EHS-Net Publications

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Angelo, K., Nisler, A., Hall, A., Brown, L., & Gould, L. (2016). Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013. Epidemiology & Infection, 1-12. 

Bogard, A. K., Fuller, C. C., Radke, V., Selman, C. A., & Smith, K. E. (2013). Ground Beef Handling and Cooking Practices in Restaurants in Eight States. Journal of Food Protection, 76(12), 2132-2140. doi:10.4315/0362-028x.jfp-13-126

Brown, L., Hoover, E., Ripley, D., Matis, B., Nicholas, D., Hedeen, N., & Faw, B. (2016). Retail Deli Slicer Cleaning Frequency — Six Selected Sites, United States, 2012. MMWR Morb Mortal Wkly Rep, 65, 306-310. doi: http://dx.doi.org/10.15585/mmwr.mm6512a2

Brown, L. G., Le, B., Wong, M. R., Reimann, D., Nicholas, D., Faw, B., . . . Selman, C. A. (2014). Restaurant manager and worker food safety certification and knowledge. Foodborne Pathogens and Disease, 11(11), 835-843. 

Brown, L. G., Ripley, D., Blade, H., Reimann, D., Everstine, K., Nicholas, D., . . . Quilliam, D. N. (2012). Restaurant Food Cooling Practices. Journal of Food Protection, 75(12), 2172-2178. doi:10.4315/0362-028X.JFP-12-256

Carpenter, L. R., Green, A. L., Norton, D. M., Frick, R., Tobin-D'Angelo, M., Reimann, D. W., . . . Le, B. (2013). Food Worker Experiences with and Beliefs about Working While Ill. Journal of Food Protection, 76(12), 2146-2154. doi:10.4315/0362-028x.jfp-13-128

Cates, S. C., Muth, M. K., Karns, S. A., Penne, M. A., Stone, C. N., Harrison, J. E., & Radke, V. J. (2009). Certified kitchen managers: do they improve restaurant inspection outcomes? J Food Prot, 72(2), 384-391. 

Coleman, E., Delea, K., Everstine, K., Reimann, D., & Ripley, D. (2013). Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and Training. Journal of Food Protection, 76(12), 2126-2131. doi:10.4315/0362-028x.jfp-13-127

Gould, L. H., Seys, S., Everstine, K., Norton, D., Ripley, D., Reimann, D., . . . Selman, C. A. (2011). Recordkeeping practices of beef grinding activities at retail establishments. Journal of Food Protection®, 74(6), 1022-1024. 

Green Brown, L., Khargonekar, S., & Bushnell, L. (2013). Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants. Journal of Food Protection, 76(12), 2141-2145. doi:10.4315/0362-028x.jfp-13-129

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

Green, L. R., & Selman, C. (2005). Factors impacting food workers' and managers' safe food preparation practices: A qualitative study. Food Protection Trends, 25(12), 981-990. 

Green, L. R., Selman, C., Scallan, E., Jones, T. F., Marcus, R., & Group, E.-N. P. S. W. (2005). Beliefs about meals eaten outside the home as sources of gastrointestinal illness. Journal of Food Protection, 68(10), 2184-2189. 

Hedberg, C., Palazzi-Churas, K., Radke, V., Selman, C., & Tauxe, R. (2008). The use of clinical profiles in the investigation of foodborne outbreaks in restaurants: United States, 1982–1997. Epidemiol Infect, 136(01), 65-72. 

Hedberg, C. W. (2013). Explaining the Risk of Foodborne Illness Associated with Restaurants: The Environmental Health Specialists Network (EHS-Net). Journal of Food Protection, 76(12), 2124-2125. doi:10.4315/0362-028x.jfp-13-270

Hedberg, C. W., Smith, S. J., Kirkland, E., Radke, V., Jones, T. F., & Selman, C. A. (2006). Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J Food Prot, 69(11), 2697-2702. 

Hedeen, N., Reimann, D., & Everstine, K. (2016). Microwave Cooking Practices in Minnesota Food Service Establishments. Journal of Food Protection®, 79(3), 507-511. 

Higgins, C. L., & Hartfield, B. S. (2004). A Systems-Based Food Safety Evaluation: An Experimental Approach. Journal of Environmental Health, 67(4), 9-14. 

Kambhampati, A., Shioda, K., Gould, L. H., Sharp, D., Brown, L. G., Parashar, U. D., & Hall, A. J. (2016). A State-by-State Assessment of Food Service Regulations for Prevention of Norovirus Outbreaks. Journal of Food Protection, 79(9), 1527-1536. doi:10.4315/0362-028X.JFP-16-088

Kirkland, E., Green, L. R., Stone, C., Reimann, D., Nicholas, D., Mason, R., . . . The, E. H. S. N. W. G. (2009). Tomato Handling Practices in Restaurants. Journal of Food Protection, 72(8), 1692-1698. 

Lee, R., Beatty, M. E., Bogard, A. K., Esko, M.-P., Angulo, F. J., Selman, C., & Ehs-Net Working, G. (2004). Prevalence of High-Risk Egg-Preparation Practices in Restaurants That Prepare Breakfast Egg Entrées: An EHS-Net Study. Journal of Food Protection, 67(7), 1444-1450. 

Mody, R. K., Greene, S. A., Gaul, L., Sever, A., Pichette, S., Zambrana, I., . . . Herman, K. (2011). National outbreak of Salmonella serotype saintpaul infections: importance of Texas restaurant investigations in implicating jalapeno peppers. PLoS ONE, 6(2), e16579. 

Norton, D., Brown, L., Frick, R., Carpenter, L., Green, A., Tobin-D'Angelo, M., . . . Egan, J. (2015). Managerial practices regarding workers working while ill. Journal of Food Protection®, 78(1), 187-195. 

Radke, T. J., Brown, L. G., Hoover, E. R., Faw, B. V., Reimann, D., Wong, M. R., . . . Ripley, D. (2016). Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study. Journal of Food Protection®, 79(9), 1588-1598. 

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

Schaffner, D. W., Brown, L. G., Ripley, D., Reimann, D., Koktavy, N., Blade, H., & Nicholas, D. (2015). Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants. Journal of Food Protection, 78(4), 778-783. doi:10.4315/0362-028X.JFP-14-252

Selman, C. (2008). Environmental health specialists' self-reported foodborne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16-20. 

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

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

Sumner, S., Brown, L. G., Frick, R., Stone, C., Carpenter, L. R., Bushnell, L., . . . Everstine, K. (2011). Factors Associated with Food Workers Working while Experiencing Vomiting or Diarrhea. J Food Prot, 74(2), 215-220. doi:10.4315/0362-028x.jfp-10-108