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EHS-Net Publications by Citation

This page lists EHS-Net food safety publications in citation format. 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 – 318 KB] J Food Prot. 2013;76(12):2132-40.

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, Hoover ER, Faw BV, Hedeen NK, Nicholas D, Wong MR, et al. Food safety practices linked with proper refrigerator temperatures in retail delis. Foodborne Pathog Disease. 2018;15(5):300-7.

Brown LG, Khargonekar S, Bushnell L, the EHS-Net Working Group. Frequency of inadequate chicken cross contamination prevention and cooking practices in restaurants. [PDF – 77 KB] J Food Prot. 2013;76(12):2141-2145.

Brown LG. EHS-Net restaurant food safety studies: what have we learned? [PDF – 220 KB] [commentary] J Environ Health. 2013;75(7):44-5.

Brown LG, Le B, Wong MR, Reimann D, Nicholas D, Faw B, et al. Restaurant manager and worker food safety certification and knowledge. [PDF – 485 KB] J Foodborne Pathog Dis. 2014;11(11):835-43.

Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, et al. Restaurant food cooling practices. [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 – 157 KB] J Food Prot. 2013;76(12):2146-54. doi:10.4315/0362-028X.JFP-13-128. [Brown LG, Le B]

Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE. Certified kitchen managers: do they improve restaurant inspection outcomes? [PDF – 310 KB] J Food Prot. 2009;72(2):384-91. [Radke VJ]

Coleman E, Delea K, Everstine K, Reimann D, Ripley D, the EHS-Net Working Group. Handling practices of fresh leafy greens in restaurants: receiving and training. [PDF – 165 KB] J Food Prot. 2013;76(12):2126-31.

Delea K. Evaluating local and state food and water safety programs [PDF – 757 KB] [commentary] J Environ Health. 2012;74(7):32-3.

Gould LH, Seys S, Everstine K, Norton D, Ripley D, Reimann D, et al. Recordkeeping practices of beef grinding activities at retail establishments. [PDF – 283 KB] J Food Prot. 2011;74(6):1022-4. [Selman CA]

Green L. Behavioral science and food safety. [PDF – 270 KB] [commentary] J Environ Health. 2008;71(2):47-9.

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. Int J Hyg Environ Health. 2005;208(1–2):27-35.

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 – 489 KB] J Food Prot. 2007;70(3):661-666.

Green LR, Selman C. Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. [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 – 288 KB] J Food Prot. 2006;69(10):2417-23.

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 – 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 – 195 KB] J Food Prot. 2006;69(11):2697-702. [EHS-Net Working Group]

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. Epidemiol Infect. 2008;136(1):65-72. Epub 2007 Mar 5.

Hedeen N. Restaurant policies and practices for serving raw fish in Minnesota. J Food Prot. 2016;79(10):1813-19.

Hedeen N, Reimann D, Everstine K. Microwave cooking practices in Minnesota food service establishments. J Food Prot. 2016;79(3):507-11.

Henderson H, LeMaster L, Shepherd C, Dunn J. Food safety program performance assessment in Tennessee, 2003–2011. J Environ Health. 2017;79(7):16-20.

Higgins CL, Hartfield BS. A systems-based food safety evaluation: an experimental approach. [PDF – 408 KB] [commentary] J Environ Health. 2004;67(4):9-14. [Selman C, Sarisky J, Bohan P, Hollowell J]

Kirkland E, Green LR, Stone C, Reimann D, Nicholas D, Mason R, et al. Tomato handling practices in restaurants. [PDF – 109 KB] J Food Prot. 2009;72(8):1692-8. [Radke V, Selman C, EHS-Net Working Group]

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 – 521 KB] J Food Prot. 2004;67:1444-50.

Leonard M. Environmental Health Specialists Network (EHS-Net) 2010–2015: the new funding cycle. [PDF – 190 KB] [commentary] J Environ Health. 2011;73(8):22-3.

Lipcsei LE, Brown LG, Hoover ER, Faw BV, Hedeen N, Matis B, et al. Retail deli slicer inspection practices: An EHS-Net study. J Food Prot. 2018;81(5):799-805.

Lipcsei L, Kambhampati A. Improving food safety through prevention: CDC’s food safety Prevention Status Report. [PDF – 388 KB] [commentary] J Environ Health. 2016;79(2):46-8.

Mody RK, Greene SA, Gaul L, Sever A, Pichette S, Zambrana I, et al. National outbreak of Salmonella serotype Saintpaul infections: importance of Texas restaurant investigations in implicating jalapeño peppers. PLoS ONE 6(2): e16579. doi:10.1371/journal.pone.0016579. [Delea K]

Newsad R, Ripley D, Shepherd CA. Assessed food safety risks associated with grocery stores. J Environ Health. 2016;79(4):16-21.

Norton DM, Brown LG, Frick R, Carpenter LR, Green AL, Tobin-D’Angelo M, et al. Managerial practices regarding workers working while ill. [PDF – 100 KB] J Food Prot. 2015;78(1):187-95.

Radke TJ, Brown LG, Hoover ER, Faw BV, Reimann D, Wong DR, et al. Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study. [PDF – 176 KB] J Food Prot. 2016;79(9):1588-98.

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 V. The need for partnerships for food safety. [PDF – 93 KB] [commentary] J Environ Health. 2006;69(2):34-5.

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 – 640 KB] J Food Prot. 2015;78(4):778-83.

Selman C. Improving environmental assessments during foodborne outbreaks. [PDF – 486 KB] [commentary] J Environ Health. 2009;72(2):46-7.

Selman C. Improving foodborne disease prevention. [PDF – 808 KB] [commentary] J Environ Health. 2010;73(2):28-9.

Selman C. New food safety training opportunity using cutting edge technology! [PDF – 580 KB] [commentary] J Environ Health. 2011;74(2):30-1.

Selman C. The Environmental Health Specialists Network—EHS Net. [PDF – 173 KB] [commentary] J Environ Health. 2006;69(5):42-3.

Selman CA, Green LR. Environmental health specialists’ self-reported foodborne illness outbreak investigation practices. [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 – 190 KB] J Food Prot. 2011;74(2):215-20. [EHS-Net Working Group]

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. Am J Public Health. 2015;105(3):e81-7