ENHANCING MICROBIAL FOOD SAFETY BY RISK ANALYSIS

<p>NON-TECHNICAL SUMMARY: Produce is a nutritious part of our daily food intake and an important economically for Florida and the US. Yet, foodborne illness outbreaks associated with produce has negatively impacted public health, consumer confidence and the industry's economic well-being. The produce industry has taken an active role in establishing handling standards to prevent pathogen contamination. However, due to lack of scientific data applicable to commercial handling conditions, some of the standards rely upon recommendations previously developed, but unsupported scientifically. Therefore, scientific studies to evaluate risk, pathogen contamination and intervention under realistic processing and commercial handling conditions are critical for developing handling practices to effectively reduce pathogen contamination. This program will focus on evaluating current pre and post-harvest handling practices and there impact on risk. Goals include defining operational limits, identifying cost-effective intervention strategies, and developing/optimizing sanitation systems. Project outcome will provide data for developing science-based guidelines to reduce food safety risks, and avoiding setting up costly regulations that may not necessarily advance food safety. </p>
<p>APPROACH: Research: Will be funding through traditional extramural funding sources. All lab-based research will be conducted in accordance with all good laboratory practices. Research will undergo statistical review and ultimately be validated by publication in a peer review journal and/or presentation at a national scientific meeting. Teaching: Food safety will continue to be taught in courses such Food Safety and Sanitation and Current Issue in Food Safety. Students will be exposed to numerous aspects of the food safety field. Extension: Will be accomplished through traditional curriculum development and training workshops. More online opportunities will be posted as part of the university's push for more web content. Factsheet creation will continue, with internal review every three years to ensure content is still current. Periodic clientele survey/testing will be conducted to determine knowledge gained and implementation. </p>