@article{kirchner_goulter_bernstein_lavallee_schaffner_chapman_jaykus_2023, title={The role of hands in cross-contamination of kitchen surfaces during meal preparation}, url={https://doi.org/10.1016/j.ajic.2023.04.162}, DOI={10.1016/j.ajic.2023.04.162}, abstractNote={...Handling raw product was associated with an increased kitchen surface cross-contamination....Risk of cross-contamination to kitchen surfaces is reduced with increased handwashing attempts....Participants who completed more handwashing steps were less likely to contaminate surfaces....Scrubbing hands for at least 5.ßseconds reduced the risk of cross-contamination. BackgroundFoodborne pathogen transmission during food preparation is a common occurrence, and cross-contamination can be a contributing factor. Behaviors that lead to cross-contamination during meal preparation have not been well characterized. The study objective was to determine how hands and food handling behaviors (with a focus on handwashing and touch-based events) affect the risk of cross-contamination of kitchen surfaces and foods during meal preparation.MethodsData from a prior study in which participants were observed preparing turkey burgers inoculated with bacteriophage MS2 and a salad provided the data for analysis. Cross-contamination was assessed using environmental sampling data. Behavioral coding was performed for handwashing and touch-based behaviors. Cross-contamination risk was defined as the likelihood (number of contaminated surfaces) and degree (contaminant concentration) of MS2 on surfaces. Statistical analyses were performed in R, SPSS, and SigmaPlot.ResultsThe significantly reduced risk of cross-contamination (P.ß<.ß.0001) was observed for participants who attempted handwashing or completed more handwashing steps. Scrubbing hands for 5.ßseconds, on average, reduced the risk of cross-contamination (P.ß<.ß.05). Cross-contamination regression models created using the most significant predictor variables showed that increased handwashing attempts, completion of more handwashing steps, and average scrub times>5.ßseconds all decreased the risk of cross-contamination (P.ß<.ß.05).ConclusionsThis analysis can be used in future risk assessment modeling and for informing education and outreach to reduce pathogen transmission during food preparation. Foodborne pathogen transmission during food preparation is a common occurrence, and cross-contamination can be a contributing factor. Behaviors that lead to cross-contamination during meal preparation have not been well characterized. The study objective was to determine how hands and food handling behaviors (with a focus on handwashing and touch-based events) affect the risk of cross-contamination of kitchen surfaces and foods during meal preparation. Data from a prior study in which participants were observed preparing turkey burgers inoculated with bacteriophage MS2 and a salad provided the data for analysis. Cross-contamination was assessed using environmental sampling data. Behavioral coding was performed for handwashing and touch-based behaviors. Cross-contamination risk was defined as the likelihood (number of contaminated surfaces) and degree (contaminant concentration) of MS2 on surfaces. Statistical analyses were performed in R, SPSS, and SigmaPlot. The significantly reduced risk of cross-contamination (P.ß<.ß.0001) was observed for participants who attempted handwashing or completed more handwashing steps. Scrubbing hands for 5.ßseconds, on average, reduced the risk of cross-contamination (P.ß<.ß.05). Cross-contamination regression models created using the most significant predictor variables showed that increased handwashing attempts, completion of more handwashing steps, and average scrub times>5.ßseconds all decreased the risk of cross-contamination (P.ß<.ß.05). This analysis can be used in future risk assessment modeling and for informing education and outreach to reduce pathogen transmission during food preparation.}, journal={American Journal of Infection Control}, author={Kirchner, Margaret and Goulter, Rebecca M. and Bernstein, Christopher and Lavallee, Aaron and Schaffner, Don and Chapman, Benjamin and Jaykus, Lee-Ann}, year={2023}, month={Nov} }
 @article{kirchner_everhart_doring_smits_faircloth_duong_goulter_goodson_shelley_shumaker_et al._2022, title={Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties}, volume={85}, ISSN={["1944-9097"]}, DOI={10.4315/JFP-22-060}, abstractNote={It is estimated that one in five cases of foodborne illnesses is acquired in the home. However, how pathogens move around a kitchen environment when consumers are preparing food is not well characterized. The purpose of this study was to determine the prevalence and degree of cross-contamination across a variety of kitchen surfaces during a consumer meal preparation event. Consumers (n=371) prepared a meal consisting of turkey patties containing the bacteriophage MS2 as a tracer organism and a ready-to-eat lettuce salad. Half were shown a video on proper thermometer use before the trial. After meal preparation, environmental sampling and detection were performed to assess cross-contamination with MS2. For most surfaces, positivity did not exceed 20%, with the exception of spice containers, for which 48% of the samples showed evidence of MS2 cross-contamination. Spice containers also had the highest MS2 concentrations, at a mean exceeding 6 log 10 viral genome equivalent copies (GEC) per surface. 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. The thermometer safety intervention did not affect cross-contamination. The efficiency of MS2 transfer, when expressed as a percentage, was relatively low, ranging from an average of 0.002 to 0.07%. Quantitative risk assessment work using these data would aid in further understanding the significance of cross-contamination frequency and efficiency. Overall, these data will help create more targeted consumer messaging to better influence consumer cross-contamination behaviors.}, number={11}, journal={JOURNAL OF FOOD PROTECTION}, author={Kirchner, Margaret and Everhart, Savana and Doring, Lindsey and Smits, Caitlin and Faircloth, Jeremy and Duong, Minh and Goulter, Rebecca M. and Goodson, Lydia and Shelley, Lisa and Shumaker, Ellen Thomas and et al.}, year={2022}, month={Nov}, pages={1594–1603} }
 @article{townsend_strawn_chapman_yavelak_mishra_dunn_2022, title={Factors that predict Listeria prevalence in distribution centers handling fresh produce}, volume={107}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2022.104065}, abstractNote={Listeria species prevalence has been investigated at nearly all stages of the fresh produce supply chain; however, it has not been examined in transportation and distribution center (DC) related environments. Between December 2019 and March 2021, 18 DCs handling fresh produce were environmentally sampled for Listeria. Swab samples were collected from a variety of surfaces (e.g., floors, pallets, forklifts) in several areas of each DC (e.g., cold storage, shipping and receiving docks). Impaction air samples, relative humidity, and temperature data were also collected. While no Listeria spp. were isolated from air samples (n = 170), they were isolated from 49 of 982 (ca. 5%) environmental samples. The proportion of Listeria spp. positive samples varied significantly across individual DCs (P < 0.01). Several facility characteristics were significantly associated with a Listeria spp. positive sample, such as zone, sampling site dryness, and cleaning regimen. A random forest model (sensitivity: 0.786, specificity: 0.874) identified geographical location and general sampling location (e.g., cold storage rooms, shipping docks) as the two most important variables associated with Listeria spp. detection. This study identified likely harborage sites (e.g., floors, cleaning equipment) of Listeria spp. in DCs across the US and emphasized the importance of sanitation operations in Listeria-prone areas.}, journal={FOOD MICROBIOLOGY}, author={Townsend, Anna and Strawn, Laura K. and Chapman, Benjamin J. and Yavelak, Mary and Mishra, Abhinav and Dunn, Laurel L.}, year={2022}, month={Oct} }
