ENHANCING MICROBIAL FOOD SAFETY BY RISK ANALYSIS

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: NEW
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1017192
• Project No.: FLA-CRC-005737
• Multistate No.: S-OLD 1077
• Project Start Date: Oct 1, 2018
• Project End Date: Sep 30, 2023

Project Director
Danyluk, MI, D..

Recipient Organization
UNIVERSITY OF FLORIDA
G022 MCCARTY HALL
GAINESVILLE,FL 32611

Performing Department
Citrus Research and Education Center

Non Technical Summary
The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans becomes sick each year from eating contaminated food, with about 48 million cases of foodborne illness, 128,000 hospitalizations, and 3,000 deaths occurring each year from foodborne pathogens in the U.S. (Scallan et al., 2011). Norovirus is the leading cause of foodborne illness cases in the U.S., accounting for 5.5 million annual cases (58%), followed by non-typhoidal Salmonella (1.0 million, 11%), Clostridium perfringens (1.0 million, 10%), and Campylobacter spp. (0.8 million, 9%). The USDA Economic Research Service estimates that the economic burden of 15 leading foodborne illness acquired in the U.S. is $15.5 billion. Salmonella, Toxoplasma gondii, Listeria monocytogenes, norovirus, and Campylobacter are the top 5 contributors, costing $3.6, 3.3, 2.8, 2.3, and 1.9 annual billion, respectively (Hoffmann et al., 2015). Poultry, complex foods, pork, produce, and beef rank as the top five food commodities most commonly implicated in foodborne illness, with Campylobacter-poultry, T. gondii-pork, L. monocytogenes-deli meats, Salmonella-poultry, and L. monocytogenes-dairy as the leading the pathogen-food combinations with the highest cost of illness burden (Batz et al., 2012).The long-term goal of this project is to perform comprehensive and integrative risk-based research, education, and outreach to improve food safety and advance public health. The project establishes multi- and trans-disciplinary teams of academics, food producers/processors, retailers, consumers, and local, state, and federal agriculture and health officials. The research conducted under this project contributes to the understanding of foodborne pathogen ecology and transmission--including the emergence and spread of antimicrobial resistant bacteria--in fresh and processed foods so that more effective mitigation strategies can be designed and applied at various stages of the farm-to-table continuum.The food industry faces problems that are sufficiently complex to render effective research-based solutions are beyond the scope of any single researchers programmatic outputs. Therefore, these complex issues are most efficiently addressed through multidisciplinary efforts by experts in risk analysis, microbial ecology, epidemiology, food safety microbiology, experimental design, data analysis, and other complementary research areas. This project has been specifically designed to address critical needs of the fresh and processed food industries by developing a thorough understanding of how foods become contaminated with foodborne pathogens and how transmission can be further reduced.Outreach objectives have been developed and integrated into the overall program design to support these research efforts. These objectives include communication of risk-based management recommendations to stakeholders as well as to those who interact with stakeholders. Communication strategies are precisely tailored to farmers, processors, distributors, retailers, and consumers. Message content focuses on risk-based strategies for microbial control deemed critical for each target audience to achieve the greatest strides in improving food safety. Outreach to those who advise producers and consumers (e.g. educators, extension personnel), but who are not part of the project, will be achieved through ongoing professional development opportunities to disseminate key information as outlined in the "Milestones" section.The results of this project will directly impact industries that handle foods most commonly implicated in foodborne disease outbreaks, including low-moisture foods (especially spices, nuts, and dried fruits); fresh, minimally, and shelf-stable processed produce; dairy; fresh and further processed seafood, meat, and poultry products (including fully cooked and ready-to-eat products subject to post-process contamination), as well as other multi-component and processed foods. Moreover, the threats and specific needs for food safety in the food industry are constantly evolving and require continued risk-based solutions in the face of these changes. Therefore, the project proposes risk-based solutions for the effective control of foodborne pathogens across food commodities in the U.S.The data generated by this project serves as the foundation for the development of predictive models that can be used to better understand pathogen contamination at specific points of food production and for validation of pathogen reduction interventions. Furthermore, this group will work to standardize protocols among laboratories so that research results can be more easily and directly compared. These outcomes will contribute to the long-term profitability and sustainability of the food industry by providing enhanced tools for microbial control and mitigation.Having a mechanism to establish formal collaborations under the umbrella of a single goal will enable scientists in this group to access external funding more successfully than if collaborations were formed ad hoc because of the multi-disciplinary nature of food safety research. Furthermore, the scientists in this project are highly committed to 1) the recruitment of a diverse student population, 2) responsible research conduct, 3) outreach and education to communicate current research, and 4) the advancement of food safety science by keeping one another accountable for their share of results.This multi-state project also proposes integrative and innovative approaches to teaching food safety at the undergraduate and graduate levels. Students will be exposed and trained in the use of modern molecular techniques such as next generation sequencing, metagenomics, and bioinformatics. Partnerships with industry colleagues will allow students to work on current and emerging food safety challenges and to think creatively and critically to solve them.The need for training programs to support the next generation of food safety professionals and to increase the ethnic and cultural diversity among food safety researchers to better reflect the demographic composition of the U.S. population is clear. Greater diversity is critical from the perspective of educational opportunity, but also relative to food safety and public health because various regional and ethnic groups may face different food safety challenges. Cultural and personal sensitivity and competence among food safety professionals is necessary, and the project proposes to train a new generation of food safety students with both a strong technical background and the soft skills needed to help them succeed in their future careers.

