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.: 1017568
• Project No.: PEN04666
• Multistate No.: S-OLD 1077
• Project Start Date: Oct 1, 2018
• Project End Date: Sep 30, 2023

Project Director
Cutter, CA.

Recipient Organization
PENNSYLVANIA STATE UNIVERSITY
208 MUELLER LABORATORY
UNIVERSITY PARK,PA 16802

Performing Department
Food Science

Non Technical Summary
Kaylegian:Dairy foods processing is known to be associated with food safety risks. Smaller processors have limited time and personnel available, and few resources to help them put into place the controls and documentation required under the Food Safety Modernization Act. The objectives of this project are to create resources for small-scale cheese makers and dairy food processors to improve their understanding of the properties of milk and risks associated with dairy foods and how to implement best practices for producing safe, high quality dairy products.LaBorde:Contamination of fresh produce with human pathogens, notably the highly lethal Listeria monocytogenes, can happen at any point in the farm to table food system. Objectives in this project focus on assessing and mitigating contamination risks associated with tree fruit packing operations, verifying the effectiveness of a thermal sanitization treatment to eliminate L. monocytogenes from surfaces within mushroom slicers that are not accessible by standard chemical disinfection, and new low technology methods for teaching Amish growers on new federal food safety requirements for produce growers.Cutter:Food safety is an international issue that impacts people of every race, age, and creed. Across the globe, people rely on a food supply involving farmers, processors, retail employees, and other food handlers to provide food that nourishes, but will not cause illness. The safety of food not only impacts the health and well-being of those who rely on food for sustenance, but the economic well-being of those involved in the food supply chain. It also impacts the economies of localities where those foods are grown, processed, and served. When one considers that 20% of food produced world-wide is exported, food safety has global economic impacts as well. Therefore, training of those involved with handling and preparing food is paramount. Understanding and enacting standardized food safety practices in a global economy is important for food workers, managers, and executives. Food safety also is important for those who are involved with supporting the food industry, including regulatory officials and academic professionals.

Animal Health Component

0%

Research Effort Categories

Basic

0%

Applied

100%

Developmental

0%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	3260	1100	10%
712	3320	1100	10%
712	3440	1100	10%
712	3520	1100	10%
712	1499	1100	20%
712	4099	1100	10%
712	1110	1100	10%
712	3450	1100	10%
712	3430	1100	10%

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

Subject Of Investigation
1499 - Vegetables, general/other; 3320 - Meat, beef cattle; 4099 - Microorganisms, general/other; 1110 - Apple; 3430 - Cheese; 3260 - Poultry meat; 3440 - Meat, dairy cattle; 3520 - Meat, swine; 3450 - Milk;

Field Of Science
1100 - Bacteriology;

Keywords

dairy foods, cheese, raw milk, food safety

l. monocytogenes, produce safety, apples, mushrooms, microbiome analysis, amish farmers

e. coli, salmonella, meat, poultry, training, ukraine, africa

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
Kaylegian:Swab samples from raw milk cheesemaking facilities will be analyzed using standard methods for ATP presence, aerobic plate count (APC), Listeria species, and coliforms/E. coli. Assessment of sanitation practices will be evaluated by in-person reviews of sanitation records and pre- and post-study surveys with the five cheesemaker collaborators over the project duration, and by pre- and post-workshop surveys with the attendees at the hazard analysis workshops for small-scale cheesemakers. Evaluation of learning from workshop will be compared using pre- and post-workshop surveys.LaBorde:Swab samples taken from non-food contact surfaces in tree fruit packing facilities will be analyzed using standard cultural and microbiome microbiological methods determine occurrence of L. monocytogenes and risks in tree fruit packing houses. Acquisition of knowledge gained and changes in behavior will be assessed by analyzing post workshop evaluation data. Changes made at the three cooperating packing facilities will also be assessed through visual observations of facility improvements and management interviews.A mushroom slicer will be subjected to hot water treatments in a temperature-controlled wash tank. Engineering modeling data for mushroom slicer heat transfer studies will be collected using embedded thermocouples and Comsol™ data modeling software. Learning equivalency of knowledge gained by low technology and computer-based teaching methods will be compared by analyzing pre- and post-test questions framed around on key requirements in the FSMA Produce Safety Rule.Cutter:Individuals will be assessed for food safety knowledge, behavior, attitude, and skills before (pre-test) and after (post-test) undergoing extensive training in food safety (principles of food microbiology, sanitation, thermal processing and acidification of foods, HACCP, food defense, and food mycology), using case studies, hands-on laboratories, and group activities.Individuals will be assessed for gains in knowledge, behavior, attitude, and skills before (pre-test) and after (post-test) undergoing extensive training in food safety laboratory proficiency using case studies and group activities.

