Brief Summary of Minutes of Annual Meeting

University of Illinois at Urbana-Champaign

• Risk Assessment: Characterize food safety risks in food systems

We have continued work on single-kernel management of mycotoxins in corn. This includes a methods paper describing when pooling could be best used to reduce the number of tests needed to detect a hazard.  We also reviewed single-kernel toxin identification strategies and their impacts on management such as sorting. We have begun a project to analyze the risk of pathogen transmission in K-12 school share tables.

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

We have made significant progress on improved methods to screen deli meats for antimicrobials preventing Listeria growth. This includes use of a luminescent (LUX) Listeria for rapid determination of if growth is greater than 2 log units, paper submitted for publication.  This also includes using a response surface method to screen for synergistic antimicrobial combinations.

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

Iowa State University

• Risk Assessment: Characterize food safety risks in food systems

Nothing to report

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

Develop, validate and apply science-based interventions to prevent and mitigate food safety threats. Pork organ meats (Liver, lung, kidney and heart) were processed at either 0, 400 or 600 MPa using high Hydrostatic Pressure Processing (HPP) for 4 minutes. Color and texture were measured before and after processing. All of the HPP processed samples were lighter (Increasing L* value) than the homologous control samples, with the liver and heart samples showing significant differences between the 400 and 600 MPa processes. HPP processed samples were less red (Decreasing a* value) and more yellow (increasing b* value) than the control samples, with the exception of lung tissue. HPP processed samples trended towards increasing peak force with increasing pressure, although there was considerable variability in the results both within and between samples. The organ meats were inoculated with a mixed culture of non-Typhoidal Salmonella. HPP reduced the populations by approximately 2 log10 at 400 MPa and 4 log10 at 600 MPa. Risk modeling indicated that 400 MPa would not reliably reduce a hypothetical population of non-Typhoidal Salmonella to less than 1 cell in an 85 g serving with a hypothetical population of 50 cells/gram, although 600 MPa would achieve this level of reduction for liver, lung and kidney.

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

Nothing to Report

University of Vermont

• Risk Assessment: Characterize food safety risks in food systems

Study on Salmonella in ag supply store hatchling chicks (VT, MA)

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

 NA

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

July 2020: Summer of Science Virtual Teen Science Cafes (UVM extension)

“Bacteria and Backyard Chickens - How Much Salmonella Is There?”

Michigan State University

• Risk Assessment: Characterize food safety risks in food systems

Genetic tagging sometimes altered the hemolytic activity, colony size, and motility/chemotaxis of L. monocytogenes strains used for apple inoculation. Survival of L. monocytogenes on apples during 9 months of aerobic or controlled atmosphere storage was impacted by apple variety, growing region, waxing, and the physiological state of the inoculum (planktonic vs. biofilm).

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

 Blanching and/or peeling were generally effective for reducing L. monocytogenes on apples, cucumbers, and celery. Measured thermal resistance of Salmonella and E. faecium was not influenced by sugar composition. Water alone was more efficient in removing AgNPs from Romaine lettuce leaves compared to chlorine.

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

Nothing to report.

Cornell University

• Risk Assessment: Characterize food safety risks in food systems

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

In the past year, several significant accomplishments were achieved towards the goal of improving food safety by development of novel antimicrobial & non-fouling coatings.  We have designed a new synthesis method to produce a polyurethane coating with the excellent coating and durability properties of polyurethane as well as a new introduction of low surface energy, nonfouling fluorinated block moieties.  Synthesis of a nonfouling coating of this chemistry is not trivial as the fluorinated block tends to trap gas – we have developed a synthesis route to avoid this phenomenon, all the while maintaining excellent adhesion and coating properties.  We characterized chemistry of the coatings after coating onto glass, polypropylene, and stainless steel.  These experiments were instrumental in improving the scalability of antimicrobial nonfouling coatings, and to lay the groundwork for next year’s progress.
We have begun synthesis on diol-derivitized quaternary ammonium compounds of a range of carbon chain length – this is critical as it is well known that QAC efficacy differs between organisms on the basis of carbon length. 
We have also begun work on two review papers which will advance the fields knowledge of 1) antimicrobial and nonfouling materials in food manufacturing to improve food safety and 2) state-of-the-art, opportunities, and needs in test methods for antimicrobial materials.

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

We have also begun work on two review papers which will advance the fields knowledge of 1) antimicrobial and nonfouling materials in food manufacturing to improve food safety and 2) state-of-the-art, opportunities, and needs in test methods for antimicrobial materials.

Knowledge from this project has been disseminated to scientific communities as well as the general public.  Results were presented at conferences, Academic Symposia, and Professional Society Annual Meetings (Institute of Food Technologists, American Chemical Society).

Texas A&M University/Texas A&M AgriLife

• Risk Assessment: Characterize food safety risks in food systems

Developed novel selective/differential plating medium to detect and quantify numbers of pathogen Escherichia albertii from E. coli and Salmonella in poultry rinsates. Developed selective enrichment media formulae (2) for pairing with plating medium to encourage proliferation of E. albertii for subsequent presumptive detection.

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

Published research validating Salmonella inactivation in poultry carcass components during simulated commercial rendering of carcass offal as a requirement of the FDA FSMA. Published data demonstrating antimicrobial utility of interventions applied to beef cuts in small and very small establishments reducing the consumption of potable water. Cooperated on research demonstrating reduced pathogen attachment to food contact surfaces during commercial minimal processing of fruit and vegetables.

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

Trained 75 Texas located produce growers in food safety strategies and technologies for microbiological safety protection. Trained 40 industry stakeholders on food safety preventive controls for food safety hazards prevention in FDA-regulated facilities, and 30 persons in HACCP for protection of food safety. Additionally, taught ~300 students (undergraduate) in food safety and microbiology of human foods.

University of Tennessee-Knoxvile

• Risk Assessment: Characterize food safety risks in food systems

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

Determined the effects of heat, ultraviolet light, and natural antimicrobials against human enteric viruses and/or their surrogates, as well as bacteria; determined the heat inactivation kinetics of bacterial surrogates for foodborne viruses in buffer, and utilization of byproducts of the food and agricultural industry as a source of natural antimicrobials to decrease the risk of foodborne disease transmission, and tracking and genetic characterization of antimicrobial resistant bacteria.

Risk management:

1) Determined in vitro evolution of Listeria phages can be utilized to overcome phage resistant strains, improving the potential for phage-based biocontrol risk management,

 2) Characterized the population structure of Salmonella serovar Javiana to improve our ability to identify potential outbreaks using whole genome sequencing,

3) published complete and annotated genomes of key model Listeria monocytogenes strains, which will serve as foundation for future risk management research,

4) initiated research on novel filter materials with antimicrobial properties.

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

 

University of Massachusetts, Amherst

• Risk Assessment: Characterize food safety risks in food systems

Our lab has been involved in the evaluation of risks related to food and applied virology as it relates to food production environments.

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

Our lab has a number of projects related to developing novel methods to better concentrate and detect food and environmental viruses in a rapid, portable manner. In particular, utilization of bacteria or magnetic ionic liquids to concentrate viruses from complex samples. Our lab has also been developing a number of portable, rapid detection strategies utilizing nanopore sensing and recombinase polymerase amplification.

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

Louisiana State University, LSU AgCenter

• Risk Assessment: Characterize food safety risks in food systems

Research focus on food safety risk associated with irrigation water, biological soil amendment and microbial survival on agricultural environments. Projects includes food safety risk associated with hydroponic production, efficacy of sanitizers during dry and wet contact time and risk of microbial contamination on produce matrices associated with using different mulches during growing.

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

The LSU AgCenter Produce safety lab is working on several antimicrobial compounds to examine their effectiveness on whole for fresh cut produce. Research is also focused on developing and validating natural antimicrobial treatment and thermal treatment using hot water and steam.

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

In response to the COVID-19 pandemic, to address the urgent needs of small producers/processors, food retailers, restaurants, and consumers, I independently and collaboratively created a number of useful resources for target stakeholders. These resources included 12 fact sheets, 2 videos, 6 posters, and a social media toolkit. These materials have been shared through news releases (2 million reach), social media (163,225 reach and 57,070 engagements), state and national networks (Louisiana Department of Health, New Orleans City Council, etc.), program websites (14,459 unique page views) and by direct email to stakeholders (over 1,200 emails).

University of Wisconsin-Madison

• Risk Assessment: Characterize food safety risks in food systems

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

While fresh produce consumption has been increasing as consumers become increasingly concerned about their health, the consumption of fresh and fresh-cut fruits and vegetables may lead to a greater number of food-borne illnesses caused by bacterial contamination in fresh produce. Lack of a lethality step in the manufacture of fresh-cut produce items and global produce distribution networks contributed to the risk of pathogenic bacterial contamination in fresh produce. Washing with tap water is the general method to remove soil and to reduce microbial load, however, it is inadequate to control foodborne pathogens unless combined with effective sanitizers. Chlorinated water is usually used to reduce microbial contamination in commercial procedures, but its limited efficacy in reducing bacterial population (less than 2 log reduction), and various carcinogenic halogenated by-products can be produced by the reaction of chlorine with organic compounds. We investigated the efficacy of GRAS organic acid dips (acetic, lactic, and citric acids) as an antimicrobial intervention against Shiga toxigenic Escherichia coli, Salmonella. spp and Listeria monocytogenes on fresh-cut cucumber, green peppers, onions and tomatoes over an 4-day storage period at 10 degrees C.

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

The University of Wisconsin-Madison is a leader and core contributor to the North Central Food Safety Extension Network (NCFSEN). Home food preservation education has been offered through the Cooperative Extension system for more than 100 years, and this education has historically been a strength of many county-based Extension programs. NCFSEN is focused on consumer food safety education and from 2017 to 2020 evaluated home food preservation education delivered to consumers across the region. More than 4,500 consumers completed a common end-of-session evaluation in response to Extension-delivered training. As a result of participation in an Extension home food preservation program, nearly 80% of participants planned to use the resources provided, 74% planned to preserve food more often at home, 66% planned to share what they learned with other people, and 59% planned to check if the food preservation resources they used at home were -up-to-date.

University of Connecticut

• Risk Assessment: Characterize food safety risks in food systems

With the assistance of a graduate student and several undergraduates, we investigated the ability of dairy-related outbreak strains of Listeria monocytogenes to survive simulated gastrointestinal transit and adhere to and invade human colorectal epithelial cells. We also measured their cytotoxic effects on these cells. Our results demonstrate the ability of L. monocytogenes to survive the harsh conditions of the gastrointestinal tract, and adhere to, invade and translocate through human colon cells. Cell cytotoxicity was also observed.

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

With the assistance of a graduate student and several undergraduates, we determined the effects of coculturing Listeria monocytogenes with protective bacterial cultures in milk on virulence potential by investigating pathogen survival through a simulated gastrointestinal transit, pathogen adhesion and invasion into human colorectal epithelial cells and other virulence factors needed for infection in vitro. Our results demonstrate that prior exposure to protective bacterial cultures can attenuate these virulence factors. In the next set of experiments we assessed the probiotic potential of protective cultures by determining the potential of these cultures to survive GI transit, adhere to human Caco-2 cells, reduce subsequent L. monocytogenes adhesion and invasion, reduce pathogen translocation, and reduce pathogen-induced cytotoxicity. The results of the second set of experiments suggest that protective cultures have probiotic properties in that prior exposure to protective cultures can protect against subsequent pathogen challenges. Overall, results from the research conducted during this period have increased our knowledge of the impact of protective bacterial cultures on pathogens, increased our fundamental knowledge of pathogen virulence attenuation, and increased our understanding of the probiotic potential of commercially available protective bacterial cultures.

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

We collaborated with several universities and trade organizations to offer food safety coaching workshops to aid in the development of food safety plans for small dairy producers. One-on-one technical assistance and training provided to small-scale cheese producers increased their food safety competence as well.

The Ohio State University

• Risk Assessment: Characterize food safety risks in food systems
• Whole genome sequencing data identified specific genes in Salmonella enterica that may be involved in its persistence in tomato plant tissues, and we are creating knockout mutants using directed mutagenesis approaches (Lambda red recombination plus CRISPR-Cas9 systems) to assess the biological role of these genes.
• We demonstrated that foodborne pathogens (Listeria, Salmonella, and Escherichia coli O157) can be frequently detected in field samples collected from small farms (n=18) of Ohio since 2016 (up to 18.3% in manure, 24% in irrigation water, and 12% in fresh produce samples), and the application of animal manure (especially dairy manure) increased the prevalence of foodborne pathogens in the soil and associated fresh produce.
• We estimated the public health impact of implementing a quantitative microbiological criterion for Salmonella in poultry using probabilistic risk assessment model, demonstrating that such approaches would reduce the risk of foodborne illness.
• We demonstrated that Salmonella spp. and Listeria monocytogenes persist in hydroponic system throughout the lettuce growing life cycle and that both pathogens concentrate around roots and rockwool medium.
• We assessed food safety knowledge, practices, and attitudes among dietetics students in two different programs in three US universities and found that less than half (47%) of dietetic students reported receiving food safety certifications as part of their degree, but most students (66%) reported their dietetics degree prepared them to disseminate food safety information to patients, indicating that mastery of food safety knowledge varies widely among dietetic students from different accredited universities.

• Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats
• We identified three probiotic derived peptides that completely inhibit the growth of multiple Salmonella serotypes by disrupting their cell membrane integrity, and one of these peptides inhibited the growth of Salmonella Typhimurium in broiler chickens (approx. 2-log reduction).
• One recombinant attenuated Salmonella vaccines (RASVs) significantly inhibited the colonization of Campylobacter jejuni in chicken ceca at 17 days post challenge (up to 2.4-log reduction) with a high dosage of Campylobacter (104 CFU/chicken).
• Indirect ELISA assays were optimized to test the Campylobacter jejuni specific IgY and IgA antibodies in chicken serum samples.
• We identified that specific management practices (manure, glyphosate, and antimicrobials [copper, streptomycin, and triazole]) increased the antimicrobial resistant burden (extended spectrum beta-lactamase and Aspergillus fumigatus) in the soil and plant tissues of a tomato field.
• Collaborated with scientists in Japan, we successfully propagated human sapovirus in a human duodenum cell line in the presence of bile acids.