Animal Health Component

0%

Research Effort Categories

Basic

20%

Applied

75%

Developmental

5%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	0210	1103	10%
712	5010	1103	15%
712	0999	1103	10%
712	1099	1103	10%
712	1199	1103	10%
712	1219	1103	10%
712	1499	1103	10%
712	1420	1103	10%
712	4010	1103	15%

Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
1499 - Vegetables, general/other; 1099 - Tropical/subtropical fruit, general/other; 0210 - Water resources; 0999 - Citrus, general/other; 1199 - Deciduous and small fruits, general/other; 4010 - Bacteria; 1219 - Edible tree nuts, general/other; 1420 - Melons; 5010 - Food;

Field Of Science
1103 - Other microbiology;

Keywords

food safety

food microbiology

Goals / Objectives
Risk Assessment: Characterize food safety risks in food systems Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices

Project Methods
This proposal describes a collaborative effort between researchers at multiple institutions in the US and includes basic and applied research over a wide range of food commodities with a goal of risk-based research and outreach to address the safety of food from farm to fork. The principal investigators (PIs) meet annually to foster and cement collaborations, and expand their many regional and national connections in food commodity production, processing, distribution and retailing across the US. The PIs have, and continue, to work to standardize microbiological methods among laboratories so that results may be directly comparable and reproducible. Whenever appropriate, standard methods such as those from the Compendium of Methods for the Microbiological Examination of Foods, the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM), or other applicable sources (AOAC, USDA, etc.) are used for the enumeration or identification of foodborne pathogens. Additionally, records of the specific source of materials and reagents used will also be compared in cases where notable differences are identified, as inconsistencies or differences in the production practices of different suppliers can affect the observed results. The use of standardized, validated methodologies--and the materials used to perform them--are often overlooked but critically important aspects of collaborative studies. PIs of this group have already previously developed and validated many of the methods that we propose to use here. However, additional cross- laboratory validations of new and emerging methods are continually evolving and include: evaluation of strain, inoculum preparation and concentration method, impact of laboratory humidity, and recovery methods.The proposed research reflects the diversity of the member scientists, and will cover food commodities including aquaculture (fish and shellfish); meat (beef, pork sheep, goat, and other); poultry and eggs; dairy; fruits; vegetables; low moisture foods (primarily nuts and dried fruits); dry, raw, ready-to-eat and processed foods; and animal feeds. In addition to multiple commodities, numerous conventional and emerging pathogens, including bacteria, viruses, and parasites are investigated by members of this group. The project also includes PIs that do research on these pathogens and their interactions with each other and other members of the host microbiota.General Methods Applicable to Objectives 1 and 2.A combination of basic and applied science questions will be addressed using laboratory experiments, field trials, and epidemiological investigations.Objective 1: Risk Assessment: Characterizing food safety risks in food systems The long-term goals of this objective include (i) evaluating and modeling environmental parameters and indicator organisms as related to the presence of pathogenic microorganisms; (ii) understanding prevalence of pathogens and antimicrobial resistance within the environment, food products, food production, food processing, food distribution, and consumer systems; and (iii) understanding persistence, dissemination and traceability of microorganisms within the environment, food products, food production, food processing, food distribution and consumer systems.Objective 2: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threatsThis section describes the current and planned activities and methods under the risk management component of the project. Risk management is the process of applying the results of risk assessments for the control and mitigation of foodborne pathogens, including regulatory action. This project is designed as a systems approach to food safety. More specifically, this is the process of studying discrete but interrelated sections of the farm-to-table continuum to provide comprehensive and integrative solutions to complex food protection issues. Along with source and food attribution data, the recently published scheme for categorizing foods implicated in foodborne disease outbreaks (Richardson et al., 2017) will be used to prioritize the food commodities for which science-based interventions will be designed and validated. This will in turn reduce the risk of foodborne illness to the consumer.Objective 3: Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practicesThe following approaches will be exploited:Increase communication by recruiting additional university personnel with research and extension appointments, including 1890's land-grant schools and Hispanic-serving institutions.Strengthen collaborative networks and exchange of information about integrated