Works (65)

Updated: April 4th, 2024 00:37

2023 journal article

The role of hands in cross-contamination of kitchen surfaces during meal preparation

American Journal of Infection Control.

By: M. Kirchner n, R. Goulter n, C. Bernstein, A. Lavallee*, D. Schaffner*, B. Chapman n, L. Jaykus n

TL;DR: This analysis can be used in future risk assessment modeling and for informing education and outreach to reduce pathogen transmission during food preparation. (via Semantic Scholar)
Source: ORCID
Added: January 24, 2024

2022 journal article

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.

By: M. Kirchner n, S. Everhart n, L. Doring n, C. Smits n, J. Faircloth n, M. Duong n, R. Goulter n, L. Goodson n ...

author keywords: Consumer behavior; Cross-contamination; Foodborne illness; Kitchen
MeSH headings : Animals; Food Handling; Foodborne Diseases; Turkeys; Lettuce; Food Microbiology; Food Contamination / analysis
TL;DR: The high level of MS2 on spice containers drove the significant differences between surfaces, suggesting the significance of spice containers as a vehicle for cross-contamination, despite the absence of previous reports to this effect. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: January 30, 2023

2022 journal article

Factors that predict Listeria prevalence in distribution centers handling fresh produce

FOOD MICROBIOLOGY, 107.

By: A. Townsend*, L. Strawn*, B. Chapman n, M. Yavelak n, A. Mishra* & L. Dunn*

author keywords: Listeria species; Food safety; Warehouse; Environmental monitoring; Index organism
MeSH headings : Food Contamination / analysis; Food Microbiology; Listeria / genetics; Listeria monocytogenes; Prevalence
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: October 17, 2022

2022 journal article

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

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

By: E. Shumaker n, M. Kirchner n, S. Cates*, L. Shelley n, R. Goulter n, L. Goodson n, C. Bernstein, A. Lavallee*, L. Jaykus n, B. Chapman n

author keywords: Consumers; Meal preparation; Observation; Poultry washing; Test kitchen
MeSH headings : Animals; Escherichia coli; Food Contamination / analysis; Food Contamination / prevention & control; Food Handling / methods; Food Microbiology; Food Safety; Hand; Humans; Poultry
TL;DR: The need to change the frame of "don't wash your poultry" messaging to instead focus on preventing contamination of sinks and continuing to emphasize the importance of handwashing and cleaning and sanitizing surfaces is demonstrated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: September 19, 2022

2021 review

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

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

By: A. Townsend*, L. Strawn*, B. Chapman n & L. Dunn*

author keywords: food safety; environment; detection; identification; foodborne pathogen; contamination
TL;DR: This review identified 64 articles of 4863 candidate articles obtained from four Boolean search queries in six databases investigated Listeria species and L. monocytogenes prevalence, persistence, and diversity at each stage along the supply chain. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: July 6, 2021

2021 journal article

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

FOOD CONTROL, 120.

By: L. Yang*, N. Arnold*, T. Drape*, R. Williams*, T. Archibald*, B. Chapman n, R. Boyer*

author keywords: Mechanically tenderized beef; Food labeling; Food safety; Consumer food handling; Survey; Awareness
TL;DR: Timely and targeted messaging with clear and standardized definitions, developed with consumers, are needed to bring awareness of MTBs and other food safety information to all populations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: November 9, 2020

2021 review

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

[Review of ]. FOOD CONTROL, 123.

By: J. Farber*, M. Zwietering*, M. Wiedmann*, D. Schaffner*, C. Hedberg*, M. Harrison*, E. Hartnett, B. Chapman n ...

author keywords: Listeria; Epidemiology; Zero tolerance; Control; Risk assessment; Risk communication
Sources: Web Of Science, NC State University Libraries
Added: April 12, 2021

2021 review

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

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

By: M. Kirchner n, R. Goulter n, B. Chapman n, J. Clayton & L. Jaykus n

author keywords: Atypical surface; Atypical venue; Cross-contamination; Food service; Pathogens; Retail
MeSH headings : Food Contamination / analysis; Food Handling; Food Microbiology; Food Safety; Food Services; Foodborne Diseases; Hand; Hand Disinfection; Humans
TL;DR: This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated and knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venue inCross-contamination and how it can be prevented. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: July 26, 2021

2021 journal article

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.

