Brief Summary of Minutes of Annual Meeting

New Mexico State University:

1) Risk Assessment: Characterize food safety risks in food systems

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

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Outbreak Squad

Under the leadership of the University of Tennessee, Knoxville (“Advancing adolescent food safety education through inquiry based STEM instruction and innovative media strategies.”; USDA-NIFA 2015-38414-24223), NMSU’s team created a digital learning game for middle school students focused on the social studies aspects of food safety, such as how regulators, inspectors, public health officials and educators help prevent and mitigate outbreaks of foodborne disease.

CONSERVE Water Sampling & Testing

Under the leadership of University of Maryland School of Public Health (“CONSERVE: A Center of Excellence at the Nexus of Sustainable Water Reuse, Food, and Health,” USDA-NIFA grant number 20166800725064), NMSU’s Innovative Media Research and Extension completed an interactive educational module for web that explores the process of collecting water samples for testing and measuring physical parameters of irrigation water sources such as ponds, streams, canals, and wastewater treatment plants.

Irrigation Tech

Under the leadership of University of Tennessee (“Bridging the Gap: Effective Risk Mitigation Through Adoption of Agricultural Water Treatment Systems” USDA-NIFA 2016-70020-25803), NMSU’s team finalized educational materials to address on-farm microbiological safety of irrigation water). (Additional partners include the University of Florida and Washington State University.) Four animated videos, an interactive web module, and an iPad app, published at Irrigation.nmsu.edu focus on helping users understand when and how a water treatment will work if implemented properly.

Reducing Antibiotic Resistance from Farm to Fork

Under the leadership of Virginia Tech University (“Identification and Management of Critical Control Points in the Spread of Antibiotic Resistance from Animal Manure to Raw Produce,”

USDA NIFA Award No. 2015 68003 23050), NMSU’s team created an animated video addressing management practices that can help to minimize potential risks of antibiotic resistance.

Zinkicide

Under the leadership of the University of Florida (“Zinkicide™ A Nanotherapeutic for HLB” USDA-NIFA 2015-70016-23010), NMSU’s team created two research-focused videos documenting the harvest of Zinkicide-treated citrus.

Infotoons

Under the leadership of the University of Maine (“Infotoons and videos as delivery tools for food safety training,” USDA-NIFA 2018-70020-28860), NMSU’s team planned, scripted, and shot footage for six videos documenting food safety best practices for blueberries, seaweed, and other food products.

University of Minnesota-Twin Cities

1) Risk Assessment: Characterize food safety risks in food systems. None this year.       

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

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices. 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).

Michigan State University

1) Risk Assessment: Characterize food safety risks in food systems

1. Sorption and desorption of silver nanoparticles during washing of lettuce is greatly impacted by the levels of chlorine and organic matter in the wash water. Therefore, understanding the fundamental interactions between agriculturally relevant ENPs and commercial washing of fresh produce is important in designing effective mitigation strategies

2. faecium exhibited greater thermal resistance than Salmonella in skim milk powder, lactose powder, and 90% milk protein isolate but not in lactose-free skim milk powder. Therefore, lactose and milk protein levels should be considered when validating thermal inactivation processes for Salmonella in milk powders.

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

1. The presence of Salmonella in commercially washed diced tomatoes can be significantly decreased using peroxyacetic acid in combination with a sulfuric acid/surfactant-based compared to other produce sanitizers.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

None

University of Kentucky

1) Risk Assessment: Characterize food safety risks in food systems

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

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Food Systems Innovation Center (FSIC). The mission of FSIC is to provide technical and business development services to facilitate the profitable production, processing and marketing of locally produced and processed food by Kentucky-based enterprises and entrepreneurs.

FSIC has assisted over 165 clients with nutritional labeling, process reviews, taste panels, shelf life’s and microbial challenge studies in the last two years.  In addition to educational opportunities and consultation for an additional 200 individuals.

Pennsylvania State University

1) Risk Assessment: Characterize food safety risks in food systems

LaBorde

We have a completed a 3-year longitudinal survey of three tree fruit packinghouses to determine the prevalence and distribution of Listeria monocytogenes. Over 2100 samples were taken at 40 standardized locations within each packinghouse, 6 times per year. Results showed that prevalence values were consistently highest in the packing line area which was continuously wet areas with visible accumulations of fruit debris and that values increased during periods of peak production month of September to December. Microbiome analysis of packing line samples revealed an association between persistent Listeria monocytogenes and the presence of Pseudomonad bacteria. Throughout the study we presented our results to management at each packinghouse and are in the process of writing up our final results and recommendations.

