Brief Summary of Minutes of Annual Meeting

A summary of accomplishments, by objective area and member university follows.

1. Risk Assessment: Assess food safety risks in agriculture systems

Clemson University. Cross-contamination of Salmonella in rendering processing plants was continued to be studied in 2017. Salmonella-positive after enrichment, and the selected Salmonella isolates that were assigned to 31 unique PFGE patterns with 16 Salmonella serotypes including Typhimurium and Mbandaka were identified as predominant serotypes, and 10 Salmonella strains were determined as strong biofilm formers. 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 St. University. We currently are involved in studies designed to understand antimicrobial resistance ecology through whole genome, metagenomic and microbiome analysis of microbial communities. We use microbiome and metagenomic next-generation, high-throughput sequencing technology and robust bioinformatics techniques to phylogenetically assess the microbiome of cattle, their environments, and beef products to determine the degree of antimicrobial resistance gene dissemination from feedlots to plants to consumers. We also use cultural methodologies and 16S rRNA sequencing to evaluate the impact of tylosin and tylosin alternatives on the prevalence of liver abscesses in feedlot cattle and on the microbial populations of cattle feces, liver abscesses, carcasses, and beef trimmings.

Kansas State University. The importance of feed as contamination source of Salmonella spp., the potential risk of transmission and survival in slaughter houses and the possible infection in consumers has been highlighted as significant and potentially high in several risk assessment models. In our study 11 feed mill locations across eight different states were selected and 12 environmental samples were collected within each feed mill. The results demonstrate the presence of Salmonella in feed mills environment across United States and indicate their potential role as vehicle of pathogen transmission and spread into the food production chain.

Louisiana State University. Recently, the responsibility for catfish inspections has moved from the Food and Drug Administration (FDA) to the United States Department of Agriculture (USDA). In accordance with this mandate, the USDA Food Safety and Inspection Service (FSIS) consider it important to assess the food safety risk associated with consuming catfish in the United States. We are conducting routine surveillance of domestic farm raised (FR) and wild caught (WC) catfish for pathogenic bacteria and indicators for two years starting Fall 2016. Currently, this surveillance has resulted in three positive Salmonella spp. isolates out of 120 samples surveyed. The aerobic counts ranged from 4.6 to 6.34 log CFU/g in WC and 4.0 to 5.96 log CFU/g in FR.  E. coli counts ranged from 2.3 to 2.6 log CFU/g in WC and 2.0 to 2.3 log CFU/g in FR.  Coliform counts ranged from 2.0 to 3.94 log CFU/g in WC, and 2.0 to 2.7 log CFU/g in FR. Staphylococcus spp. counts ranged from 2.0 to 2.6 log CFU/g in WC and steadied at 2.0 log CFU/g in FR. The bacterial indicator counts found wild caught catfish have a slight increase in microbial load than farm-raised catfish.

Michigan State University. Numerous studies have examined the extent of microbial cross-contamination during preparation of fresh-cut produce, however few investigators have assessed the impact of specific processing parameters on pathogen transfer. In work aimed to evaluate the impact of pear firmness on transfer of Salmonella during mechanical slicing, the extent of cross-contamination of fresh produce during slicing is affected by firmness. These findings should prove useful in developing improved predictive models for bacterial transfer and expanding current risk assessments across a wider range of products.

Mississippi State University. Identified possible problem sites associated with various production facilities in the state of MS. Assessed possible points of contamination of catfish processing plants. Assessed possible times/areas of contamination of root crops. Cluster analysis of PFGE showed some persistence over time, even years, for some pathogens with possible linkage to production sources in some instances. 

The effects of strain and temperature on growth and biofilm formation of L. monocytogenes in cantaloupe flesh and peel extracts has been determined on four food-contact surfaces (stainless steel, polyethylene, polyurethane surfaces and buna-n rubber). Our findings show that a very low concentration of nutrients from cantaloupe flesh or peel can induce L. monocytogenes growth and subsequent biofilm formation on different food-contact processing surfaces.

