Brief Summary of Minutes of Annual Meeting

s-1077 Project Accomplishments

Louisiana State University, LSU AgCenter

• Risk Assessment: Characterize food safety risks in food systems

Research focus on food safety risk associated with raw manure, 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. Evaluating the effectiveness of chemical sanitizers (chlorine and chlorine dioxide) and UV-C light treatment to reduce microbial risk from irrigation water. Research is also focused on evaluating the effectiveness of plastic and biodegradable mulch to minimize pathogen contamination from soil amendments and irrigation water.

• 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).

Clemson University

• Risk Assessment: Characterize food safety risks in food systems

Project 1: Completed on-farm environmental assessments on 20 strawberry farms, 2 acres or less, across 10 SEUS to assess farm characteristics and resources to implement seven risk management practices -- worker health and hygiene, agricultural water, animal control, biological soil amendments, harvesting and packing, storage and transportation, and post-harvest handling. Completed a systematic literature search of 36 studies conducted on produce farms to determine relationship between environmental attributes and implementation of risk management practices.
Project 2: The microbial community analysis method was optimized for turkey litter compost, and the effectiveness of PMA treatment for compost on removing DNA from dead cells was confirmed. Further, the identification of indigenous bacteria in poultry litter surviving the physical heat treatment may lead to future studies on biological control of pathogens in soil amendment.
Project 3: A survey of college-age students was conducted to determine changes in eating habits due to the pandemic. Over 300 undergraduate and graduate students responded to the survey indicating a tendency to avoid salad bars and buffet-style restaurants.

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

Project 4: When applied during a simulated hydrocooling washing step, acidified electrolyzed water and chlorine (sodium hypochlorite) were equally effective against Listeria innocua and equally effective at reducing total aerobic microorganisms.
Project 5:  To determine the efficacy against both pathogens, nine disinfectants were selected from List G, EPA’s Registered Antimicrobial Products Effective against Norovirus and hydrogen peroxide-based products believed to be effective alternatives to chlorine-based disinfectants.
Project 6: In this reported period, we used GC-MS to characterize the bioactive compounds in both black seed oil and seeds, identified the anti-Clostridium perfringens activity of kefir cultures, and determined the synergistic interactions between black seeds and kefir against this pathogen.
Project 7:  We identified two H2O2-containing disinfectants with strong activities against both C. difficile spores and two human norovirus surrogates. Both are believed to be effective and safe for use in long-term care facilities as an alternative to chlorine-based products.
Project 8: Transfer of both Salmonella ssp. and Campylobacter ssp. by flies from poultry farms to traps 100 meters from the farm are still being analyzed using PCR and gel electrophoresis to verify these bacteria are the same as are found in the poultry houses and black flies were the predominant insect caught in traps set on the farms and both Salmonella and Campylobacter were found on flies caught at the 100 meter perimeter.
Project 9: The polymerized PCDA (pPDCA)-coated filter changed color in response to Salmonella Typhimurium and Escherichia coli but not to Listeria innocua. And the pPCDA-filter method estimated Salmonella Typhimurium populations of 8 to 3 log CFU ml-1 within 1.5 to 7.5 hours, respectively.
Project 10: Mixed species biofilms containing Listeria monocytogenes with isolated strains (Burkholderia and Pseudomonas from produce packinghouses) were grown on standard 3 x 1 inch stainless steel coupons mounted in the biofilm reactor and results led us to hypothesize that L. monocytogenes cells (pure culture or mixed biofilms) have a substantial decrease in respiration compared with other microbes reducing the effectiveness of chlorine against L. monocytogenes in these biofilms.
Project 11: Cinnamon bark oil, cinnamon, thymol and carvacrol reduced numbers of Salmonella Typhimurium recovered from poultry parts by 99.9 to 99.99%. 

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

Submitted an invited review to the Journal of Food Protection to describe a new six-step approach to design and deliver food safety training.

