EHS-Net Publications by Study Topic
This page lists EHS-Net food safety publications grouped by study topic. CDC authors are noted in bold. EHS-Net articles by grantees are also included but may not have a CDC coauthor.
Bogard A, Fuller C, Radke V, Selman C, Smith K. Ground beef handling and cooking practices in restaurants in eight states. pdf icon[PDF – 318 KB] J Food Prot. 2013;76(12):2132-40. doi:10.4315/0362-028X.JFP-13-126
Brown LG, Hoover R, Ripley D, Matis B, Nicholas D, Hedeen N, et al. Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR. 2016;65(12):306-10.
Brown LG, Khargonekar S, Bushnell L, EHS-Net Working Group. Frequency of inadequate chicken cross contamination prevention and cooking practices in restaurants. pdf icon[PDF – 77 KB] J Food Prot. 2013;76(12):2141-2145.
Coleman E, Delea K, Everstine K, Reimann D, Ripley D, EHS-Net Working Group. Handling practices of fresh leafy greens in restaurants: receiving and training. pdf icon[PDF – 165 KB] J Food Prot. 2013;76(12):2126-31.
Gould LH, Seys S, Everstine K, Norton D, Ripley D, Reimann D, et al. Recordkeeping practices of beef grinding activities at retail establishments. pdf icon[PDF – 283 KB] J Food Prot. 2011;74(6):1022-4. [Selman, CA]
Hedeen N. Restaurant policies and practices for serving raw fish in Minnesota.external icon J Food Prot. 2016;79(10):1813-19.
Kirkland E, Green LR, Stone C, Reimann D, Nicholas D, Mason R, et al. Tomato handling practices in restaurants. pdf icon[PDF – 109 KB] J Food Prot. 2009;72(8):1692-8.
Lee R, Beatty M, Bogard A, Esko M, Angulo F, Selman C, EHS-Net Working Group. Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrees: An EHS-Net study. pdf icon[PDF – 521 KB] J Food Prot. 2004;67:1444-50.
Myszka ES. Tools to improve raw chicken handling at restaurants: Report from San Mateo County, California. pdf icon[PDF – 485 KB] [commentary] J Environ Health. 2014;77(2):40-42.
Brown LG, Ebrahim-Zadeh SD, Hoover ER, DiPrete L, Matis B, Viveiros B, et al. Restaurant date-marking practices concerning ready-to-eat food requiring time and temperature control for safetyexternal icon. Foodborne Pathog Dis. 2021. (Kramer A)
Brown LG, Hoover ER, Faw BV, Hedeen NK, Nicholas D, Wong MR, et al. Food safety practices linked with proper refrigerator temperatures in retail delis.external icon Foodborne Pathog Disease. 2018;15(5):300-7.
Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, et al. Restaurant food cooling practices. pdf icon[PDF – 435 KB] J Food Prot. 2012;75(12):2172-8. [EHS-Net Working Group]
Carpenter L, Green A, Norton D, Frick R, Tobin-D’Angelo M, Reimann D, et al. Food worker experiences with and beliefs about working while ill. pdf icon[PDF – 157 KB] J Food Prot. 2013;76(12):2146-54. [Brown LG, Le B]
Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack J, Motsinger MD, Stigger T, Selman C. Factors related to food worker hand hygiene practices. pdf icon[PDF – 489 KB] J Food Prot. 2007;70(3):661-6.
Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S, EHS-Net Working Group. Food service workers’ self-reported food preparation practices: an EHS-Net study.external icon Int J Hyg Environ Health. 2005;208(1-2):27-35.
Green LR, Selman C. Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. pdf icon[PDF – 289 KB] Food Prot Trends. 2005;25:981-90.
Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, et al. Food worker hand washing practices: an EHS-Net observation study. pdf icon[PDF – 288 KB] J Food Prot. 2006;69(10):2417-23.
Hedeen N, Reimann D, Everstine K. Microwave cooking practices in Minnesota food service establishments.external icon J Food Prot. 2016;79(3):507-11.
Hedeen N, Smith K. Restaurant practices for cooling food in Minnesota: An intervention studyexternal icon. Foodborne Pathog Disease. 2020;17(12):758-63.
Holst M, Brown LG, Faw B, Hedeen N, McKelvey W, Nicholas D, et al. Observed potential cross-contamination in retail delicatessensexternal icon. J Food Prot. 2021;84(6):1055-9.
Holst M, Brown LG, Hoover ER, Julian E, Faw BV, Hedeen N, et al. Retail deli characteristics associated with sanitizing solution concentrationsexternal icon. J Food Prot. 2020;83(10):1667-72.
Lipcsei LE, Brown LG, Hoover ER, Faw BV, Hedeen N, Matis B, et al. Retail deli slicer inspection practices: An EHS-Net studyexternal icon. J Food Prot. 2018;81(5):799-805.
Norton DM, Brown LG, Frick R, Carpenter LR, Green AL, Tobin-D’Angelo M, et al. Managerial practices regarding workers working while ill. pdf icon[PDF – 100 KB] J Food Prot. 2015;78(1):187-95.
Reed K, Brown L, Ripley D, Hedeen N, Nicholas D, Faw B, et al. Restaurant characteristics associated with the use of specific food-cooling methods.external icon J Environ Health. 2020;82(10):8-13.
Schaffner DW, Brown LG, Ripley D, Reimann D, Koktavy N, Blade H, et al. Quantitative analysis of restaurant data to determine best cooling practices. pdf icon[PDF – 640 KB] J Food Prot. 2015;78(4):778-83.
Selman CA, Green LR. Environmental health specialists’ self-reported foodborne illness outbreak investigation practices. pdf icon[PDF – 330 KB] J Environ Health. 2008;70(6):16-21.