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

Outputs
Target Audience:Our target audiences for our research and related Extension programs are small and very small food processors, growers/packers, vendors, food industry personnel, food handlers, as well as educators across Pennsylvania and beyond. Recently, we have extended our reach internationally. Our audiences are also university researchers at other land-grant institutions. We have reached these particular audiences through presentations at a variety of Extension/outreach-related workshops, short courses, and online programs offered by our department, as well as annual, scientific meetings. Changes/Problems:Research and presentations were significantly delayed beginning in March, 2020 due to COVID-19. Research has resumed but at a slow pace and face-to-face instruction is limited. What opportunities for training and professional development has the project provided?LaBorde: In his role as Extension Specialist in the Penn State Food Science Department, Dr. LaBorde provides continuous support to state wide educators in food safety and horticulture to help them deliver workshops, training courses, and speaking engagements at winter grower meetings. Kaylegian: In her role as an Extension Specialist in the Penn State Food Science Department, Dr. Kaylegian provides continuous support to stakeholders as well as statewide educators in food safety. Cutter: In her role as an Extension Specialist in the Penn State Food Science Department, Dr. Cutter provides continuous support to stakeholders as well as statewide educators in food safety. How have the results been disseminated to communities of interest?Dr. LaBorde is a Lead Trainer for the Produce Safety Alliance curriculum and Lead Instructor for the Preventive Controls curriculum. As such he shares his experiences and research results via short courses, workshops, and speaking engagements and with researchers via abstracts and presentations at national scientific meetings, Extension publications and websites, and publishing in peer reviewed scientific publications. Several of our Extension educators also are disseminating and evaluating curricula that we have developed for specific audiences (Amish/Plain Sect farmers, Spanish-speaking produce growers, farmer's market vendors, farmstead cheese processors, etc.). Dr. Kaylegian is a Lead Trainer for Preventive Controls of Dairy Foods curriculum. As such she shares her experiences and research results via short courses, workshops, and speaking engagements and with researchers via abstracts and presentations at national scientific meetings, Extension publications, and publishing in peer-reviewed scientific publications. Dr. Cutter's research results from the laboratory and social science research have been shared via oral and poster presentations at national food safety conferences, via peer-reviewed scientific publications, etc. What do you plan to do during the next reporting period to accomplish the goals?LaBorde:We continue with strain identification and evolutionary relationships among isolates using whole genome sequencing (WGS) methods that will provide information on microbial reservoir locations, routes of contamination, and seasonal and yearly influences on Listeria monocytogenes prevalence within tree fruit packinghouses. Isolates will be screened for tolerance and resistance to sanitizers currently used in packinghouses and microbiome data will be used to study potential biocontrol strategies to limit Listeria monocytogenes colonization and persistence. Continue research to assess and control L. monocytogenes in apple packing plants. Kaylegian:We continue to analyze data collected from five raw milk cheese manufacturers and provide this information as part of the project entitled "Development of resources for small raw milk cheesemakers to conduct science-based risk assessments." We are collecting and characterizing environmental microbiome data in three small-scale ice cream manufacturers, as part of Northeast Sustainable Agriculture Research and Education (NESARE) graduate student grant "Using protective cultures to control Listeria monocytogenes in microbiomes from small-scale dairy production facilities." Graduate research assistant (Ph.D.): Lisa Rolon We are continuing to develop and administer training for woman dairy farmers in Ethiopia to determine food safety practices during milking on the farm, as part of the project, "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia." Lead PI: Jasna Kovac Cutter:Continue to work with colleagues on the project, "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia." Lead PI: Jasna Kovac Continue research on the laminated antimicrobial film by determining: how the film can be used to extend the shelf life of various food products,the stability of the film under various storage conditions, and how the film works on various foodsfor vapor transmission and gas permeability. Develop and deliver Extension training to food processors in Ukraine as part of our initial training and research program in 2018.