Iowa State University

• Risk Assessment: Characterize food safety risks in food systems

NA

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

A mixed culture of different isolates of Salmonella serovar I 4,[5], 12:i:- was compared to a mixed culture of reference Salmonella serovars as well as non-pathogenic Escherichia coli surrogates.. The two groups of Salmonella were compared for their resistance to commonly used pork carcass interventions, survival in ground pork and thermal resistance in ground pork. There were no observed differences between the response of the two different groups of Salmonella serovars and the non-pathogenic E. coli surrogates within intervention type.  There were no observed differences in the recovery and survival of the two different groups of Salmonella serovars in pork which had been treated with interventions, ground and stored at 5oC for two weeks. Finally, there were no observed differences in heat resistance between the two different groups of Salmonella serovars in ground pork which had been treated with interventions, ground and stored at 5oC for two weeks. However, there were observed differences in heat resistance in both groups of Salmonella serovars associated with refrigerated storage. The heat resistance of both groups of Salmonella serovars decreased after refrigerated storage. The results of these experiments demonstrate that there were no observed differences between the responses of Salmonella serovar I 4,[5], 12:i:- when compared to the reference Salmonella serovars to commonly used interventions in the pork industry, and therefore do not present a unique challenge to the pork industry.

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

The information developed within this project has been disseminated to the target audiences. Specifically, there have been presentations at national and international scientific meetings to provide technical information to both the industry and regulatory bodies. Additional conference calls and webinars have occurred to provide more detail to the industry and regulatory bodies. The information has been included in short course presentations, where the audiences were primarily industry. The information has been disseminated to the consuming public in an appropriate format through news and social media outlets. This also included a two day workshop at the annual International Association for Food Protection on Environmental Monitoring.

University of Tennessee

• Risk Assessment: Characterize food safety risks in food systems

NA

• 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, 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 Communication: Convey science-based messages to stakeholders to improve food

NA

University of Connecticut

• Risk Assessment: Characterize food safety risks in food systems

With the assistance of a graduate student and several undergraduates, we confirmed the preliminary results from the previous reporting period characterizing the ability of dairy-related strains of Listeria monocytogenes to survive simulated gastrointestinal transit, adhere to, invade, and translocate through human colorectal epithelial cells, and induce cell cytoxicity. L. monocytogenes also enhanced tight junction permeability but did not affect expression of selected tight junction genes. Last, we demonstrated that L. monocytogenes colonizes the intestinal tract of C. elegans as an animal model and induces mortality. Overall, results from the research conducted during this period have increased our knowledge of the virulence of L. monocytogenes and the use of C. elegans as an animal model.

• 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. We confirmed the preliminary results from the previous reporting period demonstrating that prior exposure to protective bacterial cultures can attenuate these virulence factors. We also confirmed the probiotic potential of protective cultures including their ability 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. Pre-exposure of C. elegans to protective cultures also reduced L. monocytogenes-induced mortality. 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

The results of the work conducted were published in high impact international journals during this reporting period. The results were also presented at two international food safety and microbiology conferences. Activation of this applied work on commercially available protective cultures is now possible. We also presented a session on developing food safety plans for small dairy producers at the annual conference of the American Cheese Society. This direct interaction with stakeholders can help improve food safety practices and behaviors by facilitating the development and implementation of food safety plans.

The University of Vermont

• Risk Assessment: Characterize food safety risks in food systems

Collected 200 chick bedding samples to test for Salmonella. Collected samples from 6-10 backyard chicken flocks. Developed best practices flier for backyard chicken owners.

• 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

NA

Cornell University

• Risk Assessment: Characterize food safety risks in food systems

NA

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

We made significant progress in the synthesis of new polymeric materials with antimicrobial properties.  An antimicrobial and nonfouling polyurethane was designed and synthesized and in the next period is being assessed for efficacy in preventing adhesion and cross-contamination by pathogenic microorganisms.  An antimicrobial packaging material was designed and synthesized using a novel synthesis route (reactive extrusion).  Two students were trained, one of whom is now employed in the food industry.