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• We developed and published GAPs Guide for Hydroponic Produce Growers.
• We held a workshop on 1/17/2020 for hydroponic growers on good agricultural practices for hydroponic production systems. Thirty (30) growers pre-registered for the workshop and 43 growers participated in the workshop, and a follow-up survey (6 months from date of workshop) is planned to assess adoption of procedures and mitigation strategies.
• Webinar titled “Hydroponic Crops: How can we produce safe vegetables?” in our monthly webinar series “Indoor Ag Science Cafe” (archive website: http://www.scri-optimia.org/cafe.php) was delivered on October 20th, 2020, and the webinar was viewed by over 90 participants and was disseminated to more than 700 members in the listserv.

University of Puerto Rico- Mayaguez

• Risk Assessment: Characterize food safety risks in food systems

Infiltration study of cucumber: According to PR farmers, and infiltrations study was conducted. The study was conducted base on farmers production practices. Infiltration probabilities under current farmers management was not observed when the cucumber was intacta and free of damage.

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

N/A

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

N/A

University of Kentucky

• Risk Assessment: Characterize food safety risks in food systems

Our research identifies economical and effective control measures that are available to food producers and processors to mitigate microbial risks in foods whether they are intentional or unintentional. Research includes on the farm practices (housing, feed, water management etc.) and food processing activities (meat, dairy and produce) that can mitigate the risk of pathogens in the food supply. Recent work has focused on the use of bacteriophage cocktail to complement commercial sanitizer use on produce against Escherichia coli O157:H7

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

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

Colorado State University

• Risk Assessment: Characterize food safety risks in food systems

Several studies were conducted to study the microbiome in food animals and food processing plants.  For example, one study was conducted to evaluate the formation and persistence of microbes in a small meat processing facility and to understand the presence of Listeria monocytogenes in association a specific microbiome or processing environment. Another project was designed to investigate the impacts of chilling method on the chicken microbiome, physiochemistry, and sensory attributes.  Studies were also conducted to further understand the role of companion animals in antimicrobial resistance. One project aimed to understand antimicrobial drug prescription practices among companion animal veterinarians. Additionally, another project aimed to understand the attitudes and perceptions about antimicrobial drugs among companion animal owners.

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

One of our studies evaluated the GENE-UP® New Markers EHEC (NM-EHEC) kit using a selected panel of STEC strains and E. coli-inoculated MicroTally sheets (MT). Our results indicate that the GENE-UP® New Markers EHEC kit can be used to screen for pathogenic STEC that are more relevant to public health and therefore, reduce presumptive positives that require cultural confirmation. Two studies were performed to evaluate the antimicrobial effects of pH-adjusted solutions of peroxyacetic acid (PAA) against inoculated surrogates for Shiga toxin-producing E. coli and Salmonella on prerigor beef carcass surface tissue.

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

Results were presented at conferences including International Association for Food Safety, National Cattleman's Beef Association, and Association of Animal Science. The manuscripts describing the results of these projects were peer-reviewed and published in scientific journals. Antimicrobial evaluation and validation results were submitted to industry partners through technical final reports.

North Dakota State University

• Risk Assessment: Characterize food safety risks in food systems

Survival rates for Salmonella on flaxseed, a low moisture food, were quantified. Rates differed among the 4 serovars examined, with strains of serovar Agona having the slowest rate of reduction.

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

Application of vacuum steam pasteurization to flaxseeds and wheat grain was demonstrated to be effective at reducing Salmonella and Enterohemorrhagic E. coli on on these low moisture foods. For wheat grain, the processing temperature that led to sufficient reduction of each pathogen on hard red spring wheat while maintaining flour functionality after processing was determined. Vacuum steam pasteurization at 65C led to a 3 to 3.5 log reduction in Salmonella and EHEC O121 while maintaining bread quality.

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

University of Rhode Island

• Risk Assessment: Characterize food safety risks in food systems

On-farm food safety visits

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

Impact of lauric arginate on the growth of Listeria innocua in ready-to-eat seafood products.

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• RI GAP/Produce Safety Regulation workshop taught with partners from RI Dept. of Ag (programming is associated with FDA Cooperative Agreement funding)
• Seafood HACCP (3-day and Segment Two classes) taught with collaborators from UConn (Nancy Balcom), UMaine (Jason Bolton), and NY SeaGrant (Michael Ciaramella)
• Meat and Poultry HACCP taught with collaborator from UConn (Indu Upadhayaya)
• Master Gardener workshops have included presentations regarding food safety issues at harvest in a home garden and food safety issues with preservation
• Preventive Controls workshops, taught with collaborators from UMass (Amanda Kinchla)
• Food preservation workshop for consumers

Virginia Tech

• Risk Assessment: Characterize food safety risks in food systems

Began a study in Kasane, Botswana to isolate Campylobacter and Salmonella from poultry obtained from grocery stores.  The skin is commonly fed to wildlife within tourist areas. Competition for food resources has altered animal behavior and increased disease pressure. A study of the movement of zoonotic pathogens between wildlife and humans, with human-based foods as a major focus of this grant.

• Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats
• Studied thermotolerance of shiga toxin-producing Escherichia coli O121:H19 and O157:H7 as impacted by culture preparation, method and water activity. We report that bacterium genetics, culture method, and reduced-water activity through osmolyte addition have different implications for STEC thermal resistance, emphasizing the importance of challenge studies applied directly on foods.
• Developed a quantitative microbial risk assessment model to estimate exposure to Campylobacter from chicken consumption in the US. Additional simulation models were created to compare methods for reducing Campylobacter along the food chain that could lead to fewer cases of campylobacteriosis in the United States.
• Conducted a study that helps small processors identify if recommended concentrations of natural cure agents, that prevent growth of Clostridium pathogens, may also prevent growth of other pathogens during cooling.

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

• In response to the coronavirus pandemic, over 50 fact sheets related to safe food handling practices to prevent COVID-19 spread were created or edited and then disseminated. Additionally, most of these have been translated into Spanish.
• An online Home Food Preservation Consumer training was developed. Participant evaluations (100) state that the training has both reinforced current knowledge and provided new content. At least two participants intend to stop performing risky practices that could cause botulism from home canned food consumption.

University of Delaware

• Risk Assessment: Characterize food safety risks in food systems

Plants encounter enteric foodborne bacterial pathogens under both pre- and post-harvest conditions. Human enteric foodborne pathogens can use plants as temporary hosts. This unique interaction may result in recalls and illness outbreaks associated with raw agricultural commodities. Salmonella survival may be affected by the presence of poultry litter used as a soil amendment. On plants, S. Typhimurium may bypass the innate stomatal closure defense response in lettuce. Interestingly, a few key T3SS components in S. Typhimurium are involved in overriding stomatal defense response in lettuce for ingression.

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

Pulsed light (PL) treatment of dry almonds was found to be not effective and detrimental to the almond quality due to the excessive heat generated by PL. Dipping almonds in water before PL treatment enhanced the inactivation of Salmonella dipped-inoculated on almonds and better preserved almond quality by slowing down the temperature increase through water evaporation from almonds. Therefore, this PL treatment in combination with prior water dipping could be a potential pasteurization method for raw almonds.

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

Washington State University

• Risk Assessment: Characterize food safety risks in food systems

Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons, and   range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two timings of sampling, (i) post-sanitation and (ii) in-process (three hours of packinghouse operation). Among 2,988 samples tested, 4.6% (n=136) were positive for Listeria spp, with wax coating identified as the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and sanitation practices of the most Listeria-prevalent FCS.

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

In this work, we evaluated two sanitizers which are most prominent in preharvest agricultural water treatment [calcium hypochlorite (free chlorine: 3-5ppm) and peracetic acid (PAA- 5ppm)], an EPA registered antimicrobial device [Ultraviolet light (UV)], in addition to a combination approach (chlorine + UV, PAA + UV). Treatments were evaluated for their ability to inactivate total coliforms and generic Escherichia coli and consistency in treatment efficacy over one hour of operation. Physicochemical variables were measured along with microbial populations at 0, 5, 15, 30, 45 and 60 min of operation. E. coli and coliform counts showed a significant (P<0.05) reduction after treatment, with combination and singular treatments equally effective at inactivating E. coli and coliforms. A significant increase (P<0.05) in Oxidation- Reduction Potential (ORP) was seen during water treatment (Chlorine; UV+ Chlorine), and a significant reduction (P<0.05) in pH was seen after PAA and PAA+UV treatments (60 mins).

• 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 873 stakeholders during this reporting period with more than 4,500 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.

Purdue University

• Risk Assessment: Characterize food safety risks in food systems
• Conducted food safety risk perception monitoring during COVID-19 starting April 2020 until May 2021.
• Conducted content analysis of food safety related youtube videos during COVID-19 to assess the accuracy and needs for consumer communication.

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

Developed and evaluated a virtual food safety program for low income families with young children.

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• Organized the “Big Data Safe Food” conference with 363 food safety professionals registered for the program.
• Organized a series of webinars, one session per week for three weeks, reaching out to over 150 attendees (in total) and covering topics in food safety regulation, risk management during the pandemic, and effective marketing (with Ariana Torres from Ag Econ).
• Published 7 peer-reviewed extension publications and 2 magazine articles. Five of them addressed food safety concerns during COVID-19 pandemic.
• Built a website compiling food safety information associated with COVID-19: https://ag.purdue.edu/foodsci/Fenglab/covid-19-english-material/

University of Maine

• Risk Assessment: Characterize food safety risks in food systems
• Study of bacterial cross contaminants on sugar kelp demonstrated rapid decline of pathogens during storage.
• Work in hydroponic lettuce systems demonstrated that microbial community is seeded by substrate.
• Inoculation of mixed culture starter systems demonstrated potential for transmission of sporeforming pathogens to kombucha beverages.
• Assessment of YouTube videos demonstrating preparation of savory jams revealed most common deviations from accepted food safety recommendations from NCHFP.

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

Assessment of the efficacy of drying and blanching for inactivation of foodborne pathogens on kelp.

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• 42 farmers trained on FSMA Produce Safety Rule, where they learn about food safety behaviors and practices.
• 5 On-Farm-Readiness-Review where we walk around a produce farm with the farmer to help them assess their food safety risks.
• 154 processors trained on principles of HACCP have increase their knowledge of HACCP which based on past finding from these trainings should increase behavior change implementation of better food safety practices.
• Showcase at the NECAFS conference in Feb 2020 of the video series "Infotoons," short educational videos that cover harder-to-understand scientific concepts that are the basis of many food safety practices.

University of Massachusetts Amherst

• Risk Assessment: Characterize food safety risks in food systems

In collaboration with PI-Moore, we are presently conducting a risk assessment on the use of retro-fitted washing machines to spin dry leafy greens in post-harvest processing facilities.

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

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

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• Developed non-proprietary process procedures, quality protocols and food safety plan
  for IQF frozen blueberries aimed as a teaching tool for local processors interested in
  producing frozen retail produce operating at shared-use facilities
• Open-access food safety program content materials for programming targeted to small
  and emerging food businesses. Train-the-trainer materials includes slides, narrative
  notes, case studies, resource reference guides, and hands-on learning activities.
  Participant manual includes slide content, reference guides, and technical support
  resources
• Developed an open-access 1-hour webinar program titled "Introduction to Preventive
  Controls" targeted to small and medium food processors affected by FSMA: Food
  Safety Modernization Act. Materials. The content aims at raising awareness about the
  established FDA FSMA regulation as an on-ramping tool to future program. The
  program was in collaboration with NECAFS: Northeast Center to Advance Food Safety
  as a way to streamline training tools and improve communications with this audience
• Developed a food processing video as a learning tool to help processors understand
  conceptually how to build the "preliminary steps" of a food safety plan (specifically for
  process flow diagrams).
• Lead 1 virtual FDA Food Safety Modernization Act's Preventive Controls for Human Food, Trainings

University of Wyoming

• Risk Assessment: Characterize food safety risks in food systems

To inform mitigation strategies for wildlife-mediated introduction and dissemination of AMR into the food supply we performed studies to determine and characterize important AMR phenotypes and genotypes in wildlife found in abundance within livestock and produce production. In these studies, the AMR indicator bacteria (Escherichia coli and Enterococcus spp.) were isolated with media containing sub-minimal inhibitory concentrations of priority antibiotics in five U.S. states and subjected to antibiotic susceptibility phenotyping. In produce production environments, which lacked anthropogenic AMR sources, few priority AMR isolates were obtained from wildlife or associated produce. In contrast, numerous isolates with diverse and clinically significant AMR phenotypes were found in wildlife associated with urban-influenced livestock production systems. Priority isolates (seven isolate groups from wildlife and livestock, n = 40) with identical AMR phenotypes were genetically conserved, suggesting circulation of these strains at the wildlife-livestock interface, and between farms separated by connective wildlife habitat.

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

Meat products constantly serve as vehicle for C. perfringens with microbial growth occurring rapidly in food during temperature abuse. μPADs (paper-based analytical devices) are useful platforms for microbial diagnostics, since they are portable, require small sample volumes for analysis, and can be adapted to different detection modalities. We have developed and optimized inexpensive, easy-to-perform, and sensitive μPAD-based diagnostics for rapid colorimetric detection of C. perfringens amenable to application in meats.

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

University of Georgia

• Risk Assessment: Characterize food safety risks in food systems

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

We found continuous pulsed-UV (PUV) treatment using a wave-shaped surface was able to reduce Salmonella on black peppercorns by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. We also found the organic loads in activated persulfate wash water significantly reduced the effectiveness of bacterial inactivation. Activated persulfate is advantageous to traditional chlorine sanitizers as no toxic chlorinated disinfection by-products will be generated.

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

New Mexico State University:

• Risk Assessment: Characterize food safety risks in food systems

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

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

The New Mexico State University team created several interactive web modules and animated videos during the reporting period. Outbreak Squad, a collaboration with the University of Tennessee, Knoxville (“Advancing adolescent food safety education through inquiry based STEM instruction and innovative media strategies.”; USDA-NIFA 2015 38414-24223), helps middle school students learn how regulators, inspectors, public health officials and educators help prevent and mitigate outbreaks of foodborne disease.

Water Sampling & Water Testing, a collaboration with the 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) provide digital interactive experiences collecting samples from streams, canals, and wastewater treatment plants and analyzing them for E. coli in the lab.

The Irrigation Training Modules, a collaboration with the University of Tennessee, University of Florida, and Washington State University (“Bridging the Gap: Effective Risk Mitigation Through Adoption of Agricultural Water Treatment Systems” USDA-NIFA 2016-70020-25803), explores the mechanisms behind various water treatment systems and helps producers understand how these systems will work if implemented properly.