By: Y. Jung*, A. Porto-Fett*, S. Parveen*, J. Meredith*, B. Shoyer*, E. Henry*, Z. Trauger*, L. Shane* ...

author keywords: Ground beef; Ground veal; Non-O157 STEC; O157:H7; Recovery rate; Shiga toxin-producing Escherichia coli
MeSH headings : Animals; Cattle; Escherichia coli Proteins / genetics; Meat; Mid-Atlantic Region; Red Meat; Serogroup; Shiga-Toxigenic Escherichia coli; United States
TL;DR: It is confirmed that recovery rates for the regulated STEC serogroups are appreciably higher for raw veal compared to raw beef samples as was also observed herein for meat purchased at food retailers in the Mid-Atlantic region of the U.S. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: March 15, 2021

2020 journal article

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

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

By: M. Duong n, E. Shumaker*, S. Cates*, L. Shelley n, L. Goodson n, C. Bernstein*, A. Lavallee*, M. Kirchner n ...

MeSH headings : Animals; Cooking; Food Handling; Food Safety; Humans; North Carolina; Thermometers
TL;DR: This study demonstrates the importance of timing and framing of a behavioral intervention for thermometer use, and highlights considerations for the development of additional messages (e.g., proper insertion). (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 24, 2020

2020 journal article

Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities

EDIS, 2020(5).

By: M. Krug*, B. Chapman n & M. Danyluk*

Source: ORCID
Added: September 13, 2023

2019 review

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.

By: G. Ritter, G. Acuff*, G. Bergeron*, M. Bourassa*, B. Chapman n, J. Dickson*, K. Opengart, M. Salois*, R. Singer*, C. Storrs*

Contributors: G. Ritter, G. Acuff*, G. Bergeron*, M. Bourassa*, B. Chapman n, J. Dickson*, K. Opengart, M. Salois*, R. Singer*, C. Storrs*

author keywords: antibiotics; antimicrobial resistance; food animals; no antibiotics ever
MeSH headings : Animals; Anti-Bacterial Agents / administration & dosage; Bacterial Infections / microbiology; Bacterial Infections / transmission; Consumer Behavior; Drug Resistance, Bacterial; Food Labeling; Food Microbiology; Food Safety; Risk Factors
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: April 15, 2019

2019 journal article

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

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

By: L. Yang, M. Khalid, M. Duong, J. Icessinger, B. Ong, T. Drape*, R. Williams, T. Archibald*, B. Chapman n, R. Boyer

Contributors: L. Yang, M. Khalid, M. Duong, J. Kessinger, B. Ong, T. Drape*, R. Williams, T. Archibald*, B. Chapman n, R. Boyer

author keywords: Awareness; Behaviors; Consumers; Focus groups; Label; Mechanically tenderized beef
MeSH headings : Animals; Cattle; Colony Count, Microbial; Consumer Behavior / statistics & numerical data; Focus Groups / statistics & numerical data; Food Handling / methods; Food Labeling / statistics & numerical data; Food Microbiology; Humans; North Carolina; Red Meat / microbiology; United States; Virginia
TL;DR: An exploratory study was conducted to understand consumer understanding of MTB products and consumer responses to the new label and found terminology such as "blade tenderization" and "mechanically tenderized" were preferred over the term "needle tenderized". (via Semantic Scholar)
UN Sustainable Development Goal Categories
11. Sustainable Cities and Communities (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: September 16, 2019

2019 journal article

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.

By: J. Luchansky*, M. Mayhew*, Y. Jung*, A. Klinedinst*, L. Harkins, L. Shane*, M. Osoria*, L. McGeary* ...