food safety issues, fostering communication with food industry/target audiences and other stakeholders on a regional and national scale.Increase USDA-ARS scientist participation in group meetings and research collaborations on a regional and national scale.Through stakeholder participation in meetings, conduct needs assessment/survey of stakeholders to determine current trends and food safety issues at annual meetings of scientific and trade association meetings. Other venues for conducting risk communication-based research will also be explored outside of scientific and trade association meetings.Transfer food safety knowledge to undergraduate and graduate students via training opportunities at collaborating institutions, resident education, extension and/or outreach activities nationwide.Facilitate national networking and coordination amongst the users of food safety information from production to consumption (farmers, producers, processors, inspectors, researchers, consumers, etc.), to explore regional specific and national barriers and opportunities.Identify and disseminate information about databases of food safety information and interactive software to support decision-making amongst food safety professionals, on a regional or national scale as necessary.Disseminate (share among partners) food safety trainings, multi-user distance education programs, satellite communication, webinars, etc., to deliver food safety training on numerous food safety topics.Encourage our multi-state project Technical Committee members to participate actively in professional food safety venues and acknowledge the multi-state contributions of their activities publically in programs.Conduct evaluations to determine impact of educational and/or outreach activities on student and/or workshop participants' food safety knowledge, attitude, behavior change, and/or skills.In addition to the research activities performed by the group's members, the extent to which team members participate in the aforementioned outreach activities (outputs), and outcomes and impacts associated with the fulfillment of these objectives will be documented annually, and national and regional efforts and collaborations will also be identified. Collectively, this emphasis on two-way exchange of information and participatory decision-making will foster an increased understanding of stakeholders' goals and needs, and strengthen the relationships between all partners in the food system. As an expected outcome, we anticipate a decrease in redundancy in regional efforts and a more efficient use of financial resources in food safety research and outreach, with more directed focus on current and emerging problems. Because of the increased availability of information and knowledge transfer among stakeholders, the opportunity will exist for decision-makers in industry, academia and government to make better, risk-informed, choices related to regulations and the allocation of resources.

Progress 10/01/20 to 09/30/21

Outputs
Target Audience:Food Safetyresearchers, Extension Agents, Extension Specialists, Researchers State/federal agencies, Government officials, Producers, Processors, Packers, Consultants, Buyers Changes/Problems:Ongoing delays due to the COVID-19 pandemic (i.e. supply chain, employee/student illness/quarantine), have delayed general progress towards all objectives and outputs. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 1) Risk Assessment: Characterize food safety risks in food systems Ongoing work focuses on Biological Soil Amendments of Animal Origin (BSAAO) and Agricultural Waters. Surveys of animal rearing operations for foodborne pathogens for bovine manure and chicken litter, and of microbial water quality in different surfaces water sources continue. A survey of Salmonella prevalence in soil has been started. This work elucidated the prevalence and concentrations of foodborne pathogens in these agricultural inputs. 2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Work in the area of produce safety continues and we continue to make strides towards a safer food supply. Our goals are to establishing validated operating standards for produce handling, including washing; sanitation of complex packing surfaces; pathogen transfer and fate during harvest, packing and shipping; and risks related to alternative harvesting and handling. Specific projects include: treatment of agricultural surface waters, assessing the antiviral activity of chitosan microparticles against human norovirus and its surrogate, Tulane virus; understanding and managing water quality in Florida tomato packinghouses; and mitigation of pathogens and indicators in large volumes of surface waters via in field treatment. 3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Our communication program aims to provide the Florida food industry with information about food safety and new regulations, to enable the adoption of practices that will lead to compliance with food safety regulations and reductions in the burden of foodborne illness. In 2021, this outreach expanded to address questions surrounding the COVID-19 pandemic. More than 30 workshops/training/virtual office hours events were held between October 2020 and September 2021, targeting both industry and government stakeholders and partner institutions as we pivoted to online learning. UF continues to house the Southern Regional Center and Lead Regional Coordination Center for FSMA training.