Other products that support science-based messages for risk communication about food safety include the animated videos “Understanding nanoparticles in Zinkicide: The dilution effect”, a collaboration with the University of Florida (“Zinkicide™ A Nanotherapeutic for HLB” USDA-NIFA 2015-70016-23010); “Reducing Antibiotic Resistance from Farm to Fork,” a collaboration with 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 2015-68003-23050); and “Infotoons,” a collaboration with the University of Maine (“Infotoons and videos as delivery tools for food safety training,” USDA-NIFA 2018-70020-28860); together, all of these products were viewed 20,108 times in 2020.

Oregon State University

• Risk Assessment: Characterize food safety risks in food systems

• Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats
• Conduct multiple process validations to demonstrate efficacy of process to reduce food borne pathogens.
• Work with processors to optimize process to achieve targeted reduction of relevant foodborne pathogen.

• Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices
• PSA (live, extended, remote)/PCQI/HACCP Training for industry and undergraduate students
  On-farm Readiness reviews with farms in Oregon
• Dozens of interactions with companies and regulators about food safety issues in their product/processes.
• Answers dozens of consumer home food preservation questions through Ask an Expert/Ask Extension portal

University of Missouri

• Risk Assessment: Characterize food safety risks in food systems

• 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 extended spectrum
  beta lactam-resistant, 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.
• Development of food packaging films using nanocellulose polymers.

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

 

University of Minnesota

• Risk Assessment: Characterize food safety risks in food systems

None this year

• 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 continued work on a USDA CAP project and have developed 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.  Significant progress has been made on this project with an array of powdered foods testing for decreasing foodborne pathogens. We held a webinar to industry stakeholders on Sept 11, 2020 to disseminate the research findings from the project.

• 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 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 worked with entrepreneurs in helping them develop safe processes for their acidified food products.

Peer Reviewed Publications

Aasi A, Aghaei SM, Moore MD#, Panchapakesan B. 2020. Pt-, Rh-, Ru-, and Cu-single-wall carbon nanotubes are exceptional candidates for design of anti-viral surfaces: A theoretical study. International Journal of Molecular Sciences 21(15):5211-5233.

Acuff, J.C., Wu, J., Marik, C., Waterman, K. Gallagher, D. Huang, H., Williams, R.C. and Ponder, M. Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization. 2020. Int. J. Food Microbiol. 333: 108814. https://doi.org/10.1016/j.ijfoodmicro.2020.108814.

Acuff, J.C., Waterman, K. Ramakrishnan, J. and Ponder, M. 2021.  Thermal Resistance of Single Strains of Shiga Toxin-Producing Escherichia coli O121: H19 and O157: H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity. Journal of Food Protection. 84(1): 122-127.

Adhikari, A., E. K. Parraga, V. S. Chhetri, M. Janes, K. Fontenot, and Beaulieu, J. C. 2020. Evaluation of Ultraviolet (UV-C) light treatment for microbial inactivation in agricultural waters with different level of turbidity. Food Science & Nutrition. 8:1237-1243.

 

Adhikari, A., Chhetri, V., and Camas A. 2020. Evaluation of microbiological quality of agricultural water and effect of water source and holding temperature on the stability of indicator organisms’ level using seven US EPA approved methods. Journal of Food Prot. 83:249-255

 

Adhikari, A. Debanjana, B. Chhetri, V., and Carson C. 2019. Efficacy of aqueous chlorine dioxide and ozone water in controlling the growth of Listeria monocytogenes during sprouting of alfalfa seeds. Letters in Applied microbiology. doi.org/10.1111/lam.13209

 

Ahmad, N., C. Öztabak, B.P. Marks, and E.T. Ryser. 2019. Effect of talc as a dry-inoculation carrier on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal. J. Food Prot. 82:1110-1115.

Aljasir, S.F, and D. D'Amico. 2020. The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production. Food Microbiol. 91:103541. https://doi.org/10.1016/j.fm.2020.10354.

Aljasir, S.F., Gensler, C., Sun, L. and D.J. D'Amico. 2020. The efficacy of individual and combined commercial protective cultures against Listeria monocytogenes, Salmonella, O157 and non-O157 shiga toxin-producing Escherichia coli in growth medium and raw milk. Food Control. 109:106924. https://doi.org/10.1016/j.foodcont.2019.106924

Alshaibani, D, RM Machado, B Calder and JJ Perry. 2020. Survival of Listeria monocytogenes and shigatoxigenic Escherichia coli during the production and aging of farmstead-style cheese. International Dairy Journal. 110:104801.

Anders J, Bisha B. 2020. High-throughput detection and characterization of antimicrobial resistant Enterococcus spp. from GI tracts of European starlings visiting concentrated animal feeding operations. Foods 9 (7), 890. https://doi.org/10.3390/foods9070890.

Barrett, T., & Feng, Y. B. (2020). Observational evaluation of food safety curricula on high school students’ behavior change. Journal of Food Protection, 83, 1947–1957. https://doi.org/https://doi.org/10.4315/JFP-20-086

Barrett, T., Feng, Y. B., & Wang, H. (2020). Food safety in the classroom: Using the Delphi technique to evaluate researcher‐developed food safety curriculum aligned to state academic standards. Journal of Food Science Education, 19(3), 152–172.

Barrett, T., & Feng, Y. B. (2020). Content analysis of food safety implications in online flour-handling recipes. British Food Journal. Published.

Basson A.R., A. LaSalla, G. Lam, D. Kulpins, E.L. Moen, M.S. Sundrud, J. Miyoshi, S. Ilic, B.R. Theriault, F. Cominelli, and A. Rodriguez-Palacios. 2020. Artificial microbiome heterogeneity spurs six practical action themes and examples to increase study power-driven reproducibility. Scientific reports.10:1-9.

Batty, D., L. Meunier-Goddik, and J. Waite-Cusic. 2019. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science. https://doi.org/10.3168/jds.2018-16236

Becot, F., J. Parker, D. Conner, L. Pivarnik, N. Richard, and D. Wright-Hirsch. 2021. Financially able and willing to invest in food safety practices? The example of produce growers in New England states (USA). Food Control. 119:107451.

Beczkiewicz A., R.L. Scharff, and B. Kowalcyk. 2020. Facilitating Evaluation of Hemolytic Uremic Syndrome Long-Term Health Outcomes Through Social Media Support Groups. Frontiers in Public Health 8:544154. doi: 10.3389/fpubh.2020.544154.

Belk, A.D., T. Duarte, C. Quinn, D.A. Coil, K.E. Belk, J.A. Eisen, J.C. Quinn, J.N. Martin, X. Yang, J.L. Metcalf. 2020. Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics. mSystems. In review.

Bhunia, A, Bisha B, Gehring A, Brehm-Stecher, B. 2020. Advances in Foodborne Pathogen Analysis. Foods 9 (11): 1635. 10.3390/foods9111635.

Britton, B.C., I. Geornaras, J.O. Reagan, S. Mixon, D.R. Woerner, and K.E. Belk. 2020. Antimicrobial efficacy of acidified peroxyacetic acid treatments against surrogates for enteric pathogens on prerigor beef. Meat Muscle Biol. 4(1): 30, 1–7. doi:10.22175/mmb.10992.

Brown, E., Dhanireddy, K., Teska, P, Eifert, J., Williams, R.C., and R. Boyer. 2020. Influence of drying time on prewetted disinfectant towelettes to disinfect glass surfaces. American Journal of Infection Control. 48(7)846-848.

Carlson J, Chandler J, Bisha B, LeJeune J, Pearl D, Wittum T. 2020. Bird-livestock interactions associated with increased cattle fecal shedding of ciprofloxacin resistant Escherichia coli within feedlots in the United States. Scientific Reports 10, 10174 (2020). https://doi.org/10.1038/s41598-020-66782-4.

Chan, H., A. Kinchla, N. Richard, A. Shaw, and F. Yaohua. 2021. Produce Growers’ On-Farm Food Safety Education: A Review. Journal of Food Protection. Accepted for publication.

Chandler J, Anders J, Blouin, Carlson J, LeJeune J, Goodridge L, Wang B, Day L, Mangan A, Reid D, Coleman S, Hopken M, Bisha B. 2020. The role of European starlings (Sturnus vulgaris) in the dissemination of multidrug resistant Escherichia coli among concentrated animal feeding operations. Scientific Reports 10, 8093 (2020). https://doi.org/10.1038/s41598-020-64544-w.

Chandler J, Franklin A, Bevins S, Bentler K, Bonnedahl J, Ramey A, Ahlstrom C, Bisha B, Shriner S. 2020. Validation of a screening method for the detection of colistin-resistant E. coli containing mcr-1 in feral swine feces. Journal of Microbiological Methods 172, 105892. https://doi.org/10.1016/j.mimet.2020.105892.

Chen, L., Wei, X., Chaves, B.D., Jones, D., Ponder, M.A., and J. Subbiah. 2020. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology. 94: 103656.

Callahan, S and JJ Perry. Published online. Survival of Listeria innocua and native microflora in sanitizer-treated wild blueberries (Vaccinium angustifolium). International Journal of Fruit Science. 20:S66-S81.

Cater, M., Gravois, R., Gaitan, G. G., Xu, W.* 2020. Pregnant women’s confidence and perceptions on practices related to food safety: A study in Louisiana. Food Control. 113. 107175.

Cetin-Karaca, H., Morgan, M. C. (2018). Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal, FOOD MICROBIOLOGY, 69, 189-195. doi: 10.1016/j.fm.2017.08.011| JIF: 3.759 (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as co-adviser).

Cetin-Karaca, H., Morgan, M. C. (2020). Antimicrobial efficacy of cinnamaldehyde, chitosan and high pressure processing against Cronobacter sakazakii in infant formula, Journal of Food Safety. doi: 10.1111/jfs.12845. (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as adviser).

Chavez, R.A., X. Cheng, and M. J. Stasiewicz. 2020. A review of the methodology of analyzing aflatoxin and fumonisin in single corn kernels and the potential impacts of these methods on food security. Foods 9(3). https://doi.org/10.3390/foods9030297

Chen, D., Moser, W., Wiertzema, J., Peng, P., Min, M., Cheng, Y., An, J., Ma, Y., Fan, X., Niemira, B.A., Baumler, D.J., Chen, C., Chen, P., Ruan, R. 2021. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chemistry Journal on 344:128675.

Chen, D., Wiertzema, J.R., Peng, P., Cheng, Y., Wang, Y., Liu, J., Ma, Y., Min, M., Chen, P., Baumler, D.J., Chen, C., Lee, L., Vickers, Z., Feirtag, J., Ruan, R. 2020. Catalytic intensive pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry Journal 332, 127420.

Chen, H., Kinchla, A., Richard, N., Shaw, A., & Feng, Y. B. (Accepted). Produce growers’ on-farm food safety education: A review. Journal of Food Protection.

Chen, H., Martinez, V., & Feng, Y. B. (2020). Food safety education attitude and practice among health professionals in China, Peru, and the US. Food Control, 109, 106945.

Chen, Y., H. Xie, J. Tang, M. Lin, Y.-C. Hung and H. Lin.  2020.  Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage.  Food Chem. 320:126641.

Chhetri, S. V., Han, Y., J. Marlene, and Adhikari, A. 2020. Evaluation of viability of E. coli O157: H7 on chlorine and lactic acid treated spinach leaves using combined propidium monoazide staining and real-time PCR. LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109259

 

Choo, K. W., M. Lin and A. Mustapha‡.  2021.  Physiochemical and antimicrobial
properties of chitosan/acetylated starch composite films incorporated with essential oils. 
Industrial Crops and Products.  Submitted.

Dankwa, AS, RM Machado and JJ Perry. 2020. Sources of food contamination in a closed hydroponic system. Letters in Applied Microbiology. 70:55-62.

Dankwa, AS, RM Machado and JJ Perry. 2021. Sanitizer efficacy in reducing microbial load on commercially grown hydroponic lettuce. Journal of the Science of Food and Agriculture. 101(4):1403-1410.

DeFlorio, W., S. Liu, A. White, T.M. Taylor, L. Cisneros-Zevallos, A. Castillo, Y. Min, and E. Scholar. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Comprehensive Reviews in Food Science and Food Safety. Accepted for publication.

Dunn, L., D. Smith, and F. Critzer*. 2020. Transcriptomic behavior of Salmonella enterica Newport in response to oxidative sanitizers. J. Food Prot. 83(2): 221-232.

Daniels, K.A., K. Modrow, W.N. Osburn, and T.M. Taylor. 2021. Reducing pathogenic Escherichia coli surrogates on fresh beef cuts by water-reducing antimicrobial interventions. Journal of Food Protection. 84:281-285. doi: 10.4315/JFP-20-282.

Delshadi R, Bahrami A, McClements DJ, Moore MD*#, Williams L. 2021. Development of nanoparticle-delivery systems for antiviral agents: A review. Journal of Controlled Release 331:30-44.

Dhital, R., Z. Shen, S. Zhang and A. Mustapha‡.  2021.  Detection of virulence and ESBL genes in Salmonella by multiplex high-resolution melt-curve real-time PCR assay. Food
Microbiology.  Submitted.

Djebbi-Simmons, D., Alhejaili, M., Janes, M., King, J., Xu, W.* 2020. Survival and inactivation of human norovirus on three commonly touched airplane cabin surfaces. AIMS-Public Health. 7(3): 574-586.

Eastwood, L.C., K.B. Gehring, J. Savell, T. Taylor, and A. Arnold. 2021. Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork. Meat Science. 172: 108309. doi: 10.1016/j.meatsci.2020.108309.

Eichler S.E., A.P. Hopperton, J.J. Alava, Jr A. Pereira, R. Ahmed, Z. Kozlakidis, S. Ilic, and A. Rodriguez-Palacios. 2020. A Citizen science facemask experiment and educational modules to improve coronavirus safety in communities and schools. Frontiers in medicine. 7:486.

Emch, A., H.M.H. Mohamed, and J. Waite-Cusic. 2020. Survival of Generic Escherichia coli and Salmonella in Oregon’s Agricultural Soils. Journal of Soil and Water Science. DOI: 10.36959/624/438

Estrada, E., A. Hamilton, G. Sullivan, M. Wiedmann, F. Critzer, L. Strawn. 2020. Prevalence, persistence and diversity of Listeria monocytogenes and Listeria species in produce packinghouses in three U.S. States. J Food Prot. 83(2): 277-286.