Kaylegian

We completed a 2-year study to develop resources for small-scale raw milk cheesemakers to conduct science-based risk assessments. We conducted environmental sampling of five cheese plants six times in one year, at 25-35 sites total from receiving, cheese make room, aging room, packaging area, cleaning utensils, and transition areas. We also reviewed their written sanitation procedures and documents at each visit. We identified drains, drain covers, squeegees and transition areas as being of particular concern for environmental Listeria species in raw milk cheese plants. We are in the process of writing up our final results.

Cutter

I continue to extend my Extension and research programs internationally. We have received funding for three international projects. In 2018, we developed, disseminated, and evaluated a 5-week food safety short course (FSSC) in Kyiv, Ukraine to 35+ faculty members, graduate students, undergraduate students, regulatory personnel, and food industry professionals affiliated with the National University of Life and Environmental Sciences (NULES).   Currently, we are developing, delivering, and evaluating a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique, planned for January-February 2019. Finally, we received funding for the development of videos and fact sheets addressing FSMA rules and regulations specifically for Latin and Central America food importers. These Extension-related publications were developed in English and Spanish and are available on the PSU Extension website. 

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

LaBorde

We conducted additional temperature monitoring activities for our project to investigate the efficacy of hot water wash tank treatments to eliminate Listeria monocytogenes from mushroom slicing equipment. The manuscript was written and submitted for publication to the journal Food Control.

Kaylegian

During our study with the small-scale raw milk cheesemakers, we sent a report after each visit with the environmental micro results and our assessment of areas of concern and their sanitation practices. Regular feedback resulted in some improvement in sanitation practices (written procedures and documentation) over the course of the study, and some facility upgrades such as new floor and floor repairs. A consistent decrease in microbial counts over the study was not uniformly observed across all facilities.

Cutter

We continue to develop and deliver training interventions and programs domestically and internationally as a way to prevent and mitigate food safety threats.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

LaBorde

We have completed the development and started to disseminate a 148-page customized training slide set for Amish/Plain Sect produce growers. The materials, contained within a 3-ring binder, are presented as a slide text set to accommodate Amish preferences for low technology learning. A copy of each is handed out to each participant, or is shared among two, and is returned at the end of the workshop for re-use by the instructor at later workshops. The materials aligned with the Produce Safety Alliance (PSA) grower curriculum and thus can be used to meet certification requirements under the Food Safety Modernization Act (FSMA) Produce Safety Rule. To date, 160 copies have been mailed to 13 trainers in 8 states. Four pilot workshops to compare learning outcomes of the original computer based PSA slide set with the printed training slide set and we are currently compiling and analyzing evaluation results for submission as a research article.

Kansas State University

1) Risk Assessment: Characterize food safety risks in food systems

Nearly 6% of reported human salmonellosis cases in the US are estimated to be associated with pork and pork products. Causes and mechanisms of microbial entry into pork production systems are not well understood. Salmonella has been observed in both animal feeds and pork products, raising questions on the role of feed and feed mill environments in introducing contamination into the pork feed-to-fork system. The goal of our research is to evaluate the presence of Salmonella and E. coli in feed mills and identify potential risk factors associated with their presence and contamination.

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

In the food industry, inadequately cleaned equipment represents a potential source for Listeria monocytogenes contamination. This pathogen has shown niche adaptation to food processing facilities and its ability to form biofilm is a hurdle for food safety. Even if good sanitation practices can minimize the pathogen survival, difficult-to-clean sites in plants are still high risk areas. The combination of sanitizers with UV light might represent an effective way to control pathogen growth. The objective of this research is to evaluate the effect of UV-C light and sanitizers (alone or in combination) on L. monocytogenes biofilm-forming ability on stainless steel

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

- Environmental Monitoring workshop for produce grower (WSU funded project)

Iowa State University

1) Risk Assessment: Characterize food safety risks in food systems

Research was conducted and published which evaluated the risks involved with meat products which are processed with extended thermal cycles. The thermal cycles may be extended intentionally, to enhance the quality of the product, or unintentionally through a process deviation the research to date does not indicate extended thermal cycles, under the conditions evaluated, present a unique risk to consumers.