• Risk Communication: Convey science-based messages to stakeholders to improve food

We presented results of our research at national conferences including American Chemical Society and Institute of Food Technologists.

Oregon State University

Summary of Accomplishments by objective area (No more than 5 sentences on each area)

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

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

Validation studies performed for industry members:

• High temperature roasting to inactivation Salmonella on almonds and hazelnuts – bench and commercial scale (using faecium as a surrogate)
• Evaluate essential oils (dill, peppermint, and spearmint) for Listeria monocytogenes and Salmonella inhibition
• Die-off of Salmonella, L. monocytogenes, and STEC in hard kombucha
• Inactivation of opportunistic pathogens and endotoxin using high temperature (pressurized) microfluidic pasteurization
• Depuration processes to remove parahaemolyticus from various oysters species

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

Workshops

Produce Safety Alliance Grower Trainings (Online - COVID):

Oregon Farm Food Safety Team (Oregon State University and Oregon Department of Agriculture – 10 PSA grower trainings delivered to Oregon growers - virtual

Food Safety at Small Farms Workshop (Online – COVID):

Nichole Sanchez coordinator. Jovana Kovacevic and Joy Waite-Cusic as presenters. “Introduction to Food Safety” (April 30, 2021)

Master Food Preserver Faculty and Volunteer Training

            2021 Virtual Seminar Series – January-August

FST 370 – HACCP, FSPCA, and Pathogen Environmental Monitoring Training  

Texas A&M AgriLife Research

• Risk Assessment: Characterize food safety risks in food systems

Collaboratively identified the presence of Escherichia albertii in beef heifers reproductive organs in Texas, representing potential food safety hazard risk during animal harvest via cross-contamination. Initiated assessment of presence of pathogen in layer hens to determine indicator of pathogen contamination on eggs. Presented two abstracts on the development and preliminary validation of plating medium capable of selectively differentiating E. albertii from E. coli and Salmonella from fresh poultry foods.

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

Completed collaborative development of superhydrophobic coatings for treatment of wooden surfaces to repel bacterial biofilms formation during fresh fruit/vegetable post-harvest/harvest handling and packing. Evaluations of antifouling capacity ongoing. Submitted research grant to provide validation of Salmonella lethality during animal carcass offal low-temperature rendering prior to pet/livestock feed formulation (pending final decision).

• Risk Communication: Convey science-based messages to stakeholders to improve food

Published paper detailing the utility of antimicrobial-loaded nanoparticles to decontaminate fresh spinach from enteric pathogens during differing scenarios of sanitization treatment and pathogen contamination. Submitted research paper detailing similar data on melon surfaces.

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.
• 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 18.9% in manure, 18.1% in irrigation water, and 8.4% 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 are assessing the prevalence and diversity of thermophilic/non-thermophilic Campylobacter, coliforms and Escherichia coli in humans (breast skin and milk, stools of siblings and mother) and environment (food, drinking/bathing water, soil, fomites and livestock feces) surrounding children in rural Eastern Ethiopia (n=112 households; from 0- to 12-month-old).
• Confirmed that Salmonella and Listeria monocytogenes can survive in the recirculated nutrients in nutrient flow technology production systems for the production cycle of lettuce and they accumulate in the rockwool-root matrix thereby increasing food safety risks along the chain of custody.
• Utilized meat and poultry inspection data from USDA Food Safety and Inspection Service to identify risk factors for Salmonella contamination in whole chicken carcasses.
• Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats
• Determined that clean break sanitation of pumps using chlorine bleach disintegrates the plastic components of pumps and that alternative sanitizers for this critical mitigation step are needed. Evaluated the efficacy of sanitizers in killing Salmonella on different surface materials commonly associated with nutrient flow technology systems.