Ohio State University. Formate might play a role in optimizing C. jejuni’s adaptation to the oxygen-limited gastrointestinal tract of the chick host. Probiotic E. coli Nissle (EcN) enhanced intestinal barrier function, decreased cell permeability, increased tight junction integrity and cell proliferation, and stimulated the cellular innate immunity, resulting in reduce C. jejuni’s infection in HT-29 cells. Phytopathogen Clavibacter michiganensis enhanced Salmonella survival in planta while Xanthomonas gardneri did not; however, Salmonella reduced the bacterial population of both phytopathogens, which seems to be caused by the production of an antimicrobial agent. We identified the viral capsid amino acids important in human norovirus (HuNoV) binding to lettuce leaves. HuNoVs in artificially contaminated irrigation water can be internalized into leafy greens (lettuce and spinach) via roots and disseminated to edible leaf mesophyll.

Pennsylvania State University. Preliminary results were obtained from a project initiated last year to determine the occurrence of Listeria monocytogenes on non-food-contact surfaces in tree fruit packing houses. Lm was found throughout each of the three facilities but varied despite similar sanitation practices. At each facility, Lm incidence increased between August and January and decreased thereafter. Wash/fan dry/wax processing lines where moisture and apple debris are common had the highest occurrence. This study is continuing into the 2017-2018 packing season.

Rutgers University. Efforts in microbial risk assessment as related to agricultural systems. Specific topics are detailed in the publication list below but include temperature control in leafy greens, microbiology of organic and conventionally grown produce, pathogen growth risk as a function of temperature control in leafy greens, microbiological quality management in tomato processing, transfer of pathogens during peeling of citrus fruit, and risk assessment from Salmonella and pistachios.

Texas A&M University. A survey of South Central U.S.-located small and very small pork products manufacturers was completed, analyzed, and a manuscript submitted for publication/accepted for publication. The survey identified multiple risky behaviors still in practices, including insufficient hand-washing training, storage of raw products alongside finished products, and lack of antimicrobial intervention application to pork carcasses/products. A microbiological assessment of surveyed facilities was completed to assess reductions on hygiene indicator microbiota from application of interventions, facility sanitation activity, and personnel handling of products. A study evaluating the survival of Salmonella enterica on poultry carcass surfaces as a function of paired sanitizer and rinsing medium indicates neutralizer-infused rinsing medium indicates neutralizers facilitate enhanced Salmonella survival and detection during routine verification sampling versus traditional rinsing media.

University of Arkansas. We have been investigation the impact of microbe-microbe interactions on the persistence of human enteric viruses under varying conditions. Our data show that both human norovirus (hNoV) and its surrogates rapidly associate with whole cell bacteria within 10 min with complete virus association within one hour. However, it seems the association with bacteria decreases the persistence of viruses under exposure to elevated temperatures (>37°C). Meanwhile, hNoV surrogate inactivation with bleach on stainless steel surfaces is dependent on the bacteria - surrogate virus combination with Gram positive bacteria decreasing persistence.

University of Connecticut. With the assistance of a graduate student we have analyzed >400 environmental samples collected from environmental surfaces in artisan cheese production facilities to determine and evaluate overall hygiene and the presence of pathogenic bacteria, namely Listeria monocytogenes and Shiga-toxin producing Escherichia coli (STEC). We have also tested product samples for the presence of contaminants including four major bacterial pathogens. Our results identified the presence of L. monocytogenes and STEC on non-food contact sites thereby characterizing the risk that this organism poses to the small-scale dairy industry as well as the variability between processors.

University of Illinois. We have progressed with data analytics in applied food safety, including publishing a paper on 22 years of FSIS recalls and their implications for food safety and food waste, and analyzing 10 years of local restaurant inspection data, with the local pubic health department, in advance of statewide adoption of the model food code (manuscript is in progress).  We have build a custom single-kernel spectroscopy system to identify aflatoxins and other mycotoxins in single corn kernels.  First manuscript is in progress, and we are now applying this system to classify unsafe kernels in commercial Texas corn. 

