Maintaining Connecticut's Rapid Response Team for food safety
Official title: Connecticut DCP RRT Maintenance
Funded at CT State Dept of Consumer Protection · NIH-10916539 · Data updated 2026-11-12
This study is all about making sure that Connecticut's team, which quickly responds to food safety issues for both people and animals, works even better together, so they can handle any food emergencies more effectively.
Quick facts
| Grant type | NIH-funded research |
|---|---|
| Study type | NIH-funded research |
| Funding institution | CT State Dept of Consumer Protection NIH-funded |
| Lab location | 1 site (Hartford, United States) |
| Project start | September 1, 2023 |
| Project end | June 30, 2026 |
| Funding year | 2024 |
| Award (this year) | $209,000 |
| NIH project number | 5U2FFD008055-02 |
| Project ID | NIH-10916539 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for benefiting from this research include individuals who consume food products in Connecticut, particularly those who may be at risk for foodborne illnesses.
✕Less likely to help
Patients who do not reside in Connecticut or do not consume food products regulated by the state may not receive any benefit from this research.
What this research studies
This research focuses on the ongoing maintenance and coordination of Connecticut's Rapid Response Team (RRT), which addresses food safety incidents involving both human and animal food. The RRT operates as a collaborative effort among various state agencies, including public health and agriculture, to ensure a swift and effective response to food-related emergencies. By enhancing interagency communication and resource sharing, the project aims to improve the state's ability to manage food safety threats efficiently.
Why it matters
Potential benefit: If successful, this research could enhance food safety protocols, reducing the risk of foodborne illnesses for consumers.
How similar studies have gone: While this approach is collaborative and builds on existing frameworks, similar interagency food safety initiatives have shown success in other states, indicating potential for effective outcomes.
Where this research is happening
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CT State Dept of Consumer Protection
Hartford, United States Active
Researchers
- Principal investigator: Greene, Frank E — CT State Dept of Consumer Protection
- Study coordinator: Greene, Frank E
Related research
Other NIH-funded projects on the same topics.
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Funding for Connecticut's Food Safety Program
This study is all about making sure the food we eat in Connecticut is safe and of good quality, and it’s for everyone who enjoys manufactured food products, as it aims to improve food safety standards to keep you and your family healthy.
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.