EHS-NET Publications

Attachment 1: Environmental Health Specialists Network (EHS-Net) Publications

Angelo, K., Nisler, A., Hall, A., Brown, L., & Gould, L. (2016). Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013. Epidemiology & Infection, 1-12.

Bogard, A. K., Fuller, C. C., Radke, V., Selman, C. A., & Smith, K. E. (2013). Ground beef handling and cooking practices in restaurants in eight states. Journal of Food Protection, 76(12), 2132-2140. doi:10.4315/0362-028x.jfp-13-126

Brown, L. G., Ebrahim-Zadeh, S. D., Hoover, E. R., DiPrete, L., Matis, B., Viveiros, B., Irving, D. J., Copeland, D., Nicholas, D., Hedeen, N., Tuttle, J., Williams, L., Liggans, G., & Kramer, A. (2021). Restaurant date-marking practices concerning ready-to-eat food requiring time and temperature control for safety. Foodborne Pathog Dis, 18(11), 798-804. https://doi.org/10.1089/fpd.2021.0003

Brown, L. G., Hoover, E. R., Faw, B. V., Hedeen, N. K., Nicholas, D., Wong, M. R., Shepherd, C., Gallagher, D. L., & Kause, J. R. (2018). Food safety practices linked with proper refrigerator temperatures in retail delis. Foodborne Pathog Dis, 15(5), 300-307. https://doi.org/10.1089/fpd.2017.2358

Brown, L., Hoover, E., Ripley, D., Matis, B., Nicholas, D., Hedeen, N., & Faw, B. (2016). Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR Morb Mortal Wkly Rep, 65, 306-310. doi: http://dx.doi.org/10.15585/mmwr.mm6512a2

Brown, L. G., Le, B., Wong, M. R., Reimann, D., Nicholas, D., Faw, B., . . . Selman, C. A. (2014). Restaurant manager and worker food safety certification and knowledge. Foodborne Pathogens and Disease, 11(11), 835-843.

Brown, L. G., Ripley, D., Blade, H., Reimann, D., Everstine, K., Nicholas, D., . . . Quilliam, D. N. (2012). Restaurant food cooling practices. Journal of Food Protection, 75(12), 2172-2178. doi:10.4315/0362-028X.JFP-12-256

Carpenter, L. R., Green, A. L., Norton, D. M., Frick, R., Tobin-D'Angelo, M., Reimann, D. W., . . . Le, B. (2013). Food worker experiences with and beliefs about working while ill. Journal of Food Protection, 76(12), 2146-2154. doi:10.4315/0362-028x.jfp-13-128

Cates, S. C., Muth, M. K., Karns, S. A., Penne, M. A., Stone, C. N., Harrison, J. E., & Radke, V. J. (2009). Certified kitchen managers: do they improve restaurant inspection outcomes? J Food Prot, 72(2), 384-391.

Coleman, E., Delea, K., Everstine, K., Reimann, D., & Ripley, D. (2013). Handling practices of fresh leafy greens in restaurants: receiving and training. Journal of Food Protection, 76(12), 2126-2131. doi:10.4315/0362-028x.jfp-13-127

DiPrete, L., Garza, T., & Spinrad, M. (2023). Focus groups among retail food establishment staff and management reveal obstacles and promoters of good food safety culture. Food and Humanity, 1, 880-886. https://doi.org/https://doi.org/10.1016/j.foohum.2023.07.022

Gould, L. H., Seys, S., Everstine, K., Norton, D., Ripley, D., Reimann, D., . . . Selman, C. A. (2011). Recordkeeping practices of beef grinding activities at retail establishments. Journal of Food Protection, 74(6), 1022-1024.

Green Brown, L., Khargonekar, S., & Bushnell, L. (2013). Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants. Journal of Food Protection, 76(12), 2141-2145. doi:10.4315/0362-028x.jfp-13-129

Green, L. R., Radke, V., Mason, R., Bushnell, L., Reimann, D. W., Mack, J. C., . . . Selman, C. A. (2007). Factors related to food worker hand hygiene practices. Journal of Food Protection, 70(3), 661-666.

Green, L. R., & Selman, C. (2005). Factors impacting food workers' and managers' safe food preparation practices: A qualitative study. Food Protection Trends, 25(12), 981-990.