University of Massachusetts. PI Moore conducted research on different aspects of foodborne virus pathogenesis, analysis, and detection. Conducted surveillance and research on antimicrobial resistance in foodborne bacterial pathogens of interest (Salmonella enterica, Escherichia coli O157:H7, Shigella spp.).

University of Rhode Island. Conducted on-farm food safety visits.

University of Wyoming. We assessed whether Salmonella contamination of hydroponic tomato nutrient solution would lead to Salmonella survival and contamination of the tomato fruit and plants, hydroponic nutrient film technique (NFT) troughs, and water receptacles. Although contaminated hydroponic nutrient solution led to surface contamination of roots, such an event may not pose a high risk of contamination of hydroponically grown fruit. Additionally, we sampled produce and fecal samples from mammalian and avian wildlife associated with the produce fields for presence and distribution of antibiotic resistance indicator bacteria, finding low levels of these indicator bacteria in all samples. We found that in our study, wildlife seem to play a minor role in the dissemination of antimicrobial resistance to produce fields in the absence of anthropogenic sources.

Virginia Tech. One completed study examined the effect of sanitizer washing and refrigerated storage on bacterial community dynamics on fresh produce.  This study can help inform management practices for limiting the dissemination of antimicrobial resistance. Another study examined bacterial transfer from gloves to meat jerky.  The selection of glove material associated with reduced transfer may be an important strategy for reducing bacterial cross-contamination in jerky production facilities.  Another study examined the survival of aerosolized Listeria and its ability to contaminate a variety of food contact surfaces over time.

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

Clemson University. 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.

Platforms for bacterial sensing based upon polydiacetylene (abbreviated PDA), a unique chromatic polymer are being developed for use in food plants. PDA has attracted significant interest in recent years due to its colorimetric and fluorescence properties.

Colorado St. University. As always, we conduct research on antimicrobial interventions for control of foodborne pathogens in various meat and poultry products. For example, we a) evaluated antimicrobial treatments, applied using custom-built spray cabinets or by immersion, for control of foodborne pathogens (E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, Salmonella, Campylobacter jejuni/coli) on beef, pork, and poultry products, b) developed electrostatic spray technology for delivering antimicrobial treatments to beef and poultry products for pathogen control and reduced (by 95%) water use, c) validated beef harvest antimicrobial interventions in plant, and d) evaluated high pressure processing for controlling pathogen contamination in raw, fresh pet food.

Kansas State University. Postharvest losses can occur anywhere from harvesting to handling and shipping. In 2014, approximately $30 billion of fresh produce were lost in the United States food supply chain. In particular, small fruits shelf-life can be reduced by weight loss, stem scar injury, gray mold and ripe rot. The use of lipid nanoemulsion-doped anti-fungal packaging films was evaluated to control post-harvest disease in small fruit. The potential application of pullulan packaging films loaded with EO nanoemulsions as a mean of controlling and reducing postharvest disease in small fruits during shipping and storage was demonstrated in this study

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. Thermal resistance of Enterococcus faecium and Salmonella was compared in peanut butter, almond meal, wheat flour, nonfat dried milk powder, date paste, and ground black pepper. Overall, E. faecium appears to be a robust surrogate for Salmonella spp. across multiple low moisture products (with multiple cross-laboratory validations); however, product characteristics significantly impact that relationship. It is, therefore, necessary to consider product composition when validating thermal processes for low a_w foods.

Mississippi State University. The effect of strain and temperature on the growth and biofilm formation of Salmonella in high and low concentrations of catfish mucus extract has been determined on four food-contact surfaces at 22°C and 10°C. The efficacy of disinfectants at recommended concentrations and contact times for removing Salmonella biofilms cells has been determined on a stainless steel surface containing catfish mucus extract. Salmonella biofilm cells were not detectable on the stainless steel surface after treatment with a mixture of disinfectants but were still present when single compound disinfectants were used.