Feng, Y. B., & Archila, J. (2020). Consumer knowledge and behaviors regarding food safety risks associated with wheat flour. Journal of Food Protection. Published. https://doi.org/https://doi.org/10.4315/jfp-19-562

Feng, Y. B., Chuang, E., & Thomas, M. (Accepted). Young adult food safety knowledge gaps and perception of roommates’ food handling practices: A survey of university students in Indiana. Food Control.

Feng, Y. B., Liberman, V., Jung, J., & Harris, L. (2020). Growth and survival of foodborne pathogens during soaking and drying of almond (Prunus dulcis) kernels. Journal of Food Protection, 83(12), 2122–2133. https://doi.org/https://doi.org/10.4315/JFP-20-169

Fiore, MC and JJ Perry. 2020. A comprehensive review of maple sap microbiota and its effect on maple syrup quality. Food Reviews International. DOI: 10.1080/87559129.2020.1788579

Garces-Vega, F., E.T. Ryser, and B.P. Marks. 2019. Relationships of water activity and moisture content to the thermal inactivation kinetics of Salmonella in low-moisture foods. J. Food Prot. 82:963-970.

Garden-Robinson, J., L. Nwadike, B. H. Ingham, E. Haraminac, J. Nichols, S. Mills-Gray, A. Rozhon, and S. M. Coleman. 2020. Measuring the Regional Impact of Extension Home Food Preservation Education Using Standardized Evaluation Tools. Journal of the National Extension Association of Family and Consumer Sciences  19:45-59.

Gensler, C.A., Brown, S.R.B., Aljasir, S.F, and D. D'Amico. 2020. Compatibility of commercially produced protective cultures with common cheesemaking cultures and their antagonistic effect on foodborne pathogens. J. Food Prot. 83:1010–1019.doi: 10.4315/JFP-19-614.

Greiner, DM, DI Skonberg, LB Perkins and JJ Perry. Use of invasive green crab Carcinus maenas for production of a fermented condiment. Foods. 10(4):659.

Hager, J. V., Rawles, S. D., Xiong, Y. L., Morgan, M. C., Thompson, K. R., Webster, C. D. (2019). Listeria monocytogenes is inhibited on fillets of cold-smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein-based coating incorporated with lemongrass essential oil or nisin, Journal of the World Aquaculture Society, 50(3), 575—592.] (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as co-adviser).

Hager, J. V., Rawles, S. D., Xiong, Y. L., Morgan, M. C., Webster, C. D. (2019). Edible Corn-zein-based Coating Incorporated with Nisin or Lemongrass Essential Oil Inhibits Listeria monocytogenes on Cultured Hybrid Striped Bass, Morone chrysops × Morone saxatilis, Fillets During Refrigerated and Frozen Storage, Journal of the World Aquaculture Society, 50(1), 204--218. (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as co-adviser).

Hamidi A, Bisha B, Goga I, Wang B, Robaj A, Sylejmani D. 2021. A first case report of an outbreak of neural form of ovine listeriosis in Kosovo. Veterinaria Italiana 56 (3): https://doi.org/10.12834/2166.12781.3.

Hamilton, A.; Harper, S.J.; Critzer, F. 2020. Optimization of a method for the concentration of genetic material in bacterial and fungal communities on fresh apple peel surfaces. Microorganisms. 8, 1480.

Hirotaka Takagi†*, Tomoichiro Oka†*, Hiroyuki Saito, Takayuki Kobayashi, Tomoko Takahashi, Chika Tatsumi, Takashi Shimoike, Michiyo Kataoka, Qiuhong Wang*, Linda J. Saif*, Mamoru Noda. 2020. Human sapovirus propagation in human cell lines supplemented with bile acids. Proc Natl Acad Sci U S A. 117:32078-32085.

Hodgkin, M, SM Purseglove, L Li-Ying Chan, JJ Perry and JC Bolton. 2020. A novel image cytometry-based Lactobacillus bacterial enumeration method for the production of kettle sour beer. Journal of Microbiological Methods. 177:106031.

Huang R, Vaze N, Soorneedi A, Moore MD#, Luo Y, Poverenov E, Rodov V, Demokritou P. 2021. A Novel Antimicrobial Technology to Enhance Food Safety and Quality of Leafy Vegetables using Engineered Water Nanostructures. Environmental Science: Nano 8:514-526.

Huang R, Vaze N, Soorneedi A, Moore MD#, Xue Y, Bello D, Demokritou P. 2019. Inactivation of hand hygiene related pathogens using engineered water nanostructures. American Chemical Society Sustainable Chemistry and Engineering 7(24):19761-19769.

Hudson, L.K, Peters, T. L., Song, Y, and T. G. Denes. 2019. Complete Genome Sequences and Transmission Electron Micrographs of Listeria Phages of the Genus Homburgvirus. Microbial Resource Announcements, 8(41), e00825-19. This article includes comparative genomic analysis of the Homburgvirus genus.

Humaid, S., Nayyar, D., Bolton, J., Skonberg, D. Integrated Food Science Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails. Integrated Food Science. 84 (12). November 2019. Available at: https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14954?af=R

Humaid, S., Nayyar, D., Perkins, L, Bolton, J., Skonberg, D. Refrigerated Shelf-life Evaluation of High Pressure Processed, Sous vide Cooked Lobster. High Pressure Research. GHPR 1774753, May 2020.

Jia, M., I. Geornaras, K. Belk, and H. Yang. 2020. Antimicrobial effects of herb extracts against foodborne pathogen Listeria monocytogenes in Vitro. World J Agri & Soil Sci. 4(3): 2020. WJASS.MS.ID.000590. DOI: 10.33552/WJASS.2020.04.000590.

Johnson, N., Litt, P.K., Kniel, K.E., Bais, H. 2020. Evasion of Plant Innate Defense Response by Salmonella on Lettuce. Front Microbiol. 11:500. doi:10.3389/fmicb.2020.00500

Jones-Ibarra, A.M., C.Z. Alvarado, C.D. Coufal, and T.M. Taylor. 2019. Sanitization of chicken frames by combination of hydrogen peroxide and ultraviolet light to reduce contamination of derived edible products. Journal of Food Protection. 82:1896-1900.

Jorgensen, J., J. Waite-Cusic, J. Kovacevic. 2020. Prevalence of Listeria spp. in produce handling and processing facilities in T the Pacific Northwest. Food Microbiology. https://doi.org/10.1016/j.fm.2020.103468

Juneja, V.K., Osoria, M. C.-A. Hwang, A. Mishra, and T.M. Taylor. 2020. Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin. LWT - Food Science and Technology. 122:108955. doi: 10.1016/lwt.2019.108955.

Kang, C., N. Sloniker, and E.T. Ryser. 2020. Use of a novel sanitizer to inactivate Salmonella Typhimurium and spoilage microorganisms during flume washing of diced tomatoes. J. Food Prot. 83:2158-2166.

Klass, N., B. Bastin, E. Crowley, J. Agin, M. Clark, J. P. Tourniaire, S. Pierre, C. Quiring, Y. Chen, E. Ryser, and Y. Salfinger. 2020. Modification of the bio-rad iQ Check Listeria spp. kit for the detection of listeria species in environmental surfaces: AOAC performance tested methodsSM 090701. J. AOAC Intern. 103:216-222.

Knuth RM, Stewart WC, Taylor JB, Bisha B, Yeoman CJ, Van Emon ML, Murphy TW. 2021. Relationships among intramammary health, udder and teat characteristics, and productivity of extensively managed ewes. Journal of Animal Science, Feb 25;skab059.doi: 10.1093/jas/skab059.

Lambertini E., J. Ruzante, A. Aceituno, and B. Kowalcyk. 2020. The public health impact of implementing a concentration-based microbiological criterion for controlling Salmonella in ground turkey. Risk Analysis. doi: 10.1111/risa.13635.

Lane, K., McLandsborough, L.A., Autio, W.A., and Kinchla, A.J. Detection of organic matter on postharvest produce contact surfaces using an ATP monitoring device. Journal of Food Protection. Accepted, 2020. JFP-19-443R1.

Li, D., Karslı, B., Rubio, N., Janes, M., Luo, Y., Prinyawiwatkul, W.*, Xu, W.* 2020. Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosans coating. Letters in Applied Microbiology. 70: 380-387.

Liu L, Moore MD*#. 2020. A survey of analytical techniques for noroviruses. Foods 9(3):E318.

Liu, X., Fan, X, Wang, W., Yao, Y., Chen, H. 2020. Wetting raw almonds to enhance pulse light inactivation of Salmonella and preserve quality. Food Control. 125: 107946. https://doi.org/10.1016/j.foodcont.2021.107946

Liu, S., B. Ulugun, W. DeFlorio, Y. Arcot, Y. Yegin, K.S. Salazar, A. Castillo, T.M. Taylor, L. Cisneros-Zevallos, and M. Akbulut. 2021. Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces. 298:110487. Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2021.110487

Liu, S., J. Zheng, L. Hao, Y. Yegin, M. Bae, B. Ulugun, M. Taylor, E. Scholar, L. Cisneros-Zevallos, J.K Oh, and M. Akbulut. 2020. Dual functional, superhydrophobic coatings with bacterial anticontact and antimicrobial characteristics. ACS Applied Materials and Interfaces. 12:21311-21321. doi: 10.1021/acsami.9b18928.

Luu, P., Janes, M., King, J., and Adhikari, A. 2021. Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries. LWT Food Science and Technology. 141:110906 https://doi.org/10.1016/j.lwt.2021.110906

 

Luu, P., Janes, M., King, J., and Adhikari, A 2020. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods. 9(9):1259.

 

Machado, RM and JJ Perry. 2020. Variability in the microbial profile of retail cricket powders in the U.S. retail market. Food Protection Trends. 40(6):407-412.

Malekmohammadi, S., M. K. Shah, M. K. Townsend Ramsett, and T. M. Bergholz. 2020. Survival and thermal resistance of four Salmonella serovars inoculated onto flaxseeds. Food Microbiology https://doi.org/10.1016/j.fm.2020.103516

Manuel C, Suther C, Moore MD*#, Jaykus L-A. 2021. Comparison of a one-step real-time RT-PCR and a nested real-time RT-PCR for a genogroup II norovirus reveals differences in sensitivity depending upon assay design and visualization. PLoS One (In Press).

Martinez, P. N., Chamberlin, B. A. (2020). Outbreak Squad: Students as Superheroes Fighting the Spread of Foodborne Illness (Vol. 64, Supplement 1). Rupert, Indiana: North American Colleges and Teachers of Agriculture: NACTA Journal.

Maus A, Bisha B, Fagerquist C, Basile F. 2020. Detection and identification of a protein biomarker in antibiotic resistant E. coli using intact protein LC offline MALDI-MS and MS/MS. Journal of Applied Microbiology. 128(3): 697-709.  DOI: https://doi.org/10.1111/jam.14507

Medley, S., Ponder, M.A., and K. Alexander. 2020. Anthropogenic landscapes increase Campylobacter jejuni infections in urbanizing banded mongoose (Mungos mungo): A one health approach. PLoS Neglected Tropical Diseases. 14:3.  https://doi.org/10.1371/journal.pntd.0007888

Moon, S.H., J. Waite-Cusic, E. Huang. 2020. Control of Salmonella in chicken meat using a combination of a commercial T bacteriophage and plant-based essential oils. Food Control.
https://doi.org/10.1016/j.foodcont.2019.106984

Moore MD*#, Suther C, Zhou Y. Microbiota, viral infection, and the relationship to human diseases and treatment. Infectious Microbes & Diseases. (In Press).

Niebuhr, S.E., E.M. Larson and J.S. Dickson 2020. The Effects of High Hydrostatic Pressure on the Color, Texture and Microbiology of Selected Pork Organ Meats. Advances in Food Processing and Technology 3(1):1-6.   DOI: 10.29011/2639-3387.100125

Patwardhan, M., M. T. Morgan, V. Dia, and D. H. D'Souza. 2020. Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin. Food Microbiol. 2020 Sep;90:103461. doi: 10.1016/j.fm.2020.103461.

Pendyala, B., A. Patras, B. Pokharel, and D. H. D'Souza.  2020.  Genomic Modeling as an Approach to Identify Surrogates for Use in Experimental Validation of SARS-CoV-2 and HuNoV Inactivation by UV-C Treatment. Frontiers in Microbiology, Sept 29.

Perry, JJ, K Nile, A Martel, M Fiore, K Davis-Dentici, K Hopkins and B Calder. 2020. Pasteurized and fermented beverages for valorization of maple sap. Journal of Food Processing and Preservation. 44:e14623.

Perry, JJ, R Champagne, D Greiner, A Dankwa, A Czup and A Fadaya Arabi. 2020. Student perspectives on sustainable food production and diet choice. SPIRE 2020 Issue.

Peters, T. L., Hudson, L. K., Song, Y., and T. G. Denes. 2019. Complete Genome Sequences of Two Listeria Phages of the Genus Pecentumvirus. Microbial Resource Announcements, 8(46). doi:10.1128/MRA.01229-19. This article includes comparative genomic analysis of the Pecentumvirus genus.

Peters, T.L., Song, Y., Bryan, D.W., Hudson, L.K. and T.G. Denes, 2020. Mutant and recombinant phages selected from in vitro coevolution conditions overcome phage-resistant Listeria monocytogenes. Applied and Environmental Microbiology, 86(22). doi: 10.1128/AEM.02138-20.

Pinton, S., Bardsley, C., Marik, C., Boyer R., and L. Strawn. 2020. Fate of Listeria monocytogenes on broccoli and cauliflower at different storage temperatures. Journal of Food Protection.83(5):858-864.

 

Qi, H., L. Wang, Q. Huang, and Y.-C. Hung.  2020.  Effect of organic load on the efficacy of activated persulfate in inactivating Escherichia coli O157:H7 and the production of halogenated by-products.  Food Control 114:107218.

Reinhard, R.G., Kalinowski, R.M., Bodnaruk, P.W., Eifert, J.D., Boyer, R.R., Duncan, S.E. and Bailey, R.H. 2020. Practical application of bacteriophage in food manufacturing facilities for the control of Listeria sp. Journal of Food Safety, 40:e12871. https://doi.org/10.1111/jfs.12871

Reinhard, R.G., Kalinowski, R., Bodnaruk, P., Eifert, J., Boyer, R., Duncan, S. and Bailey, R.H. 2020. Fate of Listeria on various food contact and non-contact surfaces when treated with bacteriophage. Journal of Food Safety, 40:e12775. https://doi.org/10.1111/jfs.12775

Reyes, D, S Annis, S Riveri, A Leon-Tinoco, C Wu, LB Perkins, JJ Perry, Z Ma, C Knight, M Castillo and J Romero Gomez. 2020. In vitro screening of technical lignins to determine their potential as hay preservatives. Journal of Dairy Science. 103:6114-6134.

