Att 10 - Research Partners

Att. 10-EHS-Net Listeria-Research Partners 20121024.doc

Environmental Health Specialists Network (EHS-NET) Program

Att 10 - Research Partners

OMB: 0920-0792

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Attachment 10: EHS-Net Listeria Retail Deli Study-Research Partners



USDA-FSIS

Janell Kause

Director, Risk Assessment Division

USDA-FSIS

[email protected]

202-690-0286

Denise Eblen

Food Safety Fellow (Microbiologist)

USDA-FSIS

[email protected]

202-690-6238

Nathan Bauer

Veterinary Medical Officer

USDA-FSIS

[email protected]

979-260-9409

Meryl Silverman

Food Technologist-Presidential Management Fellow

USDA-FSIS

[email protected]

301-504-0844

Kristin Holt

USDA, FSIS Liaison to CDC

USDA-FSIS

[email protected]

404-639-3379






Virginia Tech

Dan Gallagher

Associate Professor

Virginia Tech

[email protected]

540-231-5889


















EHS-Net Sites

Brenda Faw

Senior Environmental Health Specialist

CA Dept. of Health

[email protected]

916-445-9548

David Nicholas

Research Scientist

NY Dept. of Health

[email protected]

518-402-7600

Jessica Egan

Research Scientist

NY Dept. of Health

[email protected]

518-402-7600

Ernest Julian

Chief, Office of Food Protection

RI Dept. of Health

[email protected]

401-222-4774

Henry Blade

RI EHS-Net Coordinator

RI Dept. of Health

[email protected]

401-222-7735

Daniela Quilliam

Public Health Epidemiologist

RI Dept. of Health

[email protected]

401-222-7719

Rand Carpenter

Epidemiologist

TN Dept. of Health

[email protected]

615-741-3738

Ernestine Davis

Environmental Health Specialist

TN Dept. of Health

[email protected]

615-741-8537

Danny Ripley

Food Inspector II

TN Dept. of Health

[email protected]

615-340-5620

David Reimann

Sanitarian

MN. Dept. of Health

[email protected]

507-389-2203

Nicole Koktavy

Epidemiologist

MN. Dept. of Health

[email protected]

651-201-4075




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File Typeapplication/msword
AuthorDenita Williams
Last Modified ByWilliams, Denita (CDC/ONDIEH/NCEH) (CTR)
File Modified2012-08-13
File Created2012-08-13

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