Contributors: J. Luchansky*, M. Mayhew*, Y. Jung*, A. Klinedinst*, L. Harkins, L. Shane*, M. Osoria*, L. Mcgeary* ...

author keywords: Beef; Encapsulated citric acid; Lethality; Meat bars; Process validation; Shiga toxin-producing Escherichia coli
MeSH headings : Animals; Cattle; Colony Count, Microbial; Food Handling / statistics & numerical data; Food Microbiology / statistics & numerical data; Food, Preserved / microbiology; Meat / microbiology; Microbial Viability; Shiga-Toxigenic Escherichia coli / physiology; Surveys and Questionnaires
TL;DR: It was confirmed that a ≥5.0-log reduction in STEC could be achieved in meat bars formulated with or without ECA under all dehydration conditions tested, and the paucity of information available on the fate of pathogenic or spoilage bacteria associated with meat bars was investigated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: July 15, 2019

2018 journal article

Assessing the usage of food thermometers at American University football tailgates

Food Protection Trends, 38(1), 8–17. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042009745&partnerID=MN8TOARS

By: M. Yavelak, S. Cope, J. Hochstein & B. Chapman

Contributors: M. Yavelak, S. Cope, J. Hochstein & B. Chapman

Source: ORCID
Added: September 13, 2023

2018 journal article

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.

By: Y. Jung*, C. Rupert n, B. Chapman n, A. Porto-Fett* & J. Luchansky*

Contributors: Y. Jung*, C. Rupert n, B. Chapman n, A. Porto-Fett* & J. Luchansky*

author keywords: Immersion; Marinade; Nonintact beef; Shiga toxin-producing Escherichia coli; Vacuum tumbling
TL;DR: Levels of M-APC, P- APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method, and retailers must continue to keep marinade solutions and meat at a safe temperature and properly and frequently sanitize the equipment and environment in both the processing area and deli case. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2018 journal article

Local Food Systems Food Safety Concerns

Microbiology Spectrum, 6(2).

By: B. Chapman n & C. Gunter n

Contributors: B. Chapman n & C. Gunter n

TL;DR: A modern risk-based food safety system takes a farm-to-fork preventative approach to food safety and relies on the proactive collection and analysis of data to better understand potential hazards and risk factors, to design and evaluate interventions, and to prioritize prevention efforts. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: ORCID
Added: September 13, 2023

2018 journal article

The role of citizen science in addressing grand challenges in food and agriculture research

Proceedings of the Royal Society B: Biological Sciences, 285(1891), 20181977.

By: S. Ryan*, N. Adamson*, A. Aktipis*, L. Andersen*, R. Austin*, L. Barnes, M. Beasley, K. Bedell* ...

Contributors: S. Ryan*, N. Adamson*, A. Aktipis*, L. Andersen*, R. Austin*, L. Barnes, M. Beasley, K. Bedell* ...

author keywords: citizen science; agriculture; grand challenges; sustainable development goals; extension; food science
MeSH headings : Agriculture / standards; Agriculture / trends; Community Participation; Food; Research / standards; Research / trends; United States
TL;DR: It is argued there is no better time to foster greater collaboration between these fields given the trend of shrinking Extension programmes, the increasing need to apply innovative solutions to address rising demands on agricultural systems, and the exponential growth of the field of citizen science. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Sources: ORCID, Crossref, NC State University Libraries
Added: February 18, 2019

2017 review

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

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

By: K. Overbey n, L. Jaykus n & B. Chapman n

Contributors: K. Overbey n, L. Jaykus n & B. Chapman n

author keywords: Foodborne illness; Food safety; Infectious disease; Social media
MeSH headings : Consumer Product Safety; Food Safety; Health Communication; Humans; Risk; Social Media
TL;DR: The wide reach, immediacy, and information gathering capacities of social media were frequently cited benefits, and suggestions for social media best practices were inconsistent among studies, and study designs were highly variable. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2017 journal article

A shopper's eye view of food safety at retail stores: Lessons from photographs taken while grocery shopping

Food Protection Trends, 37(1), 30–42. http://www.scopus.com/inward/record.url?eid=2-s2.0-85014899151&partnerID=MN8TOARS

By: J. Luchansky, A. Porto-Fett & B. Chapman

Contributors: J. Luchansky, A. Porto-Fett & B. Chapman

Source: ORCID
Added: September 13, 2023

2017 journal article

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

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

Contributors: K. Levine n, M. Yavelak n, J. Luchansky*, A. Porto-Fett* & B. Chapman n

