Explore our practice-based research on food safety and safe water.
Managers need to know if their workers are sick so they can decide if they should handle food. Do the Food Code, HIPAA, and ADA address this topic?
More than half of foodborne illness outbreaks are associated with restaurants. Learn about our research program to identify environmental causes of outbreaks in the restaurant setting.
Read our study about people’s experience with and beliefs about foodborne illness.
Access studies on how restaurants handle specific foods (e.g., beef, poultry, eggs, tomatoes, leafy greens) and restaurant food safety practices (food cooling, food preparation, handwashing, sick workers, kitchen manager certification, and others).
Explore studies on the practices of restaurants with outbreaks and how they differ from restaurants without outbreaks.
Review studies about environmental health specialists’ practices during inspections and outbreak investigations and about whether certified kitchen managers cause fewer critical violations.
Read this research article that evaluates nitrogen contributions from onsite wastewater systems to groundwater and surface waters to better understand the link of onsite systems, fate of nitrogen in the environment, and public health.
Read this 2-year research study about how on-site wastewater treatment systems can contribute nitrogen to coastal waters and why they are likely affected by weather events.
- Page last reviewed: August 10, 2015
- Page last updated: December 13, 2018
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