Brief Summary of Minutes of Annual Meeting

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

Auburn University

Better understanding of the cross-species transfer and the survival of Salmonella in the environment is needed to provide fundamental information for the development of science-based interventions. Based on the research conducted in the Wang lab, we were able to prove that Salmonella spp. could get out of the poultry houses (as far as 0.5 mile) even when good on-farm management practices were followed at the facility. Physical barriers, such as the fences and doors, did not prevent the spreading of Salmonella spp. Salmonella spp. can survive in the environment, such as water and soil, for at least one month.  Working in the mixed-species environment of a veterinary school, the Price lab showed that carrier dairy cattle shed two Salmonella serotypes that contaminated the beef and dairy barns and moved to an adjacent equine hospital barn and to a more distant bovine disease research facility.  Suspected risk factors for transmission included student and employee-mediated cross-contamination between facilities.

Clemson University

A microbiological investigation on Salmonella contamination was conducted in two rendering plants in order to investigate the potential cross-contamination of Salmonella in rendering processing environment. Among 108 samples analyzed, 79 samples (73%) were Salmonella-positive after enrichment, and the selected Salmonella isolates (n = 65) were assigned to 31 unique PFGE patterns with 16 Salmonella serotypes including Typhimurium and Mbandaka identified as predominant serotypes, and 10 Salmonella strains were determined as strong biofilm formers. Based on our results, raw material receiving area was found as the primary source of Salmonella, whereas the surfaces surrounding crax grinding and the finished meal loading-out areas harbor Salmonella in biofilms that may re-contaminate the finished meals. The same Salmonella serotypes found in both raw materials receiving and the finished meal loading-out areas also suggested a potential of cross-contamination between different areas in rendering processing environment.

Colorado State University

We have conducted several studies to characterize the role of livestock production in antimicrobial resistance (AMR) transmission to humans. We have taken a metagenomics approach to doing this and, in this regard, also are involved in the longer-term development with collaborators of a Risk Assessment for AMR in the beef supply chain. We also have sequenced, assembled and analyzed the whole genome of a Shiga toxin-negative E. coli O157:H7 strain to understand the specific properties that are related to the colonization and adaptation of E. coli O157:H7 strains to feedlot cattle.

Cornell University

In collaboration with Dr. Ivanek and Dr. Wiedmann, the dissemination and fate of foodborne pathogens in irrigation water from New York and Texas are being investigated.  Different irrigation water sources (pond, stream, canal) are being assessed for their prevalence of foodborne pathogens throughout the different growing seasons in different locations. 

Louisiana State University

Limited data is available regarding the presence of C. difficile in food and water. The main purpose of this study was to characterize C. difficile isolates from retail lettuce, test the antibiotic-resistance property using five common clinical-selected antibiotics (metronidazole, vancomycin, clindamycin, erythromycin, and cefotaxime). Lettuces (grown in California, Arkansas, and Louisiana) were purchased from retail stores. Toxigenic C. difficile was isolated from 13.8% (41/297) of the lettuce samples. Among the toxigenic isolates, 82.9% (34/41) only produce toxin B, and 17.1% (7/41) produced both toxin A and toxin B. The C. difficile isolates were identified as having antibiotic resistance to metronidazole, vancomycin, and erythromycin. This present research contributes in revealing a possible source of community-associated C. difficile infection.

Michigan State University

Several studies were conducted to assess extent of cross-contamination that can occur during slicing and dicing of fresh fruits and vegetables. Cross-contamination was affected by slicing speed with less cross-contamination seen for cucumbers regardless of slicing speed compared to zucchini due to the different physical characteristics of the two products. In studies using low levels of E. coli O157:H7 or Salmonella contamination (0.1 to 1000 cells per lettuce, baby spinach or cilantro leaf) and different ratios of contaminated to uncontaminated product (10:100, 5:100, 1:100 and 0.5:100) in a fresh-cut pilot-scale processing line, lower inoculation levels led to decreased pathogen transfer during processing. Within the same inoculation level, the amount of contaminated product processed did not significantly impact the extent of cross-contamination. Washing of fresh-cut produce in water containing a sanitizer also did not eliminate either pathogen.

North Dakota State University

We used multi-locus sequence typing to characterize Listeria monocytogenes isolates from cases of listeriosis in cattle and sheep in North Dakota. While three unique sequence types were identified, the majority of isolates belong to sequence types that are also known to cause listeriosis in humans.