MeSH headings : Consumer Product Safety; Fast Foods / standards; Food Contamination; Food Handling; Food Microbiology; Food Safety; Humans; Meat Products; Seafood
TL;DR: To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible foodSafety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: NC State University Libraries, ORCID, NC State University Libraries
Added: August 6, 2018

2017 journal article

Evaluating food safety risk messages in popular cookbooks

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

By: K. Levine n, A. Chaifetz* & B. Chapman n

Contributors: K. Levine n, A. Chaifetz* & B. Chapman n

author keywords: Cooking; Food safety; Consumer risk; Temperature; Food preparation; Recipe
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2017 journal article

Going Public: Early Disclosure of Food Risks for the Benefit of Public Health

Journal of Environmental Health, 79(7), 8–14. http://www.scopus.com/inward/record.url?eid=2-s2.0-85039841225&partnerID=MN8TOARS

By: B. Chapman, M. Sol Erdozaim & D. Powell

Contributors: B. Chapman, M. Sol Erdozaim & D. Powell

Source: ORCID
Added: September 13, 2023

2017 journal article

The go noroviral experiment: An interactive citizen science teaching tool for modeling norovirus transmission

Food Protection Trends, 37(4), 240–246. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027495916&partnerID=MN8TOARS

By: E. Bradshaw, R. Goutter, B. Chapman & L. Jaykus

Contributors: E. Bradshaw, R. Goutter, B. Chapman & L. Jaykus

Source: ORCID
Added: September 13, 2023

2016 journal article

Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers

JOURNAL OF FOOD PROTECTION, 79(12), 2113–2118.

By: E. Thomas*, A. Binder n, A. Mclaughlin n, L. Jaykus n, D. Hanson n, D. Powell, B. Chapman n

Contributors: E. Thomas*, A. Binder n, A. McLaughlin n, L. Jaykus n, D. Hanson n, D. Powell, B. Chapman n

author keywords: Hamburger safety; Measuring doneness of hamburgers; Risk communication
MeSH headings : Animals; Cooking; Food Handling; Food Safety; Humans; Meat Products; Restaurants; United States
TL;DR: The majority of servers reported an unreliable method of doneness or other incorrect information related to burger doneness and safety, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: ORCID, Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 chapter

Food safety and the emergency food supply chain: Lessons from North Carolina food pantries

In Feeding Cities: Improving Local Food Access, Security, and Resilience (pp. 151–166).

By: A. Chaifetz & B. Chapman

Contributors: A. Chaifetz & B. Chapman

Source: ORCID
Added: September 13, 2023

2016 journal article

Identification of risky food safety practices at Southwest Virginia farmers' markets

Food Protection Trends, 36(3), 168–175. http://www.scopus.com/inward/record.url?eid=2-s2.0-84974824233&partnerID=MN8TOARS

By: S. Pollard, R. Boyer, B. Chapman, J. Di Stefano, T. Archibald, M. Ponder, S. Rideout

Contributors: S. Pollard, R. Boyer, B. Chapman, J. Di Stefano, T. Archibald, M. Ponder, S. Rideout

Source: ORCID
Added: September 13, 2023

2016 journal article

Measurement of food safety culture using survey and maturity profiling tools

Food Control, 66, 174–182.

By: L. Jespersen*, M. Griffiths*, T. Maclaurin*, B. Chapman n & C. Wallace*

Contributors: L. Jespersen*, M. Griffiths*, T. Maclaurin*, B. Chapman n & C. Wallace*

author keywords: Food safety; Food safety culture; Food manufacturing; Food safety maturity model; Capability areas; Culture measurement
Sources: Crossref, ORCID, NC State University Libraries
Added: December 18, 2020

2016 journal article

North Carolina chefs who cultivate restaurant gardens: A population with a hunger for extension information

Journal of Extension, 54(6). http://www.scopus.com/inward/record.url?eid=2-s2.0-85007396296&partnerID=MN8TOARS