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

As part of this project, a systematic review of the scientific literature was published on Salmonella interventions applied to pork carcasses. As the consumer market changes, there has been a growing interest in natural products which have minimal processing or chemical additives. This project published many reports on naturally cured meat and poultry products and on high pressure processing, which are seen as more acceptable to the consumer. This research provided food processors and regulatory officials with the knowledge to tailor products and formulation to achieve greater consumer acceptance without compromising

the safety of the products.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Washington State University

1) Risk Assessment: Characterize food safety risks in food systems

Dr. Critzer’s team is evaluating the risk of Listeria spp. contamination on food contact (zone 1) surfaces in apple packing facilities.  More than 200 sites were identified amongst five packing facilities and sampled throughout the 2018 packing season, which spans 12 months, both after sanitation and during the first 4 hours of production.  Listeria spp. positives were found 2.3% of the time with 78% of positives found during production. Amongst all positive samples, the unit operations of oven drying and sorting had the highest percent positives, 35.3 and 38.2%, respectively.  This indicates a need for increased sanitation within these unit operations.

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

Dr. Critzer is leading a project which hopes to validate and field test preharvest agricultural water interventions (chemigation and UV light treatment) against indicator organisms and pertinent bacterial foodborne pathogens.  Outcomes will include inactivation rates for foodborne pathogens in low-level chemigation treatments and UV light either alone or in combination.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Dr. Critzer has communicated food safety best practices to the fruit and vegetable stakeholders within Washington, the Pacific Northwest and across the United States, reaching 1,855 stakeholders during this reporting period with more than 5,500 contact hours.  She led development and finalization of a day-long training to assist growers with implementation of on-farm preharvest agricultural water treatments, collaborating with other 1077 members at Virginia Tech and the University of Florida. Another specialized course which was developed this year was Food Microbiology 101 for the fresh produce industry, with an average pre/post-test increase in knowledge of 28.04% amongst the 56 participants. The course was very highly evaluated, with all participants agreeing that they would be better equipped to engage in food safety discussions.  Sixty-two percent of participants valued the course at more than $2,500. 

Cornell University

1) Risk Assessment: Characterize food safety risks in food systems

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

We have demonstrated that a polymeric coating containing cationic and low surface energy subunits can reduce the adhesion of biofilm forming Pseudomonas and improve their removal efficacy.  We have designed a coat-cure polymer base that improves the translatability and in-plant application of antimicrobial and nonfouling polymers. 

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

University of Missouri

1) Risk Assessment: Characterize food safety risks in food systems

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

• Development of multiplex melt-curve q-PCR assays for detection of antibiotic resistant bacteria, Shiga toxin producing Escherichia coli and Salmonella.
• Development of a novel TiO₂ coating on stainless steel food contact surfaces to prevent microbial attachment and decrease their loads.
• Investigation into the antimicrobial properties and toxicity of nanomaterials.
• Development of food packaging films using nanocellulose polymers.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

University of Georgia

1) Risk Assessment: Characterize food safety risks in food systems

Foodborne pathogens may enter into a viable but non-culturable (VBNC) state when exposed to stress inducing conditions like antimicrobial treatment.  The public health and food safety significance of VBNC cells is that the cells can return to a state of culturability (resuscitation) and exhibit virulence when the stresses are removed, having the potential to lead to foodborne diseases when consumed. Research at the University of Georgia found chlorine-based sanitizers like electrolyzed (EO) water can completely inactivate both Escherichia coli O157:H7 and Listeria monocytogenes at 2.5 and 1.25 mg/L FCC in the growth medium. However, flow cytometry profiles showed VBNC cells were present. Further research found keeping residual chlorine of EO water above 9 mg/L prevented the formation of VBNC cells and hence helped prevent cross contamination during fresh produce washing treatment.

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

A study to evaluate the effect of persulfate to activator ratios in inactivating Escherichia coli O157:H7 and Listeria monocytogenes and determine the major contributing radical in pathogen inactivation was conducted. The maximum pathogen reduction (7.77 log CFU/mL for E. coli O157:H7 and 7.25 log CFU/mL for L. monocytogenes) was achieved at persulfate to ferrous molar ratio of 1:0.33 when the initial persulfate concentration was set at 40 mmol/L. Further increase or decrease of ferrous ratio always lead to lower pathogen reductions.  Hydroxyl radical was determined to be the major contributing radical in ferrous activation while superoxide radical was determined to be the major contributing radical in alkaline activation to inactivate E. coli O157: H7 and L. monocytogenes

University of Florida

1) Risk Assessment: Characterize food safety risks in food systems

Surveys Prevalence and Concentration of Salmonella and STEC in poultry and cattle manure, respectively were carried out in the Southern US, in collaboration with UC Davis, University of Delaware, and FDA.  Data generated here will help in the FDA Risk Assessment to set appropriate pre-harvest intervals following raw manure application onto produce fields covered by the produce safety rule.

