State |
Principal
Investigator |
Institution |
Title |
| Arizona |
Lynn A. Joens |
University
of Arizona |
Biofilm
Production and the Colonization of
Broiler Chickens with Campylobacter
Jejuni |
| California |
Trevor V. Suslow |
University of California,
Davis |
Enhancing
the Microbial Safety of Fresh and Fresh-Cut
Melon |
| Colorado |
Mo D Salman |
Colorado State University |
Compliance
and Training for Specified Risk Material
Removal in Beef Meat Products |
| Colorado |
John Sofos |
Colorado State University |
Understanding
and Controlling Listeria monocytogenes
Transmission Through Ready-To-Eat Meat
Products from Processing Plant to Consumer |
| Georgia |
Elizabeth L. Andress |
University of Georgia |
National
Center for Home Food Processing and
Preservation |
| Iowa |
Jeannie Sneed |
Iowa State University |
Impact
of Employee Training on Mitigating
Contamination in Retail Food Service
Operations |
| Iowa |
Qijing Zhang |
Iowa State University |
Incidence
and Ecology of Macrolide-Resistant
Campylobacter in Chickens and Turkeys |
| Michigan |
Ewen C. D. Todd |
Michigan State University |
A
Risk-Based Approach to Determine "Best
Consumed by" Dates to Control
Exposure to Listeria Monocytogenes
in Delicatessen Meats |
| Minnesota |
Craig W. Hedberg |
University of Minnesota,
Twin Cities |
NCFPD-AFDO
Project to Support and Promote Inter-Governmental
Collaboration on Food Protection and
Defense |
| Mississippi |
Victor N. Njiti |
Alcorn State University |
Identifying
Risk Factors and Developing Educational
Strategies to Ameliorate Foodborne
Diseases in Rural Mississippi |
| New Jersey |
William Hallman |
Rutgers, The State University
of New Jersey |
Food
Biosecurity: Modeling the Health, Economic,
Social, and Psychological Consequences
of Intentional and Unintentional Food
Contamination |
| New York |
Kenneth L. Gall |
Cornell University |
An
Internet Training Program on Sanitation,
Good Manufacturing, and Hygienic Practices
for Food Processors, Wholesalers and
Warehouses |
| North Dakota |
Julie A. Garden-Robinson |
North Dakota State University |
Food
Safety Education in the 21st Century:
Understanding and Improving Food Handling
Knowledge and Behavior Among Hard-To-Reach
Audiences |
| Ohio |
Lydia Claire Medeiros |
Ohio State University |
Incidence,
Significance, and Control of Listeria
monocytogenes in the Home Environment |
| Ohio |
Sudhir K. Sastry |
Ohio State University |
Safety
of Foods Processed by Four Alternative
Processing Technologies |
| Rhode Island |
Lori F. Pivarnik |
University of Rhode Island |
Food
Safety Education for High School and
Transition Special Needs Students |
| Tennessee |
Frances Ann Draughon |
University of Tennessee,
Knoxville |
Implementing
a Dynamic Interdisciplinary Food Safety
Curriculum Targeted at Middle School
Students |
| Texas |
Rosana G. Moreira |
Texas A&M University,
College Station |
Improving
the Safety of Complex Food Items Using
Electron Beam Technology |
| Utah |
Brian A. Nummer |
Utah State University |
Collaborating
Across Boundaries in Retail - Foodservice
Food Safety |
| Virginia |
Robert C. Williams |
Virginia Polytechnic Institute & State
University |
Efficacy
of Post-Processing Interventions for
the Reduction of Listeria Monocytogenes
on Frankfurters |
| Virginia |
George J. Flick |
Virginia Polytechnic Institute & State
University |
Norwalk
Virus Inactivation by High Hydrostatic
Pressure Processing: A Comprehensive
and Integrated Program for Research
and Outreach |