Ohio State University

HBGA-like antigens exist in the xylan portion of lettuce cell walls to which human GII.4 noroviruses (HuNoV) bind specifically, suggesting that such a binding cannot be removed by simple washing. We showed that the average number of Campylobacter jejuni-positive organically grown hens was lower in comparison to conventionally grown hens. Organic farming practices appeared to have an effect on the antimicrobial resistance phenotype. We showed that heat treatment of litter on-farm reduced the moisture of the litter, but the treatment did not result in reducing the Campylobacter in the flocks with high prevalence of Campylobacter. Our studies revealed that environmental temperature affected Salmonella survival outside the tomato plants, while relative humidity might affect the capacity of Salmonella to systemically colonize the host. The combination of low humidity plus high temperature seemed to be the most unfavorable growing condition for Salmonella in tomato plants; however, it allowed a systemic colonization; while the combination of high humidity plus low temperature allowed the longest and highest survival of Salmonella outside and inside the tomato plant. We assess food safety behaviors among consumers and employees in university food courts, focusing on food handling behaviors and related hand sanitization practice.  Using smartphone-based observations, we identified as size of a party, and as consumers eating in company showed led adequate food safety behaviors. We determined the knowledge, attitudes, and food safety practices of cancer patients seeking chemotherapy treatment in three cancer-specific hospitals using questionnaires. We found that as patient income decreases, there is an increase in risky food acquisition behaviors, unsafe food storage and preparation behaviors. Higher food insecurity leads to a number of high risk coping mechanisms and procurement methods absent in general population that requires special attention and more procurement methods.

Pennsylvania State University

Results from the completed longitudinal survey of Listeria spp. in a commercial mushroom packing and fresh-cut processing facility were published.  A new project was initiated to determine the occurrence of Listeria monocytogenes in tree fruit packing houses in Pennsylvania. Preliminary data show between 0 and 50% of non-food-contact surfaces samples taken between October 2015 and May 2016 were positive for the pathogen. A one year longitudinal study at 3 packing houses over a one year period was initiated in September of 2016. There are not data to report on this yet. In December of 2015, a 1-day workshop titled “Controlling Listeria in Fresh Produce Packing and Minimal Processing Environments” was held in Biglerville, PA. A total of 66 participants attended the event.

Texas A&M University

Research was completed detailing common food safety violations of TX-located mobile food vendors in three Texas counties. These included: inappropriate handling of fresh produce with raw meats allowing for cross-contamination risk and pathogen transmission on uncooked foods, lack of access to adequate hand-washing facilities in adjacent establishments, etc. These data were presented and are currently being utilized to develop food safety training systems for delivery to restauranteurs operating mobile food systems to enhance human food safety.

University of Connecticut

Through our outreach program we continue to assess the hygiene status of small dairy processors including the incidence of coliforms, non-toxigenic E. coli, and Listeria spp. in artisan cheese processing environments and products.  We have also characterized the survival growth of L. monocytogenes in Queso Fresco cheese when introduced as post-pasteurization milk and surface contaminants.

University of Illinois

Dr. Stasiewicz initiated a project to analyze US meat and poultry recalls over the 22 years they are collected in the FSIS recalls case archive.  A PhD student downloaded, cleaned, and helped analyze these ~1,500 recall records.  The results have been written up in a manuscript for J. Food Protection; the manuscript has been peer-reviewed and resubmitted with minor revisions as of 12/11/2016.

University of Maine

A pre-proposal entitled “Pathogens surveillance in blueberries” was submitted to the Center for Produce Safety (CPS) to assess the prevalence and how Listeria spread from its natural reservoirs into the processing of wild blueberries. Another pre-proposal submitted to CPS entitled “Influence of retail handling practices on pathogen cross-contamination of leafy greens” shall look into how behaviors at retail stores could increase food safety risks in this last chain of the produce system. Food Safety Research and Bottling Guidance to Reduce Maple Syrup Contamination.

University of Minnesota

Dr. David Baumler and his research group conducted a study on the food safety risks of a sustainable agricultural practice of using chicken manure for field fertilizer as an alternative poultry production system.  They worked in collaboration with Greg Schweser (Associate Program Director Sustainable Local Foods, University of Minnesota Regional Sustainable Development Partnerships) and the Main Street Project (a sustainable food and agriculture nonprofit organization in Northfield, Minnesota) to continue an ongoing project to research and validate an innovative permaculture chicken production system that is accessible to low income and beginning farmers at various scales (as a side-business or a full-family operation).  Microbial testing was conducted on produce (spinach and cantaloupes) grown in fields fertilizes the prior year with organic chicken manure, and found coliforms, Salmonella, and Listeria spp. present on spinach and cantaloupes, thus leading to food safety recommendations that chemical or heat treatment or organic manure is recommended for this agricultural practice. 