• We identified three probiotic derived peptides that completely inhibit the growth of multiple Salmonella serotypes by disrupting their cell membrane integrity; Two peptides inhibited the growth of Salmonella Typhimurium in broiler chickens (up to 2.2-log reduction) at 7 days post infection.
• Three recombinant attenuated Salmonella vaccines (RASVs) significantly inhibited the colonization of Campylobacter jejuni in chicken ceca at 17 days post challenge (up to 3.7-log reduction) when low dosage of Campylobacter (103 CFU/chicken) were used for the inoculum. An indirect ELISA approach was optimized to test the Campylobacter jejuni specific IgY and IgA antibodies in chicken serum.
• We demonstrated that the application of specific management practices (manure, glyphosate, and antimicrobials [copper, streptomycin, and triazole]) in a tomato field disrupted the soil and plant microbiome, which was closely associated with increased antimicrobial resistant burden (extended spectrum beta-lactamase and Aspergillus fumigatus).
• We demonstrated that the Escherichia coli Nissle 1917 (EcN) reduced the infection of human HT-29 cells by Campylobacter via the activation of genes involved in cell maintenance, proinflammatory and apoptosis responses, and protective innate immunity.

• Risk Communication: Convey science-based messages to stakeholders to improve food
• Developed and published a hand guide for Good Agricultural Practices (GAPs) in hydroponic systems. Hosted a national training on GAPs for hydroponic systems.
• Maintained Foodsafety.osu.edu, including publication of blogs and relevant news.

Colorado State University

• Risk Assessment: Characterize food safety risks in food systems

In the past year, we have focused on understanding the dynamic relationship between normal meat microflora and pathogenic bacteria. A greater understanding of the relationships between non-pathogenic and pathogenic microflora will enhance general understanding of meat microbiology, as well as generate data for use in predictive modeling. We also conducted studies to estimate the potential biosafety risk of a CRISPR-Cas9-based targeted killing system in beef cattle production using omic-based analysis methodologies and a bovine cell line model system.

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

Foreign materials are one of the largest drivers of recalls today. In the past year, we have embarked upon a regulatory literature review and industry survey on current regulations and existing practices to eliminate the threat of foreign materials in meat and meat products.

• Risk Communication: Convey science-based messages to stakeholders to improve food

In light of the CoVID-19 pandemic, many small and mid-sized meat processors have increased their capacity to address perceived shortfalls in the meat supply chain. These processing plants are generally absent technical training or education programs. Over the past year, we have engaged with numerous small and mid-zed meat processing facilities to enhance their food safety awareness and practices. We presented our research results at conferences including International Association for Food Safety and American Meat Science Association. The manuscripts describing the results of our research projects were peer-reviewed and published in scientific journals.

University of Georgia

• Risk Assessment: Characterize food safety risks in food systems

NA

• 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

NA

University of Rhode Island

• Risk Assessment: Characterize food safety risks in food systems

The URI team conducted on-farm food safety visits to help growers comply with food safety regulations and best practices.

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

The evaluation of lauric arginate on the growth of Listeria innocua in a lean poached seafood product, stored refrigerated, showed about a one log reduction over time. The next steps in this study include optimizing the impact of lauric arginate on Listeria innocua in a lean seafood product.

• Risk Communication: Convey science-based messages to stakeholders to improve food
• 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 a 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 for Human Food taught with collaborators from UMass (Amanda Kinchla)
• Food safety workshop for food entrepreneurs to introduce them to food science and safety and prepare them for the Preventive Controls for Human Food workshop (in collaboration with UMass, Amanda Kinchla)
• Food preservation workshop for consumers
• Sanitation in the era of COVID-19

Kansas State University

• Risk Assessment: Characterize food safety risks in food systems

Pathogenic and non-pathogenic enteric bacteria of the family Enterobacteriaceae, such as Escherichia coli and Salmonella enterica have been detected in several food commodities. Limited data on bacterial occurrence is available to characterize dynamics and assess potential downstream impacts on farm environments, animals, and meat. Contamination can occur at several stages during the feed-to-fork chain. The lack of information on root causes of contamination, association between pathogenic organisms and natural microflora in feed and the role of mill production practices limits the development of best practice documents or interventions. Therefore, the overall goal of these studies was to evaluate potential pre-harvest risk factors.