Ohio State University. Heat treatment of litter on-farm reduced the incidence of Campylobacter in chickens with low prevalence; however, it did not reduce the Campylobacer in chickens with high prevalence.  Two and three novel small compounds inhibiting the growth of Campylobacter and Salmonella, respectively, were identified using high-throughput chemical screens.

Rutgers University. The list of publications below shows efforts in microbial risk management to mitigate food safety threats. Specific topics include understanding the effect of contact time on microbial cross-contamination, as well as the effect of several variables on the effectiveness of handwashing, and the use of cold plasma to decontaminate fresh fruit.

Texas A&M University. Data were collected and published or submitted for publication detailing the capacity of nano-encapsulated antimicrobial agents for reduction of pathogenic E. coli and Salmonella on surfaces of fresh meat products and fresh produce, post-harvest. Encapsulated antimicrobials exhibited minimal pathogen reduction activity on fresh beef surfaces, but exhibited significant reductions of pathogens on melons, vine-stalk fruit, and leafy green commodity surfaces. Nano-encapsulate systems indicate opportunity for further risk reduction on further processed meat surfaces.

University of Arkansas. We have continued assessing prebiotics to control Salmonella in poultry. In addition, we are in the process of developing a Salmonella vector carrier vaccine for Campylobacter. Work has also been completed in the evaluation of a batch wash ozone sanitation system (BWOSS) for washing fresh produce in retail settings. The BWOSS was compared to a water only wash step. The data indicate that more than a 6-log reduction in Salmonella and Listeria on head lettuce can be achieved by 30 and 40 min, respectively, using the BWOSS. Meanwhile, nearly a 4-log reduction was shown for Escherichia coli after 40 min. The water only wash step consistently resulted in less than a 2-log reduction in all bacteria after 40 min washing. The data also show reduction in cross-contamination in the water and surfaces of the wash basin when ozone is present.

University of Connecticut. We continued to provide one-on-one technical assistance and training to small-scale cheese producers to implement changes to control and eliminate contaminants. These efforts resulted in changes in behavior including the application of new techniques and practices and increased the number of raw milk and artisan cheese producers implementing preventive controls.  Supported by extramural funding we were able to identify antimicrobial dip treatments and coating applications capable of inhibiting and inactivating L. monocytogenes on fresh cheese when used alone and in combinations. We developed acidification-based brine treatment protocols to eliminate L. monocytogenes from cheese brines. Protocols developed increase the number of pathogen control strategies available to artisan cheese producers to control L. monocytogenes.

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.

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. Green synthesis of silver nanoparticles and investigations into their antimicrobial properties. Development of food packaging films using nanocellulose polymers and investigations into their antimicrobial properties.

University of Puerto Rico. A research was conducted using aloe vera as an antimicrobial agent for fresh-cut cantaloupe. We found that dipping fresh-cut cantaloupe in Aloe vera solution will inhibit Salmonella spp, growth, and will extend shelf life of the produce.

University of Rhode Island. Continuation of use of spices for inhibition Listeria (using L. innocua) in seafood and including lauric agrinate.. Submitted publication (Journal of Food Protection) for the needs assessment regarding 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. Determined the effects of chlorine dioxide gas against Tulane virus, a human norovirus surrogate, determined the heat inactivation kinetics of Tulane virus in 2-ml glass vials and spinach in vacuum bags; determined the antimicrobial effects of Quillaja extracts against Escherichia coli O157 and non-O157; determined antiviral effects of Garcinia aqueous extracts against Tulane virus, and blueberry proanthocyanidins against human norovirus surrogates. Determined that growth temperature and pH both affect the cell surface properties of Listeria monocytogenes; determined the effects of phage resistance on L. monocytogenes susceptibility to antibiotics. Determined that expression of Salmonella Newport genes on tomatoes is significantly depressed when exposed to common postharvest sanitizers compared to planktonic cells.

