Topic: Preventing Vibrio contamination in seafood through

Topic: Preventing Vibrio contamination in seafood through novel techniques and training local (NC – North Carolina) food industries through a food safety plan a) One of your outcomes is to reduce the number of illnesses in NC – do we have this data for NC? How would you know that it is reducing? Is vibriosis a reportable disease in NC? b) Key personnel mentioned public health – why? c) Why is the specific audience within the industry? Why healthcare providers? How does it connect with the Objective? Definition of key personnel: Key Personnel: Discuss the adequacy and specific attributes and project responsibilities of each key person associated with the project. Also include the background and qualifications of those personnel who will be responsible for assessing project results and administering the project evaluation and reporting process. Objective: Educating the workers involved in the NC seafood industry about the potential vibrio contamination and the safe practices to avoid contamination through extension services. Developing a food safety plan that the food industries can adopt to follow the best practices to avoid Vibrio contamination Organizing workshops that are free to local farmers and seafood workers will target training the workers to reduce the contamination. SCIENCE HEALTH SCIENCE NURSING HEALTH CAR 428

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