Benjamin Chapman

Kirchner, M., Goulter, R. M., Bernstein, C., Lavallee, A., Schaffner, D., Chapman, B., & Jaykus, L.-A. (2023). The role of hands in cross-contamination of kitchen surfaces during meal preparation. American Journal of Infection Control. https://doi.org/10.1016/j.ajic.2023.04.162

Kirchner, M., Everhart, S., Doring, L., Smits, C., Faircloth, J., Duong, M., … Schaffner, D. (2022). 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. https://doi.org/10.4315/JFP-22-060

Townsend, A., Strawn, L. K., Chapman, B. J., Yavelak, M., Mishra, A., & Dunn, L. L. (2022). Factors that predict Listeria prevalence in distribution centers handling fresh produce. FOOD MICROBIOLOGY, 107. https://doi.org/10.1016/j.fm.2022.104065

Shumaker, E. T., Kirchner, M., Cates, S. C., Shelley, L., Goulter, R., Goodson, L., … Chapman, B. (2022). Observational Study of the Impact of a Food Safety Intervention on Consumer Poultry Washing. JOURNAL OF FOOD PROTECTION, 85(4), 615–625. https://doi.org/10.4315/JFP-21-397

Townsend, A., Strawn, L. K., Chapman, B. J., & Dunn, L. L. (2021). [Review of A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain]. FOODS, 10(6). https://doi.org/10.3390/foods10061427

Yang, L., Arnold, N. L., Drape, T., Williams, R. C., Archibald, T., Chapman, B., & Boyer, R. (2021). A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products. FOOD CONTROL, 120. https://doi.org/10.1016/j.foodcont.2020.107505

Farber, J. M., Zwietering, M., Wiedmann, M., Schaffner, D., Hedberg, C. W., Harrison, M. A., … Gummalla, S. (2021). [Review of Alternative approaches to the risk management of Listeria monocytogenes in low risk foods]. FOOD CONTROL, 123. https://doi.org/10.1016/j.foodcont.2020.107601

Kirchner, M., Goulter, R. M., Chapman, B. J., Clayton, J., & Jaykus, L.-A. (2021). [Review of Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments]. JOURNAL OF FOOD PROTECTION, 84(8), 1239–1251. https://doi.org/10.4315/JFP-20-314

Jung, Y., Porto-Fett, A. C. S., Parveen, S., Meredith, J., Shoyer, B. A., Henry, E., … Luchansky, J. B. (2021). 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. https://doi.org/10.4315/JFP-20-290

Duong, M., Shumaker, E. T., Cates, S. C., Shelley, L., Goodson, L., Bernstein, C., … Chapman, B. (2020). An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties. JOURNAL OF FOOD PROTECTION, 83(7), 1167–1174. https://doi.org/10.4315/JFP-19-594

Krug, M. D., Chapman, B., & Danyluk, M. (2020). Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities. EDIS, 2020(5). https://doi.org/10.32473/edis-fs234-2020

Ritter, G. D., Acuff, G. R., Bergeron, G., Bourassa, M. W., Chapman, B. J., Dickson, J. S., … Storrs, C. (2019). [Review of Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1441(1), 40–49. https://doi.org/10.1111/nyas.14091

Yang, L. L., Khalid, M. L., Duong, M. D., Icessinger, J. B., Ong, B. N., Drape, T. A., … Boyer, R. R. (2019). Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study. JOURNAL OF FOOD PROTECTION, 82(9), 1484–1495. https://doi.org/10.4315/0362-028X.JFP-19-099

Luchansky, J. B., Mayhew, M., Jung, Y., Klinedinst, A., Harkins, L., Shane, L. E., … Porto-Fett, A. C. S. (2019). 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. https://doi.org/10.4315/0362-028X.JFP-18-453

Yavelak, M., Cope, S., Hochstein, J., & Chapman, B. (2018). Assessing the usage of food thermometers at American University football tailgates. Food Protection Trends, 38(1), 8–17. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85042009745&partnerID=MN8TOARS