Richard, N., Pivarnik, L., Von Achen, C., Kinchla, A.J. Knowledge, attitudes, and implementation of food safety practices among small food businesses operating at shared-use kitchens. Food Protection Trends. Accepted, Ms. No. FPT-20-018.

Richard, N.L., L.F. Pivarnik, C. Von Achen, and A. Kinchla. 2021. Knowledge, attitudes, and implementation of food safety practices among small food businesses operating at shared-use kitchens. Food Protection Trends. 41:8-20.

Rodriguez-Palacios A., K.Q. Mo, B.U. Shah, J. Msuya, N. Bijedic, A. Deshpande, and S. Ilic. 2020. Global and Historical Distribution of Clostridioides difficile in the Human Diet (1981–2019): Systematic Review and Meta-Analysis of 21886 Samples Reveal Sources of Heterogeneity, High-Risk Foods, and Unexpected Higher Prevalence Toward the Tropic. Frontiers in Medicine 7:9.

Rolta, R., Yadav, R., Salaria, D., Trivedi, S., Imran, M., Sourirajan, A, Baumler, D.J., Dev, K. 2020. In silico screening of hundred phytocompounds of ten medicinal plants as potential inhibitors of nucleocapsid phosphoprotein of COVID-19: an approach to prevent virus assembly. Journal of Biomolecular Structure and Dynamics 1-15.

Ruiz-Llacsahuanga, B., A. Hamilton, R. Zaches, I. Hanrahan, F. Critzer. 2020. Utility of rapid tests to assess the prevalence of indicator organisms (aerobic plate count, Enterobacteriaceae, coliforms, Escherichia coli, and Listeria spp.) in apple packinghouses. Int J Food Micro. 108949.

Ruengvisesh, S., C.R. Kerth, and T.M. Taylor. 2019. Inhibition of Escherichia coli O157:H7 and Salmonella enterica isolates on spinach leaf surfaces using eugenol-loaded surfactant micelles. Foods. 8:575 (12 pages). doi: 10.3390/8110575.

Safavizadeh V, Moggadam MRA, Farajzadeh MA, Mojkar M, Moore MD#, Nokhodchi A, Naebi M, Nemati M. 2021. Descriptions in toxicology, interactions, extraction, and analytical methods of Aflatoxins; a 10-year study performed in Iranian foodstuffs. International Journal of Environmental Analytical Chemistry. (In Press).

Shah, M. K. and T. M. Bergholz. 2020. Variation in Growth and Evaluation of Cross-Protection in Listeria monocytogenes under Salt and Bile Stress. Journal of Applied Microbiology DOI: 10.1111/jam.1460

Snelling, J. M., S. Malekmohammadi, T. M. Bergholz, J. Ohm, and S. Simsek. 2020. Evaluation of vacuum steam treatment of hard red spring wheat on flour quality and reduction of Escherichia coli O121 and Salmonella Enteritidis PT30. Journal of Food Protection 83(5):836-843.

Shojaeiarani, J., D. S. Bajwa, N. M.  Stark, T. M. Bergholz, and A. L. Kraft. 2020.  Spin coating method improved the performance characteristics of films obtained from poly(lactic acid) and cellulose nanocrystals.  Sustainable Materials and Technologies https://doi.org/10.1016/j.susmat.2020.e00212

Shiraz, S., Djebbi-Simmons, D., Alhejaili, M., Danos, K., Janes, M., Fontenot, K., Xu, W.* 2020. Evaluation of the Microbial Safety and Quality of Louisiana Strawberries after Flooding. Food Control. 110: 106970.

Skonberg, DI, S Fader, LB Perkins and JJ Perry. 2021. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: microbiological, physicochemical, and sensory evaluation. Journal of Food Science. 86(2):334-342.

Snyder, A., F. Breidt, Jr., E. L. Andress, and B. H. Ingham. 2020. Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments. Food Protection Trends 40:251-263.

Song, Y., Peters, T. L., Bryan, D., Hudson, L.K and T. G. Denes. 2019. Homburgvirus LP-018 has a unique ability to infect phage-resistant Listeria monocytogenes. Viruses, 11(12), 1166. doi: 10.3390/v11121166.

Stahl RS, Bisha B, Mahapatra S, Chandler JC. 2020. A model for the prediction of antimicrobial resistance in Escherichia coli based on a comparative evaluation of fatty acid profiles. Diagnostic Microbiology and Infectious Disease, 96 (3), 114966. DOI: https://doi.org/10.1016/j.diagmicrobio.2019.114966

Steinbrunner, P. Limcharoenchat, Q. Suehr, E.T. Ryser, and B.P. Marks, and S. Jeong. 2019. Effect of food structure, water activity, and long-term storage on X-ray irradiation for inactivating Salmonella Enteritidis PT 30 in low-moisture foods. J Food Prot. 82:1405-1411.

Taylor, D., J.N. Martin, P. Morley, K.E. Belk, A. White, and W.E. Scallan. 2020. An assessment of veterinary prescription practices and factors influencing usage of antimicrobial drugs. Journal of the American Veterinary Medical Association. 257(1): 87-96.

Taylor, D.D., J. N. Martin, and W. E. Scallan. 2020. An assessment of antimicrobial drug prescription practices in companion animal medicine in the United States. Journal of Antimicrobial Chemotherapy. In Review.

Teichman, J., Litt, P.K., Sharma, M., Nyarko, E., Kniel, K.E. 2020. Influence of Poultry Litter Amendment Type and Irrigation Events on Survival and Persistence of Salmonella Newport. Journal of Food Protection. 83(5):821-828. doi: 10.4315/0362-028X.JFP-19-431.

Techathuvanan, C., and D. H. D'Souza. 2020. Propidium monoazide for viable Salmonella enterica detection by PCR and LAMP assays in comparison to RNA-based RT-PCR, RT-LAMP, and culture-based assays. J Food Sci. 2020 Oct;85(10):3509-3516. doi:10.1111/1750-3841.15459.

Thomas, M., & Feng, Y. B. (2020). Risk of Foodborne Illness from Pet Food: Assessing Pet Owners’ Knowledge, Behavior, and Risk Perception. Journal of Food Protection, 83(11), 1998–2007. https://doi.org/https://doi.org/10.4315/JFP-20-108

Thomas, M., Haynes, P., Archila-Godínez, J.C., Nguyen, M., Xu, W., Feng, Y.*2021. Exploring food safety messages in an era of COVID-19: analysis of YouTube video content. Journal of Food Protection. Accepted.

Torres Dominguez, E., P. H. Nguyen, A. Hylen, M. R. Maschmann, A. Mustapha, H. K. Hunt. 2020. Design and characterization of mechanically stable, nanoporous TiO2 thin film antimicrobial coatings for food contact surfaces.  Mat. Chem. Phys. 251:123001.

Ulery, A. L., Smith Muise, A., Carroll, K. C., Chamberlin, B. A., White, L. M., Martinez, P. N., Spears, L., Gleason, J. B. (2020). Impact of multimedia learning tools in agricultural science classes. Natural Sciences Education, 49:e20011(1). https://acsess.onlinelibrary.wiley.com/doi/abs/10.1002/nse2.20011

Vengarai Jagannathan, B., Vijayakumar, P. P., Price, S., Morgan, M. C. (2020). Potential for Bacteriophage Cocktail to Complement Commercial Sanitizer Use on Produce Against Escherichia coli O157:H7., Microorganisms, 8(9).doi:10.3390/microorganisms809131. (Research completed as partial requirement for Ph.D. All work was performed in my laboratory under my direct supervision as co-adviser.  Two additional manuscripts are in progress.)

Villegas, B.M., N.O. Hall, E.T. Ryser, and B.P. Marks. 2020. Influence of physical variables on the transfer of Salmonella Typhimurium LT2 between potato (Solanum tuberosum) and stainless steel via static and dynamic contact. Food Microbiol. 92:103607.

Wang, H., and E.T. Ryser. 2020. Quantitative transfer and sanitizer inactivation of Salmonella during simulated commercial dicing and conveying of tomatoes. Food Control 107:106762.  https://doi.org/10.1016/j.foodcont.2019.106762.

Werner, B.G, Wu, J.Y, and Goddard, J.M.  2019.  Antimicrobial and antifouling polymeric coating mitigates persistence of Pseudomonas aeruginosa biofilm. Biofouling. DOI: 10.1080/08927014.2019.1660774

Werner, B.G, Wu, J.Y, and Goddard, J.M.  2019.  Antimicrobial and antifouling polymeric coating mitigates persistence of Pseudomonas aeruginosa biofilm. Biofouling. DOI: 10.1080/08927014.2019.1660774

Weinroth, M.D., J.N. Martin, E. Doster, I. Geornaras, J.K. Parker, C.R. Carlson, J.L. Metcalf, P.S. Morley, and K.E. Belk. 2019. Investigation of tylosin in feed of feedlot cattle and effects on liver abscess prevalence, and fecal and soil microbiomes and resistomes. J. Anim. Sci. 97:4567-4578. doi:10.1093/jas/skz306.

Wong de la Rosa, C., K.A. Daniels, R.G. Moreira, C.R. Kerth, and T.M. Taylor. 2020. Validating thermal lethality to Salmonella enterica in chicken blood by simulated commercial rendering. Microorganisms. 8:e2009. doi: 10.3390/microorganisms8122009

2020. Cheng, Chavez, R.A., and M. J. Stasiewicz. 2020. When to use one-dimensional, two-dimensional, and Shifted Transversal Design pooling in mycotoxin screening. PLOS ONE. 15(8) E0236668. https://doi.org/10.1371/journal.pone.0236668.

Xie, J. and Y.-C. Hung.  2020.  Efficacy of pulsed-ultraviolet light for inactivation of Salmonella spp on black peppercorns.  J. Food Sci., 85:755-761.

Xu, W.*, Cater, M., Gauthier, M.G. 2020. An Initial assessment of the internship program for School of Nutrition and Food Sciences students-exposure and decision making. Journal of Food & Nutritional Sciences. 2(1): 29-35.

Yegin, Y., J.K. Oh, M. Akbulut, and T.M. Taylor. 2019. Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen’s inactivation. npj-Science of Food. 3:21. doi: 10.1038/s41538-019-0052.x.

Yemmireddy, V., Carson, C., Moreira, J., and Adhikari, A. 2020. Effect of pecan variety and the method of extraction on the antimicrobial activity of pecan shell extracts against different foodborne pathogens and their efficacy on food matrices. Food Control. https://doi.org/10.1016/j.foodcont.2020.107098

Yu, Z., W. Wang, L. Sun, F. Kong, M. Lin and A. Mustapha.  2020.  Preparation of cellulose nanofibril/titanium dioxide nanoparticle nanocomposites as fillers for PVA-based packaging and investigation into their intestinal toxicity. Int. J. Biol. Macromol. 156:1174-
1182.

Zhu, L. D. W. Pearson, S. L. Benoit, J. Xie, J. Pant, Y. Yang, A. Mondal, H. Handa, J. Y. Howe, Y.-C. Hung, J. E. Vidal, R. J. Maier and Y. Zhao.  2020.  Highly efficient antimicrobial activity of CuxFeyOz nanoparticles against important human pathogens. Nanomaterials. 10:229

Books and Books Chapter

Devleesschauwer B., S. Pires, B. Kowalcyk, R. Scharff, A. Havelaar, and N. Speybroeck. 2020. Risk Metrics Quantifying the Impact of Adverse Health Effects, p. 47 – 78. In Pérez-Rodríguez, F. (Eds.), Risk Assessment Methods for Biological and Chemical Hazards in Food. CRC Press, Boca Raton, FL.

Extension Publications

Adhikari, A., K. Kharel. “Louisiana Agriculture. Evaluation of Antimicrobials in Pecan Shell Byproducts Vol.63, No.3, Summer 2020 Pp.20-21”

Adhikari, A. "Food Safety After Flooding Handbook". 2020, Publication No. 3706

Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19  Risk at the Farm and During Distribution". 2020, Publication No. 3724

Adhikari, A., K. Kharel. "Best Practices to Minimize COVID-19 Risk at the Farmers Market (Portuguese) - ONLINE ONLY". 2020, Publication No. 3724-PORT

Adhikari, Achyut. "Best Practices to Minimize COVID-19 Risk at the Farmers Market (SPANISH) - ONLINE ONLY". 2020, Publication No. 3724-SPAN

Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus - ONLINE ONLY". 2020, Publication No. 3725

Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus (PORTUGUESE) - ONLINE ONLY". 2020, Publication No. 3725-PORT

Adhikari, A., K. Kharel. "Cleaning and Disinfection of Food-Contact and Touch Surfaces for the COVID-19 Virus (SPANISH) ONLINE ONLY". 2020, Publication No. 3725-SPAN

Adhikari, A., K. Kharel. "Best Practices to Minimize COVID-19 Risk at the Farmers Market - ONLINE ONLY". 2020, Publication No. 3726

Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19 Risk at the Farmers Market (PORTUGUESE) - ONLINEONLY". 2020, Publication No. 3726-PORT

Adhikari, A., K. Kharel. "Best Practice to Minimize COVID-19 Risk at the Farmers Market (SPANISH)- ONLINE ONLY". 2020, Publication No. 3726-SPAN

Adhikari, A., K. Kharel. "U-Pick Farm operations during COVID-19". 2020, Publication No. 3746

Barrett, T., & Feng, Y. B. (2020). Safe food-handling practices: Food safety curriculum for high school students.

Calderwood L., Machado R.M., Howard C., Cook L. Bulletin #4282, Food Safety Best Management Practices for Wild Blueberry Producers in Maine. https://extension.umaine.edu/publications/4282e/

Chamberlin, B. A., Martinez, P. N., Critzer, F. (2019). Interactive Test Strip: Testing pH in Treated Water Systems., Abstract/Synopsis: Designed as part of a suite of materials to help producers understand treatment options for pre-harvest water application, this online lab and app guides users through the process of testing water, including false positives.

