Identifying and preventing environmental risks that lead to foodborne illness
Official title: EH20-001 - Franklin County Public Health practice-based research to identify and prevent environmental risk factors contributing to foodborne illness
Funded at Franklin County Ohio Board/commissioners · NIH-10891334 · Data updated 2026-11-12
This study is looking at how certified kitchen managers can help make food safer by tackling problems like bad food handling and dirty equipment, so that everyone can enjoy their meals without worrying about getting sick.
Quick facts
| Grant type | U01 cooperative agreement |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Franklin County Ohio Board/commissioners NIH-funded |
| Lab location | 1 site (Columbus, United States) |
| Project start | September 30, 2020 |
| Project end | September 29, 2025 |
| Funding year | 2024 |
| Award (this year) | $191,850 |
| NIH project number | 5U01EH001362-05 |
| Project ID | NIH-10891334 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for this research include individuals who work in or frequent retail food establishments, particularly those concerned about food safety.
✕Less likely to help
Patients who do not work in food service or have no concerns about foodborne illnesses may not benefit from this research.
What this research studies
This research focuses on improving food safety by investigating how certified kitchen managers (CKMs) can influence key risk factors that contribute to foodborne illnesses. The study will evaluate the effectiveness of CKMs in managing issues such as improper food handling, contaminated equipment, and employee hygiene. By analyzing inspection data and training processes, the research aims to identify best practices that can enhance food safety standards in retail environments. The findings could lead to recommendations for updating food safety regulations and training requirements.
Why it matters
Potential benefit: If successful, this research could significantly reduce the incidence of foodborne illnesses, leading to safer food environments for consumers.
How similar studies have gone: Previous research has shown that improving food safety practices through training and certification can lead to reduced foodborne illness outbreaks, indicating a promising approach.
Where this research is happening
-
Franklin County Ohio Board/commissioners
Columbus, United States Active
Researchers
- Principal investigator: Jensen, Sarah — Franklin County Ohio Board/commissioners
- Study coordinator: Jensen, Sarah
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About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.