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FY 2011 National Integrated Food Safety Initiative Awards

Tuskegee University, Tuskegee, Ala., $100,000. Researchers will translate nucleic acid and biosensensor-based pathogen detection methods developed in the laboratory to local producer communities and train minority students in applied food safety educatioin and extension.

University of Arizona, Tucson, Ariz., $542,969.  Researchers are collecting biofilms from the irrigation infrastructure throughout Yuma, Arizona, to test for the presence and levels of shiga toxin-producing Escherichia coli and Salmonella.  Current intervention methods will be evaluated for their validity and a microbial risk assessment will be conducted.

Fort Valley State University, Fort Valley, Ga., $100,000.  This project aims to improve processing operation methods in small and very small meat plants to enhance meat product safety.

University of Georgia, Athens, Ga., $535,725.  This project will update and maintain the current National Center for Home Food Processing and Preservation website and conduct research on the safe and appropriate use of the home-style atmospheric steam canner for small batch canning.

University of Massachusetts, Amherst, Mass., $424,878.  Through this partnership, university extension faculty and staff, county educators, local farm-to-preschool programs, early child care educators and local agricultural organizations in Massachusetts and New Hampshire will collaborate to identify and improve fresh produce safety knowledge and practices of staff, educators, and parent volunteers.

Michigan State University, East Lansing, Mich., $542,824.  A team from Washington State University and Michigan State University will generate, validate and communicate process validation tools for low-moisture foods using innovative technologies such as fluid-based heating, radio frequency energy and low-energy X-ray.

Michigan State University, East Lansing, Mich., $543,000.  This project conducted at Michigan State University, with Ohio State University, the University of Maryland and the Joint Institute for Food Safety and Nutrition, will develop standardized food safety education and training materials for the global food system.

Michigan State University, East Lansing, Mich., $1,809,934.  This research and extension project will enhance the microbial safety and quality of ready-to-eat products by conducting research and training on the processing, packaging and retail distribution segment of the produce chain.

North Carolina State University, Raleigh., N.C., $541,621.  This project conducted in collaboration with Alabama State University will identify and characterize the routes and mechanisms of transmission of campylobacter to turkeys.

Ohio State University, Columbus, Ohio, $1,864,665.  Researchers and extension specialists will conduct research to better understand the impact of wildlife on the transmission of antimicrobial resistant organisms to food producing animals.

Oklahoma State University, Stillwater, Okla., $543,000.  Researchers, extension faculty and industry are working together at Oklahoma State University and the University of Arkansas to develop and implement an Internet-based, stakeholder driven traceability and marketing system for agriculture commodities utilizing RFID technology and GS1 item-level labeling.

Pennsylvania State University, State College, Pa., $542,607.  This collaborative project with Pennsylvania State University and Iowa State University will develop an updated and optimized Egg Quality Assurance Program (EQAP) that will significantly reduces Salmonella Enteritidis contamination of shell eggs.

Clemson University, Clemson, S.C., $542,999.  Researchers and extension faculty at Clemson University will determine if and when alcohol-based hand rubs can be used to replace hand-washing in ten elementary schools in South Carolina as a way to slow the transmission of Human Norovirus.

Tennessee State University, Nashville, Tenn., $100,000.  This project will determine the occurrence of antibiotic resistant Clostridium difficile in poultry and pork products and the farm environment and develop and distribute educational materials on improving management practices to limited resource poultry and pig producers.

University of Tennessee, Knoxville, Tenn., $542,977.  This project will determine if modifications to educational interventions greatly impacts the overall effectiveness of food safety training or participant learning outcomes.

Texas Tech University, Lubbock, Texas, $540,326.  Researchers will study Salmonella harborage in the lymph nodes of cattle in order to develop, test and disseminate practical solutions for control of Salmonella in beef cattle.

University of Wisconsin, Madison, Wisc., $541,313.  Research and extension specialists at the University of Wisconsin-Madison and North Carolina State University will collaborate with academic colleagues, state and federal regulators, food processors and other stakeholders to fill the knowledge gap which exists in understanding the survival of shiga toxin-producing Escherichia coli in acidified canned foods.