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

The research focuses on studying diverse routes of contamination and investigate antimicrobial interventions to improve the safety of produce and meat. The key research areas are the application of non-thermal interventions such as UV light and active packaging

• Risk Communication: Convey science-based messages to stakeholders to improve food

NA

University of Wyoming

• Risk Assessment: Characterize food safety risks in food systems

We have observed that L. monocytogenes growing on plant materials form exopolysaccharide (EPS)-based biofilms, which confer enhanced resistance to desiccation and antimicrobials. Our work has revealed that priority AMR phenotypes were common among indicator bacteria from surface waters of Wyoming, indicating the need to control environmental inputs of AMR.

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

We evaluated the effect of an EPS hydrolase, the enzyme PssZ, on dispersion of listerial biofilm on fresh produce. We have developed and optimized a paper-based biochemical tests to discriminate and profile pathogenic from non-pathogenic Listeria spp.

• Risk Communication: Convey science-based messages to stakeholders to improve food

Food safety messages were communicated through presentations at scientific meetings, direct interactions with stakeholders, and publications.

University of Nebraska-Lincoln

• Risk Assessment: Characterize food safety risks in food systems
• Evaluated various microbial hazards regarding food safety and quality risks posted via both food consumption and agriculture production related environment, including Campylobacter in broiler chicken, antimicrobial resistant bacteria in beef and livestock manure, Listeria monocytogenes in diary products, generic E. coli in raspberries.
  Critically and comprehensively reviewed evidence for the enhancement of risk assessment model parameterization.
• Informed risk mitigation strategies through the identification of critical control points, evaluation of alternative intervention measures, and setting microbiological specification along food supply chains.
• Developed microbiological predictive models for the growth of STEC in raw pork at iso temps and validated the models at sinusoidal temperature conditions.

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

Participated the development of the guidance for microbiological risk assessment for food, organized by FAO and WHO, based on the request of Codex Alimentarius Commission.
Coordinated and participated the development of risk profile organized by FAO for a newly identified foodborne illness issue, group B Streptococcus linked to raw freshwater fish consumption in the Southeast Asia region, and provided suggestions on preliminary risk management actions.
Evaluated the efficacy of ozonated water for Salmonella decontamination in raw poultry products.
Evaluated the efficacy of hand-held ozonated water devices for decontamination of food contact surfaces
Conducted environmental monitoring studies for Listeria in RTE food facilities in Nebraska.

• Risk Communication: Convey science-based messages to stakeholders to improve food

NA

Penn State University

• Risk Assessment: Characterize food safety risks in food systems
• LaBorde
  Work continued on characterizing Listeria monocytogenes risks in apple packing houses. In addition, “Prevalence and distribution of Listeria monocytogenes in three commercial tree fruit packinghouses”, a study to determine Listeria monocytogenes occurrence in three apple packinghouses over 2 seasons (Sept-April) was accepted and published in Frontiers in Microbiology June of 2021. Results and conclusions will be reported in the 2021-2022 report.
  A manuscript titled “Genetic diversity of Listeria monocytogenes isolated from three commercial tree fruit packinghouses and evidence of persistent and transient contamination” was finished and submitted to Frontiers in Microbiology, Section Food Microbiology for expected publication next year.

• Kaylegian
  We analyzed the data from the technical needs assessment of Pennsylvania dairy foods processors and reported the results in an open industry forum. Training and resources on GMPs, sanitation, and food safety topics were top priorities, particularly among small processors. A manuscript was submitted to the Journal of Extension and is under review.

• Cutter
  We have identified gaps in food safety knowledge, behaviors, attitudes, and skills that can be addressed through training to several audiences. We are exploring opportunities to reduce pathogens in the food supply through interventions (ex. antimicrobial films) and using molecular methods to detect levels of pathogens during validation of interventions.

• Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats
• LaBorde
  A project to scale up a hot water sanitization process for mushroom slicers continued to be on hold pending easing of restrictions on industry on-site visits.
  In collaboration with Dr. Jasna Kovac of the Penn State Food Science Department, we began a field study to compare the efficacy of current industry tree fruit packinghouse cleaning and sanitizing protocols on reduction of Listeria monocytogenes on packing line non-food contact surfaces. Complete results will be reported in next year’s report.

• Kaylegian
  Work continued with Addis Ababa University faculty to develop a 4-day training for women dairy farmers on hygienic milking practices and milk handling and a 5-day training on basic food safety and HACCP principles for the dairy food industry as part project on “Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia”. Trainings are scheduled for 2021 in Ethiopia.

• Cutter
  We completed the human subjects research project associated with a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique and submitted the manuscript for publication.
  We are conducting additional research with laminated antimicrobial films (LAFs) to license the technology to the food and/or packaging industries. We have been working closely with polymer chemists at the PSU-Behrend campus on scale up of the LAFs in their facilities. A provisional patent for the LAF which was approved in August 2020.
  We are conducting human subjects research to address the impact of food safety concepts incorporated into kitchen recipes with underserved audiences (LatinX, African American, etc.) in Pennsylvania.
  Validating food safety interventions can be expensive, time-intensive, and resource-intensive using culture-based plate and count methods (PAC). We have investigated the use of viability Quantitative Polymerase Chain Reaction (qPCR) to increase speed, while also reducing costs and waste associated with quantifying pathogens in challenge studies and compared its ability to quantify viable pathogens with that of standard culture methods in two, small-scale challenge studies.

• Risk Communication: Convey science-based messages to stakeholders to improve food
• LaBorde
  Due to cancelation of our regular classroom offering of the Better Process Controls School for certification of food processors covered under 21 CFR Part 114 (Acidified Canned Foods) and 21 CFR Part 113 (Low Acid Foods), training was shifted to a live internet-based mode. Two offerings were presented. A a 3-day virtual version of the Acidified Foods portion of the course in October-November 2020 through morning sessions held over 2 weeks to 39 individuals attended; located in 14 states. Notably, one person logged on to the workshop from Botswana Africa, while an Amish canner used assisted internet technology to log on in the Lancaster County Extension Office. Another virtual offering of the course, this time the full Acidified and Low-Acid course, was offered over 2 weeks in May of 2021 to 32 individuals in the US and 4 other countries. 
  Our 2020 offering of our normally 3-day annual live classroom Food Safety and Sanitation for Food Manufacturers Short Courses was cancelled due to the pandemic. Individuals were referred to our online version accessible at https://extension.psu.edu/food-safety-and-sanitation-for-food-manufacturers where in the 2020-2021 period, there were 159 paid registrants.
  Communication of mushroom food safety research and best practices is maintained through regular conference calls with the American Mushroom Institute Food Safety Task Force. As Program Team Leader for the Penn State Extension Food Safety Modernization Act Team, guidance to produce growers, packers, processors, and Extension educators is regularly conveyed through short courses (Food Safety and Sanitation for Food Manufactures, Better Process Controls School), presentations at meetings and symposia, phone calls, in-services, journal publications, and articles in the Penn State Extension web site at https://extension.psu.edu/food-safety-and-quality. 

• Kaylegian
  Annual training on food safety for large and small dairy foods processors were postponed due to COVID-19.
  A Dairy Foods Processing web page was launched on the Penn State Extension website to provide a focused area of information for dairy processors (https://extension.psu.edu/food-safety-and-quality/dairy-food-processing). Sections on the website include regulations, sanitation and safety, production and processing, and business management.
  A collaboration was started with the Pennsylvania Cheese Guild to provide periodic 1 hr sessions on food safety topics that include a presentation from Penn State followed by a Q & A period. Three monthly sessions were held in Spring 2020 that covered FSMA and small-scale dairy foods processing, writing sanitation documents, and recall plans. Additional sessions are planned for Fall 2021.

