National Integrated Food Safety Initiative Project Directors’ Meeting
The National Integrated Food Safety Initiative (NIFSI) Project Directors' meeting was held July 21, 2012 in Providence, RI, at the International Association for Food Protection’s (IAFP) Annual Meeting.
The purpose of this meeting was to:
- Report results and accomplishments for NIFSI funded grants;
- Improve understanding of the NIFA grants management process;
- Develop a rapport with NIFA national program and grants management staffs;
- Learn more about meeting congressional requirements mandating timely progress and completion of projects, and the reporting tools associated with this process; and
- Improve NIFA post-award competitive grants management.
The workshop agenda and posters, are available for viewing. Posters from the workshop are listed below:
- “Food Safety on the Go”: a course for home-delivered meal programs – Nadine Sahyoun, PhD, RD
- Customization of Food Safety Messaging for Retail Food Service – Susan Arendt, PhD, RD
- Developing a culturally appropriate, Spanish-language low-literacy/non-technical Good Manufacturing Practices (GMP) training curriculum for the meat and poultry industry – Fletcher Arritt
- Development and Evaluation of Standardized, Competency-Based Food Safety Education and Training Programs for the Food Industry – Leslie D. Bourquin
- Farm and Garden Practices and Food Safety Interests of Educators and Foodservice Staff in Early Childcare – Nancy L. Cohen, PhD, RD, LPN
- A Systems Approach to Minimize Escherichia coli O157:H7 Food Safety Hazards Associated with Fresh and Fresh-cut Leafy Greens – Michael R. Doyle
- An Evidence-based Photonovella To Encourage Safe Meat Handling And Cooking Practices Among Low Socio-Economic Status African Americans: Preliminary Findings – Mark S. Dworkin, MD MPH&TM
- Enhancing Food Safety Through An Integrated Education and Outreach Program Using Principles Of Risk Management – George J. Flick
- Food Safety Education to Assist Residential Child Care Institutions in the Development and Implementation of a HACCP-based Food Safety Plan – LF Pivarnik
- Framing the Message About Seafood: Outcomes of a Conference About Communicating Seafood Safety – Doris Hicks
- A Comprehensive Curriculum to Prepare Consumers to Keep Food Safe Before, During and After a Disaster – Sandria L. Godwin
- Evaluation and Application of Practices for Controlling Salmonella in Nuts and Nut Products – Linda J. Harris
- Strains of the Major Non-O157 Shiga Toxin-Producing Escherichia coli Serogroups Exhibit Growth Patterns Similar to E. coli 0157:H7 in Lean Ground Beef at 10oC – K. Chatzikyriakidou
- Strains of the Major Shiga Toxin-Producing Escherichia coli Serogroups Exhibit Similar Thermal Tolerance in Lean Ground Beef – Ahkila Vasan
- Comparative survival of non-O157 and O157:H7 Shiga-toxigenic Escherichia coli in ground beef with different fat levels during sequential refrigeration, cooking, and incubation in pH 2.0 Synthetic Gastric Fluid -- K. Chatzikyriakidou
- Thermal Tolerance and Inactivation of Non-O157 Shiga Toxin-Producing Escherichia coli Strains in a Model Beef-Broth System – Wan Mei Leong
- Survival of O157:H7 and non-O157:H7 Shiga Toxin-Producing Escherichia coli (STEC) strains during incubation in pH 2.0 Synthetic Gastric Fluid (SGF) – Wan Mei Leong
- An Integrated Approach To Prevent and Minimize Foodborne Enteric Viruses In Vegetables and Fruits – Jianrong Li
- Farm-level practices to reduce Campylobacter prevalence in commercial turkeys: Progress report – Yucan Qiu
- Efficacy of Plant-derived Antimicrobials for Rapid Inactivation of Salmonella Enteritidis on Shell Eggs -- Kumar Venkitanarayanan
- Food-grade molecules reduce Salmonella Enteritidis adhesion to and invasion of primary chicken oviduct epithelial cells in vitro by down-regulating virulence gene expression-- Kumar Venkitanarayanan
- Improving Hygienic and Food Preparation Practices in Child Care Centers – M.K. Lapinski
- Solutions for the Food Safety Threat posed by Salmonella in the Lymph Nodes of Cattle Presented for Harvest – Guy H. Loneragan
- An integrated research and education program on highly sensitive and selective biosensors for food borne pathogens and toxins – Davia Maraldo
- Identifying Food Safety Risks for Minority Racial/Ethnic Consumers’ – Shauna C. Henley
- Helping Childbearing-Aged Women Make Informed Decisions Regarding Seafood Consumption – C.R. Santerre
- Pathogen Inactivation in Fresh Produce by Incorporation of Sanitizers into Existing Operations in the Produce Chain – Mykola Shymkaryk
- Seafood Health Facts: Making Smart Choices Balancing the Benefits and Risks of Seafood Consumption – K. Gall
- Improving Safe Home Food Preparation Messages to Reduce Food-borne Illness – Michael A. Shapiro
- Assessing Food Safety and Persistence of Enteric Pathogens on Fresh Produce Ingredients Destined for Uncooked Sauces/Salsa – Amarat H. Simonne
- Communication on the Dairy: Who Talks to Whom? – William Sischo
- Impacts of Dairy Calf Housing on Antimicrobial Resistance – Diana Short
- Development of an Updated and Optimized Egg Quality Assurance Program to Minimize Salmonella Enteritidis Contamination of Shell Eggs – S. Kariyawasam
- Molecular Epidemiology of Campylobacter, Salmonella, and Clostridium difficile in Conventional and Antimicrobial Free Swine Production Systems – Siddhartha Thakur
- Development of a Standardized Molecular Beacon Real-Time PCR assay for the SpecificDetection of Listeria monocytogenes and Salmonella typhimurium – M. Graham
- Ensuring the Safety of Specialty Foods Production in the U.S. Northwest Region – Yanyun Zhao
Contact Jodi P. Williams, NIFA National Program Leader for Food Safety, for more information.
Back to
Food Science & Technology Home Page |
