Progress 05/01/09 to 04/30/14

Outputs
Target Audience: Target audience includes the general public, a trade association, consumer products companies, a nonprofit science organization, food processing companies, retail chains, a technology start-up, a testing lab, and numerous meat-processing companies. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Two university graduate students were trained as a result of this project. How have the results been disseminated to communities of interest? One wholesale grocery chain is developing educational materials as a result of the models we developed. We provided data and models to the US FDA in support of the Food Safety Modernization Act Transportation Rule comment period. Results have also be disseminated through peer reviewed publications, meetings, workshops and short courses. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Predictive models for Salmonella survival in low water activity foods at ambient and higher temperatures were previously developed as part of this project. Literature data on survival of Salmonella in low-aw foods were analyzed in 2014 to validate these predictive models and to determine global influencing factors. Models predicting the time required for log-decimal reduction were suitable in predicting the survival of Salmonella in low water activity foods. Statistical analysis indicated overall fail-safe models. A high variability in literature data was observed, emphasizing the importance of experimental design. Factors of significant influence on the times required for reduction included temperature, aw, product, and Salmonella serotype. Salmonella decline rates were significantly influenced by serotype, but the type of inoculum (wet or dry), and whether the recovery media was selective were not. The current U.S. Food and Drug Administration Model Food Code guidelines state that food can be kept out of temperature control for up to 4 h without qualifiers, or up to 6 h, if certain condition are met. In 2014 we validated existing computer models for Salmonella growth under changing temperature conditions modeling scenarios using raw ground beef as a model system. Our experiments show that when maximum temperatures were lower (room temperature or less), there was generally good agreement between the ComBase models and experiments. When maximum temperatures were higher than room temperature, the predictive models were fail-safe. Our experiments show the U.S. Food and Drug Administration Model Food Code guidelines for holding food out of temperature control are quite conservative. Our research also shows that the models for Salmonella growth are accurate or fail-safe for dynamic temperature conditions as might be observed due to power loss from natural disasters or during transport out of temperature control. A recent outbreak linked to whole cantaloupes underscores the importance of understanding growth kinetics of Listeria monocytogenes in cut melons at different temperatures. We created a model to describe L. monocytogenes growth rate as a function of temperature in cut melons. Our model predicts faster growth of L. monocytogenes vs. Salmonella and E. coli O157:H7 at temperatures below 20 C, and agrees with estimates from ComBase Predictor, and a corrected published model for L. monocytogenes on cut cantaloupe. We plan to use the mode in subsequent quantitative microbial risk assessments.

Publications

• Type: Journal Articles Status: Published Year Published: 2014 Citation: Danyluk, M.D, Friedrich, L.M. and D.W. Schaffner. 2014. Modeling the Growth of Listeria monocytogenes on Cut Cantaloupe, Honeydew and Watermelon. Food Microbiology. 38: 52-55.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: DSouza, T., M. Karwe, and D. W. Schaffner. 2014. Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition. J. Food. Prot. 77:1664-1668.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Farakos, S.M.S, Schaffner, D.W. and Joseph F. Frank. 2014. Predicting Survival of Salmonella in Low-Water Activity Foods: An Analysis of Literature Data. Journal of Food Protection. 77(9): 1448-1461.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: McConnell, J.A and D.W. Schaffner. 2014. Validation of mathematical models for Salmonella growth in raw ground beef under dynamic temperature conditions representing loss of refrigeration. Journal of Food Protection. 77(7):11101115.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: SantAna, A.S., Franco B.D.G.M. and D.W. Schaffner. 2014. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil. Food Control. 42: 1-8, http://dx.doi.org/10.1016/j.foodcont.2014.01.028.

