An official website of the United States government.
<OL> <LI> Characterize Intestinal Microbial Communities in Chickens. Research will be directed at genetically identifying bacteria that inhabit the intestinal tract of chickens that might prevent or reduce intestinal colonization by bacterial pathogens of concern to human health. <LI> Detect Food Borne Pathogens. Research will be directed towards the testing, modification and development of rapid, gene-based method for the detection of food-borne pathogenic bacteria. <LI> Develop Non-Thermal Antimicrobial Treatment of Foods. Research will involve the development and use of novel, non-thermal methods (especially high hydrostatic pressure processing) as preservative methods for commercial food products. <LI> Train Food Handlers. Food Handlers (foodservice workers, youth, childcare givers, limited-resource individuals and families, elderly, immune-compromised individuals, and pregnant women) will be trained in food safety practices that reduce the risk of food-borne illness. Training for Foodservice Managers. Foodservice managers will be trained for certification. <LI> Train Food Producers and Processors. Food producers and processors will be trained in food safety practices that reduce the risk of food-borne illness.
APPROACH: Statement of Issue: The American food system is admired around the globe for its ability to provide consumers with an abundant supply of convenient, economical, high-quality, and safe food products. Food-borne illness, however, still occurs in the United States and outbreaks of food-borne illness due to microbial contamination continue to be a major but preventable public health problem. While advances in understanding and controlling food-borne pathogens have been significant, new pathogens, new food products, increases in imported foods, and increasing anti-microbial resistance present new challenges to the nation's food safety programs. Performance Goals: Improved access to a safe, healthful, affordable food supply by all citizens. Increased consumer understanding of food-borne risks and illnesses, and of safe food handling procedures. Output Indicators: Research reports to the scientific community, including refereed journal articles, books, paper presentations, abstracts; professional consultations with industry, government, and private sector representatives, technical reports, bulletins, newsletters, fact sheets, interactive displays, workshops and training programs for consumers; contract and grants to support research, outreach and educational activities; courses taught at the undergraduate and graduate levels; in-service training programs.