 @article{shumaker_kirchner_cates_shelley_goulter_goodson_bernstein_lavallee_jaykus_chapman_2022, title={Observational Study of the Impact of a Food Safety Intervention on Consumer Poultry Washing}, volume={85}, ISSN={["1944-9097"]}, DOI={10.4315/JFP-21-397}, abstractNote={This study tested the effectiveness of an educational intervention on consumer poultry washing using video observation of meal preparation with participants who self-reported washing poultry. Treatment group participants received three emails containing messages the U.S. Department of Agriculture has used on social media (video and infographics) related to poultry preparation, including advising against washing it. Participants were observed cooking chicken thighs (inoculated with traceable nonpathogenic Escherichia coli strain DH-5 alpha) and preparing a salad to determine whether they washed the chicken and the extent of cross-contamination to the salad and areas of the kitchen. After meal preparation, participants responded to an interview about food handling behaviors, including questions about the intervention for treatment group participants. Three hundred people participated in the study (158 control, 142 treatment). The intervention effectively encouraged participants not to wash chicken before cooking; 93% of treatment group participants did not wash the chicken compared to 39% of control group participants (P<0.0001). High levels of the tracer detected in the sink and on the salad lettuce suggest that microbes transferred to the sink from the chicken, packaging, or contaminated hands are a larger cause for concern than splashing contaminated chicken fluids onto the counter. Among chicken washers, lettuce from the prepared salad was contaminated at 26% for the control group and 30% for the treatment group. For nonwashers, lettuce was contaminated at 31% for the control group and 15% for the treatment group. Hand-facilitated cross-contamination is suspected to be a factor in explaining this cross-contamination. This study demonstrates 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.}, number={4}, journal={JOURNAL OF FOOD PROTECTION}, author={Shumaker, Ellen Thomas and Kirchner, Margaret and Cates, Sheryl C. and Shelley, Lisa and Goulter, Rebecca and Goodson, Lydia and Bernstein, Christopher and Lavallee, Aaron and Jaykus, Lee-Ann and Chapman, Benjamin}, year={2022}, month={Apr}, pages={615–625} }
 @misc{townsend_strawn_chapman_dunn_2021, title={A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain}, volume={10}, ISSN={["2304-8158"]}, DOI={10.3390/foods10061427}, abstractNote={Listeria monocytogenes is an increasing food safety concern throughout the produce supply chain as it has been linked to produce associated outbreaks and recalls. To our knowledge, this is the first systematic literature review to investigate Listeria species and L. monocytogenes prevalence, persistence, and diversity at each stage along the supply chain. This review identified 64 articles of 4863 candidate articles obtained from four Boolean search queries in six databases. Included studies examined naturally detected/isolated Listeria species and L. monocytogenes in fresh produce-related environments, and/or from past fresh produce associated outbreaks or from produce directly. Listeria species and L. monocytogenes were detected in each stage of the fresh produce supply chain. The greatest prevalence of Listeria species was observed in natural environments and outdoor production, with prevalence generally decreasing with each progression of the supply chain (e.g., packinghouse to distribution to retail). L. monocytogenes prevalence ranged from 61.1% to not detected (0.00%) across the entire supply chain for included studies. Listeria persistence and diversity were also investigated more in natural, production, and processing environments, compared to other supply chain environments (e.g., retail). Data gaps were identified for future produce safety research, for example, in the transportation and distribution center environment.}, number={6}, journal={FOODS}, author={Townsend, Anna and Strawn, Laura K. and Chapman, Benjamin J. and Dunn, Laurel L.}, year={2021}, month={Jun} }
 @article{yang_arnold_drape_williams_archibald_chapman_boyer_2021, title={A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products}, volume={120}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2020.107505}, abstractNote={Mechanically tenderized beef (MTB) products are non-intact beef products that have been tenderized using blades, needles, or other mechanical processes to improve consumer palatability. MTBs have been associated with outbreaks of Shiga toxin-producing Escherichia coli. MTB labeling was mandated in May 2016; however, consumer awareness of product and label is unclear. A national survey quantified consumer understanding and attitudes surrounding MTBs and its preparation. Many (64%) respondents were unaware that beef is mechanically tenderized; MTB label awareness was also low. Thirty-eight percent of respondents familiar with MTBs held positive attitudes towards MTBs due to price and convenience. Negative attitudes (24%) towards MTBs stemmed from concerns with the process, its “natural”-ness, and safety. Respondents regularly preparing MTBs reported using inside and/or outside color of the beef product (63%), texture (43%), juice/blood appearance (47%), smell (22%), and/or time (51%) to indicate doneness. While 20% of respondents used a thermometer, 62% reported “always” or “most of the time” preparing MTBs to 160℉. Contradictions may result from social desirability bias and optimism bias to portray selves in a positive light while believing personal preparation methods achieve safe results. 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.}, journal={FOOD CONTROL}, author={Yang, Lily and Arnold, Nicole L. and Drape, Tiffany and Williams, Robert C. and Archibald, Thomas and Chapman, Benjamin and Boyer, Renee}, year={2021}, month={Feb} }
 @misc{farber_zwietering_wiedmann_schaffner_hedberg_harrison_hartnett_chapman_donnelly_goodburn_et al._2021, title={Alternative approaches to the risk management of Listeria monocytogenes in low risk foods}, volume={123}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2020.107601}, abstractNote={Listeria monocytogenes is an important foodborne pathogen, which is associated with high hospitalization and case-fatality rates. Outbreaks due to food contaminated with this pathogen continue to occur globally. In terms of risk management, major food trade associations have come together in a non-competitive manner to develop excellent guidance documents on the control of this pathogen. In addition, regulatory agencies responsible for food safety have made significant advances to help control L. monocytogenes. Many countries around the world have established microbiological criteria for L. monocytogenes of 100 cfu/g for low-risk foods that do not support the growth of the organism. In contrast, the US currently has a “zero-tolerance” approach for all ready-to-eat (RTE) foods, regardless of their risk profile, therefore all positive test results lead to a recall. A blanket “zero-tolerance” policy for all RTE foods provides a very strong disincentive for both zone 1 (product contact surface) and finished product testing, therefore potentially limiting the willingness of industry to frequently sample. To compensate for moving away from a zero-tolerance approach for low-risk foods, industry would likely be willing to do a higher frequency of testing, which would enable them to generate and use more data, including next generation tools, to inform risk-based decision-making, long before committing products to commerce. Moreover, analysis of various alternate sampling approaches demonstrates that using a 3-class sampling plan can even be more stringent than the current 2-class presence-absence zero-tolerance approach. In addition to more stringent testing, the benefits of not doing a recall on low-risk foods that do not support the growth of L. monocytogenes and that contain only low levels of the pathogen include i) not wasting limited industry and regulator resources; ii) not losing consumer confidence, iii) maintaining a secure and sufficient food supply, iv) decreased food waste, v) avoiding negative effects on the environment, and vi) avoiding unnecessary costly food recalls. In this review, we provide for an alternative approach to “zero-tolerance” and argue that some of the actions that could be undertaken as part of a country's policy and/or regulatory approach to enhance the control of L. monocytogenes include: i) using alternate sampling approaches to the current 2-class sampling plans for low-risk foods that do not support the growth of the organism; ii) using big data to better inform microbial risk assessments; iii) performing a risk-benefit assessment; and iv) developing novel consumer food handling/risk communication strategies. As evidenced by many years of studying this foodborne pathogen, a multi-pronged approach to the control of L. monocytogenes in high-risk RTE foods is necessary to reduce risk. This approach should include evidence-based, globally harmonized definitions for RTE and non-RTE foods, along with guidance on how these definitions should be applied in any policy on L. monocytogenes.}, journal={FOOD CONTROL}, author={Farber, Jeffrey M. and Zwietering, Marcel and Wiedmann, Martin and Schaffner, Don and Hedberg, Craig W. and Harrison, Mark A. and Hartnett, Emma and Chapman, Ben and Donnelly, Catherine W. and Goodburn, Karin E. and et al.}, year={2021}, month={May} }
 @misc{kirchner_goulter_chapman_clayton_jaykus_2021, title={Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments}, volume={84}, ISSN={["1944-9097"]}, DOI={10.4315/JFP-20-314}, abstractNote={ABSTRACT
Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented.


