Benjamin Chapman

Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

JOURNAL OF FOOD PROTECTION, 85(11), 1594–1603.

Factors that predict Listeria prevalence in distribution centers handling fresh produce

FOOD MICROBIOLOGY, 107.

Observational Study of the Impact of a Food Safety Intervention on Consumer Poultry Washing

JOURNAL OF FOOD PROTECTION, 85(4), 615–625.

A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain

[Review of ]. FOODS, 10(6).

A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products

FOOD CONTROL, 120.

Alternative approaches to the risk management of Listeria monocytogenes in low risk foods

[Review of ]. FOOD CONTROL, 123.

Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

[Review of ]. JOURNAL OF FOOD PROTECTION, 84(8), 1239–1251.

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

JOURNAL OF FOOD PROTECTION, 84(2), 220–232.

An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties

JOURNAL OF FOOD PROTECTION, 83(7), 1167–1174.

Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers

[Review of ]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1441(1), 40–49.

Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study

JOURNAL OF FOOD PROTECTION, 82(9), 1484–1495.

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

JOURNAL OF FOOD PROTECTION, 82(7), 1249–1264.

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

JOURNAL OF FOOD PROTECTION, 81(3), 490–496.

A Systematic Review of the Use of Social Media for Food Safety Risk Communication

[Review of ]. JOURNAL OF FOOD PROTECTION, 80(9), 1537–1549.

Consumer perceptions of the safety of ready-to-eat foods in retail food store settings

Journal of Food Protection, 80(8), 1364–1377.

Evaluating food safety risk messages in popular cookbooks

BRITISH FOOD JOURNAL, 119(5), 1116–1129.

Measurement of food safety culture using survey and maturity profiling tools

Food Control, 66, 174–182.

Corrigendum to “Educational needs assessment and practices of grocery store food handlers through survey and observational data collection” [Food Control 34 (2013) 707–713]

Food Control, 44, 284.

Evaluation of Food Safety Risk Messages in Popular Cookbooks

Journal of the Academy of Nutrition and Dietetics, 114(9), A58.

Potential of social media as a tool to combat foodborne illness

Perspectives in Public Health, 134(4), 225–230.

Audits and inspections are never enough: A critique to enhance food safety

Food Control, 30(2), 686–691.

Educational needs assessment and practices of grocery store food handlers through survey and observational data collection

Food Control, 34(2), 707–713.

Enhancing food safety culture to reduce rates of foodborne illness

Food Control, 22(6), 817–822.

Food safety infosheets

British Food Journal, 113(2), 160–186.

Using Blogs and New Media in Academic Practice: Potential Roles in Research, Teaching, Learning, and Extension

Innovative Higher Education, 37(4), 271–282.

Communicating Food Safety Information Using Internet-Based Media

Journal of the American Dietetic Association, 108(9), A72.