Improving food safety through enhanced laboratory testing in Kentucky.
Official title: Kentucky DPH Environmental Micro and Chemistry Food Surveillance and Protection.
Funded at Ky St Cabinet/health/family Services · NIH-10880305 · Data updated 2026-11-12
This study is all about making sure that Kentucky's public health lab can do even better testing on food safety, especially by using advanced techniques to identify germs in food, so that everyone can feel safe eating what they buy.
Quick facts
| Grant type | NIH-funded research |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Ky St Cabinet/health/family Services NIH-funded |
| Lab location | 1 site (Frankfort, United States) |
| Project start | September 1, 2020 |
| Project end | June 30, 2025 |
| Funding year | 2024 |
| Award (this year) | $134,909 |
| NIH project number | 5U19FD007082-05 |
| Project ID | NIH-10880305 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for benefiting from this research include individuals who consume food products regulated by the Kentucky Department for Public Health.
✕Less likely to help
Patients who do not consume food products or are not affected by food safety regulations may not receive any benefit from this research.
What this research studies
This research focuses on maintaining and expanding the accreditation of the Kentucky Department for Public Health's laboratory services, specifically in food chemistry and microbiology testing. By adding whole genome sequencing (WGS) analyses for food microbiology, the project aims to enhance the laboratory's capabilities to ensure food safety. The laboratory will conduct rigorous testing to provide reliable results that can be used by state and federal authorities in the event of food safety emergencies. This initiative supports the rapid response to foodborne illnesses and contamination events, ultimately protecting public health.
Why it matters
Potential benefit: If successful, this research could significantly improve the safety and quality of food products consumed by the public.
How similar studies have gone: Similar research efforts in food safety and laboratory accreditation have shown success in improving public health outcomes.
Where this research is happening
-
Ky St Cabinet/health/family Services
Frankfort, United States Active
Researchers
- Principal investigator: Johnson, Beth D — Ky St Cabinet/health/family Services
- Study coordinator: Johnson, Beth D
Related research
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Improving Retail Food Safety with Modern Data from Inspections, Environmental Checks, and Outbreaks
A state health department project to use better data from inspections, environmental assessments, and outbreak investigations to prevent foodborne illness in Kentucky.
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Monitoring pregnancy risks in Kentucky.
This study is all about helping moms in Kentucky by collecting information about their pregnancy experiences to find out what can be improved for better health for both mothers and babies.
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Improving food safety and regulation in Kentucky.
This study is working to make sure the food you eat in Kentucky is safe by improving the rules and systems that check food safety, including dietary supplements, and making it easier to share important inspection information to help prevent foodborne illnesses.
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Improving Kentucky's response to foodborne outbreaks
This study is working to make Kentucky's Rapid Response Teams even better at quickly finding and handling foodborne illness outbreaks, so everyone can stay safe and healthy when it comes to food.
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.