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

Industry metrics specifically require a five-foot buffer zone around the point of the fecal contamination. When these metrics are applied to tomatoes, they may include not only the tomato plant where the feces has been deposited, but also adjacent plants. The objective of this study is to determine the microbial dispersal due to wild animal fecal deposits on or near tomato plants in commercial tomato fields.  Activities related to in-field treatment of agricultural water with PAA and Chlorine, as influenced by contact, time, temperature, and source water, have begun.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Continued focus on FSMA-related training, including FSPCA PCQI and PSA and HACCP for Fruit and Vegetable Packinghouses. Other workshops include hands-on “Beyond Basic Produce Food Safety” field days,  entrepreneurial cottage foods, and collaborating with WSU, NCSU, VT, and UT on treating agricultural water. New workshops for commercial kitchens, building farm food safety plans, collaborating with PSA and SC colleagues on “Advanced PSA” trainer workshop. Delivery of On-Farm Readiness Review Trainings with collaborators from Michigan St, Rutgers, and North Carolina State University. Continuing to update worker-training videos with Cornell, and perform On-Farm Readiness Reviews with FL department of agriculture.

University of Delaware

1) Risk Assessment: Characterize food safety risks in food systems

• Characterization of irrigation water sources for the presence of viral and protozoa that can cause to human illness, including norovirus, hepatitis A virus, Aichi virus, Cryptosporidium, Cyclospora cayetanensis, Toxoplasma gondii, and Giardia intestinalis.
• Characterize the potential for transfer of bacteria ( coli) from soils amended with poultry litter to cucumbers, comparing the persistence and transfer of the E. coli with varying climactic conditions and poultry litter types.

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

• We evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and H₂O₂/chlorine and concluded that the combined PL-H₂O₂treatment could potentially be used as an environmentally friendly alternative to chlorine washing for tomato decontamination and cleaning.
• Evaluate the inactivation of Cryptosporidium parvum oocysts by UV light and by cold plasma on produce items.
• In the U.S., potatoes are the most consumed vegetable, while globally they are the fourth most produced crop. Approximately 2-6 million tons of potato peel waste (PPW) is created annually, accounting for 3% of the total food waste in the U.S. Our project investigated red (Solanum tuberosum ‘Ruby Red’) and russet (Solanum tuberosum ‘Russet Burbank’) PPW extractives’ antimicrobial activities against Salmonella enterica serovar Enteritidis, Candida lipolytica, and Staphylococcus aureus. This project is aimed to develop natural antimicrobial additives from the PPW. Some inhibitions against Candida lipolytica and Staphylococcus aureus were observed on the PPW extractives, and more research is ongoing to validate the findings.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

• Include research outcomes in Produce Safety training, including data that discuss pathogen contamination from wildlife and spread of pathogens via irrigation water.
• Development of novel active learning modules for improving understanding of food safety in the context of environmental science and One Health principles.

UC Davis

1) Risk Assessment: Characterize food safety risks in food systems

We have investigated the prevalence of hepatitis E virus in outdoor raised swine and feral swine as well as pork products to determine the food safety risk associated with this food system.  We have also determined the stability of foodborne viruses in irrigation water and irrigation water run-off.

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

We have developed further characterized the efficacy of high pressure processing to inactivate foodborne viruses.  We have also described bacterial species that may facilitate norovirus survival in produce.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Messages have been conveyed to stakeholders are scientific meeting and through extension workshops and trainings.

Texas A&M University

1) Risk Assessment: Characterize food safety risks in food systems

Research is underway to complete USDA-NIFA-sponsored development of selective enrichment and molecular diagnostic tools for the detection and identification of the entero-pathogen Escherichia albertii. Other risk assessment work has focused on collaboratively determining risk of Salmonella enterica transmission to ground beef hamburgers through incorporation of peripheral lymph node tissue in beef trimmings, and in the transmission of Salmonella into ground chicken meat and mechanically separated meat through pneumatic (i.e., hollow) bones via inhalation into air sacs, or through trans-dermal exposure. Research has indicated in the case of Salmonella that country of origin of beef cattle production does not consistently predict greater or lesser Salmonella carriage in peripheral lymph nodes when evaluating U.S. vs. Mexico-origin cattle. Additionally, highest access to bodily organs and bones in chickens resulted following inhalation of Salmonella challenge as well as by oral gavage (simulating drinking water exposure).

