By John Lovett
UA Division of Agriculture
FAYETTEVILLE, Ark. – Behind every food safety recall are researchers working quickly to understand what went wrong and how to prevent it from happening again.
Food safety researchers from around the globe gathered July 26-29 in New Orleans for the annual International Association for Food Protection conference. Among them were faculty members with the Center for Food Safety, part of the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas Division of Agriculture.
"People are coming together to try and address these problems on an international scale," said Kristen Gibson, a professor of food safety and microbiology in the Department of Food Science and director of the Center for Food Safety. "We're looking at what went wrong, what went right and how it happened.
"Knowing the answers to these questions help the food industry identify how to avoid food safety issues in the future as well as allow food safety researchers and extension specialists to respond with innovative solutions," she said.
While food labeling errors make up most food safety recalls, the recent cyclospora outbreak linked to iceberg lettuce from central Mexico has drawn widespread attention because of its magnitude, Gibson said. According to the latest information available from the Centers for Disease Control and Prevention, the outbreak had reached 15 states with over 6,000 cases, 278 hospitalizations and two deaths by Aug. 5. There have been 263 cases reported in Arkansas as of Aug. 12, according to the Arkansas Department of Health.
"A lot of the conversation at this meeting was the need to work together across countries to address the public health issue," Gibson said. "It's the public health issue that really needs to be addressed so you don't have the transmission to food and water."
Center for Food Safety Contributions
Research spanning hydroponic crop production, foodborne viruses, alternative beverages, low-moisture foods and small-scale food entrepreneurship was among the work highlighted at the conference by Center for Food Safety faculty and University of Arkansas graduate students. The faculty are also part of the Dale Bumpers College of Agricultural, Food and Life Sciences.
"The conference demonstrates the breadth of work being conducted by our faculty and students," Gibson said. "Food safety challenges require collaboration across disciplines, institutions and industries. The IAFP conference provides an opportunity to share research and work together on solutions that protect public health and support food production."
Overall, Division of Agriculture faculty served in professional leadership roles and delivered seven oral presentations and 12 scientific research posters. Six of the seven presentations were part of technical sessions.
Jennifer Acuff, assistant professor of food microbiology and safety in the Department of Food Science, was also invited to speak at a conference symposium as part of her role on an International Life Sciences Institute task force charged with developing a framework for risk-based decision-making related to low-moisture foods using dried ingredients in product formulations.
Research Across Disciplines
Division of Agriculture food scientists collaborate across disciplines to address emerging food safety challenges in food production systems, including horticulture and poultry science.
Eric Tetteh, who completed his master's degree in the Department of Food Science this summer under Gibson's direction, presented research examining the persistence of foodborne pathogens in soilless substrates used during hydroponic lettuce production. The work, supported by the U.S. Department of Agriculture, contributes to research focused on identifying and reducing contamination risks in controlled-environment agriculture, Gibson said.
Related research was presented by Gayatri Dhulappanavar, a spring 2026 doctoral graduate, who studied foodborne virus risks in hydroponic lettuce production. The research was part of a USDA-funded project led by Ryan Dickson, associate professor of greenhouse and controlled-environment agriculture in the Department of Horticulture for the experiment station and Bumpers College.
Amanda Philyaw Perez, associate professor in the Department of Horticulture and extension specialist for food systems and food safety, conducts research and outreach to help food producers safely develop value-added products. At the conference, she presented work focused on supporting cottage food producers and creating sustainable economic opportunities for small-scale farmers and home-based food entrepreneurs.
Research investigating antimicrobial-resistant Campylobacter in chicken and turkey production systems across the United States was presented by Seth Adesope, a graduate student working with Tomi Obe, assistant professor with the Center of Excellence for Poultry Science and the Department of Food Science.
Together, the projects highlighted the center's efforts to better understand how pathogens survive, spread and are controlled in modern food production systems, Gibson said.
Recognizing the importance of workforce training in limiting food safety recalls, Bill Potter, an associate professor and extension poultry scientist, met with food safety and quality assurance leaders at the conference to identify emerging workforce and training priorities. He also participated in professional development groups on meat and poultry safety and quality, as well as food hygiene and sanitation.
What Changes With Alternative Beverages?
The conference also showcased collaborations among Division of Agriculture researchers in the Department of Food Science on alternative beverages, an expanding sector that includes non-alcoholic beer and products formulated with functional ingredients such as plant proteins, probiotics and other bioactive compounds.
"Bubbly, Brewed, and Plant-Based: Microbial Food Safety and Spoilage Considerations for Alternative Beverages" was a symposium organized by Sungil Ferreira, a food processing engineer, to explore the microbiological safety and spoilage concerns associated with packaged drinks, including cold-brewed coffee, low- and non-alcoholic beverages and plant-based alternatives such as nondairy milks, creamers and high-protein drinks.
Andrew Maust, a food science doctoral student, also presented research that established food safety thresholds for non-alcoholic beer. The work was conducted with Scott Lafontaine, assistant professor of food chemistry and co-director of the Center for Beverage Innovation, and Acuff.
As consumer demand continues to evolve, researchers are examining how new ingredients and processing approaches affect not only product quality and shelf life, but also food safety, Gibson said.
Building the Next Generation of Food Safety Experts
Student participation was another hallmark of the Division of Agriculture's presence at the conference, Gibson said.
Birata Mainali, a food science master's student in Gibson's lab from Nepal, presented research that earned an Audience Choice Award in the International Association for Food Protection's Three-Minute Thesis Competition. Her research focuses on drying technologies for microgreens and their effects on product quality and food safety.
Gibson said student participation in international scientific meetings is critical for developing future food safety leaders. Other food science graduate students who attended the conference included Francis Torko, Kafui Kwamikorkor, Samantha Roldán Pérez, Vera Arthur, Afrina Turna and Prantho Dipta. Eniola Betiku, a program associate at the Center for Food Safety, also attended.
"These experiences allow students to share their work, build professional networks and engage with researchers from around the world," Gibson said. "It is exciting to see our students contributing to important conversations and representing the University of Arkansas at such a high level."
To learn more about ag and food research in Arkansas, visit aaes.uada.edu. Follow the Arkansas Agricultural Experiment Station on LinkedIn and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.
About the Division of Agriculture: The University of Arkansas Division of Agriculture's mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation's historic land grant education system. The Division of Agriculture is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses. Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.