Hello Friend,

As the holiday season approaches, food safety becomes more important than ever in kitchens nationwide. Whether you're preparing your first Thanksgiving feast or your fiftieth, our food safety tips below will help ensure your celebrations are both delicious and safe.

This month, we're proud to launch Kevin's Annual Appeal. Your contributions directly support student research, conference travel, and IFSAN's community outreach initiatives. You'll find donation links and a QR code later in this newsletter—every gift makes a meaningful difference.

We're also recognizing Antibiotic Resistance Awareness Week (November 18–24), a WHO-led campaign that addresses one of public health's most pressing challenges. Antibiotic resistance has deep connections to our food systems, and so we are featuring Dr. Lance Price, whose research continues to illuminate the critical links between food safety and antimicrobial resistance.

Thank you for your continued commitment to this essential work. Wishing you a safe and joyful holiday season with those you love.

Best,

Barb Kowalcyk

Director of IFSAN

Antibiotics have revolutionized the field of medicine, yet excessive use, particularly in livestock, is leading to an alarming increase in drug-resistant “superbugs” that pose a significant threat to human health. In the U.S., approximately 70-80% of antibiotics deemed important for medical use are administered to farm animals, often not for treating illness but rather for promoting growth or preventing disease in crowded conditions. This has contributed to the spread of resistant bacteria such as Salmonella and Campylobacter to humans through various channels, including meat, dairy products, produce, and environmental sources like soil and water.

Due to the interchange of resistant germs among humans, animals, and their surroundings, experts advocate for a One Health approach. This strategy emphasizes the need to address the issue collaboratively across different sectors by minimizing unnecessary antibiotic use, enhancing farming practices, improving infection control in healthcare settings, and preventing environmental contamination.

Public health experts stress that stronger action is needed to curb overuse, improve transparency, and safeguard these life-saving drugs. Consumers can help by choosing meat raised without routine antibiotics and practicing safe food handling. Addressing antibiotic resistance requires a united effort to preserve the effectiveness of these vital medications for now and for the future.

Submitted by Kendra Shea, MPH student

Enjoy your holiday feast safely by following these safe food handling practices;

CHILL

- Thaw your turkey in the refrigerator (allow 3 days for small-to-medium birds)  If you are cooking your turkey on Thursday, November 27, it needs to be in the refrigerator by this weekend- November 22 or 23, depending on the size.

- Refrigerate leftovers within 2 hours of serving

CLEAN

- Wash hands for 20 seconds, especially when switching between raw meats and ready-to-eat foods

- Clean countertops and sinks after handling raw poultry

- Use clean cutting boards for raw produce

COOK

- Cook poultry, stuffing, and casseroles to 165°F minimum

- Use a food thermometer — don't rely on color

SEPARATE

- Keep raw meat and vegetables apart during storage and prep

- Use separate cutting boards when possible

SAFE SOURCES

- Purchase your Thanksgiving faire from safe sources.

REPORT

- If you do experience the symptoms of foodborne illness, please see your physician for confirmation and report the illness to your health department.

- For more information: Don't Forget Your Thanksgiving Food Safety Steps | FoodSafety.gov

Lance Price has built his career at the intersection of microbiology, food safety, and public health policy. A core faculty member of IFSAN, Professor, and the director of George Washington University's Antibiotic Resistance Action Center, Dr. Price works to translate cutting-edge science into evidence-based policy solutions addressing antibiotic resistance.

Dr. Price's latest research, published in October 2025 in mBio, challenges conventional understanding of urinary tract infections. The study estimates that nearly one in five UTIs in Southern California may be caused by E. coli strains transmitted through contaminated meat. Notably, people living in low-income areas of Southern California were found to be at greater risk for foodborne UTIs than those in wealthier communities.  "Your risk of infection should not depend on your ZIP code," Price emphasizes, highlighting the social justice dimensions of food safety research. His team plans to extend this work to bloodstream infections and other serious E. coli diseases while developing targeted interventions for vulnerable communities.