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

Multiple research projects were contracted/completed providing thermal lethality validation to Salmonella enterica and the pathogen surrogate Enterococcus faecium during the rendering of poultry feed components. Research has provided D-values for pathogen lethality and in the case of rendering of poultry carcass-derived meals, a z-value for revision of process conditions. Pathogen and surrogate D-values did not statistically differ from one another, indicating utility of the surrogate for in-plant validation. Other research on application of antimicrobial agents encapsulated within nano-micelles demonstrated effective pathogen reduction (Salmonella, E. coli O157:H7) on surfaces of spinach and tomatoes, yielding greater reductions in pathogen loads than application of 200 ppm HOCl.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Multiple presentations to fresh produce growers in conjunction with the Produce Safety Alliance were offered around the state of Texas to inform covered produce growers of microbiological and other food safety hazard risks occurring the production of fresh produce. 86 growers/stakeholders were contacted by these training events. 33 industry members were contacted by training on food safety preventive controls for human foods (PCHF) training events within the U.S. 21 USDA-FSIS personnel were trained on microbiological food safety hazards at Texas A&M during FSIS Enforcement, Inspection and Analysis Officer (EIAO) trainings, including training of hazard types and methods of detection and identification. Finally, ~300 undergraduate students, through completion of undergraduate lecture coursework in microbiology of foods, were taught on the microbial hazards of human foods, their methods of detection, and food processing measures used to control their contamination and transmission in human foods.

Rutgers University

1) Risk Assessment: Characterize food safety risks in food systems

Our primary risk assessments over the last year have focused on the risk of salmonellosis from peanuts (published in the Journal of Food Protection), and the risk of Norovirus from frozen berries (two publications, see below). Ongoing research is related to Norovirus and frozen berries, survival of salmonella in low-water activity foods including flour, and risk of Listeria monocytogenes on intact fruit and vegetables.

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

Risk management efforts relate to all of the above risk assessment areas, as well as additional work serving as chairman of a conference for food protection committee developing guidance on managing food safety risks for mail order foods and third-party food delivery service companies.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

The primary means by which I convey science-based messages to stakeholders is via a biweekly food safety themed podcast which I cohost with Benjamin Chapman from North Carolina State University. From October 2018 through September 2019 we produced 30 episodes of our podcast. The website where we host the podcast receives over 11,000 visits, with about 1000 visits per month.

Purdue University

• Risk Assessment: Characterize food safety risks in food systems

We conducted surveys and focus groups among veteran farmers, college students, high school students and teachers, and consumers. Those assessment gained unique and valuable perspective to understand the knowledge gap and helped the development of communication strategies. The assessment measurements were developed and validated to support future risk assessment activities.

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

We conducted a flour handling national consumer survey to generate home kitchen behavior data. We also conducted content analysis of YouTube videos and blogs of recipes using flour. This study supported hypothesis: there is a lack of food safety messages and awareness among internet-shared recipes. Those studies provided valuable data to support a better risk management modeling for low-moisture foods, especially wheat flour.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

We developed education materials and programs developed for consumers, especially at-risk population groups (including pregnant women, immunocompromised individuals, elderly and families with young children), minority groups, rural groups, and other socioeconomically disadvantaged consumer groups. We also developed on-farm workshops, newsletters, and learning circle events for farmers, especially veteran farmers, beginning farmers, small and very small farmers. Those materials focus on Produce Safety Rules and Cottage Food Safety. We conducted one FSMA preventive control workshop and one FSMA foreign supplier verification workshop to help food industry stakeholders in Indiana to better understand FSMA and other food safety regulations.

University of Puerto Rico

1) Risk Assessment: Characterize food safety risks in food systems

Risk Assessment on cucumber production: Possible impact of infiltration?

Farmers harvest cucumber during morning and the product temperature can fluctuate between 32 to 40°C. After the harvest, they are place in washing tank, but internal temperature of the fruit or water temperature of the washing tank is not monitored.