HIGHLIGHTS}, number={8}, journal={JOURNAL OF FOOD PROTECTION}, author={Kirchner, Margaret and Goulter, Rebecca M. and Chapman, Benjamin J. and Clayton, James and Jaykus, Lee-Ann}, year={2021}, month={Jul}, pages={1239–1251} }
 @article{jung_porto-fett_parveen_meredith_shoyer_henry_trauger_shane_osoria_schwarz_et al._2021, title={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}, volume={84}, ISSN={["1944-9097"]}, DOI={10.4315/JFP-20-290}, abstractNote={A total of 482 veal cutlet, 555 ground veal, and 540 ground beef samples were purchased from retail establishments in the Mid-Atlantic region of the U.S. over a non-contiguous, two-year period between 2014 and 2017. Samples (325 g each) were individually enriched and screened via real-time PCR for all seven regulated serogroups of Shiga toxin-producing Escherichia coli (STEC). Presumptive STEC positive samples were subjected to serogroup-specific immunomagnetic separation and plated onto selective media. Up to five isolates typical for STEC from each sample were analyzed via multiplex PCR for both the virulence genes (i.e., eae , stx 1 and/or stx 2 , and ehxA ) and serogroup-specific gene(s) for the seven regulated STEC serogroups. The recovery rates of non-O157 STEC from veal cutlets (3.94%, 19 of 482 samples) and ground veal (7.03%, 39 of 555 samples) were significantly higher (P < 0.05) than that from ground beef (0.93%, 5 of 540 samples). In contrast, only a single isolate of STEC O157:H7 was recovered; this isolate originated from one (0.18%) of 555 samples of ground veal. Recovery rates for STEC were not associated with state, season, packaging type, or store type (P > 0.05), but were associated with brand and fat content (P < 0.05). Pulsed-field subtyping of the 270 viable/confirmed STEC isolates from the 64 total samples testing positive revealed 78 pulsotypes (50 to 80% similarity) belonging to 39 pulsogroups, with ≥90% similarity among pulsotypes within pulsogroups. Also, multiple isolates from the same sample displayed an indistinguishable pulsotype for 43 of 64 (67.7%) samples testing positive.  These findings support related data from regulatory sampling exercises over the past decade and confirm 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.}, number={2}, journal={JOURNAL OF FOOD PROTECTION}, author={Jung, Yangjin and Porto-Fett, Anna C. S. and Parveen, Salina and Meredith, Joan and Shoyer, Bradley A. and Henry, Elizabeth and Trauger, Zachary and Shane, Laura E. and Osoria, Manuela and Schwarz, Jurgen and et al.}, year={2021}, month={Feb}, pages={220–232} }
 @article{duong_shumaker_cates_shelley_goodson_bernstein_lavallee_kirchner_goulter_jaykus_et al._2020, title={An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties}, volume={83}, ISBN={1944-9097}, DOI={10.4315/JFP-19-594}, abstractNote={The purpose of this study was to test effectiveness of an intervention on consumer thermometer use by using a randomized experimental design and direct observation of meal preparation. The study was conducted in test kitchen facilities located in two locations in North Carolina (one urban and one rural). Cameras recorded participants' actions at various locations throughout the kitchen and recorded the meal preparation from beginning to end. Before preparing the meal, a randomized treatment group watched a 3-minute United States Department of Agriculture (USDA) food safety video "The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer" ( https://www.youtube.com/watch?v=-2KkV2yFiN0 ). Participants in the control and treatment groups were observed while cooking turkey burgers and preparing a salad to determine whether they used a thermometer to check the doneness of the turkey patties. Following meal preparation, all participants responded to a post-observation interview about food handling behaviors. Treatment group participants were also asked about the intervention. A total of 383 people participated in the study (201 control, 182 treatment). Participants who viewed the video were twice as likely to use a thermometer to check the doneness of the turkey patties compared with those who were not exposed to the video (75 vs. 34%) and twice as likely to place the thermometer in the correct location (52 vs. 23%). Sixty-seven percent of participants who watched the video reported that it influenced their behavior in the kitchen. 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).}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={Duong, Minh and Shumaker, Ellen Thomas and Cates, Sheryl C. and Shelley, Lisa and Goodson, Lydia and Bernstein, Christopher and Lavallee, Aaron and Kirchner, Margaret and Goulter, Rebecca and Jaykus, Lee-Ann and et al.}, year={2020}, month={Jul}, pages={1167–1174} }
 @article{krug_chapman_danyluk_2020, title={Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities}, volume={2020}, url={https://doi.org/10.32473/edis-fs234-2020}, DOI={10.32473/edis-fs234-2020}, abstractNote={This document is intended to highlight the importance of sanitation clean breaks in produce packing facilities and identify what is needed for a clean break to be established. This is an updated edition of the original 2013 document.https://edis.ifas.ufl.edu/fs234
Previous version: Chapman, Benjamin, and Michelle Danyluk. 2013. “Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities”. EDIS 2013 (8). https://doi.org/10.32473/edis-fs234-2013.}, number={5}, journal={EDIS}, publisher={University of Florida George A Smathers Libraries}, author={Krug, Matthew D. and Chapman, Benjamin and Danyluk, Michelle}, year={2020}, month={Oct} }
 @misc{ritter_acuff_bergeron_bourassa_chapman_dickson_opengart_salois_singer_storrs_2019, title={Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers}, volume={1441}, ISSN={["1749-6632"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85063597487&partnerID=MN8TOARS}, DOI={10.1111/nyas.14091}, abstractNote={Abstract}, number={1}, journal={ANNALS OF THE NEW YORK ACADEMY OF SCIENCES}, author={Ritter, G. Donald and Acuff, Gary R. and Bergeron, Gilles and Bourassa, Megan W. and Chapman, Benjamin J. and Dickson, James S. and Opengart, Kenneth and Salois, Matthew Jude and Singer, Randall S. and Storrs, Carina}, year={2019}, month={Apr}, pages={40–49} }
 @article{yang_khalid_duong_icessinger_ong_drape_williams_archibald_chapman_boyer_2019, title={Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study}, volume={82}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85071998395&partnerID=MN8TOARS}, DOI={10.4315/0362-028X.JFP-19-099}, abstractNote={In May 2016, labeling of certain nonintact mechanically tenderized beef (MTB) products was mandated in the United States. MTB products should be handled differently by the consumer because pathogens can be transferred from the exterior to the interior of the meat during the tenderization process. Without labeling, it is difficult to visually distinguish between some intact beef and MTB products, which is a concern because MTB products require higher internal cooking temperatures for safety. An exploratory study was conducted to understand consumer understanding of MTB products and consumer responses to the new label. Thirteen focus groups were convened in rural and urban settings across Virginia and North Carolina between December 2015 and May 2016. Sessions were audiorecorded, transcribed verbatim, and analyzed through constant-comparison thematic analysis. Although MTB products were commonly bought, prepared, and consumed, consumer awareness of MTB products and the MTB process was limited. Generally, the label confused participants, and they did not understand the message. Specifically, terminology such as "blade tenderized" and "mechanically tenderized" were preferred over the term "needle tenderized" on labels. Once explained, many individuals wanted more information and better messaging. Through a multiprong approach, other messaging methods (e.g., in stores, through technology, and with certifications) were highly valued by consumers and may result in increased message clarity. Ultimately, the intrinsic and extrinsic properties of the beef rather than the MTB product continued to be the primary guide for purchasing and preparation. This study is the first to be conducted regarding American perceptions of MTB products. An understanding of consumer awareness of MTB products and labels is needed to develop targeted risk messaging communication tools.}, number={9}, journal={JOURNAL OF FOOD PROTECTION}, author={Yang, Lily L. and Khalid, Mirah L. and Duong, Minh D. and Icessinger, J'nai B. and Ong, Brianna N. and Drape, Tiffany A. and Williams, Robert C. and Archibald, Thomas and Chapman, Benjamin J. and Boyer, Renee R.}, year={2019}, month={Sep}, pages={1484–1495} }