By: K. Sommerfeld, J. Bruce, J. Jayaratne, B. Chapman & C. Gunter

Contributors: K. Sommerfeld, J. Bruce, J. Jayaratne, B. Chapman & C. Gunter

Source: ORCID
Added: September 13, 2023

2016 chapter

Risk communication during foodborne disease outbreaks the four Rs

In Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries (pp. 383–403). http://www.scopus.com/inward/record.url?eid=2-s2.0-85026268638&partnerID=MN8TOARS

By: D. Powell & B. Chapman

Contributors: D. Powell & B. Chapman

Source: ORCID
Added: September 13, 2023

2015 journal article

An observational study of frequency of provider hand contacts in child care facilities in North Carolina and South Carolina

AMERICAN JOURNAL OF INFECTION CONTROL, 43(2), 107–111.

By: A. Fraser*, K. Wohlgenant*, S. Cates*, . Chen*, L. Jaykus n, Y. Li n, B. Chapman n

Contributors: A. Fraser*, K. Wohlgenant*, S. Cates*, X. Chen*, L. Jaykus n, Y. Li n, B. Chapman n

author keywords: Child care providers; Porous surfaces; Nonporous surfaces; Hand contact; Observational study
MeSH headings : Child; Child Day Care Centers; Child, Preschool; Environmental Exposure; Fomites; Hand Disinfection; Humans; Infant; Infection Control / methods; North Carolina; Play and Playthings; Sanitation / methods; South Carolina
TL;DR: The frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized to effectively treat porous surfaces was determined. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: ORCID, Web Of Science
Added: August 6, 2018

2015 chapter

Approaches to food safety education among critical groups

In Food Safety: Emerging Issues, Technologies and Systems (pp. 347–364).

By: A. Jackson-Davis, S. Olsen, B. Chapman, B. Raymond & A. Chaifetz

Contributors: A. Jackson-Davis, S. Olsen, B. Chapman, B. Raymond & A. Chaifetz

Source: ORCID
Added: September 13, 2023

2015 journal article

Best Practices for Planning Events Encouraging Human-Animal Interactions

Zoonoses and Public Health, 62(2), 90–99.

By: G. Erdozain*, K. Kukanich*, B. Chapman n & D. Powell

Contributors: G. Erdozain*, K. Kukanich*, B. Chapman n & D. Powell

TL;DR: This article reviews best practices for organizing events where human–animal interactions are encouraged, with the objective of lowering the risk of zoonotic disease transmission. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: ORCID
Added: September 13, 2023

2015 journal article

Evaluating North Carolina food pantry food safety-related operating procedures

Journal of Food Protection, 78(11), 2033–2042.

By: A. Chaifetz* & B. Chapman n

Contributors: A. Chaifetz* & B. Chapman n

TL;DR: A snapshot of how North Carolina food pantries operate is provided and gaps in food safety knowledge and practice are revealed, indicating that pantries would benefit from more effective food safety training, especially focusing on formalizing risk management strategies. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

2015 journal article

Implementation of Good Agricultural Practices (GAPs) in school and community gardens

Food Protection Trends, 35(3), 167–175. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930470013&partnerID=MN8TOARS

By: A. Chaifetz, K. Alnajjar, A. Ammerman, E. Driscoll, C. Gunter & B. Chapman

Contributors: A. Chaifetz, K. Alnajjar, A. Ammerman, E. Driscoll, C. Gunter & B. Chapman

Source: ORCID
Added: September 13, 2023

2014 chapter

Conclusions and recommendations

In The Produce Contamination Problem: Causes and Solutions: Second Edition (pp. 451–456). http://www.scopus.com/inward/record.url?eid=2-s2.0-84905997219&partnerID=MN8TOARS

By: C. Jacob, B. Chapman & D. Powel

Contributors: C. Jacob, B. Chapman & D. Powel

Source: ORCID
Added: September 13, 2023

2014 journal article

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.