Progress 10/01/12 to 09/30/13

Outputs
Target Audience: Targetaudience includes the general public, trade associations, consumer products companies, a nonprofit science organization, food processing companies, retail chains, and numerous meat-processing companies. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? ThreeRutgers University graduate students were trained in research and writing skills as a result of these projects. One Brazilian grad uate student and one Chinese visiting scientist were also trained. One US non-Rutgers University graduate student was also trained. How have the results been disseminated to communities of interest? Results have been disseminated through peer reviewed pulbications, as well as through meetings, workshops and short courses. What do you plan to do during the next reporting period to accomplish the goals? Continue doing research, publishing papers and presenting research findings atmeetings, workshops and short courses.

Impacts
What was accomplished under these goals? Two predictive models and one quantitative microbial risk assessment were developed and published. Sharing of these and other models with policy makers and the food industry was accomplished at meetings, workshops and short courses throughout the reporting period. The first model for the inactivation of Bacillus coagulans spores in tomato pulp is significant for three reasons. First it represents an expansion of our work on spoilage organisms by investigating Bacillus coagulans for the first time. Second it expandsand strengthens our capability to develop models for inactivation of microorganisms, where we have done only limited research. Finally and most importantly, the work strengthens our growing work with Brazilian food scientists. Glaucia Aragão, Dr.Zimmermann's PhD advisor hostedDon Schaffner this past summer for food safety workshops at her university, and future workshops and the initiation of a newresearch collaboration are planned for 2014. The second model for Growth of Pathogens in Cut Melons is a collaboration between three labs: Michelle Danyluk's lab at U Florida and Linda Harris's lab at UC Davis. Additional follow-on research to be funded by NIFA with be submitted with Dr. Danyluk for consideration in 2014. Workshops for FDA scientists with Dr. Harris are also planned for 2014. The risk assessment for quantification of aflatoxin risk associated with Chinese spices represents an important accomplishment in two respects. It represents the initiation of a collaboration with Chinese researchers, based in China, a first for our lab. Second, it reflects a broadening of ourquantitative risk assessment work from foodborne pathogens to fungal toxins. As China seeks to modernize it's food safety system, this work is an important step in the right direction. Given the global nature of the food supply, improving the safety of chinese spices will have a positive effect worldwide, including US imports of chinese spices.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: Zimmermann, M. Schaffner, D.W, and G.M.F. Arag�o. 2013. Modeling the inactivation of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature. LWT - Food Science and Technology. 53(1): 107112.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Li, D., Friedrich, L., Danyluk, M.D., Harris, L.J. and D.W. Schaffner. 2013. Development and Validation of a Mathematical Model for Growth of Pathogens in Cut Melons. J. Food Protection. 6: 953-958.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Mathur, P. and D.W. Schaffner. 2013. The Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation During the Preparation of the Raw Fish Dish Ceviche. Journal of Food Protection. 6: 1027-1030.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Quick, V., K. W. Corda, B. Chamberlin, D. W. Schaffner, and C. Byrd-Bredbenner. 2013. Ninja Kitchen to the Rescue: Evaluation of a Food Safety Education Game for Middle School Youth. British Food Journal. 115(5): 686-699.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Zhao, X, D.W. Schaffner and T. Yue. 2013. Quantification of Aflatoxin risk associated with Chinese spices: Point and probability risk assessments for Aflatoxin B1. Food Control. 33: 366-377.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Mootian, G., Flimlin, G.E., Karwe, M., and D.W. Schaffner. 2013. Inactivation of Vibrio parahaemolyticus in Hard Clams (Mercanaria mercanaria) by High Hydrostatic Pressure (HHP) and the Effect of HHP on the Physical Characteristics of Hard Clam Meat. J. Food Sci. 78(2)E251-E257.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Vandamm, J.P, Li, D. Harris, L.J. Schaffner, D.W and M. D. Danyluk. 2013. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on fresh-cut celery. Food Microbiology. 34:151-157.

