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.

Practices of Food Workers

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]

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.

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.

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.

Foods Associated with 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.

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.

Other Restaurant Food Safety Studies

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]

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

NEW!
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.

General EHS-Net

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.

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]

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.