Publications

• Type: Journal Articles Status: Published Year Published: 2021 Citation: Bai, J., S. M. Baker, R. M. Goodrich-Schneider, N. Montazeri, and P. J. Sarnoski. 2021. Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna. J Food Sci. 86:2398-2409. https://doi.org/10.1111/1750-3841.15737
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Barnes, C., R. Barber, K. R. Schneider, M. D. Danyluk, A. C. Wright, M. K. Jones, and N. Montazeri. 2021. Application of chitosan microparticles against human norovirus. J Food Prot. https://doi.org/10.4315/JFP-21-220 (under publication).
• Type: Book Chapters Status: Published Year Published: 2021 Citation: Wright, A., and N. Montazeri. 2021. Vibrios. p. 105-124. In G. Morris, and D.J. Vugia (ed.), Foodborne Infections and Intoxications Elsevier Science & Technology.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Volokhov, D.V., T.A. Zagorodnyaya, Z. Shen, J. Blom, V.A. Furtak, T.Eisenberg, P. Fan, K.C. Jeong, Y. Gao, S. Zhang, and M. Amselle. 2021. Streptococcus vicugnae sp. nov., isolated from feces of alpacas (Vicugna pacos) and cattle (Bos taurus), Streptococcus zalophi sp. nov., and Streptococcus pacifica sp. nov., isolated from respiratory tract of California sea lions (Zalophus californianus). Int. J. Syst. Evol. Microbiol. Int. J. Syst. Evol. Microbiol. 71:004826.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Zhai, Y., S. Lee, L. Teng, Z. Ma, N.B. Hilliard, R.J. May, S.A. Brown, F. Yu, K.E. DeSear, K. Cherabuddi, K.H. Rand, J.G. Morris Jr., N.A. Iovine, and K.C. Jeong. 2021. Dissemination mechanisms of New Delhi Metallo-?-lactamase genes in hospitalized patients. JAC-Antimicrobial Resistance. 3(1):dlab032.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Zhai, Y., K.E. DeSear, K. Cherabuddi, J.G. Morris Jr., and K.C. Jeong. 2021. Draft Genome Sequence of Burkholderia cepacia complex strain isolated from the human intra-abdominal abscess. Microbiol. Resource Announcements. DOI:10.1128/MRA.00091-21.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Fan, P., C.D. Nelson, J.D. Driver, M.A. Elzo, F. Pe�agaricano, and K.C. Jeong. 2021. Host genetics exert lifelong effects upon hindgut microbiota and its association with bovine growth and immunity. The ISME J. DOI: 10.1038/s41396-021-00925-x.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: 8. Ma, Z., S. Lee, P. Fan, J. Lim, K.N. Galv�o, C.D. Nelson, and K.C. Jeong. 2021. Diverse ?-lactam antibiotic resistant bacteria and microbial community in milk from mastitic cows that may not be related to antibiotic treatment failure. Appl. Microbiol. Biotechnol. DOI:10.1007/s00253-021-11167-4
• Type: Journal Articles Status: Published Year Published: 2021 Citation: 9. Yu, H., Z. Ma, S. Meng, S. Qiao, X. Zeng, Z. Tong, and K.C. Jeong. 2021. A novel nanohybrid antimicrobial based on chitosan nanoparticles and antimicrobial peptide microcin J25 with strong antimicrobial activity and low toxicity. Carbohydrate Polymers. 253:117309.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Matthew T. Pileggi, John R. Chase, Runhang Shu, Lin Teng, K.C. Jeong, Phillip E. Kaufman, and Adam C. N. Wong. 2021. Prevalence of Field-Collected House Flies and Stable Flies with Bacteria Displaying Cefotaxime and Multidrug Resistance. J. Medical Entomol. DOI:10.1093/jme/tjaa241.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Thomas A Weppelmann, K.C. Jeong*, Afsar Ali. 2020*. Characterization of the Vibriocidal Activity of Chitosan Microparticles: A potential Therapeutic Agent for Emerging Multi-Drug Resistant Cholera Infections. ACS Appl. Mater. Interfaces. https://doi.org/10.1021/acsami.0c14313. *Co-corresponding authors.
• Type: Other Status: Published Year Published: 2021 Citation: Bertoldi, B., C.A. Bardsley, C.R. Pabst, C.A. Baker, A. Gutierrez, J. De, Y. Lu, K.R. Schneider. 2021. The influence of free chlorine and contact time on the reduction of Salmonella cross contamination of tomatoes in a model flume system. J. Food Prot. https://doi.org/10.4315/JFP-21-212.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: 13. Baker, C.A., J. De, K.R. Schneider. 2021. Influence of soil microbes on Escherichia coli O157:H7 survival in soil rinse and artificial soil. J Appl Microbiol. doi: 10.1111/jam.15039.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: 14. Bruna Bertoldi; Cameron A Bardsley; Christopher A Baker; Christopher R Pabst; Alan Gutierrez; Jaysankar De; Yaguang Luo; Keith R. Schneider. 2021. Determining bacterial load and water quality of tomato flume tanks in Florida packinghouses. J Food Prot. doi.org/10.4315/JFP-21-100.