University of Wisconsin

Individuals in food insecure households are often more at risk for serious consequences of foodborne illness compared to the general population. Of food distributed by food pantries, fresh produce has seen the largest increase in recent years. Feeding America alone delivers an average of over 2 million pounds of fresh produce to its member food pantries each week.  We investigated the survival of Salmonella (SALM), Listeria monocytogenes (LM), and Shiga toxin-producing E. coli (O157 and non O157; STEC) on 10 types of fresh-cut produce often available in food pantries: apple, cantaloupe, carrot, celery, cucumber, onion, pepper, radish, strawberry, and tomato.

No pathogens were detected on any retail produce items. Native microflora ranged from 1.5 – 7.7 log CFU/g across all produce items at Time₀ and varied in their growth patterns. Pathogen inocula (~10³ CFU/g) did not grow on any sample of fresh cut produce at 10°C.

The effect of the level of native microflora on pathogen survival was investigated in three produce model systems. Sterile slurries prepared from whole cantaloupe, cucumber, and tomato were inoculated with single-strain pathogen cocktails (~10³ CFU/g) combined with high (~10⁷ CFU/g), medium (~10⁵ CFU/g), low (~10³ CFU/g), or no (0 CFU/g; control) levels of a native microflora cocktail. Over 96 h at 10°C, as the level of native microflora increased, survival of pathogens significantly decreased (P<0.05) in each model system.  This work suggests that industry practices that reduce native bacterial loads on fresh produce may increase the risk of illness by allowing for greater pathogen growth if contamination occurs before the native flora is reestablished.

University of Wyoming

We have conducted research in the San Luis Valley, Colorado to determine the risk of contamination of leafy greens with select foodborne pathogens from wildlife. We collected over 361 fecal samples from wildlife (174 from mammals, 184 from birds, and 3 from unidentified species from 10 fields of leafy greens. Moreover, we analyzed 168 spinach and 9 lettuce samples from 6 of the 10 fields for the target pathogens (with another 800 additional lettuce samples tested independently). Most samples from mammals were from rabbits and rodents. The majority of avian samples were from Horned Larks and unidentified passerine species. We did not confirm the presence of Salmonella or E. coli STEC in wildlife feces or crop samples (12 samples were positive for E. coli, none were confirmed as STEC by PCR). None of the 110 fecal samples analyzed for the presence of norovirus GI and GII tested positive. In conclusion, while we documented multiple wildlife intrusions in produce fields, we determined that the risk of contamination of produce fields in this specific location was low. This may be due to a number of facts, including the low number of intensive animal operations nearby, current mitigation practices in place by farmers, the composition of wildlife and other reasons.

Virginia Polytechnic University

A greenhouse study was carried out to determine the effect of application of composted manure, originating from cattle with or without antibiotic administration, on antibiotic-resistant bacteria (ARB) found on the surface of radish taproots. This study can determine whether composted manure can be a source of ARB on fresh produce, providing insight as to how agricultural practices could spread ARB from the environment to humans. Leafy greens and herbs purchased from farmers’ markets across VA and NC were surveyed to collect data on microbiological quality of fresh leafy greens and herbs sold in the locally grown market.  Arugula and salad mix were highest in all total aerobic, coliform, E. coli and Enterococci counts. Cilantro had the highest count among herb varietals. Romaine lettuce and basil had the lowest microbial counts. There were no differences in counts associated with vendor where product was purchased.  Quantitative microbial risk assessment models were developed to gain insight into the prevalence and concentration of Campylobacter spp. at various stages of poultry production, processing, retail, and consumer storage and handling. Baseline annual illnesses resulting from consumption of Campylobacter-contaminated chicken-breast meals in the home were estimated at ~270,000.  Additionally, ~1,500 hospitalizations, 271 cases of secondary infections, and ~60 deaths were also attributed.  Campylobacter-contaminated chicken consumption presents significant health- and socio-economic burdens in the U.S., as demonstrated with this quantitative risk assessment.

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

Auburn University

Based on the Wang lab research, we suggest that when different animal species are raised on the same farm, beef cattle and other animals need to be kept at least 0.5 miles away from poultry houses to prevent cross-species transferring of Salmonella spp.  In a mixed animal species facility like a veterinary school, basic personal protection equipment worn by dairy workers could prevent transmission of Salmonella to other animal facilities.

