Dear Friend,

Fall has been busy at IFSAN! We've brought together students, researchers, and partners for meaningful exchanges that are building toward a safer, more resilient food future.

Following September's successful Breakfast Club scientific exchange, October's Advancing Food Safety: The Data Culture Imperative explored how data culture is transforming food safety and nutrition security. More details on both events are below.

Students: Don't miss the upcoming SEEDS Research Program proposal deadline — a great opportunity to share your ideas and join IFSAN's growing research community. Application details are included below.

We're energized by the collaborations and progress this fall, and we invite you to explore the stories and opportunities in this issue. Thanks for being part of our community's impact.

Best,

Barb Kowalcyk 

Director of IFSAN

Food labels are built on trust. When a package says “organic,” “wild-caught,” or “gluten-free,” we take it at face value. But what happens when those promises don’t hold up? Across the U.S., investigations are uncovering honey diluted with syrup, seafood sold under false names, and products that don’t match their packaging claims.

This October, as we mark Food Fraud Awareness Month, it’s worth looking closely at the rise of mislabeled foods—a problem that threatens not just consumer confidence, but also health and safety.

What Is Food Fraud?

Food fraud is the intentional misrepresentation of food for economic gain - whether by swapping ingredients, faking a product’s origin, or using misleading labels to make something seem healthier, more sustainable, or more premium than it really is.

A 2025 meta-analysis of 4,179 seafood samples across 32 U.S. states found that nearly 39.1% were mislabeled, according to research published in ScienceDirect.  Shrimp marketed as “local” has been traced back to overseas farms, while olive oil labeled as “extra virgin” has been shown to contain cheaper blends. These are not rare mistakes—they reflect a global problem fueled by complex supply chains, rising demand for premium foods, and economic pressure.

 What Is Being Done?

The good news is that regulation is employing technology to address the issue. Emerging digital traceability tools like blockchain and AI are becoming powerful allies in protecting food authenticity, verifying supply chains, and detecting fraud before it reaches consumers. In addition, the Food Traceability Rule, with a proposed compliance deadline of July 2028, will improve tracking from farm to shelf. FDA is also stepping up enforcement on inaccurate allergen and gluten-free claims. 

Food fraud affects us all—our health, our wallets, and our trust in the food system. Staying informed is the first step toward prevention. For more resources on spotting and reporting food fraud, visit the FDA’s page on Economically Motivated Adulteration (Food Fraud). 

Submitted by Georgina Woka

This month we spotlight Dr. Carmen Ortega-Santos, a faculty member in the Department of Exercise and Nutrition Sciences at the Milken Institute School of Public Health. Since joining GW in Spring 2024, Dr. Ortega-Santos has become an active voice within IFSAN, connecting nutrition, exercise, and gut health to improve outcomes for diverse populations.

Her research explores how movement and diet influence the gut microbiome and overall well-being. Current studies examine how lifestyle habits—like regular physical activity and balanced nutrition—strengthen the gut-immune connection and promote cardiometabolic health. She also leads collaborative projects testing new approaches to digestive wellness among physically active individuals.

Her message on gut health: "Seventy to eighty percent of your immune system resides in your gut—so feed it fiber, move your body, and keep it FITGut!"

Her advice for emerging scientists: "Be curious, be collaborative, seek mentors across different fields, and don't be afraid to step outside your comfort zone."

On October 9, IFSAN hosted "Advancing Food Safety: The Data Culture Imperative" at the GW Milken Institute School of Public Health. More than 60 professionals from academia, industry, and regulatory agencies gathered to explore how data culture can transform food safety and nutrition security. Speakers highlighted the critical shift from collecting data to transforming it into actionable insights that strengthen prevention and response. Sessions emphasized building stronger connections between data producers and users through training, collaboration, and emerging technologies. Interactive roundtables brought together voices from manufacturing, retail, regulatory, and other sectors to share experiences on improving data sharing, compliance, and coordination. Panel discussions explored innovations like digital traceability and AI-powered risk assessment tools that enhance outbreak detection.