Jung, Y., Rupert, C. L., Chapman, B., Porto-Fett, A. C. S., & Luchansky, J. B. (2018). 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. https://doi.org/10.4315/0362-028x.jfp-17-396

Chapman, B., & Gunter, C. (2018). Local Food Systems Food Safety Concerns. Microbiology Spectrum, 6(2). https://doi.org/10.1128/microbiolspec.PFS-0020-2017

Ryan, S. F., Adamson, N. L., Aktipis, A., Andersen, L. K., Austin, R., Barnes, L., … Dunn, R. R. (2018). 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. https://doi.org/10.1098/rspb.2018.1977

Overbey, K. N., Jaykus, L.-A., & Chapman, B. J. (2017). [Review of A Systematic Review of the Use of Social Media for Food Safety Risk Communication]. JOURNAL OF FOOD PROTECTION, 80(9), 1537–1549. https://doi.org/10.4315/0362-028x.jfp-16-345

Luchansky, J. B., Porto-Fett, A. C. S., & Chapman, B. (2017). 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. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85014899151&partnerID=MN8TOARS

Levine, K., Yavelak, M., Luchansky, J. B., Porto-Fett, A. C. S., & Chapman, B. (2017). Consumer perceptions of the safety of ready-to-eat foods in retail food store settings. Journal of Food Protection, 80(8), 1364–1377. https://doi.org/10.4315/0362-028x.jfp-16-417

Levine, K., Chaifetz, A., & Chapman, B. (2017). Evaluating food safety risk messages in popular cookbooks. BRITISH FOOD JOURNAL, 119(5), 1116–1129. https://doi.org/10.1108/bfj-02-2017-0066

Chapman, B., Sol Erdozaim, M., & Powell, D. (2017). Going Public: Early Disclosure of Food Risks for the Benefit of Public Health. Journal of Environmental Health, 79(7), 8–14. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85039841225&partnerID=MN8TOARS

Bradshaw, E. S., Goutter, R. M., Chapman, B., & Jaykus, L.-A. (2017). The go noroviral experiment: An interactive citizen science teaching tool for modeling norovirus transmission. Food Protection Trends, 37(4), 240–246. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85027495916&partnerID=MN8TOARS

Thomas, E. M., Binder, A. R., Mclaughlin, A., Jaykus, L.-A., Hanson, D., Powell, D., & Chapman, B. (2016). Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers. JOURNAL OF FOOD PROTECTION, 79(12), 2113–2118. https://doi.org/10.4315/0362-028X.JFP-16-065

Chaifetz, A., & Chapman, B. (2016). 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). https://doi.org/10.4324/9781315627137

Pollard, S., Boyer, R., Chapman, B., Di Stefano, J., Archibald, T., Ponder, M. A., & Rideout, S. (2016). Identification of risky food safety practices at Southwest Virginia farmers' markets. Food Protection Trends, 36(3), 168–175. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84974824233&partnerID=MN8TOARS

Jespersen, L., Griffiths, M., Maclaurin, T., Chapman, B., & Wallace, C. A. (2016). Measurement of food safety culture using survey and maturity profiling tools. Food Control, 66, 174–182. https://doi.org/10.1016/J.FOODCONT.2016.01.030

Sommerfeld, K., Bruce, J., Jayaratne, J., Chapman, B., & Gunter, C. (2016). North Carolina chefs who cultivate restaurant gardens: A population with a hunger for extension information. Journal of Extension, 54(6). Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85007396296&partnerID=MN8TOARS

Powell, D., & Chapman, B. (2016). Risk communication during foodborne disease outbreaks the four Rs. In Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries (pp. 383–403). Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85026268638&partnerID=MN8TOARS