The published manuscript is titled: Zoonotic Escherichia coli and urinary tract infections in Southern California

On October 22, 2025, IFSAN co-hosted a workshop on "Transforming Food Safety & Fraud Prevention with AI" with Agroknow, bringing together experts from academia, industry, and technology to explore how AI is advancing food safety and transparency.

Speakers Balaji Padmanabhan, Maria Velissariou, Wendy Reinhardt Kapsak, Panos Kostopoulos, and Nikos Manouselis shared insights on the growing role of AI in strengthening food integrity systems. Their presentations highlighted the power of cross-sector collaboration in building more resilient and transparent food systems. A panel discussion moderated by Dr. Barbara Kowalcyk offered reflections, with Melody Ge and Maria Velissariou emphasizing that responsible AI adoption requires strong governance, transparency, and human-centered leadership. Technology alone is not enough: partnerships and shared vision remain critical.

The workshop closed with one central takeaway: collaboration is essential. Advancing food safety through AI depends on open dialogue and unified efforts across science, technology, and policy.

These Easy Gluten-Free Cinnamon Rolls are soft, fluffy, and swirled with warm cinnamon sugar, making them the perfect cozy bake for November mornings. Whether you’re gluten-free or just love classic comfort food, this recipe is simple to follow and delivers bakery-style results at home. No one will guess they’re gluten-free!

Food-Safe Tip: When baking gluten-free, always double-check ingredient labels to avoid hidden gluten sources (like certain flavorings or thickeners) and prevent cross-contact by using clean utensils and surfaces.

Recipe and image from:  Mama Knows Gluten Free

Kowalcyk - Senators launch inquiry on food safety amid concerns of possible radioactive shrimp contamination

Kowalcyk - Experts Explain How Botulism Toxin Can End Up in Baby Formula

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

Byheart Outbreak Investigation of Infant Botulism: Infant Formula due to Clostridium botulinum

Face Rock Creamery LLC Recalls 6oz. Vampire Slayer Garlic Cheddar due to Listeria monocytpgenes

Brazilian Taste Recalls Frozen Chicken and Beef Croquette Products Due to Misbranding and an Undeclared Allergen

Outbreak Investigation of Salmonella: Moringa Leaf Powder

FSIS  | Job Opportunities | Consumer Safety Inspector throughout the US

Monogram Foods | Assistant Manager, Food Safety and Quality Assurance in Bristol, IN

Smithfield | Food Safety & QA Technologist in Mason City, IA

Mom's Meals | Food Safety & Quality Intern in Ankeny, IA

US-ASEAN Business Council | Spring 2026 Myanmar Agricultural Fellowship in Washington, DC

Tufts University Policy Researcher - Friedman School of Nutrition | Hybrid in Boston, MA

Allegheny County |Environmental Health Supervisor - Food Safety in Allegany County, PA

EMCOR | Environmental, Occupational Safety & Health (ESOH) Manager in Springfield, VA

If you have ideas you would like to see in the newsletter, please submit them to: ifsangwu [dot] edu (ifsan[at]gwu[dot]edu)

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 ifsangwu [dot] edu (ifsan[at]gwu[dot]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

Dear IFSAN Community,

September is here, and with it comes National Food Safety Month—a time to reflect on how the food we eat connects us all. At IFSAN, we believe that food safety isn’t just about avoiding illness—it’s about building trust, protecting health, and ensuring that every person has access to food and water that is safe and nutritious.

In celebration of Food Safety Month, IFSAN is hosting a data culture symposium—scroll down to register! You'll also find several IFSAN faculty members quoted in recent news pieces and opinion articles in our IFSAN in the News section below.

As we observe Food Safety Month, we invite you to connect with IFSAN’s mission. You can do this by IFSANgwu [dot] edu (sharing )your experiences with us and by helping us amplify the message: Safer Food. Better Nutrition. One Health.