Impacts
What was accomplished under these goals? Goal 1: LaBorde Data collected for Listeria monocytogenes occurrence data (418 +Lm/2,254 samples = 19.4%) from three apple packinghouses over 3 seasons (Sept-April) were compiled, analyzed, and a manuscript was prepared and submitted to a scientific journal in April of 2020. Notification of acceptance is pending. Kaylegian We continued to evaluate the data and prepare publications from study to develop resources for small-scale raw milk cheesemakers to conduct science-based risk assessments. We completed a technical needs assessment of Pennsylvania dairy foods processors to identify areas where direct technical support and training materials are needed. We conducted interviews with dairy farmers who are interested in starting a value-added dairy foods processing business to determine gaps in their knowledge and what materials may be needed by this group to support their new business from a manufacturing and food safety perspective. I traveled to Ethiopia to meet with women dairy farmers to assess their needs as we develop a food safety training program for these farmers as part of the "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia" led by Dr. Kovac at Penn State. Cutter Through our international work (research and Extension), we are identifying gaps in food safety knowledge, behaviors, attitudes, and skills that can be addressed through training to a variety of audiences. We also continue to explore opportunities to reduce pathogens in the food supply through interventions (e.g.,antimicrobial films, processing) and understanding pathogen survival in food systems. Goal 2: LaBorde A project to scale up the mushroom slicer hot water sanitization process as describe in the publications section of this report was put on hold due to pandemic limitations on site visits. Work began in May 2020 to design a project to evaluate the efficacy of current industry tree fruit packinghouse cleaning and sanitizing practices and to compare the results and intervention based on best practices from sanitation experts. Collaborations were developed with sanitation consultants and chemical companies for the project to begin in the 2020-2021 apple packing season. Kaylegian We continued to deliver food safety-based training programs for small-scale and large-scale dairy processors in fall 2019. The spring 2020 and fall 2020 courses were cancelled due to COVID-19. We are developing a training program for women dairy farmers in Ethiopia as part of the "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia."The training program was initially scheduled for late 2020 or early 2021 but has been delayed by COVID-19. Cutter We continue to extend food safety-related Extension and research programs internationally. We completed the human subjects research project associated with the 5-week food safety short course (FSSC) conducted in 2018 in Kyiv, Ukraine to 30+ faculty members, graduate students, undergraduate students, regulatory personnel, and food industry professionals affiliated with the National University of Life and Environmental Sciences (NULES). A paper with the results from this project was published in the Journal of Food Science Education. We also completed a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique in January-February 2019 and are now compiling the human subjects data from the training into a manuscript. We also continue to address food processing interventions that can be employed to reduce pathogens in food systems through in vitro studies, antimicrobial packaging or challenge studies. In 2019, we submitted a patent application for a laminated/composite antimicrobial film that can be used to reduce pathogens associated with fresh or further processed meat and poultry products. Goal 3: LaBorde The project to develop Food Safety Modernization Act (FSMA) farm food safety curriculum materials aimed at Amish produce growers was completed. An on-farm training flip chart was distributed to Penn State Extension Educators and Pennsylvania Department of Agriculture farm inspectors. A text-based version of the Produce Safety Alliance (PSA) PowerPoint training materials was completed and made available at no cost to 39 educators in 17 states who were pre-identified as having interests and expertise in Amish farm food safety. All materials and links for ordering slide books and flip charts, and other Amish training resources, are archived at https://extension.psu.edu/amish-farm-food-safety-curriculum-materials. A recorded lecture describing the project and materials developed was presented at the SHIFT 2020 virtual Institute for Food Technologists (IFT) Annual Meeting. Following completion of a 3-year microbial survey of the occurrence of Listeria monocytogenes in 3 tree fruit packinghouses in Pennsylvania, an evaluation of the facility results was distributed to each packinghouse and data- and science-based recommendations for controlling the pathogen were conveyed. Lessons learned from the tree fruit packing house survey formed the basis for Penn State recommendations for the produce packing industry. Invited presentations on Listeria control were made at a national United Fresh Fruit and Vegetable (UFPA) symposium on Listeria management in fresh produce packing facilities and the regional 2020 Mid-Atlantic Fruit and Vegetable Convention. Communication of mushroom food safety research and best practices is maintained through regular conference calls with the American Mushroom Institute Food Safety Task Force. As Program Team Leader for the Penn State Extension Food Safety Modernization Act Team, guidance to other produce growers and packers as well as Extension educators is regularly conveyed through short courses (Food Safety and Sanitation for Food Manufactures, Better Process Control School), presentations at meetings and symposia, phone calls, in-services, journal publications, and articles in the Penn State Extension web site at https://extension.psu.edu/food-safety-and-quality. Cutter We continue to develop and disseminate food safety information through many different outlets. We have revamped food safety information for produce growers, the food industry, and consumers through our Penn State Extension website (www.extension.psu.edu). This site became a critical resource during the Covid-19 pandemic in 2020 as we pivoted to provide science-based research and information to our stakeholders. We launched several fact sheets, webinars, forums, virtual workshops and short courses, as well as numerous online courses for our stakeholders to address food safety and Covid-19 issues related to harvesting, processing, distribution and serving of food. Additionally, we continue to disseminate information to researchers through posters, presentations, and peer-reviewed publications. Finally, a patent application was approved in 2020 for a novel antimicrobial film that can be used to reduce pathogens in muscle foods.