 @article{luchansky_mayhew_jung_klinedinst_harkins_shane_osoria_mcgeary_trauger_shoyer_et al._2019, title={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}, volume={82}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85068848875&partnerID=MN8TOARS}, DOI={10.4315/0362-028X.JFP-18-453}, abstractNote={Meat bars are dried snacks containing a mixture of meat, berries, and nuts. To explore consumer awareness of meat bars, we conducted two online, nationally representative surveys and established that 70.8% (743 of 1,050) of U.S. citizens were unfamiliar with this product. When asked to check all answers that applied, most of the 545 respondents (who were recruited based on their familiarity with meat bars) preferred beef (n = 385) as the protein source, followed by chicken (n = 293), pork (n = 183), and turkey (n = 179). Most meat bars were purchased from grocery stores (n = 447), followed by online orders (n = 130) and outdoor stores (n = 120). When asked specifically whether they made their own meat bars, 17.8% of respondents (97 of 545) replied "yes," the majority (52 of 97, 54%) of which obtained recipes online. Some 69.1% (67 of 97) measured the internal temperature of the meat during dehydration, but only 10.3% (10 of 97) confirmed the internal temperature by using a thermometer. Given the paucity of information available on the fate of pathogenic or spoilage bacteria associated with meat bars, as another component of this study, batter was prepared with or without encapsulated citric acid (ECA; 0.74%) added to a formulation of ground beef (65%; 90% lean, 10% fat), chopped pecans (15%), golden flaxseed flour (9.7%), chopped cranberries (5.0%), chopped sunflower seeds (3.1%), sea salt (1.1%), black pepper (0.8%), and celery powder (0.35%). Batter was inoculated (ca. 6.5 log CFU/g) with Shiga toxin-producing Escherichia coli (STEC), portioned by hand (40 ± 0.1 g each), and then dried in a commercial dehydrator. Regardless of the drying treatment, inclusion of ECA in the batter resulted in a pH decrease from ca. 5.5 to ca. 4.7 to 5.0 in the finished product. Without ECA, when meat bars were dried at 62.8°C for 6 h, 71.1°C for 4 h, or 62.8°C for 2 h and then 71.1°C for 2 h, levels of STEC decreased by ca. 6.2, 6.3, or 5.2 log CFU/g, respectively. With ECA, STEC decreased by ca. 6.0, 6.6, or 6.0 log CFU/g in meat bars dried at 62.8°C for 6 h, 71.1°C for 4 h, or 62.8°C for 2 h and then 71.1°C for 2 h, respectively. Our results 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.}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={Luchansky, John B. and Mayhew, Melanie and Jung, Yangjin and Klinedinst, Amy and Harkins, Lauren and Shane, Laura E. and Osoria, Manuela and McGeary, Lianna and Trauger, Zachary and Shoyer, Bradley A. and et al.}, year={2019}, month={Jul}, pages={1249–1264} }
 @article{yavelak_cope_hochstein_chapman_2018, title={Assessing the usage of food thermometers at American University football tailgates}, volume={38}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85042009745&partnerID=MN8TOARS}, number={1}, journal={Food Protection Trends}, author={Yavelak, M. and Cope, S. and Hochstein, J. and Chapman, B.}, year={2018}, pages={8–17} }
 @article{jung_rupert_chapman_porto-fett_luchansky_2018, title={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}, volume={81}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85042861696&partnerID=MN8TOARS}, DOI={10.4315/0362-028x.jfp-17-396}, abstractNote={In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher ( P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin-producing E. coli by using a BAX system real-time PCR assay. No significant ( P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method ( P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Jung, Yangjin and Rupert, Christopher L. and Chapman, Benjamin and Porto-Fett, Anna C. S. and Luchansky, John B.}, year={2018}, month={Mar}, pages={490–496} }
 @article{chapman_gunter_2018, title={Local Food Systems Food Safety Concerns}, volume={6}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85055641437&partnerID=MN8TOARS}, DOI={10.1128/microbiolspec.PFS-0020-2017}, abstractNote={ABSTRACT}, number={2}, journal={Microbiology spectrum}, author={Chapman, B. and Gunter, C.}, year={2018} }
 @article{ryan_adamson_aktipis_andersen_austin_barnes_beasley_bedell_briggs_chapman_et al._2018, title={The role of citizen science in addressing grand challenges in food and agriculture research}, volume={285}, ISSN={0962-8452 1471-2954}, url={http://dx.doi.org/10.1098/rspb.2018.1977}, DOI={10.1098/rspb.2018.1977}, abstractNote={The power of citizen science to contribute to both science and society is gaining increased recognition, particularly in physics and biology. Although there is a long history of public engagement in agriculture and food science, the term ‘citizen science’ has rarely been applied to these efforts. Similarly, in the emerging field of citizen science, most new citizen science projects do not focus on food or agriculture. Here, we convened thought leaders from a broad range of fields related to citizen science, agriculture, and food science to highlight key opportunities for bridging these overlapping yet disconnected communities/fields and identify ways to leverage their respective strengths. Specifically, we show that (i) citizen science projects are addressing many grand challenges facing our food systems, as outlined by the United States National Institute of Food and Agriculture, as well as broader Sustainable Development Goals set by the United Nations Development Programme, (ii) there exist emerging opportunities and unique challenges for citizen science in agriculture/food research, and (iii) the greatest opportunities for the development of citizen science projects in agriculture and food science will be gained by using the existing infrastructure and tools of Extension programmes and through the engagement of urban communities. Further, we argue 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.}, number={1891}, journal={Proceedings of the Royal Society B: Biological Sciences}, publisher={The Royal Society}, author={Ryan, S. F. and Adamson, N. L. and Aktipis, A. and Andersen, L. K. and Austin, R. and Barnes, L. and Beasley, M. R. and Bedell, K. D. and Briggs, S. and Chapman, B. and et al.}, year={2018}, month={Nov}, pages={20181977} }
 @misc{overbey_jaykus_chapman_2017, title={A Systematic Review of the Use of Social Media for Food Safety Risk Communication}, volume={80}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85027976727&partnerID=MN8TOARS}, DOI={10.4315/0362-028x.jfp-16-345}, abstractNote={This article covers the current published literature related to the use of social media in food safety and infectious disease communication. The aim was to analyze literature recommendations and draw conclusions about how best to utilize social media for food safety risk communication going forward. A systematic literature review was conducted, and 24 articles were included for analysis. The inclusion criteria were (i) original peer-reviewed articles and (ii) primary focus on communication through social media about food safety and/or infectious diseases. Studies were coded for themes about social media applications, benefits, limitations, and best practices. Trust and personal beliefs were important drivers of social media use. The wide reach, immediacy, and information gathering capacities of social media were frequently cited benefits. Suggestions for social media best practices were inconsistent among studies, and study designs were highly variable. More evidence-based suggestions are needed to better establish guidelines for social media use in food safety and infectious disease risk communication. The information gleaned from this review can be used to create effective messages for shaping food safety behaviors.}, number={9}, journal={JOURNAL OF FOOD PROTECTION}, author={Overbey, Katie N. and Jaykus, Lee-Ann and Chapman, Benjamin J.}, year={2017}, month={Sep}, pages={1537–1549} }
 @article{luchansky_porto-fett_chapman_2017, title={A shopper's eye view of food safety at retail stores: Lessons from photographs taken while grocery shopping}, volume={37}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85014899151&partnerID=MN8TOARS}, number={1}, journal={Food Protection Trends}, author={Luchansky, J.B. and Porto-Fett, A.C.S. and Chapman, B.}, year={2017}, pages={30–42} }
 @article{levine_yavelak_luchansky_porto-fett_chapman_2017, title={Consumer perceptions of the safety of ready-to-eat foods in retail food store settings}, volume={80}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85026206789&partnerID=MN8TOARS}, DOI={10.4315/0362-028x.jfp-16-417}, abstractNote={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 food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices. Participants were then asked to specifically identify what they saw, comment as to whether what they saw was safe or unsafe, and articulate what actions they would take in response to these situations. In addition to the survey, focus groups were employed to supplement survey findings with qualitative data. Survey respondents identified risk factors for six of nine actual contributing factor photographs >50% of the time: poor produce storage sanitation (86%, n = 899), cross-contamination during meat slicing (72%, n = 750), bare-hand contact of ready-to-eat food in the deli area (67%, n = 698), separation of raw and ready-to-eat food in the seafood case (63%, n = 660), cross-contamination from serving utensils in the deli case (62%, n = 644), and incorrect product storage temperature (51%, n = 528). On a scale of 1 to 5, where 1 was very unsafe and 5 was very safe, a significant difference was found between average risk perception scores for photographs of actual contributing factors (score of ca. 2.5) and scores for photographs of perceived contributing factors (score of ca. 2.0). Themes from the focus groups supported the results of the survey and provided additional insight into consumer food safety risk perceptions. The results of this study inform communication interventions for consumers and retail food safety professionals aimed at improving hazard identification.}, number={8}, journal={Journal of Food Protection}, author={Levine, K. and Yavelak, M. and Luchansky, J.B. and Porto-Fett, A.C.S. and Chapman, Benjamin}, year={2017}, pages={1364–1377} }
 @article{levine_chaifetz_chapman_2017, title={Evaluating food safety risk messages in popular cookbooks}, volume={119}, ISSN={["1758-4108"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85018673626&partnerID=MN8TOARS}, DOI={10.1108/bfj-02-2017-0066}, abstractNote={
Purpose
Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes.