Progress 10/01/11 to 09/30/12

Outputs
OUTPUTS: While Dr. Schaffner continually assists the industry through short courses, in the current reporting year there were five different instances where his one-on-one assistance had a specific and direct economic benefit to NJ companies. In 2012 Dr. Schaffner assisted NJ-based companies with a Listeria monocytogenes-related recall; with the development of food safety plan; with application of mathematical modeling for shelf life and stability of consumer products; with response to a USDA FSIS audit and with evaluations of novel process for reduction of pathogen load in herbal teas. These outputs were directly based on the "modeling and risk assessment of food safety risks" work conducted in Dr. Schaffner's lab. PARTICIPANTS: Individuals who worked on the project include 9 graduate students, who conducted original research, and more than 20 undergraduate students who assisted with the research. Collaborators and contacts include more than 25 research collaborators on 6 different research projects, representing more than 10 different institutions. Partner Organizations include more than 12 different for-profit companies, several non-profits, the Food and Drug Administration, the Centers for Disease Control and Prevention. Training or professional development was also provided for the 9 graduate students, who conducted original research and more than 20 undergraduate students who assisted with the research. TARGET AUDIENCES: Target audience includes the general public, two trade associations, a consumer products company, a nonprofit science organization, a food processing company, a retail chain, and numerous meat-processing companies. Efforts include one TV interview, 21 podcast episodes, 4 webinars, 2 newsletter articles, one magazine interview, 5 Internet news source interviews, 1 radio interview, and 6 newspaper interviews, all on a variety of food safety topics. Other efforts include 4 invited presentations in Thailand and Canada, 7 domestic invited presentations to food safety professionals. Local short courses include coordinating and/or teaching in the usual yearly courses offered through the Cook College Office of Continuing Professional Education. Other presentation includes a presentations in NJ on food safety for Annie's Project, a nationally acclaimed farm business educational program for farm women coordinated by Rutgers Cooperative Extension, and a talk at a local senior center. PROJECT MODIFICATIONS: No major changes.

Impacts
In addition to the assistance provided to NJ-based companies, as time allows, Dr. Schaffner also provides technical assistance to other states and internationally. Eleven such examples occurred in 2012 with assistance provided to companies or groups based in Washington, DC, California, Georgia and New York. Technical assistance with a specific economic benefit was provided to companies in Pennsylvania, Utah, South Dakota and New York. This assistance saved these companies more than an estimated $300,000. These impacts were directly based on the "modeling and risk assessment of food safety risks" work conducted in Dr. Schaffner's lab.

Publications

• Harris, L. J., J. Bender, E. A. Bihn, T. Blessington, M. D. Danyluk, P. Delaquis, L. Goodridge, A. M. Ibekwe, S. Ilic, K. Kniel, J. T. LeJeune, D. W. Schaffner, D. Stoeckel, and T. V. Suslow. 2012. A Framework for Developing Research Protocols for Evaluation of Microbial Hazards and Controls during Production That Pertain to the Quality of Agricultural Water Contacting Fresh Produce That May Be Consumed Raw. J. Food Protection. 75:2251-2273.
• Boyce, J.M., DuPont, H.L., Massaro, J., Sack, D., and D. W. Schaffner. 2012. An expert panel report of a proposed scientific model demonstrating the effectiveness of antibacterial handwash products. American Journal of Infection Control. 40: 742-749.
• Sant'Ana, A.S, Franco, B.D.G.M. and D.W. Schaffner. 2012. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology. 30: 267-273.
• Abbot, J.M., Policastro, P., Bruhn, C., Schaffner, D., and Byrd-Bredbenner, C. 2012. Development and Evaluation of a University Campus-based Food Safety Media Campaign for Young Adults. Journal of Food Protection. 75(6): 1117-1124.
• Lambertini, E., Danyluk, M.D., Schaffner, D.W., Winter C.K., and L.J. Harris. 2012. Risk of salmonellosis from consumption of almonds in the North American market. Food Research International. 45(2): 1166-1174.
• D'souza, T., Karwe, M. and D.W. Schaffner. 2012. Effect of High Hydrostatic Pressure and Pressure Cycling on a Pathogenic Salmonella enterica Serovar Cocktail Inoculated into Creamy Peanut Butter. Journal of Food Protection. 75: 169-173.

Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: While Dr. Schaffner continually assists the food industry through short courses, in the current reporting year there were several different instances where his one-on-one assistance arising out of his work on "modeling and risk assessment of food safety risks to the food supply" had a specific and direct economic benefit to NJ companies. Dr. Schaffner assisted a NJ-based company with a microbial safety assessment of novel dry food pasteurization method; Dr. Schaffner also provided advice on microbial contamination of the kitchen and on the causes of odor formation on kitchen sponges. Dr. Schaffner provided advice on managing aflatoxin risk in peanuts to a large NJ based company. Dr. Schaffner assisted a NJ based company with the development of a safety validation for bread baking operation. Dr. Schaffner also provided advice on advertising claims for anti-bacterial soaps to a NJ company. PARTICIPANTS: Individuals who worked on the project includes 6 graduate students, who conducted original research and more than 20 undergraduate students who assisted with the research and 2 international visitors. Collaborators and contacts include more than 30 research collaborators on 11 different research projects, representing more than 20 different institutions. Partner Organizations include more than 15 different for-profit companies, several non-profits, the Food and Drug Administration, the Centers for Disease Control and Prevention and more than 5 state and local departments of health. Training or professional development was also provided for the 6 graduate students, who conducted original research and more than 20 undergraduate students who assisted with the research and 2 international visitors. TARGET AUDIENCES: Target audiences include the general public and more than 15 different for-profit companies, several non-profits, the Food and Drug Administration, the Centers for Disease Control and Prevention and more than 5 state and local departments of health. Efforts include one magazine interview, six Internet news source interviews, four radio interviews (including 2 for NPR), and 7 newspaper interviews, all on a variety of food safety topics. Other efforts include two invited presentations at the International Association for Food Protection annual meeting and two other meetings, a talk to individuals from the Iraqi Ministry of Health in Washington, DC and serving as an invited speaker for a number of different webinars or web based training for several organizations. Local short courses include coordinating and/or teaching in the usual yearly courses offered through the Cook College Office of Continuing Professional Education. Other training courses includes a Microbial Challenge testing class in Sacramento California (March, 2011), and several presentations in NJ on food safety for Annie's Project, a nationally acclaimed farm business educational program for farm women coordinated by Rutgers Cooperative Extension. Invited presentations on the development of a risk assessment for Salmonella in formulated dry foods, in Wageningen, Netherlands, and University of Copenhagen, Denmark, as well as a short course in Edmonton, Alberta were also presented. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Dr. Schaffner also provided technical assistance in the reporting period. Specifically this work resulted in higher productivity in food provision, since needless food recalls were avoided. Thirteen such examples occurred in the reporting period, with assistance provided to companies in New Jersey, Michigan, New York, Ohio, Pennsylvania and Utah. This assistance saved these companies over $100,000 in product losses and recalls. This assistance was directly based on the "modeling and risk assessment of food safety risks" work conducted in Dr. Schaffner's lab.

Publications

• Montville, R. and D.W. Schaffner. 2011. A Meta-Analysis of the Published Literature on the Effectiveness of Antimicrobial Soaps. Journal of Food Protection. 74: 1875-1882.
• Enache, E., Mathusa, E.C., Elliott, P.H., Black, D.G., Chen, Y., Scott, V.N., and D.W. Schaffner. 2011. Thermal Resistance Parameters for Shiga Toxin-Producing Escherichia coli in Apple Juice. Journal of Food Protection 74(8): 1231-1237.
• Narwankar, S.P, G.E. Flimlin, D.W. Schaffner, B. J. Tepper, M.V. Karwe. 2011. Microbial Safety and Consumer Acceptability of High-Pressure Processed Hard Clams (Mercenaria mercenaria). Journal of Food Science. (76): M375-M380.
• Nummer, B.A, D. W. Schaffner, A. M. Fraser, and E. L. Andress. 2011. Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil. Food Protection Trends. (31): 336-342.
• Danyluk, M.D. and D.W. Schaffner. 2011. Quantitative Assessment of the Microbial Risk of Leafy Greens from Farm to Consumption: Preliminary Framework, Data, and Risk Estimates. Journal of Food Protection. 74(5): 700-708.

Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: Conference presentations were made including: Li, D and Schaffner, DW. Evaluating the Factors Important in Norovirus Transmission in Foodservice Systems. International Association for Food Protection Annual Meeting, Anaheim, CA. August 2010. Mootian, G, Karwe, MV and Schaffner, DW. The effect of high-pressure processing on Vibrio parahaemolyticus concentration and the volume and mass of hard clams (Mercanaria mercanaria). Institute of Food Technologists 2010 Annual Meeting and Food Expo, Chicago, IL. July 2010. Schaffner, DW. Preliminary Risk Assessment Salmonella in Formulated Dry Foods. IAFP European Symposium on Food Safety, Dublin, Ireland. June 2010. Schaffner, DW, A Simple Approach to Risk Assessment for Salmonella in Formulated Dry Foods. 19th SRA-Europe Annual Meeting, London, England. June 2010. Training courses were held including: Microbial Challenge Testing for Foods. Coordinator and Lecturer. July 2010. International Association for Food Protection annual meeting, Anaheim, CA. 16 hours of training for 35 attendees. HACCP - A special course for Wakefern Food Corporation. Coordinator and Lecturer. May 2010. New Brunswick, NJ. 20 hours of training for 26 employees. Invited presentations were given including: Food Safety Risk Assessment - what use are computer models Toronto, Canada, November 2010. Ontario Food Protection Association 2010 Annual Meeting. November 2010. The role of statistical sampling in the detection of foodborne pathogens. Quebec, Canada. September 2010. 150 food industry professionals, as part of 1st Symposium of the Quebec Association for Food Protection. Opportunities and challenges in developing a general risk-ranking framework for microbial and chemical hazards in foods. Unilever, Colworth, UK. June 2010. 15 industry scientists. Applying Predictive Microbiology and Quantitative Microbial Risk Assessment in the Us Food Industry for Fun and Profit. Institute for Food Research, Norwich, UK. June 2010. 35 food microbiology researchers. Using Predictive Modeling in Food Safety Management Systems. 5th Dubai International Food Safety Conference in Dubai, UAE, February, 2010. 100 industry, government an academic scientists from the Middle East. Microbial Risk Assessment/Predictive Food Microbiology as part of Rapid Methods to Detect Priority Pathogens in Food and on Environmental Surfaces course. FDA regional lab. Jamaica, NY. October 2010. 25 government and academic food industry professionals. Insights on risk assessment and management: priorities for food service operations. McDonald's Food Safety Advisory Committee meeting. Oak Brook, IL. October 2010. 30 academic and food industry professionals. Food Safety Microbiology. As part of the Pinnacle Consortium of Higher Education workshop on Campus Food Safety. Philadelphia, PA. September 2010. 20 university food safety and risk management professionals. An Academic Risk Assessor's Perspective on Environmental Monitoring. The Future of Food Safety: Sorting Through the Food Safety Maze - Tennessee Food Safety Task Force Annual Seminar. Nashville, TN. May, 2010. 150 Academic, government and food industry professionals. PARTICIPANTS: Individuals: Donald W Schaffner, principal investigator. Partner Organizations: Center for Professional Advancement; International Association for Food Protection; National Center for Food Protection and Defense; National Advisory Committee on Microbiological Criteria for Food; Rutgers University Dining Services. Collaborators and contacts: Mukund Karwe, Carol Byrd Bredbenner; Training or professional development: Graduate students - Gabriel Mootian; Di Li; Wening Pan; Wenchao Li, Tanya D'Souza. Visting scientists: Xubo Zhao; Pornpen Morakotjinda. Numerous undergraduate students. TARGET AUDIENCES: General public; restaurant, foodservice and retail food companies; food processing companies; professional societies; scientists; government regulatory agencies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Assisted NJ-based supermarket with evaluation of the safety of produce items exposed to refrigeration leak. August 2010. Assisted CA-based cheese manufacturer with technical evaluation of the safety and suitability of challenge study experiments for controlling Salmonella in pasteurized dairy ingredients. 2010. Assisted NJ-based company with evaluation of refrigeration failure and spoilage of pork ribs. July 2010. Value of the product was estimated to be $5,000. Assisted meat processing food company with technical evaluation of clean room technology for controlling microbial risk. 2010. Assisted pet food company with technical evaluation of surface sanitation for controlling Salmonella risk. 2009-2010 Assisted UT-based meat safety of cooling deviation for meat product. July 2010. Value of the product was estimated at $2,000. Assisted NJ-based snack food company with evaluation of the safety of frying process for thermal inactivation of foodborne pathogens. April 2010. Assisted NJ-based food company with evaluation of the safety of extruded soy snack product possibly containing Salmonella. March 2010. Value of the product estimated at $50,000. Assisted UT-based food company with evaluation of the safety of six different school lunch foods manufactured with ingredient possibly contaminated with Salmonella. March 2010. Value of the product estimated to be $12,000 Assisted PA-based meat processor with safety of cooling deviation for cooked chicken livers. March 2010. Value of the product was estimated at $5,000. Assisted PA-based meat processor with development of alternative cooling profiles for twenty-two different cooked RTE Entrees. February 2010. Value of the product was estimated at $100,000. Assisted NY-based company with evaluation of microbial challenge studies of pet food spray on surface sanitizer. January 2010.