By: L. Robertson, R. Boyer, B. Chapman*, J. Eifert, A. Villalba & N. Franz

Contributors: L. Robertson, R. Boyer, B. Chapman*, J. Eifert, A. Villalba & N. Franz

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Crossref, ORCID, NC State University Libraries
Added: December 18, 2020

2014 journal article

Evaluation of Food Safety Risk Messages in Popular Cookbooks

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

By: K. Levine n & B. Chapman n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Crossref, NC State University Libraries
Added: December 18, 2020

2014 chapter

Lessons Learned from Distance Workforce Training Applications

In Remote Workforce Training (pp. 150–168).

By: B. Chapman n, S. Kirby n & K. Levine n

Contributors: B. Chapman n, S. Kirby n & K. Levine n

Sources: ORCID, Crossref, NC State University Libraries
Added: July 28, 2019

2014 journal article

Potential of social media as a tool to combat foodborne illness

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

By: B. Chapman n, B. Raymond n & D. Powell

Contributors: B. Chapman n, B. Raymond n & D. Powell

author keywords: social media; health risk; food safety; risk communication; foodborne illness; behavior change
MeSH headings : Communication; Foodborne Diseases / prevention & control; Humans; Public Health; Social Media / statistics & numerical data; Social Norms
TL;DR: The extension to food safety risk communication is explored, considering the potential of social media as a tool to combat foodborne illness. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Crossref, ORCID, NC State University Libraries
Added: July 19, 2019

2014 journal article

Sanitation in classroom and food preparation areas in child-care facilities in North Carolina and South Carolina

Journal of Environmental Health, 77(4), 20–27. http://www.scopus.com/inward/record.url?eid=2-s2.0-84928774446&partnerID=MN8TOARS

By: K. Wohlgenant, S. Cates, A. Fraser, B. Chapman, L. Jaykus & X. Chen

Contributors: K. Wohlgenant, S. Cates, A. Fraser, B. Chapman, L. Jaykus & X. Chen

Source: ORCID
Added: September 13, 2023

2014 journal article

Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service

JOURNAL OF FOOD PROTECTION, 77(9), 1495–1500.

By: E. Thomas*, B. Chapman n, L. Jaykus* & T. Phister*

Contributors: E. Thomas*, B. Chapman n, L. Jaykus* & T. Phister*

MeSH headings : Food Contamination / analysis; Food Handling / instrumentation; Food Handling / methods; Food Handling / standards; Food Services / standards; Humans; Lettuce / microbiology; North Carolina; Plant Leaves / microbiology; Schools / statistics & numerical data; Spinacia oleracea / microbiology; Temperature; Vegetables / microbiology
TL;DR: The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs and demonstrate the two policies that North Carolina has in place to control the temperature of these products. (via Semantic Scholar)
Sources: ORCID, Web Of Science
Added: August 6, 2018

2013 journal article

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

Food Control, 30(2), 686–691.

By: D. Powell*, S. Erdozain*, C. Dodd*, R. Costa, K. Morley* & B. Chapman n

Contributors: D. Powell*, S. Erdozain*, C. Dodd*, R. Costa, K. Morley* & B. Chapman n

author keywords: Food safety; Audit; Inspection; Culture
Sources: Crossref, ORCID, NC State University Libraries
Added: December 18, 2020

2013 journal article

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

Food Control, 34(2), 707–713.

By: L. Robertson*, R. Boyer*, B. Chapman n, J. Eifert* & N. Franz*

Contributors: L. Robertson*, R. Boyer*, B. Chapman n, J. Eifert* & N. Franz*

author keywords: Food safety training; Education; Food handler; Grocery; Observation; Retail
UN Sustainable Development Goal Categories
Sources: Crossref, ORCID, NC State University Libraries
Added: December 18, 2020

2013 journal article

Observation of public health risk behaviours, risk communication and hand hygiene at Kansas and Missouri Petting Zoos - 2010-2011

Zoonoses and Public Health, 60(4), 304–310.