}, number={5}, journal={BRITISH FOOD JOURNAL}, author={Levine, Katrina and Chaifetz, Ashley and Chapman, Benjamin}, year={2017}, pages={1116–1129} }
 @article{chapman_sol erdozaim_powell_2017, title={Going Public: Early Disclosure of Food Risks for the Benefit of Public Health}, volume={79}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85039841225&partnerID=MN8TOARS}, number={7}, journal={Journal of environmental health}, author={Chapman, B. and Sol Erdozaim, M. and Powell, D.}, year={2017}, pages={8–14} }
 @article{bradshaw_goutter_chapman_jaykus_2017, title={The go noroviral experiment: An interactive citizen science teaching tool for modeling norovirus transmission}, volume={37}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85027495916&partnerID=MN8TOARS}, number={4}, journal={Food Protection Trends}, author={Bradshaw, E.S. and Goutter, R.M. and Chapman, B. and Jaykus, L.-A.}, year={2017}, pages={240–246} }
 @article{thomas_binder_mclaughlin_jaykus_hanson_powell_chapman_2016, title={Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers}, volume={79}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84998707023&partnerID=MN8TOARS}, DOI={10.4315/0362-028X.JFP-16-065}, abstractNote={According to the U.S. Food and Drug Administration 2013 Model Food Code, it is the duty of a food establishment to disclose and remind consumers of risk when ordering undercooked food such as ground beef. The purpose of this study was to explore actual risk communication behaviors of food establishment servers. Secret shoppers visited 265 restaurants in seven geographic locations across the United States, ordered medium rare burgers, and collected and coded risk information from chain and independent restaurant menus and from server responses. The majority of servers reported an unreliable method of doneness (77%) or other incorrect information (66%) related to burger doneness and safety. These results indicate major gaps in server knowledge and risk communication, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. The question is "should servers even be acting as risk communicators?" There are numerous challenges associated with this practice, including high turnover rates, limited education, and the high stress environment based on pleasing a customer. If servers are designated as risk communicators, food establishment staff should be adequately trained and provided with consumer advisory messages that are accurate, audience appropriate, and delivered in a professional manner so that customers can make informed food safety decisions.}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Thomas, Ellen M. and Binder, Andrew R. and Mclaughlin, Anne and Jaykus, Lee-Ann and Hanson, Dana and Powell, Douglas and Chapman, Benjamin}, year={2016}, month={Dec}, pages={2113–2118} }
 @inbook{chaifetz_chapman_2016, title={Food safety and the emergency food supply chain: Lessons from North Carolina food pantries}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85020968868&partnerID=MN8TOARS}, DOI={10.4324/9781315627137}, booktitle={Feeding Cities: Improving Local Food Access, Security, and Resilience}, author={Chaifetz, A. and Chapman, B.}, year={2016}, pages={151–166} }
 @article{pollard_boyer_chapman_di stefano_archibald_ponder_rideout_2016, title={Identification of risky food safety practices at Southwest Virginia farmers' markets}, volume={36}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84974824233&partnerID=MN8TOARS}, number={3}, journal={Food Protection Trends}, author={Pollard, S. and Boyer, R. and Chapman, B. and Di Stefano, J. and Archibald, T. and Ponder, M.A. and Rideout, S.}, year={2016}, pages={168–175} }
 @article{jespersen_griffiths_maclaurin_chapman_wallace_2016, title={Measurement of food safety culture using survey and maturity profiling tools}, volume={66}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/J.FOODCONT.2016.01.030}, DOI={10.1016/J.FOODCONT.2016.01.030}, abstractNote={Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have been used since early 1970 and this work presents a novel food safety culture maturity model with five capability areas and food safety pinpointed behaviours specific to functions and levels in a food manufacturing company. A survey tool linked to the model is used to measure a company's position within the maturity model framework. The method was tested with a Canadian food manufacturer and proved valuable to measure food safety culture across the five capability areas, which provides the manufacturer with a map for prioritizing future efforts to strengthen food safety culture.}, journal={Food Control}, publisher={Elsevier BV}, author={Jespersen, Lone and Griffiths, Mansel and Maclaurin, Tanya and Chapman, Benjamin and Wallace, Carol A.}, year={2016}, month={Aug}, pages={174–182} }
 @article{sommerfeld_bruce_jayaratne_chapman_gunter_2016, title={North Carolina chefs who cultivate restaurant gardens: A population with a hunger for extension information}, volume={54}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85007396296&partnerID=MN8TOARS}, number={6}, journal={Journal of Extension}, author={Sommerfeld, K. and Bruce, J. and Jayaratne, J. and Chapman, B. and Gunter, C.}, year={2016} }
 @inbook{powell_chapman_2016, title={Risk communication during foodborne disease outbreaks the four Rs}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85026268638&partnerID=MN8TOARS}, booktitle={Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries}, author={Powell, D. and Chapman, B.}, year={2016}, pages={383–403} }
 @article{fraser_wohlgenant_cates_chen_jaykus_li_chapman_2015, title={An observational study of frequency of provider hand contacts in child care facilities in North Carolina and South Carolina}, volume={43}, ISSN={["1527-3296"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84921814104&partnerID=MN8TOARS}, DOI={10.1016/j.ajic.2014.10.017}, abstractNote={•Children's clothing are the most frequently touched. •Common high-touch surfaces, such as light switches and doorknobs, are touched the least. •Guidelines are available for nonporous surfaces but not for porous surfaces. Background Children enrolled in child care are 2.3-3.5 times more likely to experience acute gastrointestinal illness than children cared for in their own homes. The purpose of this study was to determine the frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized. Methods Observation data from a convenience sample of 37 child care facilities in North Carolina and South Carolina were analyzed. Trained data collectors used iPods (Apple, Cupertino, CA) to record hand touch events of 1 child care provider for 45 minutes in up to 2 classrooms in each facility. Results Across the 37 facilities, 10,134 hand contacts were observed in 51 classrooms. Most (4,536) were contacts with porous surfaces, with an average of 88.9 events per classroom observation. The most frequently touched porous surface was children's clothing. The most frequently touched nonporous surface was food contact surfaces (18.6 contacts/observation). Surfaces commonly identified as high-touch surfaces (ie, light switches, handrails, doorknobs) were touched the least. Conclusion General cleaning and sanitizing guidelines should include detailed procedures for cleaning and sanitizing high-touch surfaces (ie, clothes, furniture, soft toys). Guidelines are available for nonporous surfaces but not for porous surfaces (eg, clothing, carpeting). Additional research is needed to inform the development of evidence-based practices to effectively treat porous surfaces. Children enrolled in child care are 2.3-3.5 times more likely to experience acute gastrointestinal illness than children cared for in their own homes. The purpose of this study was to determine the frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized. Observation data from a convenience sample of 37 child care facilities in North Carolina and South Carolina were analyzed. Trained data collectors used iPods (Apple, Cupertino, CA) to record hand touch events of 1 child care provider for 45 minutes in up to 2 classrooms in each facility. Across the 37 facilities, 10,134 hand contacts were observed in 51 classrooms. Most (4,536) were contacts with porous surfaces, with an average of 88.9 events per classroom observation. The most frequently touched porous surface was children's clothing. The most frequently touched nonporous surface was food contact surfaces (18.6 contacts/observation). Surfaces commonly identified as high-touch surfaces (ie, light switches, handrails, doorknobs) were touched the least. General cleaning and sanitizing guidelines should include detailed procedures for cleaning and sanitizing high-touch surfaces (ie, clothes, furniture, soft toys). Guidelines are available for nonporous surfaces but not for porous surfaces (eg, clothing, carpeting). Additional research is needed to inform the development of evidence-based practices to effectively treat porous surfaces.}, number={2}, journal={AMERICAN JOURNAL OF INFECTION CONTROL}, author={Fraser, Angela and Wohlgenant, Kelly and Cates, Sheryl and Chen, Xi and Jaykus, Lee-Ann and Li, You and Chapman, Benjamin}, year={2015}, month={Feb}, pages={107–111} }
 @inbook{jackson-davis_olsen_chapman_raymond_chaifetz_2015, title={Approaches to food safety education among critical groups}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84940866083&partnerID=MN8TOARS}, DOI={10.1016/3-0-12-800245-2.00017-4}, booktitle={Food Safety: Emerging Issues, Technologies and Systems}, author={Jackson-Davis, A. and Olsen, S. and Chapman, B. and Raymond, B. and Chaifetz, A.}, year={2015}, pages={347–364} }
