Benjamin Chapman

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. 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. 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

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

Jung, Y. J., 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

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

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. Built Environment Project and Asset Management, 7(2), 1116–1129. https://doi.org/10.1108/bfj-02-2017-0066

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

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., 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

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

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

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., 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