Clemson University

To reduce the Salmonella spread in the rendering environment, we determined the effectiveness of bacteriophage treatment for reducing Salmonella biofilms and attachment on hard surfaces. Bacteriophages (n = 6) were selected for bacteriophage treatment based on host ranges against Salmonella isolates (n = 10) obtained from rendering plants. The inhibition of biofilm formation and reduction of pre-formed biofilm in 96-well microplate with bacteriophage treatment reached up to 90 and 66%, respectively. Under laboratory condition, bacteriophage treatment reduced up to 2.9 and 3.0 log CFU cm^-2 of attachment and slightly formed biofilm of selected top 10 Salmonella strains and an avirulent Salmonella Typhimurium strain 8243, respectively, as compared with reductions of 3.4, 1.4 and 3.0 log CFU cm^-2 of Salmonella Typhimurium strain 8243 in summer, fall/winter and spring seasons under greenhouse condition, respectively. Bacteriophages were effective on reducing Salmonella attachment and biofilms formed on hard surfaces under both laboratory and greenhouse conditions.  Clearly, the use of bacteriophages on hard surfaces may have merits in reducing the likelihood of finished rendered products being re-contaminated with Salmonella in rendering plants. Preservation effects of modified atmosphere package combined with nisin on fresh Atlantic salmon were evaluated. Farm-raised Atlantic salmon were purchased from the local market and packaged using either 19 % CO₂ : 70 % N₂ : 11 % O₂ , 38 % CO₂ : 51 % N₂ : 11 % O₂, and under atmospheric air (with and without nisin at 400 IU/g) resulting in a total of 6 treatments. We found the combination of MAP and nisin could extend the shelf life of raw salmon.

Colorado State University

We currently are involved in studies designed to assess substitutes for use of preventative antimicrobial treatments in beef cattle production. We are also conducting research on antimicrobial interventions for control of foodborne pathogens in various meat and poultry products. For example, we tested a) antimicrobial efficacy of a lactic acid and citric acid blend against Shiga toxin-producing Escherichia coli, Salmonella, and nonpathogenic E. coli biotype I on inoculated pre-rigor beef carcass surface tissue and b) antimicrobial efficacy of a sulfuric acid and sodium sulfate blend, peroxyacetic acid, and cetylpyridinium chloride against Salmonella on inoculated chicken wings.

Cornell University

As an intervention to enhance the safety of irrigation water, a UV system was developed to accommodate for typical irrigation water usages.  The water is spiked with non-pathogenic indicator organisms and observing for the dissemination of these indicators throughout the produce fields. 

Iowa State University

Biosecurity is defined as any preventative measure that can be taken to reduce the risk of transmitting disease from animal to animal or farm to farm (Farm Biosecurity, 2013). With the U.S livestock industry being afflicted from disease outbreaks, discussion, review, and implementation of improved biosecurity programs is very relevant. On farm biosecurity is a multi-faceted disease prevention measure, that includes livestock trailers due to their role in possible disease transmission. One way of reducing this risk is by going through all of the cleaning stages at a livestock trailer wash between loads. Livestock trailer washes become extremely important to reduce biosecurity risk and disease spread. Enterobacteriaceae is a large family of Gram negative bacteria that include several familiar bacteria such as E. coli, Salmonella, and Enterobacter. These Gram negative bacteria effect the host through the small and large intestines causing colonization or adherence of bacteria to tissues leading to diarrhea, infection, or resistance to antibiotics. The Enterobacteriaceae number or count is often reported as log10cfu/m² with a 0 to 10 scale. Zero being a non-infected Enterobacteriaceae level in a pig and 10 being a severely infected Enterobacteriaceae level in a pig. The objective for the best management practices guide for livestock trailer washing is to identify services offered at livestock trailer wash locations in the state of Iowa that are most effective in reducing Enterobacteriaceae counts in livestock trailers.

Louisiana State University

Contaminated surface water used for irrigation is a potential source of microbial contamination in fruit and vegetable crops. This study evaluated the efficacy of ultraviolet (UV)-C light on pathogen risk reduction in surface water used for irrigation of cantaloupe in an agricultural setting. Significant reduction (P< 0.05) of generic E. coli (>3 log MPN 100 mL^–1) was achieved with lower doses of UV-C light (10-20 mJ cm^–2) and below the detectable limit of the test for UV-C doses above 50-60 mJ cm^–2. The generic E. coli counts on cantaloupe irrigated with UV-C light-treated or non-treated water were not significantly different.