• Cutter
  During the early phases of the Covid-19 pandemic, we were unable to conduct face-to-face trainings. Working with Extension educators, we provided food safety information for farmers, the food industry, and consumers through our Penn State Extension website (www.extension.psu.edu) and we addressed Covid—19 issues through a specialized landing page (https://extension.psu.edu/coronavirus). This site became a critical resource during the Covid-19 pandemic to provide science-based research and information to our stakeholders. We also launched several fact sheets, webinars, zoom forums, virtual workshops, as well as numerous online or hybrid courses related to harvesting, processing, distribution and serving of food. Additionally, we continued to disseminate information to researchers through posters, presentations, and peer-reviewed publications.

New Mexico State University

• Risk Assessment: Characterize food safety risks in food systems

NA

• 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

During the reporting period, the New Mexico State University team produced eight animated videos related to risk management and food safety, in collaboration with the University of Maine Cooperative Extension: Validation and Verification, Exponential Growth, Biofilms, Infection and Intoxication, Bacterial Evolution, Irrigation Water Safety, and Cross Contamination (funded by USDA-NIFA award 2018-70020-28860). Together, these videos have already had 7,000+ plays on YouTube. The team continues to actively distribute other interactive web modules and animated videos related these topics, including Outbreak Squad, a collaboration with the University of Tennessee, Knoxville (11,661 plays in 2021); Water Sampling & Water Testing, a collaboration with the University of Maryland School of Public Health (23,904 plays in 2021), and the Irrigation Training Modules, a collaboration with the University of Tennessee, University of Florida, and Washington State University (24,741 plays in 2021). The team presented about using multimedia tools to advance food safety education and outreach at numerous conferences, meetings and online events.

University of Illinois at Urbana-Champaign

• Risk Assessment: Characterize food safety risks in food systems

This year we made significant progress on simulating bulk product sampling and testing for systems like corn in bin and leafy greens.  This work has come to a few general conclusions: (i) In a modern, relatively low-risk food system, current product sampling strategies are likely underpowered to detect hazards at likely levels, (ii) to improve sampling plans for most product, one needs to take many more, small samples, with some type of randomization in sample collection.

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

Stasiewicz has participated in guidance document drafting with Wester Growers Association, where that group is attempting to synthesize leafy green sampling information into a document suggesting their approach to risk management.

• Risk Communication: Convey science-based messages to stakeholders to improve food

We have built a web-app for our sampling simulation and published it at: http://go.illinois.edu/foodsafetysampling

Rutgers University

• Risk Assessment: Characterize food safety risks in food systems

Our primary activities in this area are through publication of peer reviewed research articles. Our focus during the current reporting period has been on topics including Listeria monocytogenes growth on whole intact fresh produce, Salmonella on whole cucumbers and cut peppers, pathogen survival in low water activity foods, Clostridium botulinum in ground beef, Staphylococcus aureus and Bacillus cereus in processed spread manufacture, and modeling the inactivation of viruses from the Coronaviridae family. I was also part of a team of scientists led by FAO and WHO who published 288 page guidance document on Food Microbiological Risk Assessment.

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

I was part of an 11 member team who developed alternative approaches to the risk management of Listeria monocytogenes in low risk foods, and more details are shown in publications below. I've also worked with colleagues at Rutgers in elsewhere to characterize microbial inactivation by non-equilibrium short-pulsed atmospheric pressure dielectric barrier discharge (cold plasma). Finally, we have been working on validation of a simple two-point method to assess restaurant cooling rates as a risk management tool for restaurants and health inspectors.

• Risk Communication: Convey science-based messages to stakeholders to improve food

We provide science-based messages to stakeholders through a variety of oral presentations. Almost all of these have been conducted online due to the pandemic. We continue to produce to highly successful food safety themed podcasts. We produced 25 episodes of Food Safety Talk and 169 episodes of Risky or Not in the reporting period.