Progress 10/01/19 to 09/30/20

Outputs
Target Audience:Produce researchers and growers, Extension Agents, Extension Specialists, Researchers State/federal agencies, Government officials, Producers, Processors, Packers, Consultants, Buyers Changes/Problems:Ongoing delays due to the COVID-19 pandemic (i.e. supply chain, employee/student illness/quarantine), have delayed general progress towards all objectives and outputs. What opportunities for training and professional development has the project provided?Poster Presentations: Barber R. and N. Montazeri. 2020. Flocculation of norovirus from surface water using skimmed milk. UF Spring Undergraduate Research Symposium (online, due to COVID-19). Barnes C., R. Barber, R. Louis, A. Wright, M. Jones, and N. Montazeri. 2020. Mechanistic antiviral activity of chitosan microparticles against bacteriophage MS2, a human norovirus surrogate. 7th UF Water Institute Symposium. Gainesville, FL. Chapin, T., R. Hochmuth, D. Treadwell, S. Galindo-Gonzalez, J. P. M. Krug, M. B. Henry, M. D. Danyluk, and M. Burani-Arouca. 2020. Development of a hands-on and demonstration-based produce food safety training curriculum. Southeast Regional Fruit and Vegetable Growers Conference, Savannah GA, 2020. Langford, T., J. Saha, M. Krug, M.D. Danyluk, R. Goodrich Schneider. 2020. Education and outreach activities impacts on Florida Food Safety Knowledge and Preparedness for PSR Inspections. Southeast Regional Integrated Produce Safety Conference. Virtual Meeting. Langford, T., J. Saha, L. Tapley, M. Krug, T. Chapin, R. Goodrich and M. Danyluk. Produce Safety in Florida: Education, Outreach, and Compliance. 2020 Florida State Horticultural Society Annual Meeting. A Virtual Meeting. Liu S., D. Gonzalez, P. Gulig, and N. Montazeri. 2020. Characterization of Vibrio parahaemolyticus bacteriophages from Florida's oysters. ASM Microbe (online, due to COVID-19). Saha, Joyjit, Taylor Langford, Travis Chapin, Matthew Krug, Amy Harder, Renee Goodrich, Michelle Danyluk, and Leah Tapley. 2020. Food safety education and outreach for Florida growers. Southeast Regional Fruit and Vegetable Growers Conference, Savannah GA, 2020. Stull, K., K.R. Schneider, M.D. Danyluk, R.M. Goodrich Schneider, T.K. Chapin, A. Harder, A. Jackson-Davis, L. Kassama, R. Pacumbaba, E. Myles, A. Philyaw Perez, K. Gibson, C. Shoulders, K. Woods, C. Carter, J. Northcutt, K. Baker, K. Sarjeant, M. Harrison, J. Harrison, L. Dunn, P. Vijayakumar, M. Morgan, A. Adhikari, J. Silva, J. O'Banner, C. Gunter, B. Chapman, E. Rogers, C. Simmons, R. McReynolds, R. Jadeja, D. Jaroni, M. Ma, L. Feliciano Orellana, M. Plaza, J. Latorre, E. Negron, A. Wszelaki, M. Morgan, A. Fouladkhah, T.M. Taylor, A. Castillo, J. Masabni, B. Vaughan, F. Malekian, L.K. Strawn, A. Vallotton, R. Williams, R. Boyer, J. Eifert, R. Balasubramanian. 2020. Southern Center for Food Safety Training, Outreach and Technical Assistance and Lead Regional Coordination Center. Southeast Regional Fruit and Vegetable Growers Conference, Savannah GA, 2020. Barnes C., R. Barber, R. Louis, A. Wright, M. Jones, and N. Montazeri. 2019. Chitosan microparticles show promising potential as a chemical treatment against bacteriophage MS2, a human norovirus surrogate. UF Diversity Graduate Research Symposium. Gainesville, FL. How have the results been disseminated to communities of interest?Oral Presentations: Danyluk, MD. 2020. Details of an Environmental Monitoring Program. Southeast Regional Fruit and Vegetable Conference, Savannah GA. Danyluk, MD. 2020. What is enough when managing food safety risks? 