University of Wyoming. We adapted an anion exchange resin-based method, initially developed to concentrate negatively charged viruses from water, to liquid impingement-based bioaerosol sampling, improving detection by 6.77×, 3.33×, and 8.26×, for type A and type B influenza viruses, and MS2 bacteriophages, respectively. We developed paper-based microfluidic devices employing electrochemical detection using stencil-printed carbon electrodes (SPCEs) on inexpensive and disposable transparency film platforms. Low concentrations (10¹ CFU/mL) of pathogenic or generic E. coli and (10⁰ CFU/mL) E. faecalis and E. faecium strains were detected within 4 and 8 hours of pre-enrichment, with the method also applied to detection in food (alfalfa sprouts) and water (lagoon water samples).

Virginia Tech. One study compared the efficacy of two surrogate bacteria to Salmonella applied to macademia nuts and cashews.  After fumigation with propylene oxide differences in the level of reduction between the microorganisms was reported.  In separate studies, a cavitation process (formation of bubbles in water) was studied for its effectiveness for removal and inactivation of Listeria monocytogenes and Salmonella Newport from Roma tomatoes and cantaloupes. These bubble streams can be used to enhance the detachment of bacteria from fruit surfaces and to inactivate a proportion of these detached microorganisms. 

3. Risk Communication: Communicate food safety messages to stakeholders

Clemson University. General risks of cross contamination were communicated through 3 online news articles and 4 radio and television interviews.

Colorado St. University. The CSU faculty have interacted with management personnel of the National Cattlemen’s Beef Association, North American Meat Institute, American Meat Science Association, National Pork Board, National Renderers Association, the American Lamb Board, the American Sheep Industry Association, USDA-AMS, USDA-APHIS, USDA-FSIS, and U.S. Meat Export Federation, as well as with a substantial number of private cattlemen, cattle feeders, meat packers, processors, and retailers on issues related to foodborne pathogens, quality/palatability/shelf-life, foreign animal disease, value-determining characteristics, export-market access, traceability and meat-waste disposal. These CSU scientists have been interviewed by persons from the local, state, national, and international media, appeared on television and on expert panels, have participated in webinars and teleconferences and have worked diligently—behind the scenes—to help shareholders in the meat, and food, industry mitigate risk and maximize profitability. As a process authority for the Colorado Department of Public Health and Environment, CSU scientists routinely provide guidance and scientific review on HACCP plans for small food and meat processors.

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.

Mississippi State University Met with catfish processors to discuss and evaluate food safety hazards from the FSIS standpoint and based on our research. A draft plan was developed. Met with various produce farmers and packers to discuss our research outcomes and how they may affect them or at least when to take them into account in their food safety plan. 

Ohio State University Establishing water Quality and Sanitation Guidelines for Hydroponic Leafy Green. Established guidelines for greenhouse production of tomatoes. Food safety education and outreach programming for Plain (Amish) growers. The research results were presented at local, national and international conferences. In addition, manuscripts have been published.

Pennsylvania State University. A customized, counter-top food safety and sanitation training program was developed, disseminated, and evaluated for farmstead cheesemakers. Approximately 55 farmstead cheesemakers across Pennsylvania were contacted, with 17 agreeing to take part in the research. Participants were divided randomly into a control group (n=7; no treatment) and 2 treatment groups (n= 5 each). To address whether storytelling could affect the outcome of the food safety training, a video vignette was designed and administered to one of the treatment groups. Both treatment groups (with and without a video vignette) received a pre-test, followed by the counter-top training, and then a post-test was administered 3 weeks later. Pre and post-tests addressed food safety knowledge, attitude, and behavior, as well as an evaluation of handwashing skills. The control group received the pre-test and post-test with no counter-top training in between. As expected, the counter-top training significantly increased participants' food safety knowledge by 18%, and handwashing skills were improved (25%), while no change was observed for those attributes in the control group. 76 Unfortunately, changes in food safety attitude and behavior were not observed for either of the treatment groups. Additionally, storytelling with the use of video vignette did not impact food safety knowledge, behavior, attitude, or handwashing skills, although its use was perceived as beneficial by participants.