University of Missouri, Columbia

• Risk Assessment: Characterize food safety risks in food systems

NA

• 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 E. coli (STEC) and Salmonella
• Optimization of upstream concentration methods for detection of STEC via melt-curve PCR
  Investigation of novel Ti-O2 stainless coating against foodborne pathogens
• Development of antimicobial composite food packaging films using nanocellulose biopolymers

• Risk Communication: Convey science-based messages to stakeholders to improve food

NA

Michigan State University

• Risk Assessment: Characterize food safety risks in food systems
• Storage atmosphere does not impact survival of Listeria on apples
• Surface-grown Listeria cells from biofilms in packinghouses may survive longer on apples
• Harvest year and apple cultivar impact Listeria survival
• The timing of apple contamination and waxing impact Listeria survival. Waxing reduced survival when Listeria contamination occurred before long-term CA storage

• 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

NA

University of Kentucky

• Risk Assessment: Characterize food safety risks in food system

NA

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

Fresh produce is one of the most common sources of food-borne outbreaks, involving various pathogenic microorganisms such as Escherichia coli. Recent outbreaks have clearly shown that post-harvest washing has limited effectiveness on decontaminating produce and may contribute to cross-contamination of produce. Bacteriophages have become widely recognized due to their ability to selectively eliminate bacteria. Four bacteriophages (C14s, V9, L1, and LL15) of bovine origin were used against E. coli O157:H7 to study their efficacy against the pathogen as a treatment during produce processing.

• Risk Communication: Convey science-based messages to stakeholders to improve food

NA

University of California Davis

• Risk Assessment: Characterize food safety risks in food systems

In the past year, my research group further investigated the behavior of Listeria monocytogenes and E. coli O157:H7 in Romanie Lettuce products harvested from different seasons. We found and confirmed that, even after washing, the native microbiota played a role on the behavior of inoculated pathogens. When the inoculated produce samples were stored at 4 C, the culturable E. coli O157:H7 didn’t change its numbers but L. monocytogenes increased in some samples. We have further sequenced the microbiota present in these samples and isolated bacteria with antagonist activities.

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

For this part, with a current USDA funding, my research group evaluated the antimicrobial effects of vitamin compounds. We have shown that certain vitamin compounds, such as Vitamin K3, have light driven antimicrobial properties.

• Risk Communication: Convey science-based messages to stakeholders to improve food

Our research findings have been published in scientific journal and presented at scientific meetings.

The University of Puerto Rico (UPRM)

• Risk Assessment: Characterize food safety risks in food systems

Agricultural water sampling for 12 farms located around the southwest region of Puerto
Rico was conducted. A total of 25 water samples were collected and E.coli analysis was
performed. Sampled water included: well (17 samples), surface (7 samples) and municipal
water (1 sample). Results for fourteen of the well water samples showed no E. coli count or less
than 1 CFU/100 mL; 2 samples collected from the cistern where well water was storage showed
negative results. One well water sample showed 54.5 ml/100 mL; head of the well was damage
and repair was recommended. Municipal water sample showed less than 1 CFU/100 mL. For
the surface water samples: 2 were negative and 5 showed E. coli counts between 6.5 and 84
CFU/100 mL.

• 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

NA

University of Delaware

• Risk Assessment: Characterize food safety risks in food systems

NA

• 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

In-house treatment strategy for fresh produce decontamination has not been emphasized as much as industrial washing. In this study, an appliance utilizing UV and agitated water to decontaminate fresh produce was developed and its effectiveness was investigated in an aim to identify optimum processing parameters. In general, increasing the agitation speed and UV intensity enhanced Salmonella inactivation for both grape tomato and spinach. Sample size significantly affected the UV inactivation of Salmonella on grape tomato, but not on spinach. The effect of extending treatment time from 2 to 10 min was insignificant for almost all the UV treatments and the controls. The UV appliance could be an inexpensive and effective tool to improve fresh produce safety.