Michigan State University

The work reported above was funded by the FDA to refine theior current risk assessment for fresh-cut leafy greens.

North Dakota State University

We determined that vacuum steam pasteurization at 75°C led to 5 log reductions of Salmonella Enteriditis PT 30, E. coli O157:H7, and Enterococcus faecium inoculated onto flaxseeds and peppercorns. We compared 16 different immunomagnetic separation beads for ability to detect the big six non-O157 STEC from a mixture of all six serogroups in different sample matrices and found that matrix complexity significantly impacts performance of the beads.

Ohio State University

Knowledge regarding the mechanisms of NoV binding, transport, and survival in leafy greens is important to develop better technologies to control NoV contamination and prevent HuNoV outbreaks. We showed that the probiotic EcN significantly affected C. jejuni’s invasion (~ 2.5 log reduction) and intracellular survival (no CFUs were retrieved) in vitro. EcN positively affected the expression of genes that are involved in enhanced intestinal barrier function, decreased cell permeability, and increased tight junction integrity and cell proliferation in the host.We used high-throughput chemical screens to identify small compounds for control of Campylobacter and Salmonella. Through rigorous screening, we have identified four novel anti-Salmonella compounds that are not toxic for tomato plants and two of them that reduced Salmonella colonization of chickens. We have identified 12 potential lead compounds that are active against C. jejuni and these compounds may provide Campylobacter specific drugs that can be applied in both human and animal medicine. We have determined effectiveness of microfiber proton wipes in removing E. coli O157:H7, Salmonella spp., and Listeria monocytogenes from common restaurant/retail services. 

Pennsylvania State University

Because commercial mushroom slicers are difficult to disassemble for regular and frequent deep cleaning and sanitization, there is a need to validate the effectiveness of a rapid thermal sanitization treatment. The results showed complete destruction of the inoculated Listeria innocua from which we can infer the same for L. monocytogenes. Results will be presented at a 2016 annual industry conference and an article in a scientific journal is being prepared. We are now evaluating the effect of commercially available wax and shellac fruit coatings on the survival and growth L. monocytogenes inoculated on to whole and punctured apples. Farmers’ markets (FM) and farmstead cheese production play a crucial role in the agricultural system in PA. Using a needs assessment, we determined that consumers who purchase foods at FM lack general food safety knowledge and behaviors. The resulting information will be used to develop and disseminate food safety materials for consumers at FM. We also assessed the microbiological safety and quality of produce, beef, and pork obtained from FM. E. coli was isolated from beef and pork, and was found in samples of kale, lettuce, and spinach.  Listeria spp. was isolated from beef, kale, lettuce, and spinach, with three isolates confirmed as L. monocytogenes.  The presence of Listeria spp. and E. coli on farmers’ market produce and meat are strong indicators that the practices of vendors have a serious impact on the FM in PA. We also conducted a comprehensive needs assessment using three different sources: dairy inspectors, cheesemakers, and on-site observations. Overall, results suggest that cheesemakers lacked basic food safety practices and gaps existed in their food safety knowledge, attitudes, and behaviors. As such, a specifically designed for artisanal cheese establishments was developed and evaluated both via human subjects and via microbial indicators.

Texas A&M University

Antimicrobial intervention systems composed of plant-derived essential oil components and encapsulation/emulsion agents were developed and tested for their capacity to reduce numbers of Shiga toxin-producing E. coli (STEC) isolates on fresh beef trimmings. Systems were deployed to provide alternatives for trimming decontamination from pathogens prior to grinding as a tool for protecting consumers from foodborne disease agents. Additionally, published data are available to provide findings of research evaluating the prevalence of Salmonella in beef cattle production systems as a risk factor for transmission to consumers on fresh, non-intact beef products (e.g. ground beef, tenderized beef products). These data indicated that Salmonella prevalence characteristics amongst beef cattle feedlot systems can be highly specific to differing feedlots, even when feedlots are geographically adjacent. Data published indicated also a distinct grouping of Salmonella serovars common to cattle that may be later transmitted to beef carcasses via cross-contamination or via beef lymph nodes.