 @article{erdozain_kukanich_chapman_powell_2015, title={Best Practices for Planning Events Encouraging Human-Animal Interactions}, volume={62}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84922809632&partnerID=MN8TOARS}, DOI={10.1111/zph.12117}, abstractNote={Summary}, number={2}, journal={Zoonoses and Public Health}, author={Erdozain, G. and Kukanich, K. and Chapman, B. and Powell, D.}, year={2015}, pages={90–99} }
 @article{chaifetz_chapman_2015, title={Evaluating North Carolina food pantry food safety-related operating procedures}, volume={78}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84946600842&partnerID=MN8TOARS}, DOI={10.4315/0362-028X.JFP-15-084}, abstractNote={Almost one in seven American households were food insecure in 2012, experiencing difficulty in providing enough food for all family members due to a lack of resources. Food pantries assist a food-insecure population through emergency food provision, but there is a paucity of information on the food safety-related operating procedures used in the pantries. Food pantries operate in a variable regulatory landscape; in some jurisdictions, they are treated equivalent to restaurants, while in others, they operate outside of inspection regimes. By using a mixed methods approach to catalog the standard operating procedures related to food in 105 food pantries from 12 North Carolina counties, we evaluated their potential impact on food safety. Data collected through interviews with pantry managers were supplemented with observed food safety practices scored against a modified version of the North Carolina Food Establishment Inspection Report. Pantries partnered with organized food bank networks were compared with those that operated independently. In this exploratory research, additional comparisons were examined for pantries in metropolitan areas versus nonmetropolitan areas and pantries with managers who had received food safety training versus managers who had not. The results provide a snapshot of how North Carolina food pantries operate and document risk mitigation strategies for foodborne illness for the vulnerable populations they serve. Data analysis reveals gaps in food safety knowledge and practice, indicating that pantries would benefit from more effective food safety training, especially focusing on formalizing risk management strategies. In addition, new tools, procedures, or policy interventions might improve information actualization by food pantry personnel.}, number={11}, journal={Journal of Food Protection}, author={Chaifetz, A. and Chapman, B.}, year={2015}, pages={2033–2042} }
 @article{chaifetz_alnajjar_ammerman_driscoll_gunter_chapman_2015, title={Implementation of Good Agricultural Practices (GAPs) in school and community gardens}, volume={35}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84930470013&partnerID=MN8TOARS}, number={3}, journal={Food Protection Trends}, author={Chaifetz, A. and Alnajjar, K. and Ammerman, A. and Driscoll, E. and Gunter, C.C. and Chapman, B.}, year={2015}, pages={167–175} }
 @inbook{jacob_chapman_powel_2014, title={Conclusions and recommendations}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84905997219&partnerID=MN8TOARS}, booktitle={The Produce Contamination Problem: Causes and Solutions: Second Edition}, author={Jacob, C.J. and Chapman, B.J. and Powel, D.A.}, year={2014}, pages={451–456} }
 @article{robertson_boyer_chapman_eifert_villalba_franz_2014, title={Corrigendum to “Educational needs assessment and practices of grocery store food handlers through survey and observational data collection” [Food Control 34 (2013) 707–713]}, volume={44}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/J.FOODCONT.2014.04.007}, DOI={10.1016/J.FOODCONT.2014.04.007}, journal={Food Control}, publisher={Elsevier BV}, author={Robertson, Lynn A. and Boyer, Renee R. and Chapman, Benjamin J. and Eifert, Joseph D. and Villalba, Abigail and Franz, Nancy K.}, year={2014}, month={Oct}, pages={284} }
 @article{levine_chapman_2014, title={Evaluation of Food Safety Risk Messages in Popular Cookbooks}, volume={114}, ISSN={2212-2672}, url={http://dx.doi.org/10.1016/J.JAND.2014.06.188}, DOI={10.1016/J.JAND.2014.06.188}, abstractNote={Participants will be able to critically evaluate food safety guidance provided in popular cookbook recipes and create recipe language for proper food safety behaviors.}, number={9}, journal={Journal of the Academy of Nutrition and Dietetics}, publisher={Elsevier BV}, author={Levine, K. and Chapman, B.}, year={2014}, month={Sep}, pages={A58} }
 @inbook{chapman_kirby_levine_2014, title={Lessons Learned from Distance Workforce Training Applications}, ISBN={9781466651371 9781466651388}, ISSN={2327-3275 2327-3283}, url={http://dx.doi.org/10.4018/978-1-4666-5137-1.ch008}, DOI={10.4018/978-1-4666-5137-1.ch008}, abstractNote={North Carolina Cooperative Extension (NCCE) depends on the skill set and subject matter competency of its field faculty to deliver quality, credible education to North Carolina citizens. In order to maintain and enhance field faculty competency, NCCE uses distance technology to provide training to field faculty located in offices across the state. Although not the only method of training, distance training allows NCCE to maximize resources by reducing the cost of travel and protecting valuable professional time. This chapter’s case studies identify areas in which NCCE utilizes distance education to train employees for on-going competency development, crisis response, program development and implementation, and program evaluation. }, booktitle={Remote Workforce Training}, publisher={IGI Global}, author={Chapman, Benjamin and Kirby, Sarah D. and Levine, Katrina}, year={2014}, month={Mar}, pages={150–168} }
 @article{chapman_raymond_powell_2014, title={Potential of social media as a tool to combat foodborne illness}, volume={134}, ISSN={1757-9139 1757-9147}, url={http://dx.doi.org/10.1177/1757913914538015}, DOI={10.1177/1757913914538015}, abstractNote={ The use of social media platforms, such as Facebook and Twitter, has been increasing substantially in recent years and has affected the way that people access information online. Social media rely on high levels of interaction and user-generated context shared through established and evolving social networks. Health information providers must know how to successfully participate through social media in order to meet the needs of these online audiences. This article reviews the current research on the use of social media for public health communication and suggests potential frameworks for developing social media strategies. The extension to food safety risk communication is explored, considering the potential of social media as a tool to combat foodborne illness. }, number={4}, journal={Perspectives in Public Health}, publisher={SAGE Publications}, author={Chapman, Benjamin and Raymond, Benjamin and Powell, Douglas}, year={2014}, month={Jul}, pages={225–230} }
 @article{wohlgenant_cates_fraser_chapman_jaykus_chen_2014, title={Sanitation in classroom and food preparation areas in child-care facilities in North Carolina and South Carolina}, volume={77}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84928774446&partnerID=MN8TOARS}, number={4}, journal={Journal of Environmental Health}, author={Wohlgenant, K.C. and Cates, S.C. and Fraser, A. and Chapman, B. and Jaykus, L.-A. and Chen, X.}, year={2014}, pages={20–27} }
 @article{thomas_chapman_jaykus_phister_2014, title={Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service}, volume={77}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84906969253&partnerID=MN8TOARS}, DOI={10.4315/0362-028X.JFP-14-121}, abstractNote={Contaminated fresh produce has been increasingly identified as a cause of foodborne illnesses. Because of concerns about pathogen growth on these food items at retail, the 2009 U.S. Food and Drug Administration Food Code established that cut leafy greens (lettuce, spinach, spring mix, cabbage, arugula, and kale) must have time and temperature controls for safety and hence should be kept at refrigerated temperatures (5°C or lower). The purpose of this study was to determine the temperature profiles of cut leafy greens in single-serving clamshell containers provided as part of the North Carolina School Lunch Program and to compare the two policies that North Carolina has in place to control the temperature of these products (the 3-day rule and time in lieu of temperature). Temperatures were recorded with data loggers in 24 schools during a 3-day period. In all cases, substantial temperature variability was found for these products, including temperatures above 5°C for at least 1 h on each of the 3 days. In some cases, temperatures reached above 5°C for more than 3 h throughout the serving time. The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs.}, number={9}, journal={JOURNAL OF FOOD PROTECTION}, author={Thomas, Ellen M. and Chapman, Benjamin and Jaykus, Lee-Ann and Phister, Trevor}, year={2014}, month={Sep}, pages={1495–1500} }