Best,

Barb Kowalcyk

Director of IFSAN

In recognition of Food Safety Month in September, IFSAN will be hosting an in-person symposium on October 9 to engage stakeholders in a conversation about the key components of a positive data culture (data literacy, data leadership, data governance, data strategy, data accessibility, data communication), Advancing Food Safety: The Data Culture Imperative. This symposium will equip attendees with the insight, tools, and shared language needed to build and sustain a strong data culture in their organization — a critical enabler of modern, effective food safety systems. Registration ends October 1, or when tickets are sold out - reserve your seat today!

Registration is free, but the purchase of a lunch ticket is required.

The 49^th annual AAAS Forum on Science & Technology Policy will gather in person October 22-24, 2025 in the Washington, D.C. Region with pre-conferences at AAAS Headquarters and two full days of sessions at the Hyatt Bethesda. The event will feature a combination of keynote speeches, panel discussions, breakout sessions, and interactive workshops to foster meaningful dialogue and collaboration among participants.

This event is designed for policymakers, researchers, scientists, industry professionals, science journalists, and stakeholders invested in the implementation and regulation of science policy. Participants will depart with not only a deeper understanding of the potential in science policy but also with practical strategies and actionable insights to address these challenges in their professional endeavors

Staff Spotlight: Dr. Devin LaPolt’s Global Commitment to Food Safety and Public Health

This month’s spotlight features Dr. Devin LaPolt, a Postdoctoral Associate at IFSAN whose work centers on enteric disease research and foodborne illness. Her projects involve cross-disciplinary collaboration and data analysis to support public health initiatives in global contexts.

Dr. LaPolt’s most recent work sheds light on the environmental drivers of diarrheal disease in vulnerable populations. Her 2025 co-authored study, “Environmental Risk Factors Associated with Community Diarrheal Disease in Ethiopia,” published in BMC Public Health, explores how water sources, sanitation infrastructure, and seasonal variation contribute to health outcomes in low-resource settings. The study emphasizes the need for context-specific solutions that address both microbial risk and social determinants of health.

“Food safety doesn’t stop at the plate—it starts in the environment,” Dr. LaPolt says. “Our work aims to identify the upstream factors that shape disease burdens in communities where access to clean water and adequate sanitation is not guaranteed.”

Beyond Ethiopia, Dr. LaPolt is interested in bridging science and practice in regions disproportionately affected by foodborne and waterborne illness. Whether it’s through field research, academic collaboration, or policy advocacy, her commitment to equitable food systems aligns closely with IFSAN’s mission.

As IFSAN continues to grow as a hub for innovation in nutrition and safety,  Dr. LaPolt's work reminds us of the vital role science plays in shaping a healthier, more secure world—one community at a time.

Undergraduates who are interested in learning more about the research process are encouraged to apply to the Student Research Experience in Food Safety and Nutrition Security (SEEDS) program, which is now accepting applications for the Spring 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; the deadline for applying for the Spring 2026 semester is October 31. If you have any questions, please contact ifsangwu [dot] edu (ifsan[at]gwu[dot]edu) and include "SEEDS" in the subject line for more information.

Docket No. FDA-2014-N-0053. Requirements for Additional Traceability Records for Certain Foods: Compliance Date Extension

IFSAN support the composition of and then signed on to the Safe Food Coalition letter opposing  FDA's proposed 2.5-year delay in implementing the Food Traceability Final Rule, urging Commissioner Makary to maintain a compliance date closer to the originally announced January 20, 2026 deadline.

The rule implements the Food Safety Modernization Act (FSMA), passed by Congress in 2010 with bipartisan support. Congress originally directed FDA to propose recordkeeping requirements for high-risk foods by January 2013. When FDA failed to act, the Center for Food Safety sued, resulting in a federal court Consent Decree requiring rule finalization by November 2022.

The lengthy delay encourages rule opponents to continue undermining confidence and defending inadequate status quo programs. Current House appropriations legislation would require FDA to conduct additional evaluations, further delaying implementation.