Green, L. R., Selman, C. A., Radke V., Ripley D., Mack, J. C., Reimann, D. W., Stigger, T., Motsinger, M., Bushnell, L. (2006). Food worker hand washing practices: an observation study. Journal of Food Protection, 69(10):2417-23. doi: 10.4315/0362-028x-69.10.2417.

Green, L. R., Selman, C., Scallan, E., Jones, T. F., Marcus, R., & Group, E.-N. P. S. W. (2005). Beliefs about meals eaten outside the home as sources of gastrointestinal illness. Journal of Food Protection, 68(10), 2184-2189.

Hedberg, C., Palazzi-Churas, K., Radke, V., Selman, C., & Tauxe, R. (2008). The use of clinical profiles in the investigation of foodborne outbreaks in restaurants: United States, 1982–1997. Epidemiol Infect, 136(01), 65-72.

Hedberg, C. W. (2013). Explaining the risk of foodborne illness associated with restaurants: The Environmental Health Specialists Network (EHS-Net). Journal of Food Protection, 76(12), 2124-2125. doi:10.4315/0362-028x.jfp-13-270

Hedberg, C. W., Smith, S. J., Kirkland, E., Radke, V., Jones, T. F., & Selman, C. A. (2006). Systematic environmental evaluations to identify food safety differences between outbreak and non-outbreak restaurants. J Food Prot, 69(11), 2697-2702.

Hedeen, N., Reimann, D., & Everstine, K. (2016). Microwave cooking practices in Minnesota food service establishments. Journal of Food Protection, 79(3), 507-511.

Hedeen, N. D., Schaffner, D., & Brown, L. G. (2022). [Commentary] Tools and techniques to promote proper food cooling in restaurants. J Environ Health, 84(7), 8-11. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9380651/

Hedeen, N. & Smith, K. (2020). Restaurant practices for cooling food in Minnesota: An intervention study. Foodborne Pathog Dis, 17(12), 758-763. https://doi.org/10.1089/fpd.2020.2801

Henderson, H., LeMaster, L., & Dunn, J. (2017). Food safety program performance assessment in Tennessee, 2003-2011. J Environ Health, 79(7), 16-20. https://www.ncbi.nlm.nih.gov/pubmed/29144070

Higgins, C. L., & Hartfield, B. S. (2004). A systems-based food safety evaluation: an experimental approach. Journal of Environmental Health, 67(4), 9-14.

Holst, M. M., Brown, L. G., Hoover, E. R., Julian, E., Faw, B. V., Hedeen, N., Mc, K. W., Nicholas, D., Ripley, D. (2020). Retail deli characteristics associated with sanitizing solution concentrations. J Food Prot, 83(10), 1667-1672. https://doi.org/10.4315/JFP-20-142

Holst, M. M., Brown, L. G., Viveiros, B., Faw, B. V., Hedeen, N., Mc, K. W., Nicholas, D., Ripley, D., Hammons, S. R. (2021). Observed potential cross-contamination in retail delicatessens. J Food Prot, 84(6), 1055-1059. https://doi.org/10.4315/JFP-20-403

Igo, M. J., Hedeen, N., & Schaffner, D. W. (2021). Validation of a simple two-point method to assess restaurant compliance with food code cooling rates. J Food Prot, 84(1), 6-13. https://doi.org/10.4315/JFP-20-257

Irving, D. J., Ripley, D., Shepherd, C., Waller, L.A., Pepper, J. R., Dunn, J. (2021). Use of an environmental swabbing strategy to support a suspected norovirus outbreak investigation at a retail food establishment [special report]. J Environ Health, 83(9), 24-26. https://www.neha.org/Images/resources/83.9.JEH-May-2021-Issue.pdf

Kambhampati, A., Shioda, K., Gould, L. H., Sharp, D., Brown, L. G., Parashar, U. D., & Hall, A. J. (2016). A state-by-state assessment of food service regulations for prevention of norovirus outbreaks. Journal of Food Protection, 79(9), 1527-1536. doi:10.4315/0362-028X.JFP-16-088

Kirkland, E., Green, L. R., Stone, C., Reimann, D., Nicholas, D., Mason, R., . . . The, E. H. S. N. W. G. (2009). Tomato handling practices in restaurants. Journal of Food Protection, 72(8), 1692-1698.

