Rhode Island

Farmer workshops: RI GAP, Writing a food safety plan. Seafood HACCP ; 3-day and Segment Two classes taught with UConn collaborator (Nancy Balcom)Meat and Poultry HACCP taught with UConn collaborator (Diane Hirsch). Master Gardener trainings presentation: topic – food safety issues at harvest in a home garden and food safety issues with preservation. Processing food for sale for on-farm residential kitchen workshops (grant funded Northeast Extension Risk Management Education USDA/NIFA) – CT and RI. RI Entrepreneur workshop (collaboration with UMass colleague Amanda Kinchla): Produce development considerations: Beyond the concept.

Clemson University

General risks of cross contamination were communicated through 2 online news articles and 6 radio and television interviews

University of Tennessee

Food safety best practices and regulatory compliance were taught at over 30 group meetings and on-site visits. This resulted in 3,339 direct contacts throughout the year, including 1,354 clients served via meetings and workshops. Over 100 fruit and/or vegetable producers completed a food safety plan for their farm and 189 fruit and/or vegetable producers completed a self evaluation of Good Agricultural Practices (GAPs) on their farm. Our team also educated 220 growers on the tenants of GAPs so that they could conduct a self-assessment of farming practices and implement best practices in their operations.

Texas A&M University

Collaborated to distribute beef cooking safety messages to collegiate football game attendees during two TAMU home football games, and followed up with contacts to determine rates of game attendees cooking beef hamburgers to safe internal temperatures. Provided four invited presentations to stakeholders relating current food safety concerns, findings from research designed to reduce foodborne disease risk, and best practices for consumers and restaurant operators for safe food handling.

Virginia Tech

Continuing to deliver and evaluate farmer’s market curriculum across VA, GA and SC that was developed as part of a former NIFSI grant. Significant increase in knowledge of participants following receiving training (P<0.01). Continuing to analyze data related to changes in behavior.

New hand washing signs were developed from surveys and focus groups conducted with English and Spanish speaking workers in meat and poultry processing industries. Signs were evaluated by video observation through five hand washing practice behaviors (soap use, hand coverage, wash time, rinsing, and towel use) at two poultry processing facilities at three different time points (baseline, short term, and long term). Both facilities showed a significant increase in soap use when baseline data was compared to short term and long term time periods. Facility B showed a significant increase in washing, time, and rinsing when baseline data was compared to short term, which indicates that a new sign could increase hand washing compliance.

University of Wisconsin

Results suggest that fresh-cut produce items, such as might appear at food pantries, do not support or enhance the growth of pathogens. These results are counter to research which has shown the rapid growth of pathogens, such as LM or SE, on produce items such as cantaloupe, and suggest that native microflora may play an important role in the safety of fresh and fresh-cut produce at retail or during storage in the home. Further research is needed to elucidate appropriate messages for food pantry clients.

University of Wyoming, Laramie, WY

We have communicated our findings regarding the current status of antimicrobial resistance and its importance to food safety in several meetings and symposia, including the International Association for Food Protection Annual Meeting and the Annual Public Health Symposium at Colorado State University.