Arkansas Center for Food Safety

From deli counters to dinner tables, food safety relies on careful research and strict sanitation. As a multistate Listeria monocytogenes outbreak linked to deli meats raises concerns, researchers like Jennifer Acuff continue to work behind the scenes to ensure food safety standards. “One of the things that my research program focuses on is trying to control environmental conditions so that pathogens are not welcomed guests into that environment,” Acuff said. Read more about the current listeria outbreak and how to reduce risks: https://lnkd.in/g7-i2iMW Arkansas Agricultural Experiment Station University of Arkansas Food Science Department University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences U of Arkansas System Division of Agriculture #FoodSafety #Food #Science

As the World Water Week conference wraps up, Arkansas Center for Food Safety director Kristen Gibson reflected on the essential connection between water and food safety. “Ensuring safe water practices is essential to maintaining public health and safeguarding our communities,” she said. Read more: https://lnkd.in/gcPVGrK2

Did you know a wet kitchen sponge offers the perfect environment for bacteria to thrive? Our director Dr. Kristen Gibson was featured in this recent article about the top mistakes people make with their kitchen sponges. Check it out! https://lnkd.in/gqKB2XFg

Director of the Center for Food Safety Kristen Gibson received a $300K USDA National Institute of Food and Agriculture grant to help improve hydroponic lettuce production. Read more: https://lnkd.in/gAHBxj9F Hydroponic lettuce production more than doubled from 2014 to 2019. Gibson will be working with Rupesh Kariyat and Ryan Dickson to help ensure this booming industry remains safe and sustainable. Kariyat is an associate professor of insect-plant interactions and chemical ecology in the Department of Entomology and Plant Pathology; Dickson is an assistant professor of greenhouse and controlled-environment agriculture in the University of Arkansas Department of Horticulture. #Hydroponics #FoodSafety Arkansas Agricultural Experiment Station U of Arkansas System Division of Agriculture University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences

Griffiths G. Atungulu, PhD, associate professor in the University of Arkansas Food Science Department and director of the University of Arkansas Rice Processing Program, works with the Center for Food Safety to address food pathogens that affect grains during storage. "With climate change inevitably introducing new stressors to grains both pre-harvest and post-harvest, the severity and unpredictability of harmful mycotoxin contamination are increasing," Griffiths said. "Our research aims to apply counter stressors to toxigenic microbes, targeting these microorganisms at the genetic level. By inhibiting mycotoxin biosynthesis, specifically aflatoxins, we strive to prevent their formation and accumulation in grains." His work helps grain producers and other industry members prepare for the unexpected. #WorldFoodSafetyDay #FoodSafety

On #WorldFoodSafetyDay, we recognize the critical work our researchers are doing to improve food safety in Arkansas and beyond. They conduct targeted research on controlling harmful pathogens and toxins in poultry, meat, low-moisture foods, grains, and fresh produce. They are developing innovative strategies to reduce foodborne illnesses. And their outreach and education efforts help consumers make safer food choices. Learn more about the Center for Food Safety: https://lnkd.in/gaX5aQ2q. Kristen Gibson, Griffiths G. Atungulu, PhD, Yuan Fang, Tomi Obe, PHIL CRANDALL, Dr. Amanda Philyaw Perez, DrPH, MPH, Casey M. Owens, Jeyam Subbiah, Kelly Vierck U of Arkansas System Division of Agriculture Arkansas Agricultural Experiment Station University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences University of Arkansas Food Science Department

Sometimes the processing that makes food safe can compromise flavor and nutrients. Food scientist and Center for Food Safety faculty member Jennifer Acuff is looking for a way to make food safe and minimize loss of quality. Acuff worked with a team including lead author Arshpreet Kaur Khattra, Surabhi Wason, Kevin Thompson, Andronikos (ANDY) Mauromoustakos, and Jeyam Subbiah to develop a new framework for food processors that aims to preserve nutrients and flavor while keeping food safe. This research was supported in part by the USDA National Institute of Food and Agriculture. Read more: https://lnkd.in/gYwgJJBA University of Arkansas Food Science Department U of Arkansas System Division of Agriculture Arkansas Agricultural Experiment Station University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences #FoodSafety #FoodScience #FoodInnovation

Calling all undergraduate students interested in food science and the food industry! The Future of Food: Opportunities and Careers for Undergraduate Students program is open for application through Feb. 2. The F²OCUS summer fellowship program will take place from May 20th to July 20th 2024. Room and board are provided along with a $5,150 stipend and travel support. The F²OCUS fellowship helps students gain real world experience in the food industry, work with experienced research faculty on research projects, build their professional skills, and expand their professional network. Nick Stall, a 2023 F²OCUS fellow from Louisiana State University, said the following about the program: "Some of the most important experiences I had were meeting individuals in the food industry, discussing with them what they do daily and building networking skills. I was not considering a master’s degree before I started the program. However, I have changed my mind after talking and working alongside other graduate students and mentors. I am working to find the exact master’s program that matches what I want to do for a career. I truly believe regardless of your major that anyone who gets a chance to be a part of this program will appreciate the amount of insight and personal growth they can receive from their experiences." Learn more about the program and how to apply here: https://lnkd.in/gnWxJU4h

CFS researchers recently published a study on the limits of ozonated water as a sanitizer in raw vegetable processing. Kristen Gibson and colleagues focused on raw vegetables commonly used in raw-meat-based pet foods, such as carrots, butternut squash, and sweet potatoes. The pathogens of concern in this study were Salmonella, a cause of 35% of sick pet veterinary clinic visits, and Listeria. Gibson’s team used two methods to apply aqueous ozone — spray-washing through a nozzle at 15.5 pounds per square inch of pressure and batch-washing, which submerges the vegetables into a tank of aqueous ozone. Neither of the ozonated water methods reached the level of pathogen reduction that high-pressure processing provides, but the study did confirm that ozonated water treatment works well for reducing microbial cross-contamination of sanitation equipment and nearby surfaces. “The sanitizer would be quite good for that reason, for keeping the system clean and reducing the microbial risk that could appear once bacteria are dislodged from the produce,” Gibson said. “When the aqueous ozone was present, it kept the level of bacteria in that system low, which is what you want. You don’t want the microorganisms to start accumulating within the system or on the surfaces. So, that was a positive aspect of the study and reiterated much of what we know about how water can be a great way to spread contamination.” The study's co-authors included Sahaana Chandran, Christopher A. Baker, Allyson N. Hamilton, Gayatri R. Dhulappanavar and Sarah L. Jones. Chandran, Hamilton and Dhulappanavar are Ph.D. students in the Food Science Department. Jones received her doctorate and now works for Newly Weds Foods. Baker was a post-doctoral researcher during the study and now works for the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Read more about this study here: https://lnkd.in/g3Ssf85Y

Learn about how the Center Food Safety is working with a multidisciplinary team to tackle food and nutrition security challenges within the U.S.