2 - EHS-Net Publications

Attachment 2- EHS-Net Publications

Cates, S.C., M.K. Muth, S.A. Karns, M.A. Penne, C.N. Stone, J.E. Harrison, and V.J. Radke. 2009. Certified kitchen managers: do they improve restaurant inspection outcomes? Journal of Food Protection. 72(2):384-91.

Gould, L.H., S. Seys, K. Everstine, D. Norton, D. Ripley, D. Reimann, M. Dreyfuss, W.S. Chen, and C. Selman. 2011. Recordkeeping practices of beef grinding activities at retail establishments. Journal of Food Protection. 74(6):1022-4.

Green, L. 2008. Behavioral science and food safety. Journal of Environmental Health. 71(2):47-9.

Green, L.R., V. Radke, R. Mason, L. Bushnell, D.W. Reimann, J. Mack, M.D. Motsinger, T. Stigger, and C. Selman. 2007. Factors related to food worker hand hygiene practices. Journal of Food Protection. 70(3):661-666.

Green, L.R. and C. Selman. 2005. Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends. 25:981-90.

Green, L., C. Selman, A. Banerjee, R. Marcus, C. Medus, F.J. Angulo, V. Radke, S. Buchanan, and The EHS-Net Working Group. 2005. Food service workers’ self-reported food preparation practices: an EHS-Net study. International Journal of Hygiene and Environmental Health. 208(1–2):27-35.

Green, L.R., C.A. Selman, V. Radke, D. Ripley, J.C. Mack, D.W. Reimann, T. Stigger, M. Mostinger, and L. Bushnell. 2006. Food worker hand washing practices: an EHS-Net observation study. Journal of Food Protection. 69(10):2417-23.

Green, L.R., C. Selman, E. Scallan, T.F. Jones, R. Marcus, and EHS-Net Population Working Group. 2005. Beliefs about meals eaten outside the home as sources of gastrointestinal illness. Journal of Food Protection. 68(10):2184-9.

Hedberg, C.W., K.L. Palazzi-Churas, V.J. Radke, C.A. Selman, and R.V. Tauxe. 2008. The use of clinical profiles in the investigation of foodborne outbreaks in restaurants: United States, 1982-1997. Epidemiology and Infection. 136(1):65-72.

Hedberg, C.W., S.J. Smith, E. Kirkland, V. Radke, T.F. Jones, C.A. Selman, and The EHS-Net Working Group. 2006. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. Journal of Food Protection. 69(11):2697-702.

Higgins, C.L., B.S Hartfield. 2004. A systems-based food safety evaluation: an experimental approach. Journal of Environmental Health. 67(4):9-14.

Kirkland, E., L.R. Green, C. Stone, D. Reimann, D. Nicholas, R. Mason, R. Frick, S. Coleman, L. Bushnell, H. Blade, V. Radke, C. Selman, and The EHS-Net Working Group. 2009. Tomato handling practices in restaurants. Journal of Food Protection. 72(8):1692-8.

Lee, R., M. Beatty, A. Bogard, M. Esko, F. Angulo, C. Selman, and The EHS-Net Working Group. 2004. Prevalance of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrees: An EHS-Net study. Journal of Food Protection. 67:1444-50.

Mody, R.K., S.A. Greene, L. Gaul, A. Sever, S. Pichette, I. Zambrana, T. Dang, A. Gass, R. Wood, K. Herman, L.B. Cantwell, G. Falkenhorst, K. Wannemuehler, R.M. Hoekstra, I. McCullum, A. Cone, L. Franklin, J. Austin, K. Delea, C.B. Behravesh, S.V. Sodha, J.C. Yee, B. Emanuel, S.F. Al-Khaldi, V. Jefferson, I.T. Williams, P.M. Griffin, and D.L. Swerdlow. National outbreak of Salmonella serotype Saintpaul infections: importance of Texas restaurant investigations in implicating jalepeño peppers. PLoS One. 6(2): e16579. doi:10.1371/journal.pone.0016579.

Radke, V. 2006. The need for partnerships for food safety. Journal of Environmental Health. 69(2):34-5.

Selman, C. 2009.Improving environmental assessments during foodborne outbreaks. Journal of Environmental Health. 72(2):46-7.

Selman, C. 2010. Improving foodborne disease prevention. Journal of Environmental Health. 73(2):28-9.

Selman, C.A. and L.R. Green. 2008. Environmental health specialists’ self-reported foodborne illness outbreak investigation practices. Journal of Environmental Health.

70(6):16-21.

Sumner, S., L.G. Brown, R. Frick, C. Stone, L.R. Carpenter, L. Bushnell, D. Nicholas, J. Mack, H. Blade, M. Torbin-D’Angelo, K. Everstine, and The EHS-Net Working Group. 2011. Factors associated with food workers working while experiencing vomiting or diarrhea. Journal of Food Protection. 74(2):215-20.

2