Chamberlin, B. A., Martinez, P. N., Critzer, F. (2019). Pre-Harvest Water Treatment Animations., Abstract/Synopsis: Designed as part of a suite of materials to help producers understand treatment options for pre-harvest water application, this set of three animations (to be delivered via iPad) shows producers how each of the treatment options works, with recommendations on validating each system.

Chamberlin, B. A., Martinez, P. N., Gleason, J. B. (2019). Outbreak Squad Game. outbreaksquad.org, Abstract/Synopsis: An online game for middle school social studies students to better understand systemic thinking with government resources related to health outbreaks.

Chamberlin, B. A., Martinez, P. N., McCloskey, M., Zeng, N., Johnson, S., Bellows, L. (2019).
Tasting Party Express. https://apps.apple.com/kg/app/tasting-party- express/id1193380752, Abstract/Synopsis: As part of the suite of apps for pre-school learners, this app helps young learners and their parents experiment with strategies that improve food tasting behaviors and willingness to consume fruits and vegetables later in life.

Chamberlin, B. A., Martinez, P. N., Muise, A. S., Goldstein, R. E. (2020). Water Sampling. https://conserve.nmsu.edu, Abstract/Synopsis: This online virtual lab helps users learn how to sample water at various locations, for later analysis in a lab.

Chamberlin, B. A., Martinez, P. N., Muise, A. S., Goldstein, R. E. (2020). Water Testing. https://conserve.nmsu.edu, Abstract/Synopsis: This online virtual lab helps users learn how to do laboratory testing for E. coli, an indicator species for fecal contamination, from water samples collected at various locations.

Chamberlin, B. A., Martinez, P. N., Pruden, A., Vallotten, A. (2019). Reducing Antibiotic Resistance: From Farm to Fork Animation. https://youtu.be/ob4NmLmhFTE, Abstract/Synopsis: Animation conveying the challenges of antibiotic resistance with animal production, including research currently being done to combat issues.

Chapman, B., and R. Boyer. 2020. A series of Extension fact sheets related to COVID-19. A portion are listed below. All available at https://www.pubs.ext.vt.edu/tags.resource.html/pubs_ext_vt_edu:food-safety

1. The Importance of Handwashing
2. COVID-19 Preventative Measures: What To Do if You Are Sick
3. COVID-19 FAQ for Foodservice: Cleaning and Disinfection
4. COVID-19 for Grocery Stores: General Questions and Employee Health
5. COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging
6. COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection
7. COVID-19 FAQ for Foodservice: General Questions and Employee Health
8. COVID-19 Preventative Measures: Clean Your Hands Often
9. COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community – B
10. COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community -
11. Handling COVID-19: Guidance for Farmers Markets
12. Handling COVID-19: Guidance for U-Pick Farms
13. COVID-19 FAQ for Food Banks: Best Practices and Communication
14. COVID-19 FAQ for Food Banks: Receiving Food and Cleaning
15. COVID-19 FAQ for Foodservice: Receiving and Food Packaging
16. Handling Covid-19: Guidance for Community Gardens
17. Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue?
18. Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout
19. Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores?
20. Covid-19 And Food Safety FAQ: Is Coronavirus a Concern on Fresh Produce?
21. Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production?
22. Covid-19 Preventative Measures: Cleaning and Disinfecting Reusable Bags
23. Handling COVID-19: Guidance FAQ For Farm Stands
24. Covid-19 Preventable Measures: Homemade Hand Sanitizer
25. Handling Covid-19: Produce Farms and Packinghouses
26. Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19

Critzer, F. 2020. Produce Safety Rule Exemptions and Exclusions for Washington Produce Growers.  Washington State University Extension Publication FS340E. Washington State University.

Chen, H., Barrett, T., Clymer, C., & Feng, Y. B. (2020). Indiana home-based vendor food product labeling overview. Retrieved from mdc.itap.purdue.edu/item.asp?Item_Number=FS-35-W

 Chen, H., Feng, Y. B., & Tong, A. (2020). Home-Based Vendors: Handling & Sanitation. Retrieved from https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-71-W

Janna L. Beckerman, Bruce P. Bordelon, Amanda J. Deering, Daniel S. S. Egel, Yaohua B. Feng, Wenjing Guan, Peter M. Hirst, Petrus Langenhoven, Laura L. Ingwell, Stephen L. Meyers, James Monroe, Michael O'Donnell, Ariana P. Torres Bravo, Elizabeth Y. Long

 COVID-19 Emergency Response Factsheet Series- Stop COVID-19: Our Health Is in Our Hands

Donation and School Garden Produce Safety Guidelines: A Checklist to Minimize Food Safety Risks.

Feng, Y. B. (2020). COVID-19 food safety implications for Extension educators. Purdue Extension. Retrieved from https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-37-W

Feng, Y. B. (2020). How to prevent coronavirus infection: Lessons from norovirus prevention. Retrieved from https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-36-W-CT

 

Howard C., Machado R.M. Bulletin #4283, Starting a Produce Safety Worker Training Program on Your Farm. https://extension.umaine.edu/publications/4283e/

Howard C., Machado R.M. Bulletin #4298, Best Practices for Washing Produce and Use of Sanitizers on Commercial Farms. https://extension.umaine.edu/publications/4298e/

Howard C., Machado R.M., Titus L. Bulletin #4296, Explanation of Required Records for the Food Safety Modernization Act Produce Safety Rule. https://extension.umaine.edu/publications/4296e/

Machado R.M., Howard C., Cook L., Titus L. Bulletin #4281, Food Safety Modernization Act (FSMA) Produce Safety Rule Exemptions. https://extension.umaine.edu/publications/4281e/

Machado R.M., LaBorde L., Kinchla A, Bolton J. Bulletin #4280, FSMA Preventive Controls for Human Food Rule Exemptions. https://extension.umaine.edu/publications/4280e/

 Maynard, E. T., Beckerman, J. L., Bordelon, B. P., Deering, A. J., Egel, D. S. S., Feng, Y. B., … Long, E. Y. (2020, April 8). Staying in Touch with Purdue Extension Fruit and Vegetable Team During Indiana Stay-at-Home Order. Vegetable Crops Hotline. W. Lafayette, IN: Purdue University.

VanNorman, C., & Feng, Y. B. (2020). Food Safety Implications for Raising Backyard Poultry.

Watts, E., Xu, W. 2020. Public health emergency response for seafood processing plants during COVID-19. (Vietnamese Version Ứng phó với Trường hợp Khẩn cấp Y tế Công cộng Dành cho Các Nhà máy Chế biển Thủy sản giữa dịch COVID-19).

Watts, E., Xu, W. 2020. Public health emergency response for seafood processing plants during COVID-19.

Watts, E., Xu, W. Public health emergency response for seafood processing plants during COVID-19. (Spanish Version Respuesta a Emergencia de Salud Pública para Procesadores de Pescado y Mariscos durante COVID-19).

Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency. (Vietnamese Version An toàn Đánh bắt & Thông tin Trong trường hợp khẩn cấp y tế công cộng).

Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency. (Spanish Version Seguridad e Información de la Pesca durante emergencias de salud pública).

Watts, E., Xu, W., Davis, L. 2020. Fishing safety & information during public health emergency.

Wormald, C.W., Kinchla, A.J. Introduction to Preventive Controls, A 1-hour webinar. August 2020. https://ag.umass.edu/value-added-food/nifa-planned-extension-initiative/improving-access-motivation-for-small-medium-processors-in-northeast-to-be-in

Xu, W., Watts, E. 2020. COVID-19 Information Posters for Customers and Employees. (New Orleans City Council printed out copies of the posters and used on every food pantry packages)

Xu, W., Watts, E. 2020. Food takeout and delivery during a public health emergency (Spanish Version Entrega de comida y pedidos a domicilio durante una Emergencia de Salud Pública).

Xu, W., Watts, E. 2020. Food takeout and delivery during a public health emergency.

(Distributed through Louisiana Department of Health to more than 11,000 establishments in the state)

Xu, W., Watts, E. 2020. Public health emergency response for retail store managers. (Spanish Version Respuesta a Emergencia de Salud Pública para Gerentes de Tiendas Minoristas).

Xu, W., Watts, E. 2020. Public health emergency response for retail store managers. (Distributed through Walmart headquarter to all managers in the United States)

Xu, W., Watts, E. 2020. Stop COVID-19. Our health is in our hands. (Spanish Version Paremos el COVID-19: Nuestra Salud está en Nuestras Manos).

 

Abstracts, Proceedings, and Presentations 

Ahmad, N., B.P. Marks, and E.T. Ryser. 2020. Effect of sugar composition on resuscitation of Salmonella and Enterococcus faecium NRRL B-2354 survivors in heat-treated skim milk powder and lactose-free skim milk powder. Abst. Ann. Mtg. Int. Assoc. Food Prot. P2-127, Oct. 25-28 (virtual).

Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Effect of blanching and freezing on sensory, physical and microbial quality of seaweed sauerkraut. Poster, Institute of Food Technologists Annual Meeting 2020, Virtual.

Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Effect of blanching and freezing on sensory, physical and microbial quality of seaweed sauerkraut. Poster, UMaine Student Symposium 2020, Orono, ME

Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Impact of blanching on physicochemical, microbial and sensory quality of sugar kelp. Poster, Institute of Food Technologists Annual Meeting 2020, Virtual.

Akomea-Frempong, S, JJ Perry, ME Camire and DI Skonberg. Impact of blanching on physicochemical, microbial and sensory quality of sugar kelp (Saccharina latissima). Poster, UMaine Student Symposium 2020, Orono, ME

Aljasir, S., and D. D'Amico. 2020. Protective Cultures Inhibit Staphylococcus aureus Growth and Enterotoxin Production. International Association for Food Protection Annual Meeting Abstract T15-07. J. Food Prot. 83 (sp1): 60. https://doi.org/10.4315/0362-028X-83.sp1.1

Barrett, T., Feng, Y. B., & Archila, J. (2020). Content analysis of online flour-based recipes: cookies, cookie dough, and egg noodles. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection

Barrett, T., Feng, Y. B., Evans, E., Gould, V., Redmond, E., Wie, S., & Ilic, S. (2020). Evaluation of dietetic students’ food safety knowledge and attitudes: a multistate study. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection.

Belk, A.D., N. Frazier, L. Fuerniss, I. Geornaras, B. Borlee, R. Delmore, J. Martin, and J.L. Metcalf. 2020. The microbiome of a newly constructed meat processing facility differs based on room function and time. 66th International Congress of Meat Science Technology and 73rd Reciprocal Meat Conference, American Meat Science Association, 2-4 August, Virtual Conference. Abstract No. 30.

Bland, R., J. Waite-Cusic, and J. Kovacevic. 2020. Enhancement of PSA grower training curriculum through activities that increase participant engagement. IAFP Annual Meeting. Virtual.

Bland, R., J. Waite-Cusic, J. Jorgensen, and J. Kovacevic. 2020. Emerging and Multidrug Resistance of Listeria spp. Recovered from Produce Handling and Processing Environments. IAFP Annual Meeting. Virtual

Bland, R., J. Waite-Cusic, J. Kovacevic. 2020. Prevalence and resistance genes and distribution of sequence types within Listeria monocytogenes from produce handling and processing facilities across the Pacific Northwest. ASM NGS Conference. Virtual

Bowman, A., and D. H. D'Souza.  2020.  Growth of Staphylococcus carnosus CS 300 in 4 and 5% NaCl and 20% glycerol as a surrogate for hepatitis A virus inactivation.  IFT (Virtual meeting), 2020.

Bowman, A., and D. H. D'Souza.  2020.  Process validation of hepatitis A virus inactivation in spinach using Staphylococcus carnosus CS300 grown in media with 20% glycerol 4% at 42 C.  IAFP Virtual Meeting.

Broten CJ, Wydallis JB, Reilly T III, Bisha B. Colorimetric Detection of Listeria monocytogenes on Food Contact and Non-food Contact Surfaces Using Paper-based Microfluidics. International Association for Food Protection Annual Meeting. October 26 - October 28, 2020 (held online).

Brown, S. R. B., and D. D'Amico. 2020. Effect of Sub-Inhibitory Concentrations of Antimicrobials on Listeria monocytogenes motility and Its Ability to Adhere to and Invade Caco-2 Cells. International Association for Food Protection Annual Meeting Abstract P3-41. J Food Prot 83 (sp1): 210. https://doi.org/10.4315/0362-028X-83.sp1.1

Brown, S. R. B., and D. D'Amico. 2020. Effects of Commercially Available Antimicrobials on the Inhibition and Inactivation of Listeria monocytogenes biofilms. International Association for Food Protection Annual Meeting Abstract T7-02. J. Food Prot. 83 (sp1): 43. https://doi.org/10.4315/0362-028X-83.sp1.1

Brown, S., J. Waite-Cusic, C. Callahan., E. Newbold, and J. Kovacevic. 2020. Development of a Peer-Review System for Food Safety Modernization Act Teaching and Extension Add-on Materials Submitted to the Food Safety Resource Clearinghouse. IAFP Annual Meeting. Virtual

Burroughs, S., and J. Waite-Cusic. 2020. Comparing the Reductions of Salmonella and Listeria monocytogenes in Different Diameter Salami During Fermentation and Drying. IAFP Annual Meeting. Virtual.

Burroughs, S., and J. Waite-Cusic. 2020. Impact of Air Velocity on the Reduction of Salmonella and Enterococcus faecium During the Dehydration of Sugar-Infused Apples. IAFP Annual Meeting. Virtual.

Burroughs, S., and J. Waite-Cusic. 2020. Validation of Bench-Scale and Commercial-Scale Dry Roasting Process to Reduce Salmonella on Hazelnuts. IAFP Annual Meeting. Virtual.

Camfield, E., A. Bowman, J. Choi, K. Rajan, N. Labbé, K. D. Gwinn, B. H. Ownley, N. Moustaid-Moussa, and D. H. D'Souza.  2020.  Reduction of Escherichia coli O157:H7 contamination of romaine lettuce by switchgrass extractives.  IAFP Virtual Meeting, October 26-28.

Cater, M., Danos, T. G., Gravois, R., Haynes, P., and Xu, W. 2020. Raw Milk Legalization-What Do Consumers Think? Willingness of Purchasing or Consuming Raw Milk Products Among Consumers in Louisiana. Poster Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28.

Chamberlin, B. A., Food Safety Collaborative Meeting, "Transformational Food Safety Educational Materials," USDA FSIS, Online. (September 17, 2020).