Publications

• Type: Conference Papers and Presentations Status: Accepted Year Published: 2020 Citation: Rolon, M. Laura, Tan, X., Chung, T., Escalona, N. G., Chen, Y. (FDA), Macarasin, D. (FDA), LaBorde, L. F., Kovac, J. (August 20, 2020). "Two-year monitoring of environmental microbial communities in three apple packing facilities and their association with the presence of Listeria monocytogenes," IAFP Annual Meeting, International Association of Food Protection, Cleveland, OH (Accepted and prepared but postponed for virtual conference to October 2020 due to pandemic).
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2020 Citation: Rolon, M. Laura, Tan, X., Chung, T., Escalona, N. G., Chen, Y. (FDA), Macarasin, D. (FDA), LaBorde, L. F., Kovac, J. (August 20, 2020). "Two-year monitoring of environmental microbial communities in three apple packing facilities and their association with the presence of Listeria monocytogenes," ISME Annual Meeting, International Society for Microbial Ecology, Capetown, South Africa. (Accepted and poster prepared but cancelled due to pandemic. Future date pending).
• Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Kaylegian, K.E. and L. Caprera. Resources for Small-Scale Cheesemakers and Dairy Foods Processors. Northeast Center to Advance Food Safety annual conference. Philadelphia, PA. February 2020.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: LaBorde, L. F. 2019. "Using GMPs to Manage Listeria" Listeria monocytogenes Intervention and Control Workshop for the Produce Industry, United Fresh Produce Association (UFPA), Ephrata, PA. October 30, 2019.
• Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: LaBorde, L. F. 2020. "Controlling Listeria in the Packing House," Mid-Atlantic Fruit and Vegetable Convention, Hershey, PA. January 30, 2020.
• Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: LaBorde L.F. 2020. FSMA Produce Safety Rule Training Materials for Amish Produce Growers. Session 238: Mind the Gap! Food Safety Outreach Programming that Fills the Food Safety Educational Gap for Small and Medium Producers and Processors. SHIFT20 Virtual Annual Meeting. Institute of Food Science and Technology. July 13-15, 2020.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Tobin H.M., Lele S.R., Cutter C.N., Anantheswaran R.C., LaBorde L.F. 2020. Hot water sanitization of a commercial mushroom disk slicer to inactivate Listeria monocytogenes. Food Control. 109. March 2020, Article 106900. https://doi.org/10.1016/j.foodcont.2019.106900
• Type: Book Chapters Status: Published Year Published: 2020 Citation: LaBorde L.F. 2020. The Hazard Analysis Risk-Based Preventive Controls. 2020. In: Book Chapter. Food Safety Engineering. Demirci, Ali., Feng, H., Krishnamurthy, K. (Eds.) Springer, Cham. May 28, 2020. pp 205-226. https://link.springer.com/chapter/10.1007/978-3-030-42660-6_9.
• Type: Journal Articles Status: Awaiting Publication Year Published: 2020 Citation: Improving the productivity, quality, and safety of milk in Rwanda and Nepal. (In press). De Vries, A., Kaylegian, K.E., and G.E. Dahl. J. Dairy Sci. https://doi.org/10.3168/jds.2020-18304
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Pattanayaiying, R. S. Amporn, P. Photjanataree, and C. N. Cutter. 2019. Thermoplastic Starch/Polybutylene Adipate Terephthalate Film Coated with Gelatin Containing Nisin Z and Lauric Arginate for Control of Foodborne Pathogens Associated with Chilled and Frozen Seafood. International Journal of Food Microbiology 290:59-67.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: McKinney, S. R., N. Ostiguy, C. N. Cutter, and J. A. Campbell. 2019. Pathogen reductions during traditional fermentation and drying of pork salamis. Food Protection Trends 39: 1827.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Rivera-Reyes, M., J. A. Campbell, and C. N. Cutter. 2019. Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model. Food Control 104: 28-33.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Hassan, A. and C. N. Cutter. 2020. Development and evaluation of pullulan-based composite antimicrobial films (CAF) incorporated with nisin, thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods. International Journal of Food Microbiology 320:108519. https://doi.org/10.1016/j.ijfoodmicro.2020.108519