September marks the perfect time to embrace the transition from summer to autumn, and this Sweet Potato Kale Salad is the ultimate seasonal dish. Roasted sweet potatoes bring cozy warmth, while hearty kale, tangy goat cheese, and crunchy pepitas keep it fresh and vibrant. It’s nutrient-packed, satisfying, and perfect for easing into cooler days while still enjoying light, wholesome meals.

💡 Food-Safe Tip: To keep this salad crisp and fresh, store components separately, especially the dressing, until ready to serve. Roasted sweet potatoes should be cooled before refrigerating and eaten within 3-4 days for best quality.

Recipe and image from:  Big Delicious Life

Barbara Kowalcyk quoted- Foodborne illness surveillance is being weakened amid chaos at CDC

Gabby Headrick quoted -  RFK Jr’s plan to improve America’s diet is missing the point

Allison Sylvetsky Op-Ed - The MAHA kids’ health report missed an important opportunity on children and non-sugar sweeteners

Gabby Headrick quoted - Experts say Coca-Cola's cane sugar alternative "distract" from real public health issuses.

Gabby Headrick quoted - Decades ago, we made whole milk the enemy. Some say it was a mistake

Allison Sylvetsky - Perceptions of non-sugar sweeteners and non-sugar sweetener front-of-package labels among parents in the United States: a qualitative study

Allison Sylvetsky - How maternal morbidities impact women's quality of life during pregnancy and postpartum in sub-Saharan Africa and South Asia: A qualitative study

Allison Sylvetsky- Formative Research to Develop DC-SIPS: A Multilevel Intervention to Reduce Sugary Drink Intake and Promote Water Intake Among Black Youth in Washington, DC

Presented by Allison Sylvetsky - Click here to read more

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 - Sprout Organics Voluntarily Recalls One Lot of Sweet Potato Apple and Spinach Due to Possible Health Risk

Middlefield Original Cheese Co-Op Recalls Organic Gouda, Colored Cheddar, Mozzarella/Provolone, Pepper Jack, Swiss, Dilly Pickle Cheese and Monterey Jack Due to Possible Listeria Monocytogenes Contamination

Endico Potatoes Inc. Recalls 2.5lb Bags of Frozen “Peas And Carrots” and “Mixed Vegetables” Because of Possible Health Risk

Ada Valley Meat Company Recalls Ready-To-Eat Ground Beef Products Due to Possible Foreign Matter Contamination

Microbiology Intern at Procter & Gamble | Saint Bernard, Ohio

Behavioral Health Dietitian at Compass Group | Florence, SC

Dietary Aide at Dept of Veterans Services |  Virginia Beach, Virginia

Director of Nutrition Services at Compass Group | Los Alamitos, CA

Environmental Health Specialist at Virginia Department of Health | Bath, Virginia

Laboratory & Research Specialist at Virginia Tech |  Blacksburg, Virginia

Nutrition and Food Studies Tenure Track Faculty at George Mason University | Fairfax, VA

If you have ideas you would like to see in the newsletter, please submit them to: ifsangwu [dot] edu (ifsan[at]gwu[dot]edu)

It’s the end of August and that means that classes are back in session! Be sure to check out the piece by one of our students on practical suggestions for creating nutritious and safe packed lunches. September is also Food Safety Month so we are hosting two events that may be of interest to you:

Professional Development Opportunity: IFSAN is offering a Certified Food Protection Manager (CFPM) certification course, ideal for professionals seeking to enhance their food safety expertise or meet regulatory requirements. Complete details, registration information, and key dates are available in the Events section below.

Save the Date: Mark your calendars for our symposium, Advancing Food Safety: The Data Culture Imperative, on October 9, 2025, at the Milken Institute School of Public Health in Washington, DC. This in-person event will examine how robust data culture can revolutionize food safety systems. Registration is filling quickly—scroll down to secure your spot.

