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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 (online ahead of print)

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