Microbiological profile and physicochemical characteristic of raw milk in PR Dairy herd: Raw milk was obtained from Regulatory Office of the Dairy Industry. 40 farms were sampled. Bacteriological analysis includes: psychotrophic and mesophilic bacterias, Staphylococcus spp, Salmonella spp., Listeria monocytogenes, yeast and mold and somatic cells. Mesophilic bacteria were more abundant, and Staphylococcus was found in all analyzed samples. Salmonella was found in 5% of samples, no detection of Listeria monocytogenes in raw milk. Yeast and mold showed the lowest count and somatic cells were inside of regulatory values (650,000/mL)

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

Psedomonas spp. and Bacillus cereus Incidence in raw and UHT processed milk

The bacteria were sampled in specific media for B. cereus group and Pseudomonas spp. In addition, sampling for psychrotrophic bacteria and total psychrotrophic bacteria were done. In 23% of the samples of raw milk, psychrotrophic bacteria levels were higher as 8 x10⁶ CFU/ml. On the other hand, in samples of UHT milk the 63% was positive for the B. cereus group. All microorganisms identification were confirmed by real-time PCR, by identifying the pc-plc gene for B. cereus group and the CarA gene for Pseudomonas spp.

Virginia Tech University

1) Risk Assessment: Characterize food safety risks in food systems

Use of a quantitative microbial risk assessment model to estimate exposure to Campylobacter from consumption of chicken in the United States (J. Eifert)

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

• Optimizing the application of microbubbles (<3mm dia.) for the removal and inactivation of bacterial pathogens from raw produce surfaces (J. Eifert)
• Study the feasibility of using plastic microspheres as a surrogate for foodborne pathogenic microorganisms in sampling, recovery, or transmission studies (J. Eifert)
• Reducing the transmission of Campylobacter during poultry production and processing (J. Eifert)
• Secondary mathematical model development for inactivation of foodborne pathogens using vacuum-assisted steam (M. Ponder)
• Validation of cooling processes in uncured artisan meats (M. Ponder)
• Evaluated cavitation processes (injection of microbubbles into water) for detaching and inactivating Salmonella from the surface of raw cucumbers.
• Ethanol mist to control Salmonella enterica serovar Newport on fresh tomato and cantaloupe surfaces
• Surrogate evaluation for dried fruits treated using low temperature vacuum steam pasteurization
• Effectiveness of low temperature vacuum steam processes on reduction of STEC, Listeria monocytogenes and Salmonella on dried fruits
• Validation of cooling rates for control of Listeria and Staphylococcus aureus growth in alternatively cured hams

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

• Working with farmers markets to provide training and materials to help them develop a food safety culture and improve food safety behaviors and practices. (R. Boyer)
• Improving evaluation tools and data collection of Extension programs in order to have more collective impact (across programs or across states). (R. Boyer)
• Development of fact sheets and publication to explain food processing technologies to extension agents and consumers
• Development of fact sheet series (Enhancing the safety of locally prepared foods) to educate farmers market vendors how to safely prepare foods for sale at farmers markets

University of Massachusetts, Amherst

1) Risk Assessment: Characterize food safety risks in food systems

Moore: Conducted empirical study to quantify and identify the degree to which inhibitory compounds in food commonly associated with human norovirus outbreaks could inhibit contemporary PCR-based detection methods; thus informing the potential for false negatives. We identified a novel compound in molluscan shellfish, hemocyanin, and pectin as powerful inhibitors that must be taken into account when processing produce and shellfish samples for norovirus detection.

Kinchla: In collaboration with URI, we fielded a food safety survey directed at small and emerging food businesses to determine their food safety knowledge and educational needs that would help guide future programming.

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

Moore: Multiple projects have been started and are ongoing addressing this aim. Specifically, work to utilize bacteria to specifically concentrate human noroviruses from food samples is underway. For detection, a broader recombinase polymerase amplification assay for norovirus detection in <20 min with little sample preparation has been developed. Design of a nanopore-based sensing device with potential to portably and rapidly detect and subtype noroviruses and Salmonella is in development. Work on the fundamental higher order protein structural characteristics that confer undeveloped virus resistance to sanitizers is underway. Numerous other projects related to the control of foodborne viruses are in design/underway; some of which are a direct consequence of collaborations formed with S-1077; including collaborations between UMass and University of Florida (infectivity determination and improved detection), Penn State/University of Kansas (antiviral films), and University of Tennessee (improved phage surrogates for disinfection study/validation).

Kinchla: Conducted application research that investigated risk reduction strategies in postharvest conditions of leafy green operations for produce washing and sanitation processes. 