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

Outputs
Target Audience:Our target audiences for our research and related Extension programs are small and very small food processors, growers/packers, vendors, food industry personnel, as well as educators across Pennsylvania and beyond. Our audiences are also university researchers at other land-grant institutions. We have reached these particular audiences through presentations at a variety of Extension/outreach-related workshops offered by our department, as well as annual, scientific meetings. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?LaBorde: A one-day workshop for Amish featured lectures on FMSA. In his role as Extension Specialist in the Penn State Food Science Department, Dr. LaBorde provides continuous support to state wide educators in food safety and horticulture to help them deliver workshops, training courses, and speaking engagements at winter grower meetings. Kaylegian: In her role as an Extension Specialist in the Penn State Food Science Department, Dr. Kaylegian provides continuous support to stakeholders as well as statewide educators in food safety. Cutter: Using needs assessments and social science research, we developed several new food safety training curriculua for food processors, vendors, and/or consumers/students. These curricula can be used by Extension specialists and/or food industry professionsals to improve the food safety knowledge, attitudes, behaviors, and skills of participants, food handlers, etc. In her role as an Extension Specialist in the Penn State Food Science Department, Dr. Cutter provides continuous support to stakeholders as well as statewide educators in food safety. How have the results been disseminated to communities of interest?LaBorde: Dr. LaBorde is a Lead Trainer for the Produce Safety Alliance curriculum and Lead Instructor for the Preventive Controls curriculum. As such he shares his experiences and research results via short courses, workshops, and speaking engagements and with researchers via abstracts and presentations at national scientific meetings, Extension publications and websites, and publishing in peer reviewed scientific publications. Several of our Extension educators also are disseminating and evaluating curricula that wehave developed for specific audiences (Amish/Plain Sect farmers, Spanish-speaking produce growers, farmer's market vendors, farmstead cheese processors, etc.). Kaylegian: Dr. Kaylegian is a Lead Trainer for Preventive Controls of Dairy Foods curriculum. As such she shares her experiences and research results via short courses, workshops, and speaking engagements and with researchers via abstracts and presentations at national scientific meetings, Extension publications, and publishing in peer-reviewed scientific publications. Cutter: Research results from the laboratory and social science research have been shared via oral and poster presentations at national food safety conferences, via peer-reviewed scientific publications, and as an established curriculua (PSU Extension; Farmers' Market Food Safety). What do you plan to do during the next reporting period to accomplish the goals?Goal 1: LaBorde Within the next project year, strain identification and evolutionary relationships among isolates will analyzed using whole genome sequencing (WGS) methods that will provide information on microbial reservoir locations, routes of contamination, and seasonal and yearly influences on Listeria monocytogenes prevalence within tree fruit packinghouses. Isolates will be screened for tolerance and resistance to sanitizers currently used in packinghouses and microbiome data will be used to study potential biocontrol strategies to limit Listeria monocytogenes colonization and persistence. Manuscripts for publication in scientific journals will be submitted on 3-year prevalence data and WGS results. Kaylegian Analyze environmental sample data collected from five raw milk cheese manufacturers as part of NE SARE research and education grant, "Development of resources for small raw milk cheesemakers to conduct science-based risk assessments." Determine high risk areas in small-scale cheese plants. Graduate research assistant (M.S.): Lisa Caprera Collect and characterize environmental microbiome data in three small-scale ice cream manufacturers, as part of NE SARE graduate student grant "Using protective cultures to control