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United States Department of Agriculture

Agricultural Research Service

Research Project: USDA-MOST PROTOCOL ANNEX VIII - FOOD SAFETY RESEARCH COOPERATIVE ACTIVITIES
2011 Annual Report


1a.Objectives (from AD-416)
The objective of this Annex is to establish the ‘virtual’ Joint U.S.-Sino Food Safety Research Center between the United States Department of Agriculture (USDA), Agricultural Research Service (ARS) and Shanghai Jiao Tong University (SJTU), Shanghai, the People’s Republic of China. ARS and SJTU, hereinafter referred to as the “Parties”, which hereby affirm their mutual interest in, and desire to promote and develop cooperation in training and research programs through collaboration in the ‘Center.’ This Annex is subject to the terms and conditions of the S & T Agreement and the Protocol. In the event of any conflict between the terms and conditions of the S & T Agreement or the Protocol and this Annex, the S & T Agreement and the Protocol shall govern.


1b.Approach (from AD-416)
Cooperative activities may be conducted in food safety and all the related fields cooperated in the future. Cooperative activities in other areas may be undertaken and included within the scope of this Memorandum by mutual decision of the Parties in accordance with thee enabling authorities of each Party. Cooperative organizations also may include Purdue University of the United States and Shanghai Engineering Research Center of Food Safety of China.

Cooperation under this Annex may include, but is not limited to, the following topic areas:

• Develop new rapid pathogen detection processes and effective assessment and control systems to resolve the obstacles related to food safety occurred in food industries and business. • Develop new analysis methods of chemical hazards in foods and their surrounding environments. • Basic research on food safety issues. • Food safety technological standards. • Recent priority and specific targeted research areas involve: -Using nucleic acid and/or protein-type of biomarkers to screen the presence of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus and other pathogens and toxins; identification and characterization of their toxic genes -Developing rapid and effective pathogen concentration/capture processes -Integrated the detection and capture processes to form automated detection platforms that are suitable for high-throughput needs. Cooperation arrangements may include: • Exchange of scholars and students between Jiao Tong University and ARS for six month or longer terms • Exchange information through seminars during short visits • Arrangements of annual research meetings between Parties to evaluate the progress and effectiveness of established collaborations and to propose new collaboration opportunities. The annual meetings should take place alternately between US and China. • Whenever possible, the Parties will consider developing joint research proposals geared toward solving food safety related specific trade issues. • Establishment of a Joint US-Sino Food Safety Research Center among Parties

To generate broad interest and increased activities, the Parties will, upon mutual consent, involve other interested stakeholders and entities that may contribute to improved technological processes including value added and agricultural utilization through the engagement of the scientific and business communities, trade capacity-building activities, and scientific cooperation and exchanges during the implementation of this Annex. These activities may be driven towards the ultimate goal of improving the nutritional food safety of the food supply.


3.Progress Report

The annual Joint Working Group met in Yangling China on Feb 21-23, 2011 to review progress in this activity. Dr. Shu-I, Associate Director for North Atlantic Area, serves as the Center Director for the virtual Joint US-Sino Research Center on Food Safety and overseas the US operation in related ERRC research and the cooperative research of the Food Safety Engineering Center at the Purdue Univ. Under the leadership of Dr. Tu and Dr. Xianming Shi, of Shanghai Jiao Tong Univ. the virtual Joint Food Safety Research Center was created in 2008 with the establishment of Annex VIII between Shanghai Jiao Tong Univ. (SJTU) and ARS. The four-member Institutes associated with the Center include the Bor Luh Food Safety Research Center of SJTU, Shanghai Engineering Research Center of Food Safety, ARS Eastern Regional Research Center (ERRC), and the Center for Food Safety Engineering of Purdue University (CFSE). Dr. Shi, Tu and Dr. James Lindsay organized the 4th International Forum on Food Safety Shanghai. Dr. Dan Zhang from SJTU is working with Perdue Univ., conducting research on ARS approved OSQR project addressing foodborne pathogen contamination of fresh produce and detection. Dr. Tony Jin, ERRC, gave a lecture at Zhejiang Institute of Agricultural Sciences of Zhejiang, China in Oct 2010. Dr. Benjamin Rosenthal collaborated with Dr. Ming Yuan Liu, Ministry of Education and Jilin Univ. Changhun, China, to study Trichinella spiralis. Dr. Rosenthal visited with Dr. Liu in October 2010 and gave guest lectures and discussed long term collaborations. Dr. Rosenthal also collaborated with Dr. Zhouqiung Yang of Kunming Uni. on studies of zooontic Sarcocystis spp. Dr. Roshental delivered an invited talk at the 10th International Conference on Coccidiosis held in Guangzhou, China on Oct. 8-12, 2010. Collaborations are ongoing between Kunming Univ. and BARC. Dr. Moon Kim, BARC, is hosting Visiting Professor Xieying Tang from China Agricultural Univ. for 12 months, Sept 2010-Sept 2011. Dr. Tang is working on the development of inline whole-surface safety inspection methods for leafy greens. Dr. Yaguang Luo visited Sichuan Univ., in Chengdu, China, to discuss continued collaboration on produce safety research. She met with faculty members to discuss the development of a curriculum on food safety directions. Dr. Yaguang Luo was presented with an Adjunct Professor certificate by the Dept. Chair, Dr. Xiaoli Lu. Dr. Qiang provided key scientific information for the FDA to pass the 2009 Food Code in the area of temperature control for food safety. This research also received special press coverage by the Institute of Food Technology (IFT). Dr. Xianming Shi, from Bor Luh Food Safety Center, attended the ARS-Purdue Univ. Food Safety Workshop in Philadelphia, November 3-4, 2010. The event provided a good opportunity to include discussions on research collaborations.


Last Modified: 12/22/2014
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