Researchers receive $550,000 USDA-NIFA grant to develop farmers market food safety game

By Brittaney Mann
U of A System Division of Agriculture

FAYETTEVILLE, Ark. — Food safety education for small producers will take on an interactive gaming form with the help of a collaborative $550,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

FOOD SAFETY GAME — Kristen Gibson is serving as the lead investigator on a new $550,000 grant from USDA-NIFA. Gibson and her collaborators will evaluate current food safety training practices and develop a multimedia game to help teach farmers market vendors food safety best practices.

Kristen Gibson, department of food science professor of food safety for the Arkansas Agricultural Experiment Station and director of the Center for Food Safety, will serve as lead investigator on this grant, aimed at providing easy-to-access educational resources about safe food production directed at small- and medium-sized farmers getting started with their market endeavors.

Citing research that indicates interactive multimedia learning tools can help audiences understand concepts better than traditional education practices can, Gibson said the research team decided a multimedia game format may help producers retain the information better. The multi-institution project is titled “GLEAN (game learning to educate and advance knowledge): Transformative food safety training for farmers market vendors.”

“We want to be sure that they’re providing safe food to their customers,” Gibson said. “And so, in order to implement best practices related to the production and the handling of fresh produce, you have to have that knowledge base to understand why that is important.”

The Arkansas Agricultural Experiment Station is the research arm of the University of Arkansas System Division of Agriculture.

Farmers markets and food safety

Farmers market vendors do not sell a large volume of produce, and therefore are not covered by the Food and Drug Administration Food Safety Modernization Act, Gibson said. Food safety requirements may vary in each market, even within the same state, because farmers market managers can set their own regulations.

Farmers market vendors have varying levels of food safety knowledge and training, Gibson said. Additionally, farmers market managers may not have access to farmers market specific training that can be distributed to the local producers.

The Arkansas Department of Health does not require farmers markets vendors to obtain permits to sell uncut fruit and vegetables or temperature-stable cottage foods.

The researchers want to be sure that everyone has access to resources to aid in the adoption of food safety best practices, and to make it easier to receive them.

“The idea is to be sure you’re capturing those people who may be falling through the cracks,” Gibson said.

The game

The development of this food safety training game will take place over three years. The researchers will collect data from a sample of local food producers to understand what information is most relevant, assess the effectiveness of the game in knowledge retention and eventually release it to the public.

Vendors can find multiple answers to their questions on different media, like Google searches or YouTube, and by directing the necessary information into a game format, it may help growers feel confident in the validity of the information they consume, Gibson said.

The researchers want the game to be realistic to the growers’ specific situations so that food safety awareness can transfer into their practices. The game will include different risks and related regulations, allow the producers to get help from in-game organizations that mirror real-life support structures and allow them to understand the varying rules of different markets, Gibson said. The strategies will also center on how to gain entry to local and regional food systems.

Collaboration

Jennifer Acuff, assistant professor of food safety and microbiology in the food science department for the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture. (U of A System Division of Agriculture)

Jennifer Acuff, assistant professor of food safety and microbiology at the experiment station, will also participate in the project.

“I am very excited to work on the GLEAN project,” Acuff said. “With farmers markets continuing to grow in size and types of products sold, we want to make sure all the vendors are provided with as much knowledge as possible about relevant regulations and are empowered to employ best practices to prioritize the safety of their consumers.”

Acuff’s research focuses on reducing pathogens from foods at the post-harvest level through prevention and intervention. She received a $200,000 grant earlier this year from USDA-NIFA to investigate moisture levels that lead to bacterial survival in low-moisture foods.

“We will be collaborating with colleagues from around the nation to address local and regional knowledge gaps by employing creative learning tools, such as educational gaming,” Acuff said.

That nationwide team of researchers includes Barbara Chamberlin, Matheus Cezarotto and Pamela Martinez from New Mexico State University, and Sujata Sirsat from the University of Houston. New Mexico State University will develop the game through its Learning Games Lab, which has developed many educational games.

Gibson has received many grants that feed into her work on food safety knowledge. Many of her projects aim to characterize food safety risks for small producers. Earlier this year, she characterized the pathogen vulnerability of two popular microgreen varieties and their growing media.

She was also recently awarded a $27,739 grant from the Center for Produce Safety to evaluate current food safety knowledge for indoor leafy green production, with the goal of presenting evidence-based best practices and identifying knowledge gaps on microbial risks.

Gibson is excited to use a game approach to relay food safety information. She hopes to see an increase in confidence, knowledge and the implementation of best practices outside the game.

“To do the practice, you have to have the knowledge first,” Gibson said.

