**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THE OVERALL GOAL OF THIS PROJECT IS TO ESTABLISH A SUMMER UNDERGRADUATE INTERNSHIP PROGRAM ON FOOD MICROBIAL SAFETY THROUGH RESEARCH AND EXTENSION/OUTREACH ACTIVITIES IN THE DAVIS COLLEGE OF AGRICULTURE, NATURAL RESOURCES AND DESIGN AT WEST VIRGINIA UNIVERSITY AND COLLABORATED WITH WV SMALL FARM CENTER AND PRESTON COUNTY WORKSHOP INC., REEDSVILLE, WV (INDUSTRY COLLABORATOR). THE OBJECTIVES OF THE PROJECT ARE TO 1) RECRUIT A DIVERSE POPULATION OF UNDERGRADUATE STUDENTS FOR THE SUMMER INTERNSHIP; 2) MENTOR UNDERGRADUATE RESEARCH AND EXTENSION PROJECTS ON IMPROVING MICROBIAL SAFETY OF LOCALLY PROCESSED FOODS IN WEST VIRGINIA; 3) EVALUATE STUDENT STRESS MANAGEMENT AND LEARNING OUTCOMES DURING AND BEYOND THE PROJECT PERIOD. WE WILL RECRUIT 8 MOTIVATED UNDERGRADUATE STUDENTS WITH 4 MENTORS (PDS TEAM) DURING THE 8 WEEK SUMMER TIME TO COMPLETE THE FOLLOWING THREE PROJECTS 1) ISOLATION AND IDENTIFICATION OF THE PRESENCE OF SALMONELLA AND LISTERIA ON FOOD PRODUCTS SOLD AT WV FARMERS' MARKETS; 2) EVALUATE THE EFFICACY AND FEASIBILITY OF ELECTROSTATIC SPRAY WITH COMMERCIAL ANTIMICROBIALS TO INACTIVATE SALMONELLA AND L. MONOCYTOGENES ON LOCAL PRODUCE; 3) EVALUATE THE THERMAL INACTIVATION OF SALMONELLA AND CAMPYLOBACTER JEJUNI BY DOUBLE PAN-BROILING IN MOISTURE ENHANCED NON-INTACT CHICKEN PATTIES. THE STRESS MANAGEMENT AND LEARNING OUTCOMES OF SUMMER INTERNSHIP STUDENTS DURING AND BEYOND THE PROJECT PERIOD WILL ALSO BE EVALUATED. WE WILL KEEP LONGITUDINAL TRACKING OF PREVIOUS PARTICIPANTS. COMPLETION OF THIS PROGRAM WILL EQUIP UNDERGRADUATE STUDENTS WITH ESSENTIAL RESEARCH AND EXTENSION SKILLS NEEDED FOR THE INCREASINGLY COMPETITIVE JOB MARKET AND SUPPORT FUTURE OPPORTUNITIES FOR AGRICULTURAL ECONOMIC GROWTH AND HIGHER EDUCATION DEVELOPMENT IN WV.