Listeria monocytogenes in microbiomes from small-scale dairy production facilities." Graduate research assistant (Ph.D.): Lisa Rolon Develop and administer survey of woman dairy farmers in Ethiopia to determine food safety practices during milking on the farm, as part of the project, "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia." Lead PI: Jasna Kovac Cutter Work with colleagues on the project, "Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia." Lead PI: Jasna Kovac Goal 2: LaBorde The manuscript on the efficacy of hot water wash tank treatments to eliminate Listeria monocytogenes from mushroom slicing equipment will be published. We will seek mushroom and slicing equipment industry collaborators to develop a temperature data acquisition kit that mushroom slicing operations can use to conduct validation studies on their slicers to determine effective hot water treatments for their own wash tanks. Kaylegian Using environmental microbiome data from three small-scale ice cream manufacturers evaluate the use of protective cultures to control Listeria monocytogenes in small-scale dairy processing facilities. Graduate research assistant: Lisa Rolon, Ph.D. Cutter We will evaluate molecular methods (ex. qPCR) that can be employed to detect pathogen levels in experiments (ex. challenge studies) for interventions and correlate that information with standard culture methods (plating and counting). We will investigate ways to enhance the delivery of antimicrobials using packaging materials such as edible films, composite films, biodegradable films, etc. to inhibit pathogens on food surfaces. We will determine ways to enhance the survivability of probiotic organisms in edible films and consumer acceptability of this technology. We will evaluate the effect of teaching materials (ex. case studies) to convey food safety concepts to faculty, staff, students, and industry personnel in Ukraine. We will evaluate the impact of training on personnel associated with food safety laboratories in East and South Africa. Goal 3: LaBorde The training slide set for Amish/Plain Sect produce growers will be continued to be made available to educators who train this group on produce safety methods that comply with the Food Safety Modernization Act Produce Safety rule and appropriate modifications will be made as the Produce Safety Alliance updates the curriculum. A research article comparing the effectiveness this training modality with the standard PSA curriculum will be prepared and published. Within the next reporting year, the Farm Food Safety flip chart will be published and made available to educators who teach Amish produce growers. Kaylegian Hold food safety workshops focused on dairy foods for small-scale and larger processors. Goal is to hold each course 2X/yr in February/March and October: Dairy Food Basics: Fundamentals of Quality & Safety, 1 day Hazard Analysis and Determining Preventive Controls for Small-Scale Dairy Processors, 1 day Preventive Controls for Human Foods - Dairy Foods Processing, 3 day, FSPCA core curriculum with dairy foods modifications. Notify dairy foods processors of new food safety material available on the Penn State Extension website: Penn State Extension Guide to Implementing Food Safety Systems for Small-Scale and Raw Milk Dairy Plants, published late September 2019 Penn State Extension Food Safety Plan for Raw Milk Gouda Cheese Teaching Example, published late September 2019 Publish the learnings of the environmental sampling conducted in the project with small-scale raw milk cheese plants as a Penn State Extension Fact Sheet to help small-scale dairy foods processors improve sanitation practices. Publish results and learnings from this project in peer-reviewed journals as appropriate when data analysis is complete. Develop several short videos, fact sheets, and training tools as an introduction to food safety in facilities for entrepreneurs considering on-farm, value-added dairy foods. Continued delivery of ongoing dairy food manufacturing short courses and workshops with added context from our studies (Cultured Products Short Course, Pasteurizer Operator Workshop, The Science and Art of Cheese Making Short Course). Cutter We will share results of our research projects via posters, oral presentations, manuscripts in peer-reviewed scientific publications, and via Extension websites, workshops, webinars, fact sheets, etc.