 @article{powell_erdozain_dodd_costa_morley_chapman_2013, title={Audits and inspections are never enough: A critique to enhance food safety}, volume={30}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/j.foodcont.2012.07.044}, DOI={10.1016/j.foodcont.2012.07.044}, abstractNote={Internal and external food safety audits are conducted to assess the safety and quality of food including on-farm production, manufacturing practices, sanitation, and hygiene. Some auditors are direct stakeholders that are employed by food establishments to conduct internal audits, while other auditors may represent the interests of a second-party purchaser or a third-party auditing agency. Some buyers conduct their own audits or additional testing, while some buyers trust the results of third-party audits or inspections. Third-party auditors, however, use various food safety audit standards and most do not have a vested interest in the products being sold. Audits are conducted under a proprietary standard, while food safety inspections are generally conducted within a legal framework. There have been many foodborne illness outbreaks linked to food processors that have passed third-party audits and inspections, raising questions about the utility of both. Supporters argue third-party audits are a way to ensure food safety in an era of dwindling economic resources. Critics contend that while external audits and inspections can be a valuable tool to help ensure safe food, such activities represent only a snapshot in time. This paper identifies limitations of food safety inspections and audits and provides recommendations for strengthening the system, based on developing a strong food safety culture, including risk-based verification steps, throughout the food safety system.}, number={2}, journal={Food Control}, publisher={Elsevier BV}, author={Powell, D.A. and Erdozain, S. and Dodd, C. and Costa, R. and Morley, K. and Chapman, B.J.}, year={2013}, month={Apr}, pages={686–691} }
 @article{robertson_boyer_chapman_eifert_franz_2013, title={Educational needs assessment and practices of grocery store food handlers through survey and observational data collection}, volume={34}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/J.FOODCONT.2013.06.004}, DOI={10.1016/J.FOODCONT.2013.06.004}, abstractNote={Grocery store associates in deli/bakery departments prepare and serve an increasing number of ready-to-eat (RTE) foods and full meals. The shift to more convenience foods and take-home meals highlights the need for effective food safety training programs in retail grocery establishments to prevent foodborne illness. Through qualitative and quantitative methods, food safety knowledge, training preferences, needs, and current practices of grocery stores deli/bakery food handlers in Southwest and Southern Virginia were explored. Deli employees (n = 78) completed a 34 question survey eliciting information on demographics, food safety training needs, preferences and knowledge. In an additional phase of this project, a subset of those originally surveyed (n = 15) were observed for food handling practices (6 h per person). Observational data collection focused on cross-contamination, glove use and hand washing. Most grocery store deli/bakery food handlers reported wanting frequent hands-on, interactive one-on-one training lasting less than 2 h. The target audience's largest knowledge gaps included correct temperatures for cooking, reheating and cooling foods. Observed behaviors did not correlate with food safety knowledge. For example, greater than 95% of participants reported using correct hand washing techniques; however, observational behavior data showed less than 50% of hand washing events observed were correct. Additionally, food handlers were observed not washing hands prior to putting gloves on as well as practicing bare hand contact with RTE foods. The creation of short, hands-on or interactive trainings for retail grocery food handlers that focuses on changing food handling and preparation behaviors may enhance the food handler's safe food handling practices.}, number={2}, journal={Food Control}, publisher={Elsevier BV}, author={Robertson, Lynn A. and Boyer, Renee R. and Chapman, Benjamin J. and Eifert, Joseph D. and Franz, Nancy K.}, year={2013}, month={Dec}, pages={707–713} }
 @article{erdozain_kukanich_chapman_powell_2013, title={Observation of public health risk behaviours, risk communication and hand hygiene at Kansas and Missouri Petting Zoos - 2010-2011}, volume={60}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84876797465&partnerID=MN8TOARS}, DOI={10.1111/j.1863-2378.2012.01531.x}, abstractNote={Summary}, number={4}, journal={Zoonoses and Public Health}, author={Erdozain, G. and Kukanich, K. and Chapman, B. and Powell, D.}, year={2013}, pages={304–310} }
 @article{kreske_ducharme_gunter_phister_chapman_2013, title={Using role-play to enhance foodborne illness crisis management capacity in the produce industry}, volume={51}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84887178949&partnerID=MN8TOARS}, number={5}, journal={Journal of Extension}, author={Kreske, A. and Ducharme, D. and Gunter, C. and Phister, T. and Chapman, B.}, year={2013} }
 @article{chapman_maclaurin_powell_2013, title={Video observation and data goding methods to assess food handling practices at food service}, volume={33}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84880689014&partnerID=MN8TOARS}, number={3}, journal={Food Protection Trends}, author={Chapman, B.J. and Maclaurin, T. and Powell, D.A.}, year={2013}, pages={146–156} }
 @article{mathiasen_morley_chapman_powell_2012, title={Using a training video to improve agricultural workers' knowledge of on-farm food safety}, volume={50}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84861663533&partnerID=MN8TOARS}, number={1}, journal={Journal of Extension}, author={Mathiasen, L. and Morley, K. and Chapman, B. and Powell, D.}, year={2012} }
 @article{powell_jacob_chapman_2011, title={Enhancing food safety culture to reduce rates of foodborne illness}, volume={22}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/j.foodcont.2010.12.009}, DOI={10.1016/j.foodcont.2010.12.009}, abstractNote={A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner. Maintaining a food safety culture means that operators and staff know the risks associated with the products or meals they produce, know why managing the risks is important, and effectively manage those risks in a demonstrable way. In an organization with a good food safety culture, individuals are expected to enact practices that represent the shared value system and point out where others may fail. By using a variety of tools, consequences and incentives, businesses can demonstrate to their staff and customers that they are aware of current food safety issues, that they can learn from others’ mistakes, and that food safety is important within the organization. The three case studies presented in this paper demonstrate that creating a culture of food safety requires application of the best science with the best management and communication systems, including compelling, rapid, relevant, reliable and repeated food safety messages using multiple media.}, number={6}, journal={Food Control}, publisher={Elsevier BV}, author={Powell, Douglas A. and Jacob, Casey J. and Chapman, Benjamin J.}, year={2011}, month={Jun}, pages={817–822} }
 @article{chapman_maclaurin_powell_2011, title={Food safety infosheets}, volume={113}, ISSN={0007-070X}, url={http://dx.doi.org/10.1108/00070701111105286}, DOI={10.1108/00070701111105286}, abstractNote={PurposeDespite extensive investments in food handler training, research suggests that training programs are inconsistent, and rarely evaluated for efficacy. The generic prescriptive content and school‐like delivery methods used in current food safety training may be a barrier to application. The purpose of this paper is to develop a food safety communication tool, food safety infosheets, targeted specifically to foodservice food handlers, utilizing popular media stories to illustrate the consequences of poor food handling.}, number={2}, journal={British Food Journal}, publisher={Emerald}, author={Chapman, Benjamin and MacLaurin, Tanya and Powell, Douglas}, year={2011}, month={Feb}, pages={160–186} }
 @article{filion_kukanich_chapman_hardigree_powell_2011, title={Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria}, volume={39}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79960940364&partnerID=MN8TOARS}, DOI={10.1016/j.ajic.2010.09.016}, abstractNote={Hand hygiene is important before meals, especially in a hospital cafeteria where patrons may have had recent contact with infectious agents. Few interventions to improve hand hygiene have had measureable success. This study was designed to use a poster intervention to encourage hand hygiene among health care workers (HCWs) and hospital visitors (HVs) upon entry to a hospital cafeteria.Over a 5-week period, a poster intervention with an accessible hand sanitizer unit was deployed to improve hand hygiene in a hospital cafeteria. The dependent variable observed was hand hygiene attempts. Study phases included a baseline, intervention, and follow-up phase, with each consisting of 3 randomized days of observation for 3 hours during lunch.During the 27 hours of observation, 5,551 participants were observed, and overall hand hygiene frequency was 4.79%. Hygiene attempts occurred more frequently by HCWs than HVs (P = .0008) and females than males (P = .0281). Hygiene attempts occurred more frequently after poster introduction than baseline (P = .0050), and this improvement was because of an increase in frequency of HV hand hygiene rather than HCW hand hygiene.The poster intervention tool with easily accessible hand sanitizer can improve overall hand hygiene performance in a US hospital cafeteria.}, number={6}, journal={American Journal of Infection Control}, author={Filion, K. and KuKanich, K.S. and Chapman, B. and Hardigree, M.K. and Powell, D.A.}, year={2011}, pages={464–470} }
 @article{wilson_chapman_powell_2011, title={Understanding food safety information needs: Using a national information service as a research tool}, volume={31}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84893443540&partnerID=MN8TOARS}, number={7}, journal={Food Protection Trends}, author={Wilson, S. and Chapman, B. and Powell, D.}, year={2011}, pages={437–445} }