IFSAN hosted the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) for a Breakfast Club session on Collaborative Solutions for Global Food Safety and Nutrition Challenges. Twenty-eight participants—faculty, researchers, and students—gathered to share research and exchange ideas on advancing equitable food systems. IAFNS researchers Dr. Caitlin Karolenko and Dr. Neal Saab presented on microbial and chemical food safety, while GWU faculty Dr. Sameera Talegawkar, Dr. Allison Sylvetsky, and Dr. Gabby Headrick shared work on nutrition interventions and food policy for equity. A lively Q&A covered research inclusivity, internship opportunities, and international collaboration, followed by networking that strengthened connections across the group.

Undergraduates who are Interested in learning more about the research process are encouraged to apply to the IFSAN SEEDs program. The Student Research Experience in Food Safety and Nutrition Security (SEEDS) is now accepting applications for the Spring and Summer 2026 semester. Students who complete the program will receive a $500 award and IFSAN-affiliated faculty advisors will also receive $500.

More information can be found here. If you have any questions, please contact ifsan@gwu.edu and include "SEEDS" in the subject line for more information. 

Current SEEDS awardee Jaiden Bluth is completing the BS in Nutrition/MPH program with a minor in Emergency Health Services at the George Washington University. Now finishing her final undergraduate year and first year of the master’s program, she has spent the past three years working with Dr. Allison Sylvetsky on research exploring the intersections of metabolism, sweet taste preferences, and nutrition communication.

Jaiden is leading an independent project titled “Effects of Non-Nutritive Sweetener Consumption During Pregnancy and/or Lactation on Maternal Sweet Taste Preferences and Energy Intake at One Month Postpartum.” Building on the ongoing SweetPea trial, her study explores how non-nutritive sweeteners such as stevia and sucralose may influence maternal appetite and energy intake after childbirth. She originally applied to the SEEDS program to gain the opportunity to publish her first article as first author and contribute to the growing body of research countering misinformation around nutrition.

In addition to her SEEDS project, Jaiden has worked on studies such as DC-SIPS (Decreasing Children’s Sugar Intake through Pediatricians and Social Marketing) and DC-SIPPY (Decreasing Children’s Sugary Drink Intake through Pediatricians and Parents of the Young). Looking ahead, she plans to take the MCAT in March and pursue medical school after completing her MPH, with the long-term goal of becoming a surgeon.

RWJF’s Health Equity Scholars for Action (HES4A) program supports early-career researchers who have faced barriers to inclusion in academia and are advancing action-oriented health equity research. Up to 15 awards of $260,000 each (over two years) will fund salary support, research, and professional development within a national community of mentors and peers. Eligible applicants include junior faculty or postdoctoral fellows at accredited U.S. institutions who are committed to addressing systemic inequities in health and wellbeing.

Letters of intent are due November 6, 2025, at 3 p.m. ET.

October is Apple Month, and these Medjool Date Apple Oat Bars are the perfect way to celebrate. Packed with sweet apples, chewy oats, and naturally sweet Medjool dates, they’re a hearty, wholesome snack that’s perfect for busy fall days. Portable and packed with fiber, they make an ideal grab-and-go option for school, work, or autumn adventures.

Food-Safe Tip: Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep them fresh and safe for on-the-go snacking.

Recipe and image from:  Fit Mitten Kitchen

Lance Price- Nearly One in Five Urinary Tract Infections Linked to Contaminated Meat

Lance Price - Zoonotic Escherichia coli and urinary tract infections in Southern California

We want you to stay informed about the latest recalls, market withdrawals, and outbreaks. Click on the FDA and USDA links for the most up-to-date information. 

FDA: Recalls, Market Withdrawals, & Safety Alerts | FDA

USDA: Recalls & Public Health Alerts | Food Safety and Inspection Service

Recall -Aquastar (USA) Corp Shrimp - Possible exposure to cesium-137

Recall-Haitai, Inc. Haetae (HT) Brand Cinnamon Powder 8 oz- possible lead contamination

Recall-  Prepared Pasta Meals (Frozen and Ready-To-Eat) Due to Potential Listeria monocytogenes Contamination

Food Safety Scientist at Exponent | Washington, DC

Public Health Dietitian at Anchorage Health Department | Anchorage, AK

Retail Food Safety - Plan Review and Special Processes Coordinator at Georgia Department of Agriculture Government | Remote

Supplemental Nutrition Assistance Program Director at The Food Research & Action Center | Washington, DC

If you have ideas you would like to see in the newsletter, please submit them to: ifsan@gwu.edu