By: G. Erdozain*, K. Kukanich*, B. Chapman n & D. Powell*

Contributors: G. Erdozain*, K. Kukanich*, B. Chapman n & D. Powell*

TL;DR: It is found that risk communication was poor, with few petting zoos outlining risks associated with animal contact, or providing recommendations for precautions to be taken to reduce these risks, and inconsistencies existed in tool availability, signage and supervision of animal contact. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

2013 journal article

Using role-play to enhance foodborne illness crisis management capacity in the produce industry

Journal of Extension, 51(5). http://www.scopus.com/inward/record.url?eid=2-s2.0-84887178949&partnerID=MN8TOARS

By: A. Kreske, D. Ducharme, C. Gunter, T. Phister & B. Chapman

Contributors: A. Kreske, D. Ducharme, C. Gunter, T. Phister & B. Chapman

Source: ORCID
Added: September 13, 2023

2013 journal article

Video observation and data goding methods to assess food handling practices at food service

Food Protection Trends, 33(3), 146–156. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880689014&partnerID=MN8TOARS

By: B. Chapman, T. Maclaurin & D. Powell

Contributors: B. Chapman, T. Maclaurin & D. Powell

Source: ORCID
Added: September 13, 2023

2012 journal article

Using a training video to improve agricultural workers' knowledge of on-farm food safety

Journal of Extension, 50(1). http://www.scopus.com/inward/record.url?eid=2-s2.0-84861663533&partnerID=MN8TOARS

By: L. Mathiasen, K. Morley, B. Chapman & D. Powell

Contributors: L. Mathiasen, K. Morley, B. Chapman & D. Powell

Source: ORCID
Added: September 13, 2023

2011 journal article

Enhancing food safety culture to reduce rates of foodborne illness

Food Control, 22(6), 817–822.

By: D. Powell*, C. Jacob* & B. Chapman n

Contributors: D. Powell*, C. Jacob* & B. Chapman n

author keywords: Behavior change; Foodborne illness; Marketing; Organizational culture; Risk communication
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Crossref, ORCID, NC State University Libraries
Added: January 21, 2021

2011 journal article

Food safety infosheets

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

By: B. Chapman n, T. MacLaurin* & D. Powell*

Contributors: B. Chapman n, T. Maclaurin* & D. Powell*

author keywords: Food safety; Communications; Design; Program testing; Food service
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Crossref, ORCID, NC State University Libraries
Added: July 19, 2019

2011 journal article

Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria

American Journal of Infection Control, 39(6), 464–470.

By: K. Filion*, K. KuKanich*, B. Chapman n, M. Hardigree* & D. Powell*

Contributors: K. Filion*, K. KuKanich*, B. Chapman n, M. Hardigree* & D. Powell*

TL;DR: The poster intervention tool with easily accessible hand sanitizer can improve overall hand hygiene performance in a US hospital cafeteria. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

2011 journal article

Understanding food safety information needs: Using a national information service as a research tool

Food Protection Trends, 31(7), 437–445. http://www.scopus.com/inward/record.url?eid=2-s2.0-84893443540&partnerID=MN8TOARS

By: S. Wilson, B. Chapman & D. Powell

Contributors: S. Wilson, B. Chapman & D. Powell

Source: ORCID
Added: September 13, 2023

2011 journal article

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

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

By: D. Powell*, C. Jacob* & B. Chapman n

Contributors: D. Powell*, C. Jacob* & B. Chapman n

author keywords: New media; Social media; Blogging; Academic scholarship
UN Sustainable Development Goal Categories
4. Quality Education (OpenAlex)
Sources: ORCID, Crossref, NC State University Libraries
Added: January 21, 2021

2010 journal article

Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools)

Journal of Food Protection, 73(6), 1101–1107.

By: B. Chapman*, T. Eversley*, K. Fillion*, T. MacLaurin & D. Powell*

Contributors: B. Chapman*, T. Eversley*, K. Fillion*, T. MacLaurin & D. Powell*

TL;DR: It is demonstrated that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

2009 chapter

Conclusions and Recommendations

In The Produce Contamination Problem (pp. 445–451).