Publications

• Pan, W. and D.W. Schaffner. 2010. Modeling the Growth of Salmonella in Cut Red Round Tomatoes as a Function of Temperature. Journal of Food Protection. 73(8): 1502-1505.
• Byrd-Bredbenner, C., Abbot, J., Schaffner, D.W. 2010. How Food Safe is Your Home Kitchen A Self-Directed Home Kitchen Audit. Journal of Nutrition Education and Behavior. 42(4): 286-289.
• Minch, D. Kline, W. and Schaffner, D.W. 2010. Fresh Fruit and Vegetable Handling Guidelines for Food Pantries, Rutgers Cooperative Extension Fact Sheet FS1139.
• Schaffner, D.W. 2010. Protecting the Food Supply from Bioterrorism. Scientists Speak, Research from the WFLO Scientific Advisory Council. Pg 49-51.
• Li, W., Schaffner, K.M. and Schaffner, D.W. 2010. Recent Salmonella Outbreak in Peanut Butter. Visions Newsletter. Volume 22(1)7.
• Ades G., Brooks S., Engeljohn D., Freier T., Garrett S., Glass K., Harris L., Schaffner D., Scott J., and Zink D. 2010. Parameters for Determining Inoculated Pack/Challenge Study Protocols. Journal of Food Protection, 73(1): 140-202.
• Dominguez SA., Schaffner DW. 2010. Salmonella Survives During Frozen Storage of Processed Chicken Products. September 2010. Available from URL: http://www.feedinfo.com
• Schaffner, D.W. 2010 The application of microbial risk assessment principles to understanding and managing microbial hazards in foods: a case study with Salmonella in dry foods. Microbiologist. 11(3): 26-29.

Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: Conference presentations were made including: Dominguez SA, Schaffner DW, Quantitative risk assessment for Salmonella in raw, frozen chicken products. International Association for Food Protection, Grapevine, TX. July 2009; Li, D and Schaffner, DW, Simulation of factors important in Norovirus transmission in foodservice systems; Schaffner, DW, Assessing the risk of salmonellosis from peanut butter. 3rd Congress of European Microbiologists (FEMS 2009), Gothenburg, Sweden, June 2009. Training courses were held including: Introduction to Food Microbiology. Coordinator and Lecturer. 30 Food Industry Professionals trained; Public Health Microbiology Section - Environment and Public Health. Coordinator and Lecturer. 30 Public Health Professionals trained; Microbial Challenge Testing for Food, Lecturer and Coordinator. October, 2009. Center for Professional Advancement, New Brunswick, NJ. 15 food industry professionals trained; Special Better Process Control School, Lecturer and Coordinator. October, 2009. Menu Foods, Pennsauken, NJ. 25 food industry workers trained; HACCP. Defense Supply Center in Philadelphia, Coordinated by the Center for Professional Advancement. August 2009. Philadelphia, PA. 10 government employees trained; Food Safety Risk Assessment. Summer Public Health Institute. University of Minnesota. June 2009. Minneapolis, MN. 20 public health students trained; Invited presentations were given including: Understanding microbial cross contamination: mathematics and experimental considerations. National Center for Food Safety and Technology. Chicago, IL. October, 2009. 35 Academic and government researchers; Optimized Detection of Intentional Contamination Using Simulation Modeling. Systems and Event Modeling Theme meetings. Minneapolis, MN. October, 2009. 30 Academic and government researchers; A Re-Introduction to HACCP. Food Safety and Summit. Washington, DC. April, 2009. 80 Food industry professionals; One of only two academic scientists invited to Department of Defense (DOD) Combat Feeding Research & Engineering Program 2 day Brainstorming Meeting. Natick, MA. April, 2009; An update on the recent Salmonella Saintpaul outbreak. International Association of Refrigerated Warehousemen (IARW)/World Food Logistics Organization (WFLO) annual meeting. Phoenix, AZ. March, 2007. 60 Food industry professionals; Using Modeling and Risk Assessment in Managing Salmonella Risk in Peanut Butter. International Association for Food Protection Rapid Response Symposium: Salmonella in Peanut Products - Understanding the Risk and Controlling the Process. Washington, DC. March, 2009. 150 food industry professionals; The survival of Salmonella in processed chicken products during frozen storage and microwave cooking. American Frozen Food Institute annual meeting. Monterey, CA. February, 2009. 20 food industry professionals. PARTICIPANTS: Individuals: Donald W Schaffner, principal investigator. Partner Organizations: Center for Professional Advancement; International Association for Food Protection; National Center for Food Protection and Defense; National Center for Food Safety and Technology. Collaborators and contacts: Carol Byrd Bredbenner; Craig Hedberg; Alvin Lee; Larry Goodridge. Training or professional development: Graduate students - Silvia Domingues, Gabriel Mootian; Di Li; Wening Pan; Wenchao Li. Visting scientists: Xubo Zhao; Pornpen Morakotjinda. Numerous undergraduate students. TARGET AUDIENCES: General public; restaurant, foodservice and retail food companies; food processing companies; professional societies; scientists; government regulatory agencies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Assisted PA-based meat processor with safety of cooling deviation for meat product. December 2009. Value of the product was estimated at $10,000. Assisted PA-based meat processor with safety of cooked, dried meat product. November 2009. Value of the product was estimated at $10,000. Assisted PA-based food processor with safety assessment of reheated stuffing product. November 2009. Value of product was estimated at $5,000. Assisted PA-based food processor with safety assessment of Sauteed Seasoned Ground Beef product that did not meet USDA FSIS cool down times and temperatures. November 2009. Value of the product was estimated at $10,000. Assisted PA-based food processor with safety assessment of lasagna subjected to cooling deviation. November 2009. Value of product was estimated at $5,000. Assisted NJ-based consultant with review of report on Justification and Validation of Food Safety on Alheira (ethnic meat product). October 2009. Assisted PA-based food processor with safety assessment of ham salad processing time and temperature. September 2009. Assisted NJ-based food processor with managing the consequences of using Nonfat Dry Milk ingredients potentially contaminated with Salmonella in their weight loss products. August 2009. Total number of servings exceeded 25 million. Value of the product at risk was estimated to be at least $25,000,000. Assisted regional supermarket chain with safety assessment of yogurt manufacturing process. July 2009. Assisted OH-based meat processor with cooling deviation of smoked picnic hams. July 2009. Value of product was estimated at $10,000. Assessed PA-based meat processor with cooling deviation of roast beef. June 2009. Value of product was estimated at $5,000. Assisted PA-based food processor with safety assessment of chicken product exposed to water containing coliforms. June 2009. Value of product estimated at $10,000. Assisted PA-based food processor with safety assessment of crab and liver products subjected to temperature abuse. April 2009. Value of product was estimated at $10,000. Assisted PA-based food processor with safety assessment of 5 different roast beef products. March 2009. Value of product was estimated at $15,000. Assisted NJ-based food processor with managing the consequences of using peanut-based ingredients sourced from PCA's Texas plant in their nutrition bars. January, 2009. Value of the product at risk was estimated to be ~$3,000,000. Assisted UT-based food processor with managing the consequences of using peanut-based ingredients sourced from PCA's Blakely, GA plant in almost 3 million pieces of candy. January to May 2009. From 1-2 pieces of potentially contaminated candy were contained in each box. The total value of the product at risk was over $10 M. Assisted NJ-based poultry processor with potential benzene adulteration problem. January and March 2009. Total value of product at risk was estimated to be $50,000

