1a. Objectives (from AD-416):
The objective of this Annex is to establish the Center for Food Safety and Quality, co-located at the Nanjing Agricultural University, Nanjing, People’s Republic of China and the USDA Agricultural Research Service (ARS) U.S. Meat Animal Research Center, Nebraska, United States. Each center will conduct research, develop scientific tools and technology, and introduce improved methods for agricultural products processing in combination with other human pursuits that socially and economically maintain livelihoods and protect the environment through information exchange, education and proactive extension services. 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):
Cooperation under this Annex may include, but is not limited to, the following topic areas: (1) Food-borne pathogens: such as E. coli 0157:H7, Salmonella, Listerai etc. (2) Microbiological prediction and control technology: the establishment of microbiological prediction models and their application in food processing; (3) Information services and technology transfer: Assemble, manage, and publish data and information resources for research, education, and public service. To generate broad interest and increased activities, the Participants will, upon mutual consent, involve other interested government agencies and the scientific and business communities of both countries in cooperative programs, trade capacity-building activities, and scientific cooperation and exchanges in implementation of this Annex.
3. Progress Report:
The 3rd Annual Meeting of the Joint US-Sino Food Safety Research Center was held in Shanghai, China, October 26-29, 2011. The four Institutes associated with the Center include: the Bor-Loh Food Safety Research Center of SJTU; the Shanghai Engineering Research Center of Food Safety; ARS Eastern Regional Research Center (ERRC); and the Center for Food Safety Engineering of Purdue University (CFSE). The joint Meeting/ also served as the Annual USDA-ARS-Purdue University Food Safety Conference, and the 6th International Forum on Food Safety. At the MOST meeting and before the opening ceremony, the sponsors and the invited guests met with the Vice President of Shanghai Jiao Tong University and a former USDA-REE Under Secretary. Professor Pei Zhou, Director of School of Agriculture and Biology at Shanghai Jiao Tong University chaired the opening ceremony. They and other representatives from Shanghai Jiao Tong University, Chinese Institute of Food Science and Technology, IUFoST, and ARS National Programs addressed in the meeting respectively. ARS collaborative activities: 1) Environmental Microbiology Food Safety Lab (EMFSL) scientists are collaborating with the College of Biosystems Engineering and Food Science, Zhejiang University and College of Engineering, China Agricultural University, to develop nondestructive safety evaluation technologies for agricultural products. The main goals of these collaborations arose out of a desire to jointly address food safety issues associated with recent incidents of contaminated China-sourced food ingredients and products. In 2012, EMFSL in collaboration with ARS-OIRP has hosted two visiting scientists from Zhejiang University for 6 months and one year, respectively, for development of near-infrared hyperspectral imaging-based methods to detect food adulterants. In 2011, EMFSL with ARS-OIRP hosted a visiting professor from China Agricultural University for one year to develop mechanical devices that allow inline whole-surface imaging of leafy greens for food safety inspection. In August 2012, EMFSL scientists will give invited presentations at the 2nd International Workshop on Nondestructive Quality and Safety Evaluation of Agricultural and Livestock Product at China Agricultural University. They will also discuss expansion of the ongoing collaborative research with the university to include development of nondestructive sensing technologies to rapidly detect and identify chemical and biological food contaminants.