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Kinchla: Hosted several extension programs that included 1 report on producing safe, shelf-stable acidified foods, chaired 2 Preventive Controls trainings, and participated in 2 food science programs that helped to educate stakeholders about food safety practices

University of Nebraska-Lincoln

1) Risk Assessment: Characterize food safety risks in food systems

A QMRA model was developed to evaluate and compare various processing steps and/or antimicrobial interventions at slaughterhouses for reducing human campylobacteriosis associated with consumption of contaminated broiler meat. Human exposure to antimicrobial resistance bacteria was assessed on a quantitative basis through the consumption of contaminated beef products and the consumption of fresh produce amended with beef cattle manure. 

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

Two systems for ozone generation were installed in the Chaves Food Safety Lab. The equipment is currently being evaluated for decontamination of raw poultry products (ozonated water) and low water activity foods (gaseous system). Work is underway to determine STEC growth and survival conditions in raw pork products.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices.

A new Good Manufacturing Practices for the Food Industry was developed and taught, as well as a Juice HACCP course, and three HACCP for Meat and Poultry courses

Ohio State University

1) Risk Assessment: Characterize food safety risks in food systems

• Lettuce is often implicated in human norovirus (HuNoV) foodborne outbreaks. We previously identified H-like histo-blood group antigens (HBGAs) on lettuce leaves as specific binding moieties for HuNoV GII.4/HS194/2009 strain. We determined that HuNoV-lettuce binding is mediated through the viral HBGA binding sites, which are essential for viral infection of human cells.
• Salmonella reduced Clavibacter michiganensis and Xanthomonas gardneri population in planta when inoculated together at the same time. The antagonistic effect of Salmonella on these two phytopathogens seems to be caused by the production of antimicrobial agents secreted in the supernatant.
• Tomato grafting using Salmonella contaminated blades allowed a rapid, systemic, and long-term infestation of the plant tissues by Salmonella, especially in the roots where Salmonella could survive for over 242 days post inoculation and resist to drought conditions. However, Salmonella was not detected in the fruits.
• Internalization of Salmonella in tomato fruits during post-harvest cleaning procedures principally occurred through the stem abscission zone. Once internalized in the fruits, Salmonella was protected against sanitation procedures (bleach and antimicrobial agents)
• Salmonella and Listeria monocytogenes can survive in the hydroponic growing systems during the lettuce production. The pathogen species survived and increased in the concentration in the recycled fertilizer, lettuce roots and rock wool cubes, and were detectible in edible portions of the crop during the lifecycle of hydroponic lettuce.
• We identified behaviors specific to food insecure population receiving cancer treatment that should be targeted in future interventions.
• We assessed food safety knowledge and readiness to deliver food safety message among dietetics students in Ohio and Internationally.

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

• We have grown human sapoviruses (HuSaVs) in human cell lines, which can be used to evaluate anti-virals and inactivation methods for HuSaVs.
• The combination of biocontrol agents (Bacillus or Enterobacter sp.; as preventive control method) with our novel small compounds inhibiting the growth of Salmonella (as curative control method) and cleared Salmonella in up to 87% of infested tomato plants, depending on the combination tested.
• Using high-throughput chemical screens, we identified two novel small compounds inhibiting the growth of Campylobacter in broiler chickens (up to 2.7-log reduction), with low impact on the chicken microbiota in ceca.
• We have identified probiotic derived peptides that completely inhibit Salmonella.
• Probiotic and microencapsulated probiotic bacteria significantly reduced the amount of Salmonella Typhimurium present in chicken ceca.
• Recombinant attenuated Salmonella vaccines (RASVs) were tested in SPF layers and two RASVs significantly inhibited the colonization of Campylobacter jejuni in chicken ceca during a 28-day trial.
• We are currently assessing the impact of specific health (manure and glyphosate) and disease (copper, streptomycin, and triazole) management practices on antimicrobial resistant populations (extended spectrum beta-lactamase and Aspergillus fumigatus) and their genes in tomato field.
• We have been working on the experiments to show effectiveness of various sanitizers in hydroponic system in eliminating human pathogens (Salmonella ad Listeria monocytogenes) while supporting optimal plant health.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

• 9/16/2019 - 9/19/2019. Research members service on a booth at the Farm Science Review (fsr.osu.edu), in London Ohio, for outreach on Zoonosis, Animal Disease, and Food Safety.
• During the 2018 training season we delivered 5 GAP courses reaching 263 produce growers in Ohio. 178 of these were Amish and Old Order Mennonite, primarily from the Shiloh, Ashland, Homerville, Holmes/Wayne, and Geauga communities.
• We developed Hydroponic Food Safety Farm to Fork, urban youth grower specialized training and a food safety plan writing workshop.