Impacts
What was accomplished under these goals? Goal 1: LaBorde We have a completed a 3-year longitudinal survey of three tree fruit packinghouses to determine the prevalence and distribution of Listeria monocytogenes. Over 2100 samples were taken at 40 standardized locations within each packinghouse, 6 times per year. Results showed that prevalence values were consistently highest in the packing line area which was continuously wet areas with visible accumulations of fruit debris and that values increased during periods of peak production month of September to December. Microbiome analysis of packing line samples revealed an association between persistent Listeria monocytogenes and the presence of Pseudomonad bacteria. Throughout the study we presented our results to management at each packinghouse and are in the process of writing up our final results and recommendations. Kaylegian We completed a 2-year study to develop resources for small-scale raw milk cheesemakers to conduct science-based risk assessments. We conducted environmental sampling of five cheese plants six times in one year, at 25-35 sites total from receiving, cheese make room, aging room, packaging area, cleaning utensils, and transition areas. We also reviewed their written sanitation procedures and documents at each visit. We identified drains, drain covers, squeegees and transition areas as being of particular concern for environmental Listeria species in raw milk cheese plants. We are in the process of writing up our final results. Cutter I continue to extend my Extension and Research programs internationally. We have received funding for three international projects. In 2018, we developed, disseminated, and evaluated a 5-week food safety short course (FSSC) in Kyiv, Ukraine to 35+ faculty members, graduate students, undergraduate students, regulatory personnel, and food industry professionals affiliated with the National University of Life and Environmental Sciences (NULES). Currently, we are developing, delivering, and evaluating a week-long training for personnel of food safety/food microbiology laboratories in Ethiopia, Uganda, and Mozambique, planned for January-February 2019. Finally, we received funding for the development of videos and fact sheets addressing FSMA rules and regulations specifically for Latin and Central America food importers. These Extension-related publications were developed in English and Spanish and are available on the PSU Extension website. Goal 2: LaBorde We conducted additional temperature monitoring activities for our project to investigate the efficacy of hot water wash tank treatments to eliminate Listeria monocytogenes from mushroom slicing equipment. The manuscript was written and submitted for publication to the journal Food Control. Kaylegian During our study with the small-scale raw milk cheesemakers, we sent a report after each visit with the environmental micro results and our assessment of areas of concern and their sanitation practices. Regular feedback resulted in some improvement in sanitation practices (written procedures and documentation) over the course of the study, and some facility upgrades such as new floor and floor repairs. A consistent decrease in microbial counts over the study was not uniformly observed across all facilities. Cutter We continue to develop and deliver training interventions and programs domestically and internationally as a way to prevent and mitigate food safety threats. Goal 3: LaBorde We have completed the development and started to disseminate a 148-page customized training slide set for Amish/Plain Sect produce growers. The materials, contained within a 3-ring binder, are presented as a slide text set to accommodate Amish preferences for low technology learning. A copy of each is handed out to each participant, or is shared among two, and is returned at the end of the workshop for re-use by the instructor at later workshops. The materials aligned with the Produce Safety Alliance (PSA) grower curriculum and thus can be used to meet certification requirements under the Food Safety Modernization Act (FSMA) Produce Safety Rule. To date, 160 copies have been mailed to 13 trainers in 8 states. Four pilot workshops to compare learning outcomes of the original computer based PSA slide set with the printed training slide set and we are currently compiling and analyzing evaluation results for submission as a research article. Work was conducted to develop a a portable illustrated flip chart on personal hygiene and practices that contribute to produce contamination for on-farm training of Amish harvesters and handlers. Kaylegian and Cutter We continue to disseminate our research findings and Extension-related information via workshops, shortcourses, webinars, websites, national meetings (oral and poster sessions), scientific, peer-reviewed journals, etc.

