State |
Principal
Investigator |
Institution |
Title |
Arizona |
Meer,
Ralph |
University
of Arizona |
Microbial
Risk Analysis of Water Used in the
Production of Produce in Arizona |
Arkansas |
Crandall,
Philip |
University
of Arkansas |
Systematic Approach to
Microbial Risk Assessment from Producers
through Retailers |
Arkansas |
Hettiarachcy,
N. S. |
University
of Arkansas |
Improving Microbial
Safety and Shelf-Life of Fresh Produce
with Antimicrobial Films |
California |
Bruhn,
Christine |
University
of California |
Consumer
Food Safety and Food Irradiation
Education |
California |
Jeffrey,
Joan |
University
of California |
Farm-to-Fork Food Safety
Research for Specialty Poultry Producers |
California |
Sischo,
William |
University
of California |
Determinants of Antibiotic
Resistance in Escherichia coli Isolated
from Calves |
Colorado |
Sofos,
John |
Colorado
State University |
Minimizing
the Risk of Listeria monocytogenes and
Other Pathogens in Dried Foods |
Georgia |
Andress,
Elizabeth |
University
of Georgia |
National
Center for Home Food Processing and
Preservation |
Georgia |
Harrison,
Judy |
University
of Georgia |
Fight
BAC! Interactive Computer Module
for Elementary Age Children |
Indiana |
Linton,
Richard |
Purdue
University |
Novel
Methods to Sanitize Fruits and Vegetables
using Chlorine Dioxide Gas |
Iowa |
Harris,
Delbert Linn |
Iowa State
University |
Salmonella
Monitoring in Swine and Reduction
Immediately Prior to Slaughter |
Iowa |
Reitmeier,
Cheryll |
Iowa State
University |
Safety,
Quality, and Sustainability of Small-Farm
Production of Apples and Cider |
Maryland |
Heckert,
Robert Anton |
University
of Maryland |
Salmonella Immunobiology
and Intervention Strategies |
Michigan |
Alocilja,
Evangelyn |
Michigan
State University |
Chemiluminescence Detection
of Microbial Contaminants on Fresh
Produce |
Michigan |
Marks,
Bradley |
Michigan
State University |
Achieving
Lethality Performance Standards for
Fully-Cooked Meat Products |
Michigan |
Norby,
Bo |
Michigan
State University |
Antibiotic
Usage and Risk Factors for Antimicrobial
Resistance in Pork Production |
Nebraska |
Burson,
Dennis |
University
of Nebraska |
Improving
HACCP Systems for Small Meat and
Food Processors in Four Midwest States |
New Mexico |
Gleason,
B. Joanne |
New Mexico
State University |
Spanish
Fight BAC Internet and DVD Training
for Home-Based Child Care Providers |
New York |
Gravani,
Robert |
Cornell
University |
Reducing
Microbial Hazards in Raw Produce
through Farm Worker Education |
New York |
Wiedmann,
Martin |
Cornell
University |
Control
Strategies for Listeria monocytogenes in
Food Processing Environments |
North
Carolina |
Fraser,
Angela |
North
Carolina State University |
Development of a Multi-Level
Food Safety Education Program for
the Retail Food Industry |
North
Carolina |
Sanders,
Douglas |
North
Carolina State University |
Fresh
Produce Food Safety Training Program
for the Southeast |
Ohio |
Wittum,
Thomas |
The Ohio
State University |
Antimicrobial Drug Use and
the Development of Resistant Enteric
Bacteria in Dairy Cattle |
Ohio |
Zhang,
Qijing |
The Ohio
State University |
Factors
Affecting the Emergence of Quinolone-
Resistant Campylobacter in Poultry |
Rhode
Island |
Pivarnik,
Lori |
University
of Rhode Island |
Using
Good Agricultural Practices to Integrate
Food Safety Principles into Small
Farm Production |
South
Carolina |
Latour,
Robert |
Clemson
University |
Adhesin-Specific Nanoparticles
for Removal of Campylobacter jejuni from
Poultry |
Virginia |
Flick,
George |
Virginia
Polytechnic Institute |
Development
of Model Scombrotoxin Control Procedures
for Commercial Atlantic Fish Species |
Virginia |
Pierson,
Merle |
Virginia
Polytechnic Institute |
Internalization of E.
coli in Apples Under Field
and Laboratory Conditions |
Wisconsin |
Wong,
Amy Lee |
University
of Wisconsin |
Inhibition
of L. monocytogenes Biofilms
by Plasma-Deposited Antibacterial
Layers |