Fraser, A., Wohlgenant, K., Cates, S., Chen, Xi, Jaykus, L.-A., Li, Y., & Chapman, B. (2015). 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. https://doi.org/10.1016/j.ajic.2014.10.017

Jackson-Davis, A., Olsen, S., Chapman, B., Raymond, B., & Chaifetz, A. (2015). Approaches to food safety education among critical groups. In Food Safety: Emerging Issues, Technologies and Systems (pp. 347–364). https://doi.org/10.1016/3-0-12-800245-2.00017-4

Erdozain, G., Kukanich, K., Chapman, B., & Powell, D. (2015). Best Practices for Planning Events Encouraging Human-Animal Interactions. Zoonoses and Public Health, 62(2), 90–99. https://doi.org/10.1111/zph.12117

Chaifetz, A., & Chapman, B. (2015). Evaluating North Carolina food pantry food safety-related operating procedures. Journal of Food Protection, 78(11), 2033–2042. https://doi.org/10.4315/0362-028X.JFP-15-084

Chaifetz, A., Alnajjar, K., Ammerman, A., Driscoll, E., Gunter, C. C., & Chapman, B. (2015). Implementation of Good Agricultural Practices (GAPs) in school and community gardens. Food Protection Trends, 35(3), 167–175. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84930470013&partnerID=MN8TOARS

Jacob, C. J., Chapman, B. J., & Powel, D. A. (2014). Conclusions and recommendations. In The Produce Contamination Problem: Causes and Solutions: Second Edition (pp. 451–456). Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84905997219&partnerID=MN8TOARS

Robertson, L. A., Boyer, R. R., Chapman, B. J., Eifert, J. D., Villalba, A., & Franz, N. K. (2014). 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. https://doi.org/10.1016/J.FOODCONT.2014.04.007

Levine, K., & Chapman, B. (2014). Evaluation of Food Safety Risk Messages in Popular Cookbooks. Journal of the Academy of Nutrition and Dietetics, 114(9), A58. https://doi.org/10.1016/J.JAND.2014.06.188

Chapman, B., Kirby, S. D., & Levine, K. (2014). Lessons Learned from Distance Workforce Training Applications. In Remote Workforce Training (pp. 150–168). https://doi.org/10.4018/978-1-4666-5137-1.ch008

Chapman, B., Raymond, B., & Powell, D. (2014). Potential of social media as a tool to combat foodborne illness. Perspectives in Public Health, 134(4), 225–230. https://doi.org/10.1177/1757913914538015

Wohlgenant, K. C., Cates, S. C., Fraser, A., Chapman, B., Jaykus, L.-A., & Chen, X. (2014). 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. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84928774446&partnerID=MN8TOARS

Thomas, E. M., Chapman, B., Jaykus, L.-A., & Phister, T. (2014). Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service. JOURNAL OF FOOD PROTECTION, 77(9), 1495–1500. https://doi.org/10.4315/0362-028X.JFP-14-121

Powell, D. A., Erdozain, S., Dodd, C., Costa, R., Morley, K., & Chapman, B. J. (2013). Audits and inspections are never enough: A critique to enhance food safety. Food Control, 30(2), 686–691. https://doi.org/10.1016/j.foodcont.2012.07.044

Robertson, L. A., Boyer, R. R., Chapman, B. J., Eifert, J. D., & Franz, N. K. (2013). Educational needs assessment and practices of grocery store food handlers through survey and observational data collection. Food Control, 34(2), 707–713. https://doi.org/10.1016/J.FOODCONT.2013.06.004

Erdozain, G., Kukanich, K., Chapman, B., & Powell, D. (2013). 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. https://doi.org/10.1111/j.1863-2378.2012.01531.x

Kreske, A., Ducharme, D., Gunter, C., Phister, T., & Chapman, B. (2013). Using role-play to enhance foodborne illness crisis management capacity in the produce industry. Journal of Extension, 51(5). Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84887178949&partnerID=MN8TOARS

