National Alliance for Food Safety and Security

NATIONAL ALLIANCE FOR FOOD SAFETY AND SECURITY

The mission of the National Alliance for Food Safety and Security (NAFSS) is to provide the mechanism by which the most talented scientists among the Land Grant University and Agricultural University System (University System) can partner with scientists from among Federal government agencies, industry associations and private research laboratories in meeting this country's long and short term food safety and security objectives. Since 1998, the USDA-Agricultural Research Service (ARS) and other government agencies have greatly benefited from the cooperative research alliance with NAFSS. ARS, because of its defined mission of addressing the long term needs of the food safety agencies, FSIS, APHIS and FDA primarily, cannot easily shift to address rapidly evolving situations that require immediate attention, such as those relating to Salmonella contamination of peanut butter, E. coli 0157:H7 in spinach and Listeria monocytogenes in deli meats. In contrast, the scientists in the University System can respond to immediate critical research needs in a more expedient manner through the formation of investigative teams composed of University, government, and industry scientists working in concert. Included in the contributions which NAFSS can provide are the conduct of national baseline studies for Federal government agencies and involvement in education and outreach activities directed to targeted clientele groups. The NAFSS with its diversity of capabilities and expertise has provided invaluable contributions to food safety through its holistic and proactive approach, combined with technology transfer, education and outreach efforts. The participation of numerous academic scientists with differing views and abilities has allowed critical research to be conducted that could not otherwise have been addressed.

With over 100 scientists as members, the 21 university alliance of the NAFSS is uniquely qualified to address evolving food safety and security issues in both animal and plant derived foods produced globally. The unique relationships which exist between University scientists and U.S. food producers, processors, retailers and consumers provide the necessary interface between the food industry and government scientists to facilitate immediate response to emerging food safety and security events. The diversity of scientists in NAFSS include experts in food microbiology, virology, toxicology, epidemiology, veterinary medicine, food, animal and plant sciences, engineering, statistics, sociology, economics, and other disciplines which support risk assessment, management and communication.

The National Alliance for Food Safety and Security seeks to continue the accomplishments achieved through its 5 Centers; the Center for Detection Technology which focuses on the development and testing of rapid and reliable methods for the detection and enumeration of foodborne pathogens including biosensors and other molecular methods, the Center for Microbial Physiology and Ecology which focuses on understanding those factors impacting the growth, survival, occurrence, virulence, antibiotic resistance, and genetic potential of microorganisms to adapt to and infect the human population, the Center for Intervention Strategies which focuses on the identification and development of effective microbial and chemical hazard prevention and intervention strategies that will facilitate the production of healthy animals and plant derived foodstuffs, the Center for Risk Analysis and Policy which focuses on the integration of the information discovered from the scientific disciplines such as food microbiology, epidemiology and virology into the framework of risk assessment in support of food safety policy decision making, and the Center for Education and Outreach which focuses on providing an integrated educational approach involving scientists, government officials, industry representatives, educators, and consumers.

• Auburn University
• University of Arkansas
• University of California-Davis
• University of Florida
• University of Georgia
• University of Idaho
• University of Illinois
• Iowa State University
• Kansas State University
• University of Maryland
• Michigan State University
• Mississippi State University
• North Carolina State University
• The Ohio State University
• Purdue University
• University of Tennessee
• Texas A&M University
• Texas Tech University
• Virginia Tech University
• Washington State University
• University of Wisconsin

NAFSS Significant Accomplishments

The NAFSS has a proven track record of meeting significant challenges by addressing emerging food safety research needs in a timely manner. A partial list of NAFSS accomplishments include the following:

· NAFSS conducted a "Nationwide assessment of Listeria monocytogenes in deli meat products packaged either in the processing plant or at the retail deli operation (2004-2006)." The assessment served as a basis for establishing policies in meeting the food safety needs of U. S. Federal agencies and American consumers.

· In response to a critical need by the USDA, NAFSS conducted a third-party review of the HACCP-Based Inspection Models Project (HIMP) and presented their findings at the 2002 National Advisory Committee for Meat and Poultry Inspection in Washington, D.C. The review served the USDA in modernizing the meat and poultry inspection system.

· Two completed NAFSS projects focusing on ready-to-eat meat and poultry have served as resources for federal agencies. In one study, the data collected was transferred to USDA-FSIS for a nationwide risk assessment of Listeria monocytogenes in ready-to-eat meat and poultry at the point of retail. Another study provided results which have been utilized by ready-to-eat meat and poultry products producers and were also incorporated into the USDA-FSIS guidelines for these products.

· NAFSS-based research led to the development of a real time biosensor detection technology for Listeria monocytogenes, a significant foodborne pathogen.

· NAFSS-based research resulted in the transfer of processing options for the cattle industry to reduce Escherichia coil O157:H7. The findings ultimately allowed for the cattle industry to petition the FDA for additional consideration of new limits for a frequently used processing aid.

· Information generated from several NAFSS projects on Listeria monocytogenes was utilized by USDA/ARS for the ComBase and Pathogen Modeling Program databases.

· Methods for culturing and detection of E. coli O157:H7 were modified and improved by state and federal regulatory agencies based on data generated by a NAFSS research project.

· NAFSS co-sponsored "Interventions for Listeria monocytogenes in Retail Food Establishments", the pre-conference workshop at the Conference for Food Protection in Columbus, Ohio (2006).

· NAFSS sponsored a symposium "Contamination of Ready-to-Eat Foods: Transfer and Risk: Listeria monocytogenes and Other Microorganisms" at the International Association for Food Protection in Calgary, Canada (2006).

· NAFSS co-sponsored a mini-symposium on the "Role of Surface Antigens in the Pathogenicity of Listeriosis", at the XVI International Symposium on Problems of Listeriosis, Savannah, GA (2007).

· NAFSS sponsored a workshop on "Impacting Listeria monocytogenes Control in Manufacturing and Retail Establishments" for the National Restaurant Association Quality Assurance Executive Study Group (2007).

· NAFSS sponsored the first "Molecular Detection Day Program" in conjunction with the XXVII Rapid Methods and Automation in Microbiology Workshop at Kansas State University (2007).

NAFSS will provide the mechanism to enable participating universities and the USDA/ARS, FDA and other Federal agencies to focus their collective scientific expertise and resources on the multiple components, issues and questions regarding all aspects of food safety. Frequent consultation with partners at government regulatory agencies by administrators and scientific personnel will be a major element of the activities of NAFSS. Collaboration within NAFSS will occur among its partner members, government agencies, producer associations, private industry and consumer organizations. The primary benefits to be gained by utilizing the National Alliance for Food Safety and Security approach are outlined below.

· Development of real time technologies for faster identification of infectious agents and toxins associated with foodborne illness.

· Increased understanding of the microbial physiology and ecological niches for foodborne pathogens and toxins.

· Development and evaluation of the most effective intervention strategies for the prevention, reduction or elimination of microbiological or chemical hazards.

· Development of better integration systems for the utilization of risk analysis, management and communication tools to set priorities and formulate effective policy.

· Development and implementation of educational and outreach opportunities for all constituent groups involved in the production, processing, marketing and consumption of food.

Dr. Brian W. Sheldon, NAFSS Secretariat

Professor Emeritus, Department of Poultry Science, North Carolina State University, Raleigh, NC

P.O. Box 313, Fleetwood, NC 28626

(336) 877-1059 (H); (919) 215-3517 (Cell); brian_sheldon@ncsu.edu

NAFSS Website: http://www.nafssfoodsafety.org/