 @article{powell_jacob_chapman_2011, title={Using Blogs and New Media in Academic Practice: Potential Roles in Research, Teaching, Learning, and Extension}, volume={37}, ISSN={0742-5627 1573-1758}, url={http://dx.doi.org/10.1007/S10755-011-9207-7}, DOI={10.1007/s10755-011-9207-7}, number={4}, journal={Innovative Higher Education}, publisher={Springer Science and Business Media LLC}, author={Powell, Douglas A. and Jacob, Casey J. and Chapman, Benjamin J.}, year={2011}, month={Dec}, pages={271–282} }
 @article{chapman_eversley_fillion_maclaurin_powell_2010, title={Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools)}, volume={73}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-77954629493&partnerID=MN8TOARS}, DOI={10.4315/0362-028X-73.6.1101}, abstractNote={Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.}, number={6}, journal={Journal of Food Protection}, author={Chapman, B. and Eversley, T. and Fillion, K. and MacLaurin, T. and Powell, D.}, year={2010}, pages={1101–1107} }
 @inbook{jacob_chapman_powell_2009, title={Conclusions and Recommendations}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84882466033&partnerID=MN8TOARS}, DOI={10.1016/B978-0-12-374186-8.00018-5}, abstractNote={Publisher Summary
Public awareness about produce-associated foodborne illness has reached a tipping point as a consequence of the outbreak of Escherichia coli O157:H7 in spinach in 2006 and other recent outbreaks involving many hundreds of cases of foodborne illness. The social and economic impacts of these outbreaks are far-reaching and visible. The challenge lies in how to maximize the benefits of a diet rich in fresh fruits and vegetables while minimizing known risks. Contamination begins on the farm in the soil, water, and amendments used to nurture safe, nutritious crops. However, not all fresh fruits and vegetables are equally susceptible to microbial contamination. Certain commodities, such as leafy greens, tomatoes, cantaloupes, green onions, herbs, and sprouts, are linked to notably more outbreaks of foodborne disease than others. Tree fruits and nuts are rarely associated with such outbreaks. Government regulation of microbial food safety generally focuses on employing vague good agricultural practices and do not specify measurable outcomes. Neither European Union regulatory requirements, nor Japanese requirements mandate microbial standards for fresh produce. Some organizations have implemented their own food-safety programs. The real challenge for food-safety professionals is to garner support for safe food practices in the absence of an outbreak; to create a culture that values microbiologically safe food from farm-to-fork at all times, and not just in response to the glare of the media spotlight. A farm-to-fork approach must be used to target food-safety practices to all food handlers at each stage of food production during typical day-to-day operation.}, booktitle={The Produce Contamination Problem}, author={Jacob, C.J. and Chapman, B.J. and Powell, D.A.}, year={2009}, pages={445–451} }
 @article{powell_hubbell_chapman_jacob_2009, title={Newmedia for communicating food safety}, volume={63}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-60349098034&partnerID=MN8TOARS}, number={1}, journal={Food Technology}, author={Powell, D.A. and Hubbell, A.L. and Chapman, B. and Jacob, C.J.}, year={2009}, pages={38–43} }
 @inbook{powell_jacob_chapman_2009, title={Produce in Public: Spinach, Safety, and Public Policy}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84889624235&partnerID=MN8TOARS}, DOI={10.1002/9781444319347.ch20}, abstractNote={This chapter contains sections titled: Introduction Research on North American Outbreaks Industry Efforts/Regulation Spinach Summary References}, booktitle={Microbial Safety of Fresh Produce}, author={Powell, D.A. and Jacob, C.J. and Chapman, B.}, year={2009}, pages={369–384} }
 @article{dedonder_jacob_surgeoner_chapman_phebus_powell_2009, title={Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products}, volume={111}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-70350328334&partnerID=MN8TOARS}, DOI={10.1108/00070700910992844}, abstractNote={PurposeThe purpose of the present study was to observe 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. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.}, number={9}, journal={British Food Journal}, author={DeDonder, S. and Jacob, C.J. and Surgeoner, B.V. and Chapman, B. and Phebus, R. and Powell, D.A.}, year={2009}, pages={915–929} }
 @article{surgeoner_chapman_powell_2009, title={University students' hand hygiene practice during a gastrointestinal outbreak in residence: What they say they do and what they actually do}, volume={72}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-69949169582&partnerID=MN8TOARS}, number={2}, journal={Journal of Environmental Health}, author={Surgeoner, B.V. and Chapman, B.J. and Powell, D.A.}, year={2009}, pages={24–28} }
 @article{chapman_maclaurin_powell_2008, title={Communicating Food Safety Information Using Internet-Based Media}, volume={108}, ISSN={0002-8223}, url={http://dx.doi.org/10.1016/j.jada.2008.06.189}, DOI={10.1016/j.jada.2008.06.189}, abstractNote={Participants will be taught how to proactively monitor and reactively utilize non-traditional Internet-based media channels to communicate food information to consumers.}, number={9}, journal={Journal of the American Dietetic Association}, publisher={Elsevier BV}, author={Chapman, B. and MacLaurin, T. and Powell, D.}, year={2008}, month={Sep}, pages={A72} }
 @article{powell_chapman_2007, title={Fresh threat: What's lurking in your salad bowl?}, volume={87}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-34547112012&partnerID=MN8TOARS}, DOI={10.1002/jsfa.2935}, abstractNote={Abstract}, number={10}, journal={Journal of the Science of Food and Agriculture}, author={Powell, D. and Chapman, B.}, year={2007}, pages={1799–1801} }
 @inproceedings{powell_surgeoner_wilson_chapman_2007, title={The media and the message: Risk analysis and compelling food safety information from farm-to-fork}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84899134424&partnerID=MN8TOARS}, booktitle={International Dairy Federation World Dairy Summit, WDS 2007}, author={Powell, D.A. and Surgeoner, B.V. and Wilson, S.M. and Chapman, B.J.}, year={2007}, pages={55–59} }
 @article{powell_surgeoner_wilson_chapman_2007, title={The media and the message: Risk analysis and compelling food safety information from farm-to-fork}, volume={62}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-34748813860&partnerID=MN8TOARS}, number={2}, journal={Australian Journal of Dairy Technology}, author={Powell, D.A. and Surgeoner, B.V. and Wilson, S.M. and Chapman, B.J.}, year={2007}, pages={55–59} }
 @inbook{chapman_powell_2005, title={Implementing on-farm food safety programs in fruit and vegetable cultivation}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84903055071&partnerID=MN8TOARS}, DOI={10.1533/9781845690243.2.268}, abstractNote={Publisher Summary This chapter presents that on-farm food safety programs should not waste money by putting producers in classrooms; funds need to be invested in effective on-site visits. Ongoing research and continuous evaluation is required not only to understand sources and pathways of contamination better, but also to, for example, determine the most-effective ways of communicating with employees, to develop more practical documentation, and to integrate on-farm food safety programs better, with nutrient management plans, spray records, and environmental farm plans to create a farm-specific approach to produce production. The components of a complete on-farm food safety system include: transparency; developed with input from both growers and buyers for acceptance; based on the best available science; flexible and continuously evolving and improving; easy to understand for producers, buyers and consumers; providing support for individual growers; ensuring understanding of the requirements, documentation and principles; utilizing multiple strategies to reduce knowledge, attitude and behavioral barriers; efficient and inexpensive; and, well-documented. There is no single correct way to include all of the items that are components of an on-farm food safety program; rather, programs should be tailored to the needs of different customers with the goal of retaining or even enhancing market share. The components of a program must also be flexible enough to include the smallest of growers while catering for the needs of large growers.}, booktitle={Improving the Safety of Fresh Fruit and Vegetables}, author={Chapman, B.J. and Powell, D.A.}, year={2005}, pages={268–292} }
 @article{luedtke_chapman_powell_2003, title={Implementation and analysis of an on-farm food safety program for the production of Greenhouse Vegetables}, volume={66}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0037341345&partnerID=MN8TOARS}, DOI={10.4315/0362-028X-66.3.485}, abstractNote={Fresh fruits and vegetables are increasingly being recognized as vectors for foodborne illness. In 1998, an on-farm food safety program was developed for the Ontario Greenhouse Vegetable Growers (OGVG) in Ontario, Canada. This hazard analysis critical control point-based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. A previous report (D. A. Powell, M. Bobadilla-Ruiz, A. Whitfield, M. W. Griffiths, and A. Luedtke, J. Food Prot. 65:918-923) outlined the first 2 years of the program; the present report documents the third year of the program's implementation. Through individual on-site grower visits and the microbiological testing of produce and water, the program's OGVG member requirements were determined, and the program's success was assessed. 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.}, number={3}, journal={Journal of Food Protection}, author={Luedtke, A.N. and Chapman, B. and Powell, D.A.}, year={2003}, pages={485–489} }