Hello Friend,

Happy 4th of July! We hope you have a wonderful holiday celebrating with family and friends. If you're planning to fire up the grill, remember to keep food safety top of mind—check out our grilling safety tips and roasted vegetable recipe featured in this issue.

Our World Food Safety Day webinar drew an engaged audience and sparked thought-provoking discussions on surveillance systems and outbreak prevention. The interactive Q&A session generated excellent questions that highlighted the real-world applications of food safety research. If you missed the event or want to revisit the presentations, you'll find the recording link below.

This newsletter celebrates our core faculty team's outstanding achievements. We're proud to highlight recent publications and awards that demonstrate IFSAN's continued leadership in food safety research. Additionally, we're excited to share new funding opportunities from USDA and the Robert Wood Johnson Foundation that may support your research endeavors.

Enjoy the summer issue, stay safe, and happy grilling!

Barb Kowalcyk

As you plan your Fourth of July celebration, and/or for any grilling event remember these food safety tips to keep your barbecue free from foodborne illness:

Defrost Safely. Thaw frozen beef, poultry or fish safely in the refrigerator, cold water or a microwave oven. Cook immediately after thawing.

Avoid Cross Contamination. Separate raw meat and vegetables by using different cutting boards.

Check Internal Temperatures. Cook food to a safe minimum internal temperature by using a food thermometer:

Thoroughly Cook Frozen Meat. Although frozen products may appear to be pre-cooked or browned, treat them as raw food and cook thoroughly. Products labeled as “Cook and Serve,” “Ready to Cook” and “Oven Ready” must be cooked.

Use Food Thermometers Correctly on Burgers. Insert the thermometer through the side of patty until the probe reaches the center.

Beware of the Danger Zone. Bacteria multiply rapidly between 40 F and 140 F—a.k.a. the Danger Zone. USDA recommends that perishable food be consumed or refrigerated within two hours (one hour in room or outdoor temperatures of 90 F and above).

Store Leftovers Properly. Divide leftovers into smaller portions and place them in shallow containers in your refrigerator or cooler.

Keep It Cool. Pack coolers with ice bags, gel packs or frozen water bottles. Use an appliance thermometer to monitor that food stays chilled at 40 F or below.

When In Doubt Call. For more questions about food safety before the Fourth of July, contact the USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to an expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

Source: Your Top 10 Food Safety Tips for Summer Grilling | Home

IFSAN is hosting the event: Advancing Food Safety: The Data Culture Imperative. Stay tuned, more details are forthcoming.   

Sign up here if you would like to be notified when registration is open for this event. 

IFSAN World Food Safety Day Webinar Delivers Critical Insights on Surveillance and Prevention

Each year millions of people are sickened by foodborne disease. Coordinated surveillance strategies are critical to preventing these illnesses. In honor of World Food Safety Day, IFSAN hosted a webinar on the importance of surveillance, who it benefits and why it matters.

Dr. Barbara Kowalcyk, IFSAN’s director, talked about surveillance's foundational role in safeguarding human health. Dr. Carlota Medus from the Minnesota Department of Health presented "A History of Salmonella Outbreaks Associated with Raw Breaded Stuffed Chicken Products," revealing critical patterns that prevent future contamination events. Dr. Jennifer McEntire from Food Safety Strategy showcased "Cyclospora: A Surveillance Success Story," demonstrating how enhanced surveillance and diagnostic techniques enable better understanding of organism behavior and more effective prevention protocols. Dr. Megin Nichols from CDC outlined CDC's 2025 priorities for advancing foodborne illness prevention efforts.

A lively Q&A session addressed consumer education strategies, disease reporting protocols, and surveillance funding.

If you missed the webinar or would like to hear it again, you can Access the Recording Here.

The U.S Department of Agriculture Foreign Agricultural Service is releasing $208 million for the Food for Progress Program awards. The notice of funding is posted on the Grants.gov website. You can find details on how to apply by clicking here.

NOTE: The application deadline is July 31, 2025, 5:00 PM Eastern.

 

The Robert Wood Johnson Foundation just announced a new funding opportunity for rapid-response projects through their Healthy Eating Research program. Proposals will be accepted on a rolling basis until all funds are committed (so act fast!) and should focus on understanding how recent changes to nutrition policies and programs at the federal, state, and local levels impact nutrition, health, and economic outcomes among diverse families living with limited incomes. Visit Current Funding Opportunities | Healthy Eating Research for more details.

Dr. Kansanga is Associate Professor of Geography and International Affairs at George Washington University, Distinguished Research Chair at the Elliott School of International Affairs, and IFSAN core faculty member. 

His food systems research focuses on solar-powered storage solutions and rural infrastructure transformation in Ghana and the Global South, advancing discourse on systemic requirements for food security in resource-constrained environments.

In "Unpacking the Root Causes of Postharvest Loss," Dr. Kansanga reconceptualizes food loss through a social justice lens, emphasizing farmer agency and empowerment in food system resilience. His analysis demonstrates that effective food preservation requires addressing broader questions of agricultural equity and resource access beyond technical interventions.