2020 Ontario Fruit and Vegetable Convention, Niagara Falls, On, Canada Danyluk, MD. 2020. What you should know: Personal Hygiene, IAFP, and ICMSF. UF Food Science Departmental Seminar, March 17, 2020 Danyluk, MD. 2020. Useful testing in food safety management. Florida Association for Food Protection Webinar Series. Danyluk, MD. 2020. COVID-19 & Food Safety Global Summit Session 3 panelist. International Association for Food Protection Online Summit. Danyluk, MD. 2020. Southern and Lead Regional Coordination Center. 2020 FSOP National Project Director's Meeting. A Virtual Meeting Danyluk, MD. 2020. Dry Cleaning Concerns and Best Practices. Southern Regional Integrated Produce Safety Conference, a virtual meeting. Danyluk, MD. 2020 Water quality standards of TGAPS vs FSMA. Tomato Food Safety Workshop. Remote delivery Danyluk, MD. 2020. On-Farm Readiness Review Program Overview, Principles and Best Practices for Assessors. UF IFAS & FDACS OFRR Review Call. Danyluk, MD. 2020 Biofilms: What are they and why should you care? Pace Postharvest Webinar Series Danyluk, MD. 2020. Ask me anything! United Fresh Produce Safety Immersion Program Webinar, 2020. Danyluk, M.D., K. Schneider, S. McClure, C. Peebles. 2020. Food Safety Update, Impacts related to COVID-19 & Q&A session. Citrus Packinghouse Day Webinar. Montazeri, N. 2020. SARS-CoV-2 (COVID-19): Transmission and Prevention. UF Food Science Departmental Seminar, April 21, 2020. Montazeri, N. 2020. Human norovirus: progress on surface disinfection strategies. UF/IFAS In-Service Training Webinar, April 23, 2020. Schneider KR. 2020. The Lead Regional Coordination Center and the Southern Center for Training, Extension, and Outreach. Northeastern Regional Meeting, Philadelphia, PA. Feb 10, 2020. Schneider KR. 2020. Food Safety Outreach Program: Regional Centers. Southern Center Regional Meeting, Savannah, GA. Jan 9, 2020. Schneider KR. 2020. Microbiology Review: Are all Pathogen Dangerous? Southeast Regional Fruit and Vegetable Conference, Savannah, GA. Jan 11, 2020. Schneider KR. 2020. The Lead Regional Coordination Center and the Southern Center for Training, Extension, and Outreach. Northeastern Regional Meeting, Philadelphia, PA. Feb 10, 2020 Schneider KR. 2020. Food Safety 101: How to Ensure the Safety and Maintain the Quality of Your Product. Florida Organic Growers Training Event. Gainesville, FL. Feb 14, 2020. Schneider KR. 2020. Ask Me Anything. Reddit Event. April 28, 2020. Schneider KR. 2020. COVID-19 and Your Food: Trying to Separate Fact from Fiction. Medical Coders Educational Series. Virtual. May 1, 2020. Schneider KR. 2020. COVID-19 and Your Food: Trying to Separate Fact from Fiction. Florida Association of Food Production Seminar Series. Virtual. June 10, 2020. Schneider KR. 2020. Evaluation Update. Southern Center for FSMA Training Meeting: Semi-Annual Check-in Meeting. Virtual. Aug 5, 2020. Schneider KR. 2020. Multiple Talks. Food Safety Outreach Program National Project Directors Meeting. Virtual. Aug 18-19, 2020 Schneider KR. 2020. COVID-19 Overview: Trying to Separate Fact from Fiction. Training. Virtual. Sept 9, 2020. Extension Publications Buchanan, J., Chamberlin, B., Chapin, T., Critzer, F., Danyluk, M., Dunn, L., Gunter, C., Hamilton, A., Johnston, L., Peters, T., Rock, C., Strawn, L., and Wszelaki, A. (2020). Bridging the GAPs: Approaches to Treating Water On Farms eFieldbook (1st ed., 1st rev.). Kansas City: eXtension Foundation. ISBN: 978-1-7340417-6-7 Chapin, T.K., M.D. Danyluk, R.M. Goodrich-Schneider, K.R. Schneider, M. Krug, M.A. Ritenour, and T. Vashisth. 2020. Food Safety Requirements and Considerations for Florida Citrus Growers. 