University of Arkansas

Evaluation of prevention and control measures for human noroviruses and foodborne threats in general. We evaluated the impact of different soap types (foaming vs. gel-based) on handwashing efficacy and showed that foaming soaps remove bacteria significantly better than our virus surrogate, MS2 bacteriophage. In addition, we found that study participants wash their hands approximately 5 seconds longer with gel-based soaps when compared to foaming soaps. This is important to understanding that the right tools will aid in the control of norovirus transmission. We also evaluated the efficacy of another cleaning-in-place type food service dipper well with integrated ozone sanitizer. This version better aligns with the U.S. Food Code, and the results show significantly better inactivation of bacterial and viral surrogates on the food service utensil as well as with in the system itself (water and surfaces) when compared to a conventional dipper well.

University of Connecticut

We provided intensive one-on-one technical assistance and training to Connecticut cheese producers to help prepare for impending regulatory oversight and inspection. Our lab developed and identified antimicrobial pairings with synergistic activity to control L. monocytogenes in broth, milk and as surface contaminants of fresh cheese.  We used these data to develop antimicrobial dip and coating applications to control L. monocytogenes on fresh cheese and to limit the degree of recontamination.   We developed acid-based brine treatment protocols to reduce L. monocytogenes contamination in cheese brines.  We began screening commercially produced protective cultures of lactic acid bacteria to control L. monocytogenes and other target pathogens in broth, milk, and through the production of fresh cheese.

University of Georgia

A strong antimicrobial effect was observed for the UV-ozonated water combination sprau treatment, which reduced the population of E. coli O157:H7 by 5 log CFU/g on both romaine and iceberg lettuces. Slightly acidic electrolyzed water (SAEW) achieved about 5 log CFU/g reductions in the bacterial counts on romaine lettuce. However, less than 2.5 log CFU/g in the population of E. coli O157:H7 was reduced on iceberg lettuce. The difference may be due to bacteria aggregation near and within stomata for iceberg lettuce but not for romaine lettuce. The UV light treatment may stimulate the opening of the stomata for the UV-ozonated water treatment and hence achieve better bacterial inactivation than the SAEW treatment for iceberg lettuce.

University of Illinois

Dr. Stasiewicz has continued work to develop multi-spectral optical sorting to identify and remove aflatoxin and fumonisin contaminated kernels from bulk lots of corn.  A paper on this work developing a sorter for Kenyan small-scale milling has been prepared and submitted to Food Control; this has been peer-reviewed and major revisions are in progress.  Additionally, the Stasiewicz lab is developing an improved single kernel spectrometer to study similar questions in US corn

University of Maine

The faculty has performed research in the following areas: lobster thermal processing, antimicrobial dips for fresh herbs in cheeses and High Pressure Processing of Sous Vide Seafood Products. Pathogen destruction in compost materials. A pre-proposal entitled “Use of electrolyzed water as a sanitizer in produce processing” was submitted to the Center for Produce Safety (CPS) to assess new approaches for reduction of Listeria in the processing environment. One of the proposed new sanitizers is Electrolyzed (EO) water. An equipment grant was submitted to The Scholarly Materials and Equipment Award at UMaine to purchase the equipment required to produce EO water.

University of Minnesota

Dr(s). Roger Ruan, David Baumler, Chi Chen, Zata Vickers, and Joellen Feirtag have begun work on a USDA CAP project with the goal to develop an intense pulsed light (IPL)-based technology for non-thermal pasteurization of powdered foods. The supporting objectives are: (1) to develop and construct an experimental continuous IPL apparatus; (2) to understand the contributions of variables to the performance of IPL process in terms of bactericidal effects and shelf-life stability; (3) to evaluate the effects of IPL process on nutritional values and sensory quality; (4) to optimize the process and develop a prototype system for feasibility demonstration; (5) to introduce the technology and educate suitable industrial users about the advantages of using IPL to ensure safer dry foods through extension efforts.  Dr. Ted Labuza has also worked with the Beef Council on evaluation of a using a phage cocktail on ground beef to kill Listeria monocytogenes.

University of Missouri

Development of multiplex melt-curve q-PCR assays for detection of antibiotic resistant pathogens, Shiga toxin producing Escherichia coli and Salmonella. Investigation of plasma coated food contact surfaces at preventing biofilms of food pathogens. Investigation into the antimicrobial properties and toxicity of nanomaterials. Development of food packaging films using nanocellulose polymers.

University of Rhode Island

Continued use of Smartphone with APP technology to assess consumer produce handling at supermarkets. Use of spices for inhibition Listeria (using L. innocua) in seafood. Implemented and completed data analysis of New England small and medium farmers regarding on-farm food safety knowledge, on-farm food safety strategy implementation and economic readiness and training. 