Here’s to a great academic year

Best,

Barb Kowalcyk

Director of IFSAN

August always feels like a quiet turning point. The air shifts, backpacks reappear, and routines begin to retake shape. It’s a season of fresh starts - not just for students heading back to school, but for all of us looking to reset, refocus, and re-nourish. Packing a nutritious lunch might seem like a small daily task, but it can have a surprisingly big impact on your energy, focus, and overall well-being. 

A good lunch doesn’t have to be complicated. The key is variety and balance - think lean proteins like grilled chicken or beans, paired with whole grains such as quinoa or whole wheat wraps. Add a generous helping of colorful vegetables, a piece of fresh fruit, and a source of healthy fat like avocado or nuts, and you’ve got a meal that will keep you satisfied and sharp all afternoon. This same approach works beautifully for school lunches too: a simple combination of protein, whole grains, fruits, and vegetables helps kids stay energized and focused throughout the day. Whole foods like fresh fruit and raw veggies are ideal, and using insulated lunch bags with ice packs keeps everything safe. Letting children help choose between healthy options builds independence and increases the chances they’ll enjoy what’s packed.

Planning ahead makes all the difference. Prepping ingredients on the weekend - like roasting veggies, cooking grains, or portioning out snacks - makes weekday packing a breeze. Using compartmentalized containers or bento boxes keeps everything fresh and visually appealing, and packing dressings or sauces separately can prevent sogginess. And when your lunch is something you look forward to eating, you’re more likely to stick with the habit.

At IFSAN, we believe that everyday choices - like what we eat - can shape long-term health and well-being. So tomorrow morning, before you head out the door, take a moment to pack something good for yourself or your child. Your future self will thank you.

Submitted by Georgina Woka - GW MSPM Student

Meet Georgina Woka: Passionate Voice for Safer Food Systems

Georgina Woka is an international student from Zimbabwe currently pursuing Project Management at George Washington University. With a degree in Food Processing Technology and hands-on experience in the Food and Beverage industry, Georgina bridges technical expertise with strategic thinking to address global challenges in food safety.

Her journey into the field was inspired by a desire to improve public health through the science of nutrition and food production. After years working in industry - ensuring quality standards and efficient operations, Georgina recognized the value of merging scientific knowledge with structured project leadership.

As a student with IFSAN, Georgina has supported projects like the Reagan-Udall Foundation Produce Conversation and IFSAN’s World Food Safety Day celebrations. These experiences reflect not only her professional commitment but also her drive to support inclusive, community-based food solutions.

Georgina’s story is one of purpose and evolution. By integrating science and management, she’s helping build smarter, safer food systems - where innovation meets impact.

In recognition of Food Safety Month in September, IFSAN will be hosting an in-person symposium  on October 9 to engage stakeholders in a conversation about the key components of a positive data culture (data literacy, data leadership, data governance, data strategy, data accessibility, data communication): Advancing Food Safety: The Data Culture Imperative. This symposium will equip attendees with the insight, tools, and shared language needed to build and sustain a strong data culture in their organization — a critical enabler of modern, effective food safety systems. Registration ends October 1, or when tickets are sold out - reserve your seat today!

Registration is free, but the purchase of a lunch ticket is required.

On August 14th, the Safe Food Coalition, of which IFSAN is an active member,  submitted a press release addressing the termination of the USDA  Contracts for Food Safety Inspectors. The termination of these contracts will negatively impact the safe food supply in multiple ways.  Civil Eats picked up the release and included quotes from several members including Thomas Gremillion. 

“Since it was created in 1986 to advocate for consumer protections against E.coli O157:H7 in ground beef, the Safe Food Coalition has partnered with labor leaders in recognition of the fact that safe workplaces are essential to foster a culture of food safety,” said Thomas Gremillion, Director of Food Policy at Consumer Federation of America. “Without union protections, government inspectors will be less likely to hold accountable meatpacking and agribusiness companies — many of which have deep ties to the Administration.”