By: C. Jacob, B. Chapman* & D. Powell

Contributors: C. Jacob, B. Chapman* & D. Powell

Source: ORCID
Added: September 13, 2023

2009 article

Newmedia for communicating food safety

Food Technology, Vol. 63, pp. 38–43. http://www.scopus.com/inward/record.url?eid=2-s2.0-60349098034&partnerID=MN8TOARS

By: D. Powell, A. Hubbell, B. Chapman & C. Jacob

Contributors: D. Powell, A. Hubbell, B. Chapman & C. Jacob

Source: ORCID
Added: September 13, 2023

2009 chapter

Produce in Public: Spinach, Safety, and Public Policy

In Microbial Safety of Fresh Produce (pp. 369–384).

By: D. Powell*, C. Jacob* & B. Chapman*

Contributors: D. Powell*, C. Jacob* & B. Chapman*

Source: ORCID
Added: September 13, 2023

2009 journal article

Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products

British Food Journal, 111(9), 915–929.

By: S. DeDonder*, C. Jacob*, B. Surgeoner*, B. Chapman*, R. Phebus* & D. Powell*

Contributors: S. DeDonder*, C. Jacob*, B. Surgeoner*, B. Chapman*, R. Phebus* & D. Powell*

TL;DR: The study observed the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling, to determine if differences exist between consumers' intent and actual behavior. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

2009 journal article

University students' hand hygiene practice during a gastrointestinal outbreak in residence: What they say they do and what they actually do

Journal of Environmental Health, 72(2), 24–28. http://www.scopus.com/inward/record.url?eid=2-s2.0-69949169582&partnerID=MN8TOARS

By: B. Surgeoner, B. Chapman & D. Powell

Contributors: B. Surgeoner, B. Chapman & D. Powell

Source: ORCID
Added: September 13, 2023

2008 journal article

Communicating Food Safety Information Using Internet-Based Media

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

By: B. Chapman*, T. MacLaurin* & D. Powell*

Sources: Crossref, NC State University Libraries
Added: January 21, 2021

2007 journal article

Fresh threat: What's lurking in your salad bowl?

Journal of the Science of Food and Agriculture, 87(10), 1799–1801.

By: D. Powell* & B. Chapman

Contributors: D. Powell* & B. Chapman

TL;DR: Why current food safety programmes in the USA have not eliminated contamination is revealed and how an industry led by producers could spearhead programmes to mitigate the risk of future outbreaks is suggested. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: ORCID
Added: September 13, 2023

2007 conference paper

The media and the message: Risk analysis and compelling food safety information from farm-to-fork

International Dairy Federation World Dairy Summit, WDS 2007, 55–59. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899134424&partnerID=MN8TOARS

By: D. Powell, B. Surgeoner, S. Wilson & B. Chapman

Contributors: D. Powell, B. Surgeoner, S. Wilson & B. Chapman

Source: ORCID
Added: September 13, 2023

2007 journal article

The media and the message: Risk analysis and compelling food safety information from farm-to-fork

Australian Journal of Dairy Technology, 62(2), 55–59. http://www.scopus.com/inward/record.url?eid=2-s2.0-34748813860&partnerID=MN8TOARS

By: D. Powell, B. Surgeoner, S. Wilson & B. Chapman

Contributors: D. Powell, B. Surgeoner, S. Wilson & B. Chapman

Source: ORCID
Added: September 13, 2023

2005 chapter

Implementing on-farm food safety programs in fruit and vegetable cultivation

In Improving the Safety of Fresh Fruit and Vegetables (pp. 268–292).

By: B. Chapman* & D. Powell*

Contributors: B. Chapman* & D. Powell*

Source: ORCID
Added: September 13, 2023

2003 journal article

Implementation and analysis of an on-farm food safety program for the production of Greenhouse Vegetables

Journal of Food Protection, 66(3), 485–489.

By: A. Luedtke*, B. Chapman* & D. Powell*

Contributors: A. Luedtke*, B. Chapman* & D. Powell*

TL;DR: Growers' knowledge, understanding, and awareness of microbial risks associated with fresh produce have increased, and improvements in practices used in greenhouses and packing sheds were noted. (via Semantic Scholar)
Source: ORCID
Added: September 13, 2023

Education

Updated: January 28th, 2020 10:08

2009 - present

North Carolina State University Raleigh, North Carolina, US
Agricultural and Human Sciences

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