University of Tennessee

Primary work was completed with the goal of preventing and mitigating food safety risk.  The first project determined survival/persistence of hepatitis A virus and Aichi virus in cranberry-based juices to determine risk of outbreaks and implement mitigation strategies; determined the antiviral effects of aqueous extracts of Hibiscus sabdariffa calyces to control foodborne viruses and initiated work towards understanding the mode of action. The second project determined that temperature affects the infection dynamics of Listeria phages. This data can be used to develop better phage cocktails and to determine the best conditions to apply phage-based biocontrols. Finally, emulsified essential oils were evaluated for their efficacy in eliminating cross-contamination during washing of produce.

University of Massachusetts

Our group has primarily focused on researching and developing strategies to address food safety concerns on-farm and in processing. Specifically: 1) Application research to support improving food safety and  2) develop rapid detection tools to improve food safety.

University of Wyoming

Our work has focused on the development of rapid diagnostics. We are currently optimizing protocols and technologies for the detection of foodborne bacterial pathogens Salmonella enterica and Listeria monocytogenes using paper-based analytical devices (μPADs). We have successfully screened several enrichment media and determined optimized one-step enrichment protocols for the sensitive and inexpensive overnight detection of these pathogens

Virginia Polytechnic University

A cavitation process was studied for its ability to remove and inactivate Listeria and Salmonella from produce surfaces. The mechanical or shear force of these microbubbles for removing bacteria may reduce the need for antimicrobial chemicals, reduce energy use and reduce water use in postharvest packing and packaging processes.  Preliminary research showed that a bubble flow delivered through an air stone in water can be effective for removing these pathogenic bacteria from the surface of roma tomatoes and cantaloupe.

3) Risk Communication: Communicate food safety messages to stakeholders

Auburn University

The above information from the Wang lab has been distributed to the stakeholders by giving a presentation at the Beef Cattle Conference held by Auburn University on August 13, 2016.  This information has also been shared with other researchers at the S-1056 2016 annual conference.  The Price lab updated vet school section heads quarterly regarding Salmonella isolation in their facilities, and worked with the College’s Infection Control Committee to suggest implementation of SOP’s designed to protect both animals and people working in the large animal section.

Clemson University

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

Colorado State University

We prepared a number of presentations to the trade regarding use of process control techniques to prevent, eliminate, or reduce food safety hazards to acceptable levels. At this point, we can provide certificated instruction to the trade in HACCP (Codex Alimentarius Commission and National Advisory Committee on Microbiological Criteria for Food), Preventive Controls for Human Foods (FDA Food Safety Modernization Act), BRC and SQF.

Cornell University

In collaboration with Dr. Lori Pivarnik at the University of Rhode Island, a survey of produce and shellfish processors was conducted to determine their knowledge of non-thermal processing methods for their respective industries.  Two education videos were created by the University of New Mexico.  The videos are aimed at educating shellfish and produce processors, as well as the general public about non-thermal processing methods to enhance the safety of foods.

Louisiana State University

LSU AgCenter team has developed and delivered multi-disciplinary, team-based extension programs to address food safety issues spanning the farm-to-table continuum. Twelve GAPs/GHPs workshops and several produce food safety workshops were hosted in Louisiana between 2014-2016. Evaluation of emphasized programs yielded significant, documented impacts among clientele in Louisiana which should reduce foodborne illness and enhance the safety of foods produced in Louisiana.

Michigan State University

The above findings were presented to various stakeholders attending the Annual Meeting of the International Association for Food Protection.

New Mexico State University

Our suite of eight Virtual Labs iPad apps covering core laboratory content in food science was released October 14, 2016. We anticipate healthy usage of these just-released Virtual Labs apps based on the tremendous usage of the corresponding Web modules, which together received ~50,000 plays per month in 2015–2016. Our food safety game Ninja Kitchen, developed with Rutgers and released in 2011, continued to receive ~25,000 plays/month during 2015–2016. Videos from our preschool handwashing curriculum, Because I Care, I Wash My Hands, developed with Michigan State University and Kansas State University and released in 2011, continued to receive ~7,000 views per month during 2015–2016. Our food safety game Food Detectives Fight BAC!, released ca. 2005, continued to receive ~4,000 plays per month during 2015–2016