Sumner S, Brown LG, Frick R, Stone C, Carpenter LR, Bushnell L, et al. Factors associated with food workers working while experiencing vomiting or diarrhea. pdf icon[PDF – 190 KB] J Food Prot. 2011;74(2):215-20.
Brennan J, Cavallo SJ, Garman K, Lewis K, Irving DJ, Moore C, et al. Notes from the field: Multiple modes of transmission during a Thanksgiving day norovirus outbreak — Tennessee, 2017. MMWR. 2018;67:1300-1.
Brown LG, Le B, Wong MR, Reimann D, Nicholas D, Faw B, et al. Restaurant manager and worker food safety certification and knowledge. pdf icon[PDF – 485 KB] Foodborne Pathog Dis. 2014;11(11):835-43.
Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE. Certified kitchen managers: do they improve restaurant inspection outcomes? pdf icon[PDF – 310 KB] J Food Prot. 2009;72(2):384-91. Article examines relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager. [Radke VJ]
Green LR, Selman C, Scallan E, Jones TF, Marcus R, EHS-Net Population Working Group. Beliefs about meals eaten outside the home as sources of gastrointestinal illness. pdf icon[PDF – 207 KB] J Food Prot. 2005;68(10):2184-9.
Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA, et al. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. pdf icon[PDF – 195 KB] J Food Prot. 2006;69(11):2697-702. [EHS-Net Working Group]
Henderson H, LeMaster L, Shepherd C, Dunn J. Food safety program performance assessment in Tennessee, 2003–2011.external icon J Environ Health. 2017;79(7):16-20.
McKelvey W, Wong MR, Matis B. Letter grading and transparency promote restaurant food safety in New York City. pdf icon[PDF – 632 KB] [commentary] J Environ Health. 2015;78(2):46-8.
Newsad R, Ripley D, Shepherd CA. Assessed food safety risks associated with grocery stores.external icon J Environ Health. 2016;79(4):16-21.
Radke TJ, Brown LG, Faw B, Hedeen N, Matis B, Perez P, et al. Restaurant food allergy practices – six selected sites, United States, 2014. MMWR. 2017;66(15);404-7.
Radke TJ, Brown LG, Hoover ER Food allergy knowledge and attitudes of restaurant managers and staff: an EHS-Net study. pdf icon[PDF – 176 KB] J Food Prot. 2016;79(9):1588-98.
Sadilek A, Caty S, DiPrete L, Mansour R, Schenk T Jr, Bergtholdt M, et al. Machine-learned epidemiology: real-time detection of foodborne illness at scaleexternal icon. NPJ Digit Med. 2018 Nov 19;1(36) doi:10.1038/s41746-018-0045-1.
Wong MR, McKelvey W, Ito K, Schiff C, Jacobson JB, Kass D. Impact of a letter-grade program on restaurant sanitary conditions and diner behavior in New York City.external icon Am J Public Health. 2015;105(3):e81-7.
Yousaf A, Vivieros B, Caron G. Rhode Island Department of Health Foodborne Illness Complaint System: A descriptive and performance analysis.external icon J Food Prot. 2019;82(9):1568–74.
Brown LG. EHS-Net restaurant food safety studies: what have we learned? pdf icon[PDF – 220 KB] [commentary] J Environ Health. 2013;75(7):44-5.
Coleman E. CDC takes action to improve the reporting of environmental assessment data during foodborne illness outbreak investigations. pdf icon[PDF – 371 KB] [commentary] J Environ Health. 2017;79(6):32-3.
Delea K. Evaluating local and state food and water safety programs pdf icon[PDF – 757 KB] [commentary] J Environ Health. 2012;74(7):32-3.
Green L. Behavioral science and food safety. pdf icon[PDF – 270 KB] [commentary] J Environ Health. 2008;71(2):47-9.
Hedberg CW, Palazzi-Churas KL, Radke VJ, Selman CA, Tauxe RV. The use of clinical profiles in the investigation of foodborne outbreaks in restaurants: United States, 1982-1997.external icon Epidemiol Infect. 2008;136(1):65-72. Epub 2007 Mar 5.
Higgins CL, Hartfield BS. A systems-based food safety evaluation: an experimental approach. pdf icon[PDF – 408 KB] [commentary] J Environ Health. 2004;67(4):9-14. [Selman C, Sarisky J, Bohan P, Hollowell J]
Leonard M. Environmental Health Specialists Network (EHS-Net) 2010–2015: the new funding cycle.pdf icon[PDF – 190 KB] [commentary] J Environ Health. 2011;73(8):22-3.
Lipcsei L, Kambhampati A. Improving food safety through prevention: CDC’s food safety Prevention Status Report. pdf icon[PDF – 388 KB] [commentary] J Environ Health. 2016;79(2):46-8.
Radke V. The need for partnerships for food safety. pdf icon[PDF – 93 KB] [commentary] J Environ Health. 2006;69(2):34-5.
Selman C. Improving environmental assessments during foodborne outbreaks.pdf icon[PDF – 486 KB] [commentary] J Environ Health. 2009;72(2):46-7.
Selman C. Improving foodborne disease prevention.pdf icon[PDF – 808 KB] [commentary] J Environ Health. 2010;73(2):28-9.
Selman C. New food safety training opportunity using cutting edge technology! pdf icon[PDF – 580 KB] [commentary] J Environ Health. 2011;74(2):30-1.
Selman C. The Environmental Health Specialists Network—EHS Net. pdf icon[PDF – 173 KB] [commentary] J Environ Health. 2006;69(5):42-3.