2020-2021 Florida Citrus Production Guide. Eds. M.E. Rogers, M.M. Dewdney, and T. Vashisth. CPG-09. https://edis.ifas.ufl.edu/pdffiles/CG/CG09000.pdf Vashisth, T., Y. Wang, M.D. Danyluk, R.M Goodrich-Schneider, and C. Simms. 2020. Effects of Huanglongbing on ranges. EDIS Publication FSHN#11-08 https://edis.ifas.ufl.edu/fs169 Krug, M.D., B. Chapman, and M.D. Danyluk. 2020. Establishing a lot through sanitation clean breaks in production. EDIS Publication FSHN#13-10 https://edis.ifas.ufl.edu/fs234 Krug, M., T. Chapin, M. Danyluk, R. Goodrich-Schneider, K. Schneider, L. Harris and R. Worobo. 2020. Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices. EDIS Publication FSHN#12-14 https://edis.ifas.ufl.edu/fs188 Krug, M.D., A.M. Valadez, T.K. Chapin, K.R. Schneider, and M.D. Danyluk. 2020. Outbreaks of Foodborne Disease Associated with Tomatoes. EDIS Publication FSHN# 12-08 https://edis.ifas.ufl.edu/fs192 Schneider, K.R., R. Goodrich-Schneider, and S. Richardson. 2020. Genetically Modified Foods. EDIS Publication FSHN#022 https://edis.ifas.ufl.edu/fs084 Schneider, K.R., R. Goodrich-Schneider, P. Kurdmongkoltham, and B. Bertodi. 2020. Preventing Foodborne Illness Associated with Clostridium perfringens. EDIS Publication FSHN#035 https://edis.ifas.ufl.edu/fs101 Schneider, K.R., R. Goodrich-Schneider, P. Kurdmongkoltham, and B. Bertodi. 2020. Preventing Foodborne Illness: Clostridium botulinum. EDIS Publication FSHN#0406. https://edis.ifas.ufl.edu/fs104 Schneider, K.R., R. Goodrich-Schneider, P. Kurdmongkoltham, and B. Bertodi. 2020. Preventing Foodborne Illness: Bacillus cereus. EDIS Publication FSHN#1516 https://edis.ifas.ufl.edu/fs269 What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 1) Risk Assessment: Characterize food safety risks in food systems Ongoing work focuses on Biological Soil Amendments of Animal Origin (BSAAO) and Agricultural Waters. Surveys of animal rearing operations for foodborne pathogens for bovine manure and chicken litter, and of microbial water quality in different surfaces water sources continue. This work elucidated the prevalence and concentrations of foodborne pathogens in these agricultural inputs. 2) Risk Management: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threats Work in the area of produce safety continues and we continue to make strides towards a safer food supply. Our goals are to establishing validated operating standards for produce handling, including washing; sanitation of complex packing surfaces; pathogen transfer and fate during harvest, packing and shipping; and risks related to alternative harvesting and handling. Specific projects include: assessing the antiviral activity of chitosan microparticles against human norovirus and its surrogate, Tulane virus; understanding and managing water quality in Florida tomato packinghouses; and mitigation of pathogens and indicators in large volumes of surface waters via in field treatment. 3) Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practices Our communication program aims to provide the Florida food industry with information about food safety and new regulations, to enable the adoption of practices that will lead to compliance with food safety regulations and reductions in the burden of foodborne illness. In 2020, this outreach expanded to address questions surrounding the COVID-19 pandemic. More than 50 workshops/training/virtual office hours events were held between October 2019 and September 2020, targeting both industry and government stakeholders and partner institutions as we pivoted to online learning. UF continues to house the Southern Regional Center and Lead Regional Coordination Center for FSMA training.

