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.

Foods Linked to Foodborne Illness

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. 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 – 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 – 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 – 283 KB] J Food Prot. 2011;74(6):1022-4. [Selman, CA]

Hedeen N. Restaurant policies and practices for serving raw fish in Minnesota. 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 – 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 – 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 – 485 KB] [commentary] J Environ Health. 2014;77(2):40-42.

Practices Linked to Foodborne Illness Outbreaks

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 safety. 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. 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 – 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. [Brown LG, Le B]

DiPrete L, Garza T, Spinrad M. Focus groups among retail food establishment staff and management reveal obstacles and promoters of good food safety culture. Food Humanity. 2023;880–6.

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):661-6.

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. 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 – 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.

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

Hedeen N, Smith K. Restaurant practices for cooling food in Minnesota: An intervention study. Foodborne Pathog Disease. 2020;17(12):758-63.

Hedeen ND, Schaffner D, Brown LG. Tools and techniques to promote proper food cooling in restaurants. J Environ Health. 2022;84(7):8-11.

Holst M, Brown LG, Faw B, Hedeen N, McKelvey W, Nicholas D, et al. Observed potential cross-contamination in retail delicatessens. 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 concentrations. J Food Prot. 2020;83(10):1667-72.

Igo MJ, Hedeen N, Schaffner DW. Validation of a simple two-point method to assess restaurant compliance with Food Code cooling rates. J Food Prot. 2021;84(1):6–13.

Irving DJ, Ripley D, Shepherd C, Waller LA, Pepper JR, Dunn J. Use of an environmental swabbing strategy to support a suspected norovirus outbreak investigation at a retail food establishment. J Environ Health. 2021;83(9):24-26.

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.

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.

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. J Environ Health. 2020;82(10):8-13.

Ripley D Wiedeman C, Shepherd C, Irving DJ. Evaluating the impact of food safety training: A look at the Self-Analysis for Food Excellence program. J Environ Health. 2021;83(8):8-13.

Sadilek A, Caty S, DiPrete L, Mansour R, Schenk T, Bergtholdt M, et al. Machine-learned epidemiology: Real-time detection of foodborne illness at scale. npj Digit Med. 2018;36(1).

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 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.

Yousaf A, Viveiros B, Caron G. Rhode Island Department of Health Foodborne Illness Complaint System: A descriptive and performance analysis. J Food Prot. 2019;82(9):1568-1574.

Other Restaurant Food Safety Studies

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 – 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 – 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 – 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]

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.

McKelvey W, Wong MR, Matis B. Letter grading and transparency promote restaurant food safety in New York City. [PDF – 632 KB] [commentary] J Environ Health. 2015;78(2):46-8.

Kramer A, Hoover ER, Hedeen N, DiPrete L, Tuttle J, Irving DJ, et al. Development of an empirically derived measure of food safety culture in restaurants. J Food Prot. (Moritz E, Brown L)

Newsad R, Ripley D, Shepherd CA. Assessed food safety risks associated with grocery stores. 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 – 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 scale. 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. 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. J Food Prot. 2019;82(9):1568–74.

General EHS-Net Publications

Brown LG. EHS-Net restaurant food safety studies: what have we learned? [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 – 371 KB] [commentary] J Environ Health. 2017;79(6):32-3.

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

Green L. Behavioral science and food safety. [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. Epidemiol Infect. 2008;136(1):65-72. Epub 2007 Mar 5.

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 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.

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

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.