Pennsylvania State University

Dr. LaBorde has been active in preparing produce growers and food processors for the food safety requirements established under the Food Safety Modernization Act by conducting workshops and shortcourses. He also serves as a member of the executive committee of the North East Center for the Advancement of Food Safety (NECAFS), one of 4 regional FSMA outreach coordination centers funded by USDA and FDA. Dr. LaBorde developed several videos titled “Using Sanitizers in Wash Water” was completed. The video series consists of “Part 1 - Reasons for Washing Fresh Produce”, “Part 2 - Types of Wash Systems”, “Part 3 - Correct Use of Sanitizers”. The three 15-minute video presentations are accessible as Embedded YouTube videos at http://extension.psu.edu/food/safety/farm/gaps. Our target audiences are small and very small food processors throughout Pennsylvania and beyond. We have reached these audiences via Extension programs, including HACCP, Sanitation Shortcourse, Food Microbiology Shortcourse, Food Mycology Shortcourse, GAP's, etc. and via presentations at national and international food safety conferences. We also have shared the information from our research projects with researchers via scientific publications.

Texas A&M University

Risk communication efforts have been accomplished primarily through the presentation of research data by volunteered conference presentations and peer-reviewed research papers detailing the findings of sponsored research projects. The second key method of risk communication has been through the delivery of food safety training for industry members including: i) discussion of food safety hazards associated with fresh and further processed red meats within Texas A&M AgriLife Extension service-offered training programs; ii) provision of food safety hazard information for internet delivery including identification of microbial hazards and ecological factors influencing their growth, and; iii) delivery of FDA FSMA-derived food safety training for food industry members covered by the FSMA final rules.

University of Arkansas

PI Gibson was invited to give presentations to both the Mid-Continental Association for Food and Drug Officials and the FDA Food/Feed Rapid Response Team on the topic of prevention and control of human noroviruses and our handwashing work was included as a topic.

University of Connecticut

During the reporting period we held two regional Artisan/Farmstead Cheesemaker Food Safety Workshops providing training in best practices for pathogen control, GMPs, preventive controls, sanitation, testing, and environmental monitoring among others. We began the development of online food safety training materials specifically for small scale dairy processors.

University of Illinois

Dr. Stasiewicz participated in workshops by U.S. meat, poultry, and pork associations to understand the impact of whole genome sequencing on those regulated industries.  Participation led to leading the writing of a technical briefing for those groups, hosted by US Poultry. 

University of Maine

Researchers spoke with the Wild Blueberry Advisory Committee for the establishment of food safety research priorities.

University of Minnesota

Dr. Joellen Fiertag (Food Science Extension) and her team helped over 20 food processing facilities with Food Safety Risk Assessment/Audits by reviewing their HACCP/Sanitation programs; Monitoring Programs and Employee Training.  (Beverage, Slaughter, Produce, Aseptic Processing, Ready-to-Eat).  They also conducted HACCP classes (4) to Food Processing Facilities and gave presentations at MEHA on the topics “Fermented Products” (1/2016) and also “Missing Links for Proactive Food Safety” (5/2016). They also worked with nntrepreneurs in helping them develop safe processes for their acidified food products (15).

University of Rhode Island

Farmer workshops:  RI GAP, Writing a food safety plan. Seafood HACCP ; 3-day and Segment Two classes taught with UConn collaborator (Nancy Balcom). Meat and Poultry HACCP taught with UConn collaborator (Diane Hirsch). Master Gardener trainings presentation:  topic – food safety issues at harvest in a home garden and food safety issues with preservation. URI Food Safety Program personnel Lead Instructor training for Preventive Controls.  First workshop scheduled for November, 2016. Food preservation workshops ( demonstration and hands-on formats) for consumers.

University of Tennessee

We communicated food safety messages to food manufacturers and produce growers during the reporting period.  Topics included Preventive Controls for Human Foods Regulation, Produce Safety Regulation, and safe manufacturing of cottage, acidified, and formulated acid foods. During this period, 1,029 clients were reached in workshops and another 3,436 were served through direct consultations.

University of Massachusetts

The Food Science Extension program helped to field a variety of activities and materials in support of food safety education. Some examples include: 5 short courses, 1 standard operating procedure (SOP), 4 on-farm food safety videos, and 7 publications.

University of Wyoming

We have communicated food safety messages through peer-reviewed publications and presentations at scientific meeting such as the International Association for Food Protection Annual Meeting.

Virginia Polytechnic University

Twenty-four focus groups (187 participants) were conducted to assess consumer knowledge and behaviors related to handling mechanically tenderized beef.  Only 2 participants had previous knowledge of MTBs and no one understood that it needed to be handled differently from other beef showing a need for education targeting food handlers on safe handling of MTB.