The Robert Wood Johnson Foundation is calling for proposals from applicants who have received NIH, CDC, NSF funds for health equity research but had the funding rescinded.

Rich, fudgy, and perfectly portioned, these brownie muffins are a decadent twist on a classic dessert, ideal for pairing with your favorite cup of coffee or serving as a sweet brunch centerpiece. With their crackly tops and gooey centers, they deliver all the indulgence of brownies in a convenient, muffin-sized bite.

💡 Food-Safe Tip: Cool muffins completely before covering or storing to prevent condensation, which can create a breeding ground for bacteria and compromise texture. For best quality, store in an airtight container at room temperature for up to three days or freeze for longer storage.

Recipe and image from: Britney Breaks Bread

CONGRATULATIONS to Core Faculty member Dr. Emily Smith on being named the Interim Chair of the Department of Global Health. 

Devin LaPolt - Prevalence and factors associated with laboratory-confirmed cases of select enteric infections in three Ethiopian communities, 2018–2022 | PLOS Global Public Health

‪Buffer-Kowalcyk - An Exploratory Survey of Food Safety Practices for Food Delivery Affiliated with Ohio Foodservice Businesses.‬ ‪Record details‬ - ‪EBSCOhost Research Databases‬

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

Middlefield Original Cheese Co-Op Recalls 100% Grass-Fed Pepper Jack Cheese and Horseradish Flavored Cheese Due to Possible Listeria monocytogenes Contamination | FDA

Wegmans Food Markets, Inc. Recalls Various Wegmans Camembert Soft Ripened Cheese Products Because of Possible Health Risk | FDA

Doehler Dry Ingredient Solutions, LLC Recalls Member’s Mark Freeze Dried Fruit Variety Pack for Listeria monocytogenes Contamination | FDA

FSIS Issues Public Health Alert For Ready-To-Eat Ham Salad Products Containing FDA-Regulated Breadcrumbs That Have Been Recalled Due to Possible Listeria Monocytogenes Contamination | Food Safety and Inspection Service

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

Internships (Multiple) at Organic Career Network | Multiple Locations

Nutrition and Functional Foods Internship at Functional Food Center Inc. | Remote (U.S. based applicants only)

Policy & Advocacy Internship at Immigrant Food | Washington, D.C.

Food Safety Auditor at NSF International | Multiple Locations (remote options available)

GFSI Food Safety Auditor at SGS | Multiple Locations

If you have ideas you would like to see in the newsletter, please submit them to: ifsangwu [dot] edu (ifsan[at]gwu[dot]edu)

Welcome to Our July Newsletter

Summer is in full swing, and while families across the country enjoy beaches, lakes, and pools, it's the perfect time to focus on water safety—both for recreation and as the foundation of food safety. Safe water is imperative for safe and nutritious food, and this principle becomes especially critical during the hot summer months when algae blooms pose heightened risks to public health. Be sure to check out the insightful water safety piece written by one of our IFSAN practicum students.

Our team just returned from the annual International Association for Food Protection (IAFP) conference, a gathering of food safety professionals from around the world. This event represents IFSAN's opportunity to connect with like-minded food scientists and garner new and ongoing support in our mission to ensure safe, nutritious food and water for everyone.

Using data to improve food safety was a common theme at IAFP and IFSAN will build on this by hosting a symposium on the importance of data culture on October 9, 2025, here in Washington, DC. You'll find more information and registration details below.

Enjoy the summer and stay well,

Barb Kowalcyk

Director of IFSAN

As summer heat continues and more people flock to the water for activities like boating, fishing, or simply cooling off, it's crucial to be aware of an environmental and public health issue that is on the rise: harmful algal blooms (HABs).

HABs arise when algae in water bodies multiply uncontrollably, potentially producing harmful toxins. These blooms can cause various problems: they can lead to illness in humans, kill fish and other marine life, contaminate drinking water supplies, and disrupt broader ecosystems. HABs can be found in lakes, rivers, estuaries, and coastal regions across all 50 states.