Rutgers University. Risk communication takes place through regular episodes of the food safety talk podcast mentioned below. These efforts are supplemented with occasional webinars, as well as in person workshops and short courses.

Texas A&M University. Have completed 4 produce safety grower trainings for Texas-located produce growers to provide FDA-required produce training in preparation for regulatory requirements via the FSMA. Provided 3 Food Safety Preventive Controls/Preventive Controls Qualified Individual trainings to members of U.S. industry members to facilitate food safety messages. Taught multiple undergraduate and graduate food microbiology courses to students to provide food safety teaching for differing food products. 

University of Connecticut. We contributed to the second edition of the American Cheese Society Code of Best Practices among other training materials. With extramural funding, we were also able to collaborate on the development of an online food safety training course for cheese producers. These efforts further increase awareness and knowledge of risks and effective interventions on a national scale. One-on-one technical assistance and training provided to small-scale cheese producers increased their food safety competence as well. We were able to reach a number of stakeholders thorough educational workshops and symposia presented at major conferences, some of which are now available online for viewing. 

University of Illinois. Dr. Stasiewicz continues to share food safety science-based messages with the local community, including this year one quotation in the local newspaper regarding the restaurant inspection data analysis project, and participating on a college Twitter chat regarding food security and the reduction of food waste and loss.

University of Massachusetts. M.Moore published presented scientific findings about human norovirus. One publication included filming a video to better explain a method used for better analyzing the virus (Journal of Visualized Experiments). A. Kinchla contributed and/or lead a variety of extension food safety trainings to increase communications regarding risk assessment and communication. Lead or Supported 5 FDA Food Safety Modernization Act's PREVENTIVE CONTROLS for HUMAN FOOD QUALIFIED INDIVIDUAL (QI) Trainings (1/17, 4/17, 6/17a, 6/17b, 9/17) and attended 1 QI training (Nov 2106) and 1 Lead Training (June 2017) as a participant. Conducted trainings have resulted in reaching over 125 participants (with approximately 2,400 contact hours).

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. They also worked with entrepreneurs in helping them develop safe processes for their acidified food products (15).

University of Puerto Rico. Due to the pass of hurricane Maria through our Island, only two  good agriculture practice work shop were conducted and  a total of 70 farmers participate. 

University of Rhode Island. Farmer workshops:  RI GAP – Produce Safety Regulation workshop (associated with Specialty Crop and FDA Cooperative Agreement funding). 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. Preventive Controls workshops working collaboratively with UConn (Diane Hirsch) and UMass (Amanda Kinchla). Food preservation workshop for consumers. Train the trainer Produce Safety Regulation for Lead Instructors (2). Train the trainer for additional Preventive Control Lead Instructor.

University of Tennessee. Coordinated a team of extension professionals from the Southeast to create a curriculum on the application of agricultural water treatments for produce growers to be compliant with the Produce Safety Rule.  Educated more than 325 food manufacturers and produce growers on science-based best practices to mitigate food safety risks in their operations.

University of Wyoming. Food safety messages have been communicated to stakeholders (extension educators, food safety and nutrition trainers) at the ‘Connecting Research with Extension Conference which took place December 12-14, 2017 in Laramie, WY. Additionally, food safety messages were communicated through a publication at the ‘Reflections’ magazine which is a publication that reaches producers across the state of Wyoming. 

Virginia Tech. The purpose of this study was to understand how produce growers utilize sanitizers in their operations, and to assess their general knowledge of antimicrobial resistance. Results demonstrate the importance of Extension as a delivery system for fresh produce growers.  And, Extension agents could be used to deliver information on how using sanitizers can reduce antimicrobial resistance in the food supply.