Chamberlin, B. A., Global Food Safety Initiative Forum, "Food Safety and Media: Where do we go from here?," the Consumer Goods Forum, Seattle, WA. (February 28, 2020).

Choo, K.-W., L. Mao, M. Lin and A. Mustapha.  2020. Antimicrobial, physical and mechanical properties of polyvinyl alcohol films incorporated with modified bacterial nanocellulose. Presented at the International Association for Food Protection Annual Meeting (virtual), October 26-28.  P3-50

Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, and G. Rajashekara. 2019. Characterization of antimicrobial properties of different probiotic bacteria against Salmonella. CFAES Annual Research Conference, Columbus, OH.

Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, and G. Rajashekara. 2019. Efficacy and antimicrobial characterization of known probiotics LA, LGG, and BB12 against Salmonella infections in-vitro. ASM Microbe, San Francisco, CA.

Closs, Jr G., Y. A. Helmy, A. Howell, D. Kathayat, V. Srivastava, L. Deblais, and G. Rajashekara. 2020. Antimicrobial efficacy of probiotic Lactobacillus rhamnosus GG in Salmonella infected chickens. International Association for Food Protection Annual Meeting, Cleveland, OH

Closs, Jr G., Y. A. Helmy, D. Kathayat, S.Y. Wanda, R. Curtiss, and G. Rajashekara.2020. Recombinant attenuated Salmonella vaccines reduce Campylobacter colonization and induce IgY antibodies in chickens. CRWAD, Chicago, IL.

Closs, Jr G., Y. A. Helmy, D. Kathayat, V. Srivastava, L. Deblais, R. Curtiss, and G. Rajashekara. 2020. Recombinant Attenuated Salmonella Vaccines to Control Campylobacter in Poultry. Edward Hayes Graduate Research Forum, OSU, Columbus, OH.

Colorado State University Graduate Student Showcase. Nov. 12, 2019. “The impact of chilling method on chicken microbiome and quality”. Fort Collins, CO. Poster Presentation.

Colorado State University Three-Minute Thesis Competition. Feb. 8, 2020. “The impact of chilling method on the chicken microbiome”. Fort Collins, CO. Lighting Talk.

Craig, J., and D. H. D'Souza.  2020.  Reduction of Aichi Virus in Ozonated Water.  IAFP Annual Virtual Meeting, October.

Crawford, A., Morgan, K., Kowalcyk, B. December 2019. Scoping review of Risk-based Decision-Making Literature for TARTARE.  Society for Risk Analysis Annual meeting, Washington, DC.

Daniels, K., K. Modrow, W. Osburn, and T. Taylor. 2020. Foodborne pathogen surrogates reduction using antimicrobial interventions capable of reduced water use demand during beef harvest (Abstract T15-05). 2020 International Association for Food Protection Annual Meeting, Virtual/Online.

Bacteriophages for the control of Listeria monocytogenes: overcoming practical challenges. Cornell University Department of Food Science Seminar, Ithaca, NY, Oct., 2019. Approx. 80 attendees

Daniels, K.A. and T. Taylor. 2020. Thermal lethality to Salmonella and the Salmonella surrogate Enterococcus faecium on black soldier fly larvae meal (Abstract P1-143). 2020 International Association for Food Protection Annual Meeting, Virtual/Online.

David Baumler, Advancements in non-thermal technologies to reduce the levels of bacterial spores in dairy powders, Invited speaker for the Midwest Dairy Foods Research Center Research Updates Webinar Series on May 28, 2020.

David Baumler, Intense Pulsed Light Technology for Non-Thermal Pasteurization of Powdered Foods, USDA-CAP Final Project Workshop Webinar on Sept. 11, 2020.

De Cicco, M., and Etter, A. J. 2020. "Prevalence of Salmonella Enterica in Backyard Chickens in Vermont and Survey of Owners' Salmonella knowledge and Biosecurity Practices." Technical Talk. International Association for Food Protection Annual Meeting. Cleveland, OH

Dhital, R., M. Hodel and A. Mustapha.  2020.  Detection of virulence and ESBL genes in Salmonella by multiplex high resolution melt-curve real-time PCR assay.  Presented at  the International Association for Food Protection Annual Meeting (virtual), October 26-28.  P1-112.

Exploiting evolution of bacteriophages for improved applications in food safety. University of Tennessee Department of Food Science Graduate Seminar. Knoxville, TN, Jan, 2020. Approx 40 attendees.

Exploiting evolution of bacteriophages for improved applications in food safety. Invited Talk. University of Georgia Center for Food Safety Seminar. Griffin, GA, Feb. 2020. Approx. 50 attendees.

Fang, Y., Evans, E., and Ilic S. 2020. Evaluation of Dietetic Students’ Food Safety Knowledge and Attitudes: A Multistate Study In IAFP 2020 Annual Meeting. IAFP 2020 Annual meeting, Virtual.

Feng, Y. B. (2020). Consumers flour handling and recall knowledge. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection.

Feng, Y. B., 17th Annual Meeting of China Institute of Food Science and Technology, "Food Safety Education and Culturally-tailoring Approach," China Institute of Food Science and Technology. (October 2020).

Feng, Y. B., Chen, H., & Shaw, A. (2020). Review of food safety education programs for produce growers. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection.

Feng, Y. B., China International Food Safety & Quality Conference 2020, "Challenges & Opportunities of Consumer Food Safety Communication," International Association for Food Protection. (November 2020).

Feng, Y. B., Food Safety Outreach Program National Project Directors Meeting, "Food Safety Education for Indiana Veteran Farmers," USDA NIFA. (2020)

Feng, Y. B., Indiana State Poultry Association Board Meeting, "Purdue Food Safety Extension on Pet Food Handling and Backyard Poultry," Indiana State Poultry Association Board, IN. (October 2020).

Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2020. Determining surrogate reductions and quality changes for beef treated with pulsed ultraviolet (UV) light. 2020 Beef Industry Safety Summit, San Antonio, TX.

Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2020. Determining surrogate reductions and quality changes for beef treated with pulsed ultraviolet (UV) light. Proceedings of the 2020 Beef Industry Safety Summit, San Antonio, TX.

Gawlik, C.J., A.N. Arnold, T.M. Taylor, J.W. Savell, and K.B. Gehring. 2019. Does treating beef subprimals with UV-light reduce pathogens and impact quality. Proceedings of the 72nd Annual American Meat Science Association - Reciprocal Meat Conference, Fort Collins, CO.

Gelalcha, B. D., D. B. Ensermu, M. Vancuren, B. E. Gillespie, G. E. Agga, D. H. D'Souza, C. C. Okafor, and O. Kerro Dego.  2020.  Prevalence and detection of antimicrobial-resistant bacteria in dairy cattle farm environments in East Tennessee.  Conference of Research Workers on Animal Diseases.

Goddard, JM*.  Surface modification for cleaning and microbial control.  Invited talk at the 2019 International Association of Food Protection annual meeting.  July 2019.  Louisville, KY.  In session: “Novel & Emerging Technologies for improving sanitation”.

Goddard, JM*.  Tailoring material chemistry to reduce fouling and microbial cross-contamination in food production.  257th Annual Meeting of the American Chemical Society.  Orlando, FL.  April 2019.

Gomez, C, E.T. Ryser, and B.P. Marks. 2020. Kitchen-scale treatments for reduction of Listeria monocytogenes in prepared produce for immunocompromised populations. Abst. Ann. Mtg. Int. Assoc. Food Prot. P3-128, Oct 25-28 (virtual).

Gonzalez Sanchez, S.V., I. Geornaras, J.O. Reagan, and K.E. Belk. 2020. Antimicrobial efficacy of chemical treatments applied by immersion or spraying against Campylobacter jejuni inoculated on chicken wings. 66th International Congress of Meat Science Technology and 73rd Reciprocal Meat Conference, American Meat Science Association, 2-4 August, Virtual Conference. Abstract No. 165.

Greiner, D, DI Skonberg and JJ Perry. Histamine and proteolytic bacteria levels in the fermentation of Carcinus maenas. Poster, International Association for Food Protection Annual Meeting 2020.

Gunathilaka, G., J. He, H Li, W. Zhang, and E.T. Ryser. 2020. Current practices are ineffective for removing residual silver nanoparticles from contaminated fresh produce. Abst. Ann. Mtg. Int. Assoc. Food Prot. P2-210, Oct. 25-28 (virtual).

Hamilton, A. and F. Critzer. 2020. Analysis of Five Methods for the Concentration of Genetic Material from the Apple Peel. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual.

Hamilton, A., B. Ruiz-Llacsahuanga, R. Zaches, M. Mendoza, I. Hanrahan, and F. Critzer. 2020. Characterization of the Relationship between Post-harvest Fungal Rot and Indicator Organism Die-off Rates on Gala Apples during Three Months of Storage. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual.

Haynes, P. and Xu, W. Evaluate and Improve Food Safety Practices at Louisiana Summer Feeding Sites. Poster Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28.

Huang R, Vaze N, Soorneedi A, Moore MD, Luo Y, Poverenov, Rodov V, Demokritou P. Engineered Water Nanostructures: A Novel Antimicrobial Platform to Improve the Safety and Quality of Leafy Vegetables. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster).

Hudson, L. K., R. Yan, M. Golwalkar, N. M. M'ikanatha, I. Nachamkin, X. Qian, K. N. Garman, J. R. Dunn, J. Kovac, and T. Denes.  2020.  Phylogenetic Analysis Reveals Source Attribution Patterns for Campylobacter spp. in Tennessee and Pennsylvania.  American Society for Microbiology Microbe 2020.

Hung, Y.-C. 2020. “Is no growth on plate after sanitizer treatment safe?” International Association of Food Protection, Virtual annual meeting.  Oct. 26-28, 2020.

IAFP.  Effect of Organic Acid Treatment on Pathogen Survival on Fresh-Cut Produce at 10°C. C.B. Zhao, E.J. Hanson, and B. H. Ingham. August 2-5, 2020. (postponed, virtual conference)

International Association for Food Protection (IAFP). Safe Produce for Food Pantries: Regional Impact in Food Safety Education. S.M. Coleman, B. H. Ingham, J. Garden-Robinson, and J. Nichols. August 2-5, 2020. (postponed, virtual conference)

International Congress of Meat Science and Technology PhD Research Competition. Aug 3, 2020. “The microbiome of a newly constructed meat processing facility differs based on room function and time”. Virtual. Poster Presentation.

Jennifer Acuff (on behalf of PI Ponder) presented a 15-minute oral technical talk at the International Association for Food Protection meeting on October 28, Titled "Inactivation Kinetics of Salmonella spp., Shiga Toxin-producing Escherichia coli(STEC) ,Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on Macadamia Nuts, Dried Apricots, and Raisins Following Treatment of Low-temperature, Vacuum-assisted Steam".

Johnson, J., B. Selover, C. Curtin, and J. Waite-Cusic. 2020. Time since sanitation has direct impacts on the microbiome of food contact surfaces. ASM NGS Conference. Virtual.

Kamarasu P, Moore MD. Enhanced inactivation of foodborne viruses by cinnamaldehyde nanoemulsions require a lipid envelope. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster).

Kang, B and JJ Perry. Potential antimicrobial activity of kombucha fermented by commercially available cultures. Poster, UMaine Student Symposium 2020, Orono, ME.

Karnpanit, W., Feng, Y. B., Torres, E. J., & Roychowdhury, I. (2020). Organophosphate pesticides exposure and risk assessment from the consumption of vegetables in Thailand. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection.

Kauffman, M. D., J. Schrock, N. Anderson, S. Ranjit, and G. Rajashekara. 2019. Influence of using Biological Amendments of Animal Origin on the Prevalence of Campylobacter, E. coli O157, Listeria monocytogenes and Salmonella on Fresh produce. CFAES Annual Research Conference, Columbus, OH

Kim M, Pham B, Chen M, Moore MD. Norovirus Detection Using Nanopore Sensing. Accepted Poster but Canceled due to SARS-CoV-2 Pandemic. Gordon Research Conference Nanoscale Science and Engineering for Agriculture and Food Systems, June 2020.

Kim M, Pham B, Chen M, Moore MD*. Detection of Norovirus Capsid Protein using an Outer Membrane Protein G. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster).

Kinchla, A.J. An Interactive Demonstration on the Use of pH and Water Activity Meters for Establishing Food Safety Control. Yankee Conference, Plymouth, MA. September 2019.

Kinchla, A.J. Risk assessment on DIY washing machines for post harvest leafy green drying. Northeast Center to Advance Food Safety, Annual. Philadelphia, PA. February, 2020.

Kinchla, A.J., Fitzsimmons, J.A. New Frozen Products for a New Market. New England Fruit, Vegetable and Berry Growers Annual Conference. Manchester, NH. December, 2019.

Kovacevic, J., J. Waite-Cusic, E. Newbold, C. Callahan. 2020. How Oregon and the Western Region Are Using the Food Safety Resource Clearinghouse. IAFP Annual Meeting. Virtual

Kovacevic, J., J. Waite-Cusic, S. Davis, S. Runkel, S. Reitz, L. Santamaria, S. Pearlstein. 2020. Preparing Oregon Produce Farms for Produce Safety Rule. IAFP Annual Meeting. Virtual.

Kowalcyk B. January 2020. Food and Human Well-being. University of Florida Future of Food Forum. Gainesville, FL.

Kowalcyk B. January 2020. Tackling Poultry Food Safety: Where’s the Beef?; University of Florida Animal Science Seminar Series. Gainesville, FL.

Kowalcyk B. October 2019. Developing a Risk-Based Framework for Food Safety in Low- and Middle-Income Countries. Food Science and Technology Seminar Series. Columbus, OH.
5) Kowalcyk B. November 2019. The Burden of Foodborne Disease. Ohio State Center for Foodborne Illness Research and Prevention. Columbus, OH.

Kowalcyk B. October 2019. TARTARE: Building a Risk-based Food Safety System. Ohio State World Food Day Forum. Columbus, OH.

Kowalcyk B. October 2019. The Burden of Foodborne Disease. Northeast Ohio Environmental Health Association. Twinsburg, OH.

Kowalcyk, B. February 2020. Management of Food Safety: How do we proceed today for the future? 80th Anniversary of the Food and Nutrition Board. National Academies of Sciences, Washington, DC.

Kowalcyk, B. June 2020. Food Safety, Everyone's Business: The Impact of the COVID-19 Pandemic on Food Safety Systems. https://youtu.be/Fgt6ZBsSLMU

Kowalcyk, B. May 2020. Food safety in LMICs. United Kingdom Department for International Development Food Safety Webinar.