While algae play a natural role in aquatic ecosystems, specific conditions such as warm temperatures, slow moving waters, and nutrient overload from fertilizers and storm runoff can trigger these blooms to grow excessively. Additionally, climate change exacerbates the issue; rising temperatures and shifting rainfall patterns contribute to the increased frequency, severity, and spread of HABs.

The consequences extend beyond the water itself:

Human health risks include illnesses from swimming in affected waters, inhaling toxins, or consuming contaminated seafood, with severe exposure sometimes leading to fatalities.

Pets and wildlife can also suffer from poisoning after drinking or coming into contact with toxic water.

Local economies bear the brunt when tourism, fishing, and water-related businesses experience disruptions.

Drinking water sources may become hazardous, necessitating costly treatment or temporary closures.

Preventing HABs starts at home. You can help reduce nutrient pollution by using fertilizers sparingly, maintaining your septic system, and avoiding yard waste runoff into storm drains.

Not all algal blooms are toxic, and you can’t tell by looking. That’s why monitoring and early warnings are critical. Scientists at NOAA’s National Centers for Coastal Ocean Science are leading efforts to forecast and manage HABs using toxin testing, advanced sensors, and sustainable control methods like nanobubble ozone technology. Their National Harmful Algal Bloom Observing Network (NHABON) helps communities stay informed and ready.

Tip: When in doubt, stay out. If water looks odd or smells bad, keep children and pets away until it’s been tested.

Source: NOAA HABs Fact Sheet – National Centers for Coastal Ocean Science

Submitted by Kyndra Shea- GW MPH student

In recognition of Food Safety Month in September, IFSAN will be hosting an in-person event on October 9 to engage stakeholders in a conversation about the key components of a positive data culture (data literacy, data governance, data accessibility, data leadership): Advancing Food Safety: The Data Culture Imperative.    This workshop will equip attendees with the insight, tools, and shared language needed to build and sustain a strong data culture in their organization — a critical enabler of modern, effective food safety systems. Register today

Registration is free, but the purchase of a lunch ticket is required.

Detecting and responding to foodborne illnesses and outbreaks is essential for advancing food safety and preventing future illnesses. IFSAN, in collaboration with industry leaders, academics, consumer groups and concerned citizens recently sent a letter to Congress emphasizing the critical importance of funding this vital work.  Read the letter shared with our Congressional Leaders.

USDA - NIFA is posting a few funding opportunities. Here are a few that have posted:

Small Business Innovation Research and Small Business Technology Transfer Programs Phase II | NIFA

Potato Breeding Research | NIFA

Open Data Framework | NIFA

RWFJ - Supporting Academic Health Professionals to Address Structural Racism

Kyndra Shea is a graduate student in the Master of Public Health program at George Washington University, specializing in Environmental Health Science and Policy. With roots in Seattle, Washington, Kyndra draws on a lifelong connection to water and the Pacific Northwest’s rich traditions of subsistence fishing and shell fishing to inform a growing focus on the intersection of water and food systems.

At GW, Kyndra has contributed to research at the REACH Center under Dr. Xindi (Cindy) Hu, supporting a study aimed at improving risk prediction for private wells contaminated by chemical and biological hazards after hurricanes. This experience deepened their commitment to ensuring communities have reliable access to safe water and resilient food systems, particularly in the face of climate-related disruptions.

Driven by a desire to pursue work aligned with personal values, Kyndra returned to graduate school after several years in the private sector. Looking ahead, they hope to work at the nexus of water and nutrition systems, developing programs that promote clean water access, safe fish consumption, and long-term food security for vulnerable populations.