Publications

• Bowers J., Buchanan R., Christensen B., Fazil A., Frey C., Havelaar A., Kelly L., Lo Fo Wong D., Nasinyama G., Nauta M., Nielson N., Norrung B., Paoli G., Powell M., Roberts T., Schaffner D., Sommer H., Vose D., Wooldridge M., Yoe C. 2009. Risk Characterization of Microbiological Hazards in Food: Guidelines. FAO/WHO [Food and Agriculture Organization of the United Nations/World Health Organization]. Microbiological Risk Assessment Series No. 17. Rome. 142pp.
• R. Newsome, N. Tran, G.M. Paoli, L.A. Jaykus, B. Tompkin, M. Miliotis, T. Ruthman, E. Hartnett, F.F. Busta, B. Petersen, F. Shank, J. McEntire, J. Hotchkiss, M. Wagner, D.W. Schaffner. 2009. Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food. Journal of Food Science. 74(2)R39-R45.
• Corradini, M.G., M.D. Normand, C. Newcomer, D.W. Schaffner and M. Peleg. 2009. Extracting Survival Parameters from Isothermal, Isobaric and 'Iso-concentration' Inactivation Experiments by the 'Three End Points Method'. Journal of Food Science. 74(1)R1-R11.
• Li, D and Schaffner, D.W. 2009. Norovirus: What is it and why should we care Visions Newsletter, 21(1)3.
• Hartnett, E., G.M. Paoli, and D.W. Schaffner. 2009. Modeling the Public Health System Response to a Terrorist Event in the Food Supply. Risk Analysis, 29(11) 1506-1520.
• Dominguez, S. and Schaffner. 2009. Microbiological Quantitative Risk Assessment. In Safety of Meat and Processed Meat. Fidel Toldra (Ed.). ISBN 978-0-387-89025-8, e-ISBN 978-0-387-89026-5, DOI 10.1007/978-0-387-89026-5. 699 p. Springer. NY, NY.
• Dominguez, S. and Schaffner, D.W. 2009. Microbial growth modeling. Encyclopedia of Agricultural, Food, and Biological Engineering.
• Schaffner, D.W. 2009. An update on the recent Salmonella Saintpaul outbreak. Scientists Speak, Research from the WFLO Scientific Advisory Council. Pg 3-6.
• Dominguez, S.A. and D.W. Schaffner. 2009. Survival of Salmonella in Processed Chicken Products during Frozen Storage. Journal of Food Protection, 72(10) 2088-2092.
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