Development of a Food Safety Training for a Prison Farm: Challenges and Solutions

Workers on prison farms in the United States commonly grow produce and row crops and raise livestock. Teaching good agricultural practices to prisoners and prison staff increases the safety of the food produced and reduces the likelihood of an illness outbreak. We developed a food safety curriculum for use on prison farms in Iowa. In developing the curriculum, we encountered many challenges that resulted in modifications in the content and delivery method. We present the content of the curriculum and provide educators with a better understanding of challenges and potential solutions related to working with prison farms

Clickers and HACCP: Educating a Diverse Food Industry Audience with Technology

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasoning\u27s for not passing the final examination. Clicker technology has been shown to improve knowledge transfer to students in various classroom settings. Incorporation of mock final examination questions using Clickers into a traditional HACCP course has been shown in a small pilot study to increase the pass rate

Improving Agricultural Workers Food Safety Knowledge through an Online Curriculum

Abstract A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge gains at both universities for all sections except the personal hygiene section. This pilot study provides evidence that an online format is effective in improving food safety knowledge. Because knowledge is a prerequisite for behavior, this curriculum can assist with mitigating food safety risk on university and other research farms. Keywords: Food Safety Education, University Farms, Pilot Study, Online Trainin

Point mutations of human interleukin-1 with decreased receptor binding affinity

AbstractInterleukin-1 (IL-1) is a monocyte-derived polypeptide hormone that interacts with a plasma membrane receptor. We have used oligonucleotide-directed mutagenesis to construct mutant human IL-1 proteins. Three different point mutants in a unique histidine residue (position 30) exhibited varying degrees of reduced IL-1 receptor binding affinity, whereas point mutants at five other residues behaved normally. Structural analysis of these mutant proteins by nuclear magnetic resonance spectroscopy detected no (or only minor) conformational changes relative to wild-type IL-1. These data suggest that the unique histidine residue influ- ences the architecture of the receptor binding site on human IL-1

Food Safety Posters for Safe Handling of Leafy Greens

This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens. A three-phase methodology included the use of expert knowledge, microbial sampling, and observational study in Iowa and Kansas foodservice operations. Use of the posters was shown to have positive impacts on both microbial levels and food safety behaviors, suggesting that the posters can be useful tools for Extension personnel

Determining What Growers Need to Comply with the Food Safety Modernization Act Produce Safety Rule

Extension educators have been enlisted to assist farmers in meeting requirements of the Food Safety Modernization Act Produce Safety Rule (PSR). Although food safety is a familiar topic for Extension educators, helping farmers learn how to prepare for PSR regulations is new. In this article, we describe a needs assessment conducted in the north central United States according to a modified Delphi approach. Results revealed unique characteristics of farmers in the region, least understood components of the PSR, preferences regarding educational tools, and the need for materials for varied audiences. Our process can be adapted for the purpose of determining how to assist growers in other regions in complying with the PSR

Cultural Sensitivity: A Requirement When Developing Food Safety Interventions

Extension materials that are sensitive to changing demographics and culture increase relevance and compliance with food safety practices. Produce safety extension materials were developed for U.S. Virgin Islands (USVI) produce growers to help with compliance with a new food safety rule. We developed employee training materials based on a needs assessment and behavioral change was evaluated six months after dissemination. The original materials were not seen as culturally appropriate but after modifications, improvements in food safety practices and behavior changes were observed. These results suggest that extension educators should seek feedback from target populations about potential interventions before implementation

Influence of UV Treatment on the Food Safety Status of a Model Aquaponic System

Few microbial studies in aquaponics, a growing trend in food production, have been conducted to determine food safety status. The aim of this study was to determine the food safety status and the effectiveness of ultraviolet treatment (15 W, luminous flux of 900 lm) as a food safety intervention in reducing the microbial loads of the water system in a model aquaponic unit growing lettuce, basil, and barramundi (Australian Sea Bass). Sweet basil, bibb lettuce, water samples, and fish swabs were collected throughout the 118-day production period, and microbial analysis was conducted in triplicate for the presence of E. coli O157:H7, Salmonella spp., and the prevalence of aerobic plate counts (APC), coliforms, and fecal coliforms in these systems. Absence of foodborne pathogens was confirmed using ELISA technology and enumeration through petrifilms (coliform/E. coli). A significant increase was observed in aerobic plate counts over the trial period (1 to 3 log10 CFU·mL−1) in the presence and absence of UV (p \u3e 0.05). Ultraviolet treatment did not significantly reduce the APC or coliform counts when compared to the control system samples. Future work should focus on improving the unit design, the evaluation of bio-solid filtration, and other food safety interventions