How have DOGE cuts impacted food safety? Dr. Barbara Kowalcyk interviewed.

 Food Safety in the Balance as Contamination Reports Increase. Dr. Barbara Kowalcyk is quoted.

RFK Jr. has big plans for your food. But what are the facts? Dr. Gabby Headrick is interviewed. 

Casey Means: influencer, RFK Jr favorite – and Trump’s pick for surgeon general | Trump administration | The Guardian. Dr. Gabby Headrick is quoted. 

Curious by Nature: Dr. Allison Sylvetsky - Are Sugar Substitutes Helping or Harming Us? | Newswise.

A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease Burden Metrics: A Case Study in Ethiopia - ScienceDirect  

An exploratory survey of food safety practices for food delivery

Nonnutritive Sweetener Consumption, Metabolic Risk Factors, and Inflammatory Biomarkers Among Adults in the Cancer Prevention Study-3 Diet Assessment Sub-Study - ScienceDirect

Effects of front-of-package labels for added sugars and non-sugar sweeteners (NSS) on parents’ perceptions and selections of foods and beverages for their children: a randomized experiment | medRxi

Cannabis use & food insecurity risk among U.S. adults with & without children - PubMed

Dr. Xindi (Cindy) Hu, Assistant Professor of EOH, recently received a 2025 Spring GWSPH Research Innovation Award for her proposal, "Innovative Transfer Learning For National-Scale PFAS Prediction In Private Wells: Advancing Data-Driven Public Health Solutions." In this project, Dr. Hu and Dr. Xiaoke Zhang from the Statistics Department will develop a novel transfer learning algorithm to improve the accuracy of national predictive models for drinking water contaminants in private wells in the absence of comprehensive monitoring data. She also a recipient of the 2025 Redstone Global Center Pilot Award for her project: Nexus of water intake, water security and climate resilience: a system science approach to improving water security and community health in a changing climate. 

Dr. Jordan Kuiper, Assistant Professor of EOH, recently received a 2025 Spring GWSPH Research Innovation Award for his proposal, "The Efficacy Of PFAS Drinking Water Regulations As A Population-Level Cancer Preventive Measure." In this project, Dr. Kuiper and Dr. Hu plan to quantify the impact that state-level PFAS drinking water regulations have on population-level cancer outcomes, including incidence and mortality rates.

Dr. Devin LaPolt, IFSAN post-doctoral student, was also a recipient of the 2025 Redstone Global Center Pilot Award for her project: The Role of Climate Change on Diarrheal Disease Variability in Vulnerable Populations in Ethiopia. 

We want you to stay informed about the latest recalls, market withdrawals, and outbreaks - some of the January recalls are listed below. Visit the CDC,  FDA and/or  USDA for the most up-to-date information. 

August Egg Company Recalls Shell Eggs Because of Possible Health Risk | FDA

Tgd Cuts, LLC Initiated Voluntary Recall of Cucumber from Bedner Growers Inc., Which Had the Potential to Be Contaminated with Salmonella | FDA

Kraft Heinz Foods Company Recalls Turkey Bacon Products Due to Possible Listeria Contamination | Food Safety and Inspection Service

Are you concerned about a food product? USDA has a Report a Problem site.

Summer is the perfect time to highlight fresh, vibrant produce. Inspired by The Roasted Root, this Easy Sautéed Vegetables recipe is a one-pan celebration of flavor, flexibility, and is food-safe. It is quick to make, easy to customize, and a delicious way to eat the rainbow.

Start with a large pan, a splash of oil, and a mix of your favorite vegetables. Think carrots, potatoes, zucchini, bell peppers, onions, or even leafy greens. The beauty of this recipe is in its flexibility: you can tailor it to what is in season, what is in your fridge, or what your taste buds are craving. It is a great way to reduce food waste, boost your veggie intake, and enjoy a dish that is as nourishing as it is delicious.

 How to Make It:

Chop your vegetables into bite-sized pieces. Group by texture- firm (carrots, potatoes), medium (zucchini, bell peppers), and soft (spinach, kale).

Heat avocado oil in a large pan over medium-high heat.

Start with firm veggies, sautéing for 5–7 minutes until they begin to soften.

Add medium-texture vegetables, cooking for another 5–7 minutes.

Season well with salt, pepper, garlic powder, and herbs like thyme or Italian seasoning.

Stir in greens last just until wilted.

Serve warm as a side dish or over grains for a vibrant plant-forward main.

This recipe reflects everything we are celebrating this month from seasonal bounty, safer meals, and healthier habits.

Find the full recipe on The Roasted Root

 

Senior Director, Food Safety Policy | Arlington, VA

Nutrition and Food Studies Tenure Track Faculty- job post George Mason University | Fairfax, VA

Food Policy Analyst- job post Food & Water Watch | Washington, DC

Senior Nutrition Advisor - Tajikistan (USAID/LEAP)- job post ZemiTek LLC 4.8 4.8 out of 5 stars Washington, DC Full-time ZemiTek LLC Washington, DC

Territory Account Manager (Food and Beverage) Diversey | Austin, TX

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