Colorado State University

1) Risk Assessment: Characterize food safety risks in food systems

• Understanding antimicrobial resistance ecology through whole genome, metagenomic and microbiome analysis of microbial communities.
• Use of 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.
• Use of 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.
• Investigation of synovial fluid of poultry carcasses as a potential vector of Salmonella.

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

• Evaluation of MicroTally^TM sampling devices and GENE-UP® PCR for detection of Shiga toxin-producing Escherichia coli in beef processing plants.
• Evaluation of antimicrobial treatments, applied using custom-built spray cabinets or by immersion, for control of foodborne pathogens ( coli O157:H7, non-O157 Shiga toxin-producing E. coli, Salmonella, Campylobacter jejuni/coli) on beef, pork, and poultry products.
• Development of electrostatic spray technology for delivering antimicrobial treatments to beef and poultry products for pathogen control and reduced (by 95%) water use.
• In-plant validations of beef harvest antimicrobial interventions.
• Evaluation of high pressure processing for controlling pathogen contamination in raw, fresh pet food.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

• 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.
• A number of CSU faculty provide HACCP, GFSI and FDA Preventative Controls for Human Foods Qualified Individual (PCQI) training courses to food producers and manufacturers.
• A faculty member heads the “Alliance for Research and Innovation in the Rendering and Pet Food Industries.” This three-year Alliance, funded by the Fats and Protein Research Foundation, is intended to bring industry professionals, government representatives, and members of academia with an interest in pet food and rendering research and development together to discuss and identify solutions for industry challenges via the active and regular engagement of stakeholders.

North Dakota State University

1) Risk Assessment: Characterize food safety risks in food systems

Demonstrated that addition of a biological soil amendment, heat treated poultry pellets, facilitated survival of Salmonella Newport in soil and in soil extracts. Increased survival of Salmonella in soils with heat treated poultry pellets led to greater transfer to spinach plants.

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

Assessed the efficacy of vacuum steam pasteurization to control Salmonella and EHEC on wheat grain. Demonstrated a 3 to 3.5 log reduction of each pathogen at 65°C for 8 minutes.

University of Rhodes Island

1) Risk Assessment: Characterize food safety risks in food systems

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

• Continue to look at the impact of lauric arginate on Listeria in ready-to-eat seafood.

3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

• On-farm readiness review training for URI and RI Dept. of Environmental Management staff
• Produce Safety Alliance/RI GAP and other produce safety trainings and presentations.
• Produce Safety Rule selected topics webinar presented in collaboration with the Conservation Law Foundation.
• Meat and Poultry HACCP training taught with UCONN collaborator (Diane Hirsch).
• Seafood HACCP training – 3 day and Segment two classes taught with UCONN collaborator (Nancy Balcom).
• Preventive Controls for Human Food training taught with collaborators from UMASS (Amanda Kinchla) and UCONN (Diane Hirsch).
• Food preservation for consumers.
• NC State Retail HACCP: Validation and Verification workshop taught with collaborators from RI Dept. of Health and FDA.
• Food safety rules and implications workshop presented to maple syrup processors in RI.

University of Tennessee

Risk Management:  Determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses  under various growth conditions, determined the effects of ozonated water, ultraviolet light and natural antimicrobials against foodborne viruses and/or their surrogates, and the effects of blueberry polyphenols against foodborne viruses in buffer, food matrices and under simulated gastric conditions, as well as their mechanisms of action and physicochemical interactions, and the utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission.

Clemson University

1) Risk Assessment: Characterize food safety risks in food systems

Based on detailed interviews and surveys, a series of six training modules were developed to address voids in food safety literacy among South Carolina (SC) Food Pantry Supervisors and their Volunteers. South Carolina food pantries typical operate each shift using more than 3 volunteers (84%) that are supervised by unpaid (68%) individuals. Approximately 75% of SC food pantries had policies on worker hygiene, and 70% of food pantries had policies on injury, wound and scab coverage.  

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

Project 1: The epizootic viral diseases, linked to highly pathogenic avian virus (HPAI), are major threats to poultry production systems worldwide. The aim of this study was to compare and model the thermal inactivation of bacteriophages as surrogates for avian influenza virus in chicken litter compost. Three bacteriophages [ø6, MS2, and Felix O1 (FO)] were inoculated separately into aged chicken litter compost with various moisture contents (MCs). The inoculated compost samples were then exposed to 75 and 85°C for up to 3 h. Our results revealed that, compared to bacteriophage ø6, both bacteriophages MS2 and FO had higher recovery rates from compost material, and bacteriophage M