Publications

• Type: Conference Papers and Presentations Status: Accepted Year Published: 2019 Citation: Pseudomonadaceae and Dipodascaceae were associated with persistent occurrence of Listeria monocytogenes in a longitudinal microbiome monitoring of three apple packinghouses. 2019. Tan, X., T. Chung, Y. Chen, D. Macarisin, L. LaBorde and J. Kovac. International Association for Food Protection Annual Meeting Abstract P1-186.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2019 Citation: Identification of Key Environmental Sites to Help Small-Scale Raw Milk Cheesemakers Improve Sanitation. 2019. Caprera, L., and K.E. Kaylegian. International Association for Food Protection Annual Meeting.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Tan X., T. Chung, Y. Chen, D. Macarisin, L. LaBorde, J. Kovac. 2019. The occurrence of Listeria monocytogenes is associated with built environment microbiota in three tree fruit processing facilities. Microbiome. 7:115. doi.org/10.1186/s40168-019-0726-2.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Nayak R., J. Ewing, E. Yoder, L. F. LaBorde. 2018. Farm Science Centre and On-Farm Food afety Training in India: Perspectives of Programme Coordinators. Journal of Global Communication. 11:128-138.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Machado, R. M., & Cutter, C. N. (2018). Training hard-to-reach Pennsylvanian cheesemakers about food safety using a low-tech training tool. Food Protection Trends, 38, 266-283.
• Type: Websites Status: Published Year Published: 2019 Citation: Fenton, G. and L. F. LaBorde. 2019. Understanding FSMA - The Preventive Controls for Animal Food Rule. Available at https://extension.psu.edu/understanding-fsma-the-preventive-controls-for-animal-food-rule.
• Type: Websites Status: Published Year Published: 2019 Citation: LaBorde, L. F. 2019. Acidified and Low-Acid Food Regulatory Requirements. Available at https://extension.psu.edu/acidified-and-low-acid-food-regulatory-requirements.
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• Type: Journal Articles Status: Published Year Published: 2018 Citation: Scheinberg, J. A., Radhakrishna, R. B., Campbell, J., & Cutter, C. N. (2018). A comprehensive needs assessment of food safety practices of farmers market vendors in Pennsylvania using direct concealed observations, self-reported surveys, and state sanitarians surveys. Food Protection Trends, 38, 421-437.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Pokharel, S., Machado, R. M., & Cutter, C. N. (2018). A Needs Assessment of Practices and Procedures in African Food Safety Testing Laboratories. Food Protection Trends, 38, 363-381.