Kowalcyk, B. September 2020. EatSafe Webinar III – Measuring Performance for Food Safety. https://www.gainhealth.org/events/eatsafe-webinar-iii-measuring-performance-food-safety

Kraft, A. L., and T. M. Bergholz. 2019. Assessing the impacts of low- and High-nutrient content soil extracts on Survival of Enterohemorrhagic Escherichia coli, Salmonella enterica, and Listeria monocytogenes. North Central Branch American Society for Microbiology Annual Meeting, Duluth, Minnesota.

Krishna, R., J. Choi, K. Rajan, N. Labbé, K. D. Gwinn, B. H. Ownley, and D. H. D'Souza.  2020. 
Hemp extractives to control Escherichia coli O157:H7 and Salmonella Typhimurium populations on Formica coupons.  Proceedings, IAFP Annual Meeting (Virtual), October 26-28.

Krishnan, A., R. Zaches, and F. Critzer. 2020. Identification of an In-line Agricultural Water Treatment Method Based on Microbiological and Chemical Characterization. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual.

Lauer, J. R., and T. M. Bergholz. 2019. Survival of enteric pathogens on wheat. North Central Branch American Society for Microbiology Annual Meeting, Duluth, Minnesota.

Lewis Ivey, M.L. and Ilic, S. 2020. Microbial Food Safety: Hazards in Hydroponic Production Systems.  Ohio Association for Food Protection Annual Meeting, Columbus, Ohio.

Liu, S., Y. Arcot, W. deFlorio, T. Taylor, L. Cisneros-Zevallos, and M. Akbulut. 2020. Development of bacterial anti-adhesive and antifouling coatings for metal surfaces to enhance food safety and hygiene (Abstract 25263). 2020 Institute of Food Technologists’ Annual Meeting, Virtual/Online.

Liu, T., M. Bosilevac, T. Wheeler, T. Arthur, M. Jia, I. Geornaras, V. Dutta, K.E. Belk and H. Yang. 2020. Evaluation of GENE-UP® New Markers EHEC for Detection of Shiga Toxin-producing Escherichia coli in MicroTally Sheets Collected from Beef Carcasses. International Association for Food Protection

Malak A. Esseili1, Xiang Gao, Patricia Boley, Yixuan Hou, Linda J. Saif, Paul Brewer-Jensen, Lisa Lindesmith, Ralph S. Baric, Robert L. Atmar, Mary K. Estes and Qiuhong Wang. Human norovirus HBGA binding pocket mediates the virus specific interactions with lettuce carbohydratesThe 7th International Calicivirus Conference” in Sydney, Australia from October 13 – October 16, 2019.

Margaret N. Moodispaw, Melanie L. Lewis Ivey, Sanja Ilic. 2020. Survival of Salmonella Typhimurium in Hydroponic Lettuce Systems. The Ohio State University, International Association for Food Protection Annual Meeting, Virtual.

Martinez, P. N. (Presenter), Chamberlin, B. A. (Presenter), Gleason, J. B. (Other), NACTA - 2020 Virtual Conference, "Showcase by Learning Games Lab: Educational Ag Media to Enhance your Instruction," North American Colleges and Teachers of Agriculture, Virtual Conference - Covid 19. (June 16, 2020).

Martinez, P. N. (Presenter), Chamberlin, B. A. (Presenter), NACTA - 2020 Virtual Conference, "Outbreaks Squad: Students as Superheroes Fighting the Spread of Foodborne Illness," North American Colleges and Teachers of Agriculture, Virtual Conference - Covid 19. (June 16, 2020).

Martinez, P. N. (Presenter), Chamberlin, B. A., Games for Change, "Outbreak Squad: Keeping your Community Safe," Games for Change, Virtual - New York City, NY. (July 16, 2020).

Martinez, P. N. (Presenter), Cooperative Extension Service In-Service, College of Agriculture, Consumer, and Environmental Sciences, Las Cruces, New Mexico, "Review Tools Developed by Innovative Media Research & Extension for County Family Consumer Science, 4-H Agents, and State Specialists". (January 16, 2020).

Morgan K, Kowalcyk B. December 2019. Food safety in Low- and Middle-Income Countries – An opportunity for risk-based decision making. Society of Risk Analysis Annual Meeting. Washington, DC.

Multiple roles (describe in description box). Food Safety Training. (July 6, 2020). Scope: County. Participants: 3 General public. Description: FSIC host a food plant sanitation discussion

Multiple roles (describe in description box). Food Safety training. (June 15, 2020). Scope: Multi-county. Counties: 2. Participants: 3. Description: FSIC Host Zoom HACCP update

Multiple roles (describe in description box). Food safety training. (May 11, 2020). Scope: Multi-county. Counties: 3. Description: organizer and presentor FSIC Zoom HAccp plan update

Multiple roles (describe in description box). Food Safety Training. (May 1, 2020). Scope: Multi-state. States: 4. Participants: 8. Description: Zoom FSIC training vulnerability assessment

Multiple roles (describe in description box). Value Added Processing. (May 29, 2019). Scope: Multi-state. States: 4. Participants: 13. Description: Zoom Short Course

Myungwoo Kang*, Dongjie Chen, Wesley Mosher, Paul Chen, David Baumler, Chi Chen , Joellen Feirtag, Roger Ruan, and Zata Vickers, Effects of Intense Pulsed Light on Sensory Quality of Wheat Flour, at the Virtual Institute of Food Technologists annual meeting on July 13th -15th, 2020.

National Health Outreach Conference. Change in the food pantry environment? Findings from an evaluation of the Safe & Healthy Food Pantries Project. May 13-15, 2020. R. Lane, J. Park-Mroch, A. Canto, S. Sparks, and B.H. Ingham. (virtual conference)

NEAFCS Annual Session. Regional Food Preservation Evaluation Using Standardized Evaluation Tools:  Phase 2 Process and Results. September 15-17, 2020.  J. Garden-Robinson, L. Nwadike, B. Ingham, A. Rosen, and S. Miller. (virtual conference)

Paden H, Ilic S, Hatsu I, Kane K, Lustberg M, Grenade C, Bhatt A, Pardo DD, Beery A. 2020. Assessment of Food Safety Knowledge and Behaviors of Cancer Patients Receiving Treatment. Journal of the Academy of Nutrition and Dietetics. 2020 Sep 1;120(9):A46.

Panelist or round-table participant. Shelf life conference. (July 30, 2019). Scope: Multi-county. Counties: 5. Participants: 8 General public. Description: Zoom discussion on the role of shelf life in product development

Raftopoulou O, E. Ryser, C. Parsons, D. Elhanafi, and S. Kathariou. 2020. Sequence tagging of Listeria monocytogenes strains may impact their hemolytic activity, colony size, and motility/chemotaxis. Leo W. Parks Distinguished Lectureship in Microbiology Symposium. North Carolina State University, Raleigh, NC, Sept. 29.

Raftopoulou, O., E.T. Ryser, C. Parsons, D. Elhanafi, and S. Kathariou. 2020. Sequence tagging of Listeria monocytogenes can have unexpected phenotypic impacts. Abst. Amer Soc. Microbiol. Microbe, Chicago, IL, June 18-22 (accepted but meeting cancelled).

Richard, N., C. Von Achen, L. Pivarnik, and A. Kinchla. 2020. Integrating a Food Safety Culture from Concept to Commercialization for Small and Emerging Food Businesses. IFT20 poster presentation.

Richard, N.; Von Achen,C. ; Pivarnik, L. Kinchla, A.J. Building and Launching a Food] Safety Management Training for Small and Emerging Food Businesses –Integrating a Food Safety Culture from Concept to Commercialization. Published Jul 03, 2020.

Richard, N.; Von Achen,C. ; Pivarnik, L. Kinchla, A.J. Integrating a Food Safety Culture From Concept to Commercialization for Small and Emerging Food Businesses. Institute of Food Technologists, Annual Meeting - SHIFT20.

Rivera, D., L. K. Hudson, T. Denes, and A. Moreno-Switt.  2020.  Co-Evolved Wide Host Range Phage Demonstrated Better Lytic Capacity in a Felixunavirus Phage - Salmonella Infantis Model on Chicken Meat.  IAFP Virtual Annual Meeting.

Robinson, B. and D. D'Amico. 2020. Antimicrobial Activity of Hydrogen Peroxide, With and Without Neutralization, Against Listeria monocytogenes on the Surface of High-moisture Cheese. International Association for Food Protection Annual Meeting Abstract T12-05. J. Food Prot. 83 (sp1): 53. https://doi.org/10.4315/0362-028X-83.sp1.1

Rudlong, AM and Goddard, JM.  Synthesis and characterization of hydrophobic polyurethane-co-perfluoropolyether coatings to reduce biofouling.  American Chemical Society Meeting, Fall 2020. 

Rudlong, AM and Goddard, JM.  Synthesis and characterization of hydrophobic polyurethane-co-perfluoropolyether coatings to reduce biofouling.  American Chemical Society Meeting, Fall 2020.

Ruiz-Llacsahuanga, B., A. Hamilton, R. Zaches, and F. Critzer. 2020. Utility of Rapid Tests to Assess Populations of Indicator Organisms (Aerobic Plate Count, Enterobacteriaceae, Coliforms, Escherichia coli) and Detection of Listeria spp. in Apple Packinghouses. The 2020 Annual Meeting of the International Association for Food Protection, October 26-28, Virtual.

Runkel, S., J. Kovacevic, S. Reitz, J. Waite-Cusic, L. Santamaria, S. Davis. 2019. Introduction to the On-Farm Readiness Review program and its implementation in Oregon. Oregon State University Extension Conference. Corvallis, OR.

Ryser, E.T., S. Kathariou, R. Beaudry, C. Parsons, D. Matthews, and R. Raftopoulou. 2020. Fate of different Listeria monocytogenes strains on different whole apple varieties during long-term simulated commercial storage. Abst. Ann. Mtg. Center for Produce Safety. June 30 (virtual).

Scharff R, Havelaar A, Ketema M, Kowalcyk B, Weir M. May 2019. Using Risk Analysis to Estimate the Economic Burden of Foodborne Disease in Sub-Saharan Africa. The Case of Ethiopia. Society for Risk Analysis - Fifth World Congress on Risk. Cape Town, South Africa.

Scharff R, Kowalcyk B, Ketema M, Havelaar A, Weir M. March 2019. Food Safety Economics in the United States and Ethiopia. Human Nutrition Seminar Series. Columbus, OH.

Sloniker, N., O. Raftopoulou, S. Kathariou, and E.T. Ryser. 2020. Survival of planktonic- and biofilm-grown Listeria monocytogenes on apples as affected by apple variety, grower region, and storage conditions. Abst. Ann. Mtg. Int. Assoc. Food Prot. P3-122, August Oct. 25-28 (virtual)

Stoufer S, Varona Ortiz O, Anderson J, Brehm-Stecher B, Moore MD. Recovery of Human Norovirus Surrogate from Aqueous Solution Using Magnetic Ionic Liquids. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster).

Sun, L. and D. D'Amico. 2020. Different ecological process structures microbiomes on cheese interior and rind. American Society for Microbiology Microbe 2020.

Suther C, Stoufer S, Moore MD. Broad detection of norovirus GII using recombinase polymerase amplification and applications using intercalating dyes. International Association for Food Protection Annual Meeting 2020, October 2020 (Accepted Poster).

Taylor, T.M. Fresh produce safety and wood. 2020. Southern Region Integrated Produce Safety Annual Meeting, Virtual Meeting

Thomas, M., Feng, Y. B., & Zhang, Z. (2020). Evaluation of pet owners’ knowledge and practice of handling pet food. Cleveland, Ohio: The Annual Meeting of the International Association for Food Protection.

Tomoichiro Oka, Hiroyuki Saito, Takayuki Kobayashi, Tomoko Takahashi, Takashi Shimoike, Michiyo Kataoka, Qiuhong Wang, Linda J. Saif, Mamoru Noda, Hirotaka Takagi. Cell culture trials for human sapoviruses. The 7th International Calicivirus Conference” in Sydney, Australia from October 13 – October 16, 2019.

Torres O, Matute J, Riley R, Apodaca V, Rudy J, Kowalcyk B. July 2019. Maternal Dietary Risk Factors for Neural Tube Defects in Guatemala. International Association for Food Protection Annual Meeting. Louisville, KY.

Von Achen,C. ; Richard, N.; Pivarnik, L.; Kinchla, A.J. Building and Launching a Food Safety Management Training for Small and Emerging Food Businesses: Integrating a Food Safety Culture from Concept to Commercialization. NIFA FSOP PI Virtual Meeting, August, 2020.

Waite-Cusic. 2020. Consideration for health and hygiene and cleaning and sanitation practices: food processing facilities. WRCEFS Annual Meeting. Virtual. Waite-Cusic. 2020. Foodborne Pathogens 101. Wilbur-Ellis Grower Meeting. Salem, OR.

Whole Genome Sequencing in Public Health. Presented with L. K. Hudson (Postdoctoral researcher). University of Tennessee Department of Public Health Seminar, Knoxville, TN, Feb. 2020.

Wiegand, A and JJ Perry. Regulatory frameworks and the role of land grant institutions in the legalized cannabis edibles market. Poster, International Association for Food Protection Annual Meeting 2020.

Xu, W. 2020. Food Safety Bites: Scaffolding in Food Safety Education. Invited Oral Presentation. International Association for Food Protection (IAFP) Annual Meeting Program. Cleveland, OH. Oct 25-28.

Xu, W. Vincent, V. 2020. Food safety: coronavirus and the public health emergency response. Invited Webinar Presentation. National Extension Association of Family and Consumer Sciences (NEAFCS). March 24

Yan, R., E. Mills, L. K. Hudson, N. M. M'ikanatha, I. Nachamkin, T. Denes, and J. Kovac.  2020.  Whole Genome Sequencing-Based Analyses of Campylobacter Isolates from Clinical Samples and Retail Poultry Meats.  IAFP Virtual Annual Meeting.

Yan, R., N. M. M'ikanatha, L. K. Hudson, I. Nachamkin, T. Denes, and J. Kovac.  2020.  The occurrence of genetic antimicrobial resistance determinants in Campylobacter isolated from poultry meat and clinical samples in Pennsylvania.  American Society for Microbiology Microbe 2020