Publications

Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Produce researchers and growers, Extension Agents, Extension Specialists, Researchers State/federal agencies, Government officials, Producers, Processors, Packers, Consultants, Buyers Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Attendance at the S1077 annual meeting in October, 2019. How have the results been disseminated to communities of interest?One-on-one activities on farms and packinghouse to offer advice and suggestions on food safety practices. Group Learning workshops to convey materials to stakeholders, including target audiences. In-service trainings to train other educators and future trainers Educational Presentations at scientific and stakeholder conferences Publication of Factsheets, conference proceedings, and non-refereed trade journals. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? A "Build Your Own Farm Food Safety Manual" workshop has been offered since 2010 to assist in the development of food safety plans, improvement of food safety practices, and expansion of market access. Additional produce oriented food safety training increased substantially in 2016 following the release of standardized FSMA related curricula. Previous produce targeted workshop participants have indicated a need for more hands-on scenarios and examples in focus groups and workshop evaluations. The objectives of this project are to: develop training demonstration sites; hands-on curriculum modules; deliver the training to target audiences; and assess short- and medium-term learning and impact. Results from previously conducted focus groups and workshop evaluations were used to guide the development of a hands on and demonstration curriculum. A 16 question pre- and post-test evaluation was developed to measure participant knowledge gain. Responses were tabulated and analyzed with a Paired Sample T-Test. The hands-on curriculum included seven modules: Regulations and recordkeeping; Agricultural water, well inspections, and water testing; Employee hygiene, handwashing stations, and toilets; Preharvest field assessments; Packinghouse hazard assessment; Cleaning and sanitizing harvest containers and food contact surfaces; and Verification of sanitation. Two demonstration sites in Florida were developed at working research farms to conduct the 6.5 hour hands-on and demonstration workshops. A total of 34 individuals participated in one of two pilot workshops in 2018. Matching pre- and post-test results were obtained from 15 participants. All participants significantly (P=0.000) increased knowledge; average post-test scores (82%) were higher than pre-test scores (36%). All participants (n=8) indicated the level of the material covered was just right. Limited data exists on the likelihood of contamination from contact surfaces for whole produce displays at retail. Contact surfaces in retail display of whole cantaloupe were evaluated by environmental monitoring and interviews. Cantaloupe was selected as a model due torecent foodborne outbreaks.A cross-sectional study was performed in five retail stores in three states. Contact surfaces associated with whole cantaloupe were sampled in each retail store at five time-points (6am, 10am, 2pm, 6pm, and 10pm). Swabbed surfaces included: plastic carts used to transport cantaloupe; reusable plastic containers (RPCs) used for display; wood display structures; mesh, styrofoam, and plasticor-sheeting used in displays. Samples were tested for Listeria species, L. monocytogenes, coliforms, Escherichia coli, and aerobic plate counts (APCs)using standard methods. Interviews with produce managers were also performed to capture cleaning and sanitizing schedules. Two hundred swabs were collected; none tested positive for E. coli or L. monocytogenes. Average APCs and coliforms across all samples were 5.3±1.3 and 3.9±1.6 log CFU/swab, respectively. While no significant difference was observed between surfaces and time-points, data showed higher APCs for samples collected on food contact surfaces and at later time-points. Approximately 33% (65/200) of samples were positive for Listeria spp. Each surface type was Listeria spp. positive at least once (6/6). Non-food contact surfaces (e.g., plastic carts; 8%, wood displays; 24%) had the lowest Listeria spp. prevalence, while food contact surfaces (e.g., styrofoam; 46%, plasticor; 54%) had higher Listeria spp. prevalence. Surfaces that were cleaned/sanitized daily had significantly lower Listeria spp. prevalence than those surfaces that were cleaned/sanitized on a variable, or as needed schedule (8 vs. 36%). Listeria spp. were detected on contact surfaces in retail whole cantaloupe displays; emphasizing the importance of sanitation programs.

Publications

• Type: Journal Articles Status: Published Year Published: 2019 Citation: Baker, C.A., J. De, B. Bertoldi, L. Dunn, T.K Chapin, M. Jay-Russell, M.D. Danyluk and K.R. Schneider. 2019. Prevalence and Concentration of stx+ E. coli and E. coli O157 in Bovine Manure from Florida Farms. PLOSOne. 14: e0217445
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Bardsley, C.A., L.N. Truitt, R.C. Pfuntner, M.D. Danyluk, S.L. Rideout, and L.K. Strawn. 2019. Survival and growth of Listeria monocytogenes and Salmonella on whole and sliced cucumbers. Journal of Food Protection. 82:301-309.