To learn more about Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website: https://aaes.uada.edu. Follow us on Twitter at @ArkAgResearch. To learn more about the Division of Agriculture, visit https://uada.edu/. Follow us on Twitter at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit www.uaex.uada.edu.

Silent Spoiler: Listeria outbreak raises food safety concerns

By Jenifer Fouch
University of Arkansas System Division of Agriculture
Arkansas Agricultural Experiment Station

FAYETTEVILLE, Ark. — 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 continue to work behind the scenes to ensure food safety standards.

Food safety scientists like Jennifer Acuff at the Arkansas Agricultural Experiment Station are dedicated to improving fresh and processed food safety and protecting food products from microbial contamination. Some of her work involves understanding how pathogens like listeria survive and spread — including in ready-to-eat foods.

LUNCH IS SERVED — As a multistate Listeria monocytogenes outbreak linked to deli meats raises concerns, researchers continue to work behind the scenes to ensure food safety standards. (U of A System Division of Agriculture photo by Nick Kordsmeier)

“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.

The U.S. Department of Agriculture’s Food Safety and Inspection Service is investigating a multistate outbreak of infections linked to Boar's Head brand meats. So far, 7 million pounds of products have been recalled. The Centers for Disease Control and Prevention reported nine deaths and 57 hospitalizations from 18 states.

“Whenever we see Listeria monocytogenes outbreaks, we see high hospitalization rates and alarmingly high mortality rates. And that’s because listeria has this incredible ability to cause an invasive infection,” Acuff said.

Acuff said listeria is unique because it’s what scientists call a psychrotroph, meaning it can survive and grow at cold temperatures, unlike other foodborne pathogens such as Salmonella and E. coli.

This characteristic makes ready-to-eat foods like deli meats particularly vulnerable since they can remain in cold storage for extended periods. And listeria and other pathogenic bacteria, Acuff says, is particularly dangerous because it doesn’t visibly spoil food, unlike molds.

“We can’t see them on our food. There’s never an indicator to us that the food is spoiled by a pathogen,” she said. “Doing the sniff test or looking at it to see if it looks okay doesn’t tell you if listeria is there.”

SCIENCE BEHIND SAFE FOOD — Food safety scientist Jennifer Acuff is a Cooperative Extension Specialist and also a member of the Center for Food Safety, which is part of the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture. (U of A System Division of Agriculture photo by Fred Miller)

Acuff is a Cooperative Extension Specialist and also a member of the Center for Food Safety, which conducts research and develops technologies to detect, control and reduce foodborne pathogens, toxins, and chemicals, enhancing food safety from production to consumption. The center is part of the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.

“These appointments give me really good opportunities to integrate the research findings we’re looking into with what is actually applicable to our stakeholders in Arkansas — producers, consumers and scientists alike,” she said.

Where does listeria come from?

Listeria is a ubiquitous bacterium, meaning it’s naturally present in the environment, Acuff said, and that contamination often signals a sanitation problem in food processing.

“When we see listeria associated with a ready-to-eat food product, it automatically sends up red flags because we don’t want to see it in the processing plant,” she said. “It is so easy to accidentally track it in, whether through workers’ boots or clothing, leaks in the environment, or even pests.”

The FSIS reported several noncompliance violations at a Boar’s Head plant in Virginia, including the visible presence of mold, trash and insects.

Mitigating risks

According to the CDC, symptoms of listeriosis, the illness caused by Listeria monocytogenes, can take up to 10 weeks to appear, making it difficult to promptly trace the infection’s source. Many people who are immunocompetent recover without medical care, so the actual number of cases is likely higher than reported. Immunocompromised individuals, such as pregnant people and those taking immunosuppressant drugs, are at particular risk, though.

Acuff said consumers can take steps to reduce their risk of listeria exposure. If you have any of the recalled products at home, throw them away immediately. It is also a good idea to clean any surface area the product might have encountered.

For general consumption, one effective prevention method is to heat deli meats to 165 degrees Fahrenheit, reducing the risk of listeria infections. Acuff also encourages consumers to be proactive about food safety when dining out, especially during an ongoing outbreak.

“People should feel empowered to ask a restaurant where their deli meat comes from. It’s okay to ask for more information,” she said.While it’s impossible to produce food in a sterile environment, Acuff says it’s important to maintain strict sanitation standards to minimize risks.

“We don’t get to eat no-risk food,” she said. “So, being informed and knowing, ‘Am I willing to take this risk?’ is crucial.”

To learn more about the Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website. Follow us on X at @ArkAgResearch, subscribe to the Food, Farms and Forests podcast and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. Follow us on X at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.