Project members tackle a wide range of pathogens, food types, and points along the supply chain by collaborating across state lines and disciplines and working closely with growers, the food industry, consumers, government agencies, and other stakeholders. Establishing formal collaborations under the umbrella of a single goal helps project members share resources and access funding. With members across the U.S., the project is also able to widely share findings and recommendations.

In the 2018–2023 cycle, project members studied pathogen behavior, characterized risks to human health, and developed ways to predict, detect, track, and manage pathogens at various points of food production. For example, project members:

• Worked together to standardize protocols among laboratories so that research results can be more easily and directly compared
• Led a team evaluating the power of sampling and testing plans throughout various produce supply chains (University of Illinois)
• Evaluated the potential for common produce processing methods to result in cross-contamination (University of Massachusetts)
• Collaborated with the Tennessee Department of Health on whole genome sequencing (WGS) to support foodborne pathogen detection and tracking (University of Tennessee)
• Identified routes of preharvest pathogen contamination in wild blueberries, edible seaweed, and other fresh produce commodities in the Northeast (University of Maine, University of Delaware, University of Vermont, and the U.S. Food and Drug Administration [FDA])
• Evaluated Salmonella survival in flour (Rutgers University)
• Quantified the presence and spread of Salmonella via winged insects in poultry production systems (Texas A&M University)
• Developed detection tools for pathogens in raw poultry products (University of Wyoming)
• Demonstrated that prior exposure to a commercially produced culture reduced Salmonella virulence and protected against infection (University of Connecticut)
• Found that women of reproductive age with high consumption of maize-based foods are at risk of delivering a child with neural tube defects due to exposure to fumonisin mycotoxins (Ohio State University)
• Identified possible risks associated with veterinary drug residues in cattle and recommended sampling plans to reduce contamination of meat and milk (Virginia Tech)
• Worked on ways to manage Salmonella risks in the beef and pork production chain (Kansas State University)
• Developed technology and best practices to minimize food safety risks associated with hydroponics (Louisiana State University)
• Assessed the impact of vacuum steam pasteurization on pathogens in wheat grain (Michigan State University)
• Investigated the efficacy of commonly used sanitizers and disinfectants, as well as novel formulations and techniques for reducing pathogens on food surfaces, equipment, and other facility surfaces, including: a titanium dioxide coating to reduce Escherichia coli and Staphylococcus aureus on stainless steel surfaces (University of Missouri); superhydrophobic coatings that can be applied to hardwoods to reduce pathogen retention by 65–75 percent compared to untreated wood (Texas A&M University); a plant-derived encapsulated antimicrobial coating that reduces the number of pathogens on tomato surfaces; packaging films that are effective against Shiga toxin-producing E. coli (STEC) (University of Missouri); UV-C and LED light to inactive pathogens on surfaces in food processing facilities (Kansas State University, University of Tennessee); food-grade sanitizers for refrigerator waterlines and microbrewery sanitation (Clemson University); grape seed extract and sodium bisulfate for pathogen control on food products (University of Wyoming); and microbubble treatments that can detach Listeria from the surface of raw cucumbers and avocados (Virginia Tech).

Project members also addressed the critical public health threat of antimicrobial resistance (AMR). Specifically, researchers studied the potential for various foodborne pathogens to develop resistance to common sanitation regimens used in food production (University of Massachusetts) and assessed the role of environmental factors on AMR and associated genes in bacteria (University of Wyoming).

Additionally, to improve food safety knowledge and practices, project members provided learning materials and experiences for scientists and educators, industry, and consumers. For example, members:

• Conducted interviews with small food processors and food safety inspectors, providing insight on knowledge gaps, which helps develop appropriate communication strategies (Purdue University)
• Trained educators, Extension personnel, and others on food safety topics and teaching approaches to ensure they are using effective strategies to share accurate information
• Helped farmers conduct risk assessments and create food safety plans that comply with FDA and USDA regulations (UConn Extension, University of Maine, University of New Hampshire, Southern Center, Texas A&M University, Louisiana State University, and University of Rhode Island)
• Delivered a workshop in Ethiopia in which representatives from government, academia, and industry identified foodborne hazards and categorized them as high, medium, or low-risk (The Ohio State University)
• Designed an interactive game to convey food safety concepts (New Mexico State University, University of Massachusetts, and Iowa State University)
• Provided food safety trainings and events focused on: composting and farmers markets (Louisiana State University); early-stage food entrepreneurs, growers processing food in on-farm kitchens, and home food preservation (University of Rhode Island); backyard chicken farmers (University of Vermont); and sanitation and sanitary equipment design for growers using specialized harvesting equipment (University of Maine Cooperative Extension in collaboration with The Northeast Center to Advance Food Safety).

Work to guide food safety policy was also completed by project members, such as:

• Assistance with the development of FDA guidance for applying raw and composted manure and requirements that protect produce from contaminated irrigation water (Louisiana State University)
• Led by the Food and Agriculture Organization and the World Health Organization (FAO), the production of a comprehensive guidance document on Food Microbiological Risk Assessment (Rutgers University).

Other research conducted by project members from 2018–2023 focused on COVID-19 in food production systems and foodservice (University of Nebraska-Lincoln, University of Florida, Rutgers University, Texas A&M University, Kansas State University, North Carolina State University, University of Arkansas, and Clemson University), pathogen detection technology, and the food safety risk of wastewater spillover from treatment plants (University of Wyoming).

The impact statement was produced by Multistate Research Fund Impacts.