Chapman, B. J., Maclaurin, T., & Powell, D. A. (2013). Video observation and data goding methods to assess food handling practices at food service. Food Protection Trends, 33(3), 146–156. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84880689014&partnerID=MN8TOARS

Mathiasen, L., Morley, K., Chapman, B., & Powell, D. (2012). Using a training video to improve agricultural workers' knowledge of on-farm food safety. Journal of Extension, 50(1). Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84861663533&partnerID=MN8TOARS

Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22(6), 817–822. https://doi.org/10.1016/j.foodcont.2010.12.009

Chapman, B., MacLaurin, T., & Powell, D. (2011). Food safety infosheets. British Food Journal, 113(2), 160–186. https://doi.org/10.1108/00070701111105286

Filion, K., KuKanich, K. S., Chapman, B., Hardigree, M. K., & Powell, D. A. (2011). 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. https://doi.org/10.1016/j.ajic.2010.09.016

Wilson, S., Chapman, B., & Powell, D. (2011). Understanding food safety information needs: Using a national information service as a research tool. Food Protection Trends, 31(7), 437–445. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84893443540&partnerID=MN8TOARS

Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Using Blogs and New Media in Academic Practice: Potential Roles in Research, Teaching, Learning, and Extension. Innovative Higher Education, 37(4), 271–282. https://doi.org/10.1007/s10755-011-9207-7

Chapman, B., Eversley, T., Fillion, K., MacLaurin, T., & Powell, D. (2010). 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. https://doi.org/10.4315/0362-028X-73.6.1101

Jacob, C. J., Chapman, B. J., & Powell, D. A. (2009). Conclusions and Recommendations. In The Produce Contamination Problem (pp. 445–451). https://doi.org/10.1016/B978-0-12-374186-8.00018-5

Powell, D. A., Hubbell, A. L., Chapman, B., & Jacob, C. J. (2009). Newmedia for communicating food safety. Food Technology, Vol. 63, pp. 38–43. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-60349098034&partnerID=MN8TOARS

Powell, D. A., Jacob, C. J., & Chapman, B. (2009). Produce in Public: Spinach, Safety, and Public Policy. In Microbial Safety of Fresh Produce (pp. 369–384). https://doi.org/10.1002/9781444319347.ch20

DeDonder, S., Jacob, C. J., Surgeoner, B. V., Chapman, B., Phebus, R., & Powell, D. A. (2009). 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. https://doi.org/10.1108/00070700910992844

Surgeoner, B. V., Chapman, B. J., & Powell, D. A. (2009). 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. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-69949169582&partnerID=MN8TOARS

Chapman, B., MacLaurin, T., & Powell, D. (2008). Communicating Food Safety Information Using Internet-Based Media. Journal of the American Dietetic Association, 108(9), A72. https://doi.org/10.1016/j.jada.2008.06.189

Powell, D., & Chapman, B. (2007). Fresh threat: What's lurking in your salad bowl? Journal of the Science of Food and Agriculture, 87(10), 1799–1801. https://doi.org/10.1002/jsfa.2935

Powell, D. A., Surgeoner, B. V., Wilson, S. M., & Chapman, B. J. (2007). 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. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84899134424&partnerID=MN8TOARS

Powell, D. A., Surgeoner, B. V., Wilson, S. M., & Chapman, B. J. (2007). 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. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-34748813860&partnerID=MN8TOARS

Chapman, B. J., & Powell, D. A. (2005). Implementing on-farm food safety programs in fruit and vegetable cultivation. In Improving the Safety of Fresh Fruit and Vegetables (pp. 268–292). https://doi.org/10.1533/9781845690243.2.268

Luedtke, A. N., Chapman, B., & Powell, D. A. (2003). Implementation and analysis of an on-farm food safety program for the production of Greenhouse Vegetables. Journal of Food Protection, 66(3), 485–489. https://doi.org/10.4315/0362-028X-66.3.485