Designing Dietary Guidance for Everyone: Q&A with Sameera Talegawkar – Food Tank

Barbara Kowalcyk- Brooke Rollins’ USDA: Cuts, control and climate silence

Emily Smith - Multiple micronutrient supplementation for maternal anemia prevention (MMS-MAP): an individually randomized trial of higher-dose iron (60 mg, 45 mg) compared to low-dose iron (30mg) in multiple micronutrient supplements in pregnancy

Emily Smith - Contribution of maternal adherence to the effect of multiple micronutrient supplementation during pregnancy: a systematic review and individual participant data meta-analysis

 

Emily Smith - Effect of prenatal multiple micronutrient supplementation compared with iron and folic acid supplementation on size at birth and subsequent growth through 24 mo of age: a systematic review and meta-analysis

Click on the button below to view more articles of IFSAN in the news.

Savor the Season: Fresh Strawberry Cobbler for a Sweet Summer Finish

Summer’s sweetest gift? Strawberries, and this Fresh Strawberry Cobbler lets them shine in the most delicious way. With juicy, syrupy berries baked beneath a golden, buttery biscuit crust, this classic dessert is a cozy crowd pleaser that tastes like sunshine in every bite. It’s simple, seasonal, and food-safe, making it a perfect way to close out your summer menu.

Whether you’re picking berries at the farm or grabbing a pint from the market, this cobbler turns fresh fruit into a comforting treat that feels both nostalgic and new. Serve it warm with a scoop of vanilla ice cream, and you’ve got summer in a bowl.

Strawberry Filling

2 pounds Fresh strawberries - hulled and quartered

1/3 C Granulated sugar.

3 tsp Cornstarch.

3 tsp Lemon juice - freshly squeezed

1/2 tsp Ground cinnamon

Biscuit Crust

1- 3/4 C All-purpose flour

1/3 C + 1 tbsp Granulated sugar - divided

2 tsp Baking powder

1/4 tsp Baking soda

1/2 tsp Salt

8 tbsp unsalted butter - very cold and cut into small cubes

3/4 C Buttermilk - very cold

Egg Wash

1 large egg

1 tbsp buttermilk.

How to Make This Recipe

Preheat your oven to 350°F. Butter a 2-quart baking dish and set it aside.

In a large mixing bowl, combine the strawberries with the sugar, cornstarch, lemon juice, and ground cinnamon. Set the strawberry filling aside while you prepare the biscuit topping.

In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter to the flour mixture and rub it into the flour using your thumbs and index fingers until it resembles coarse crumbs. Some large chunks of butter are totally fine.

Make a well and the center of the flower mixture and pour the buttermilk into the well. Use a large wooden spoon to mix the dough until all of the flour is moistened and it starts to clump together.

Pour the strawberry filling into the prepared baking dish. Pat out several flattened discs of biscuit dough with your palms and place them on top of the strawberry filling. Some strawberry filling poking through is perfectly fine.

In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the biscuit topping with the egg wash. You may not use all of the egg wash.

Sprinkle the remaining sugar over the cobbler and place the dish on a baking sheet in case any filling bubbles over. Bake the cobbler in the preheated oven for 45 to 50 minutes until golden brown on top and bubbly.

Allow the cobbler to cool slightly and serve it warm with scoops of vanilla ice cream.

Recipe and photo from Pink Owl Kitchen

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 Advisory: Do Not Feed Certain Lots of Darwin’s Natural Pet Products Pet Food Due to E. coli O157:H7 and Salmonella | FDA

Salmonella Outbreak Linked to Frozen Sprouted Beans | Salmonella Infection | CDC

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

Class I - Starway International Group LLC Expands Recall for Ineligible Frozen Siluriformes Fish Products Imported from Vietnam | Food Safety and Inspection Service

Institutional Partnerships Intern at World Food Program USA

Food & Nutrition Services Supervisor | Washington, DC 2000

Food Policy Analyst at Food & Water Watch | Washington, D.C.

Nutrition and Wellness Policy, Systems and Environment (PSE) Coordinator | Normal, AL

Director, Community Health - Fort Worth, TX 76107

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

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