Kramer, A., Hoover, E. R., Hedeen, N., DiPrete, L., Tuttle, J., Irving, D. J., Viveiros, B., Nicholas, D., Monroy, J. A., Moritz, E., & Brown, L. (2023). Development of an empirically derived measure of food safety culture in restaurants. J Food Prot, 86(3), 100043. https://doi.org/10.1016/j.jfp.2023.100043

Lee, R., Beatty, M. E., Bogard, A. K., Esko, M.-P., Angulo, F. J., Selman, C., & EHS-Net Working, G. (2004). Prevalence of High-Risk Egg-Preparation Practices in Restaurants That Prepare Breakfast Egg Entrées: An EHS-Net Study. Journal of Food Protection, 67(7), 1444-1450.

Lipcsei, L. E., Brown, L. G., Hoover, E. R., Faw, B. V., Hedeen, N., Matis, B., Nicholas, D., & Ripley, D. (2018). Retail deli slicer inspection practices: An EHS-Net study. J Food Prot, 81(5), 799-805. https://doi.org/10.4315/0362-028X.JFP-17-407

Mody, R. K., Greene, S. A., Gaul, L., Sever, A., Pichette, S., Zambrana, I., . . . Herman, K. (2011). National outbreak of Salmonella serotype saintpaul infections: importance of Texas restaurant investigations in implicating jalapeno peppers. PLoS ONE, 6(2), e16579.

Norton, D., Brown, L., Frick, R., Carpenter, L., Green, A., Tobin-D'Angelo, M., . . . Egan, J. (2015). Managerial practices regarding workers working while ill. Journal of Food Protection®, 78(1), 187-195.

Radke, T. J., Brown, L. G., Faw, B., Hedeen, N., Matis, B., Perez, P., Viveiros, B., & Ripley, D. (2017). Restaurant food allergy practices - six selected sites, United States, 2014. MMWR Morb Mortal Wkly Rep, 66(15), 404-407. https://doi.org/10.15585/mmwr.mm6615a2

Radke, T. J., Brown, L. G., Hoover, E. R., Faw, B. V., Reimann, D., Wong, M. R., . . . Ripley, D. (2016). Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study. Journal of Food Protection, 79(9), 1588-1598.

Radke, V. (2006). The need for partnerships for food safety. Journal of Environmental Health, 69(2), 34.

Reed, K., Brown, L., Ripley, D., Hedeen, N., Nicholas, D., Faw, B., Bushnell, L., Nair, P., & Wickam, T. (2020). Restaurant characteristics associated with the use of specific food-cooling methods. J Environ Health, 82(10), 8-13. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8205421/

Ripley D, W. C., Shepherd C, Irving DJ. (2021). Evaluating the impact of food safety training: A look at the self-analysis for food excellence program. J Environ Health, 83(8), 8-13. https://www.neha.org/Images/resources/83.8.JEH-April-2021-Issue.pdf

Schaffner, D. W., Brown, L. G., Ripley, D., Reimann, D., Koktavy, N., Blade, H., & Nicholas, D. (2015). Quantitative data analysis to determine best food cooling practices in U.S. restaurants. Journal of Food Protection, 78(4), 778-783. doi:10.4315/0362-028X.JFP-14-252

Selman, C. (2008). Environmental health specialists' self-reported foodborne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16-20.

Selman, C. A. (2009). Improving environmental assessments during foodborne outbreaks. Journal of Environmental Health, 72(2), 46.

Selman, C. A. (2010). Improving foodborne disease prevention. Journal of Environmental Health, 73(2), 28.

Sumner, S., Brown, L. G., Frick, R., Stone, C., Carpenter, L. R., Bushnell, L., . . . Everstine, K. (2011). Factors associated with food workers working while experiencing vomiting or diarrhea. J Food Prot, 74(2), 215-220. doi:10.4315/0362-028x.jfp-10-108

Yousaf, A., Viveiros, B., & Caron, G. (2019). Rhode Island Department of Health Foodborne Illness Complaint System: A descriptive and performance analysis. J Food Prot, 82(9), 1568-1574. https://doi.org/10.4315/0362-028X.JFP-19-135

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