@article{cotter_yamamoto_stevenson_2023, title={A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework}, volume={145}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2022.109415}, abstractNote={Food safety training designed systematically to impact the intended target audience is a vital part of maintaining a safe food system. The objective of this systematic review of peer-reviewed studies was to assess how current food safety training programs analyzed the needs of the target audience and how those trainings were designed, developed, implemented, and evaluated. The goal was to identify training design strategies that effectively impact safe food handling behaviors of food processors. Twenty-three peer reviewed studies evaluating the impact of food safety training on knowledge, attitudes, and behaviors of food handlers were identified and included in this study. Twenty-two (5/23) percent of the studies reported performing a needs analysis prior to developing training, mainly to gather demographic data on the target audience. The majority of the interventions were face-to-face (83%, 19/23), followed a behaviorist framework (52%, 12/23) and lasted less than 8 h (43%, 10/23; 30%, 7/23 did not report length of training). Little information was reported on which tools were used to develop training. The evaluation design for the majority of the training programs followed an uncontrolled before and after design (65%, 15/23), 9% (2/23) were non-randomized controlled trials, and 26% (6/23) were randomized controlled trials. All of the studies included in this review evaluated one, two, or all three of the key learning outcomes, i.e., knowledge (83%, 19/23), attitudes (30%, 7/23), and behaviors (70%, 16/23). It was impossible to compare the effectiveness of the training interventions to each other due to high bias and the fact that not all were evaluated using the same methods. However, it appeared that training did have the greatest impact on knowledge and a lesser impact on attitudes and behaviors. Few studies reported performing follow-up testing to measure retention. The results of this study indicate that a systematic approach is not being taken in designing most food safety training. If food safety training programs are developed in a more systematic way, and evaluations are performed to at least Kirkpatrick Level 3, it appears there is potential for that training to become more impactful with regard to positive changes in knowledge, attitudes, and behaviors. A discussion and illustration of how training fits into the Food Safety Culture Maturity Model was provided.}, journal={FOOD CONTROL}, author={Cotter, Stephanie and Yamamoto, Julie and Stevenson, Clinton}, year={2023}, month={Mar} }
 @article{stevenson_porter_stevenson_2018, title={Effects of a Game-Based e-Learning Module on Undergraduate Food Science Students' Planned Behaviors Concerning Good Manufacturing Practices}, volume={17}, ISSN={["1541-4329"]}, url={https://doi.org/10.1111/1541-4329.12148}, DOI={10.1111/1541-4329.12148}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD SCIENCE EDUCATION}, publisher={Wiley}, author={Stevenson, Clinton D. and Porter, Kinsey and Stevenson, Kathryn T.}, year={2018}, month={Oct}, pages={111–117} }
 @article{alberts_stevenson_2017, title={Development of a Reality-Based Multimedia Case Study Teaching Method and its Effect on Students' Planned Food Safety Behaviors}, volume={16}, ISSN={["1541-4329"]}, DOI={10.1111/1541-4329.12095}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE EDUCATION}, author={Alberts, Caitlin M. and Stevenson, Clinton D.}, year={2017}, month={Jan}, pages={10–18} }
 @article{joyner_stevenson_2017, title={If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course}, volume={16}, ISSN={["1541-4329"]}, DOI={10.1111/1541-4329.12101}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE EDUCATION}, author={Joyner, Helen S. and Stevenson, Clinton D.}, year={2017}, month={Jan}, pages={19–27} }
 @misc{stevenson_2016, title={Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology}, volume={15}, ISSN={["1541-4329"]}, DOI={10.1111/1541-4329.12078}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE EDUCATION}, author={Stevenson, Clinton D.}, year={2016}, month={Jan}, pages={9–13} }
 @article{cheng_arritt_stevenson_2015, title={Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12886}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Cheng, Christopher and Arritt, Fletcher and Stevenson, Clinton}, year={2015}, month={Jun}, pages={M1314–M1318} }
 @article{stevenson_dykstra_lanier_2013, title={Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12036}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Stevenson, Clinton D. and Dykstra, Michael J. and Lanier, Tyre C.}, year={2013}, month={Feb}, pages={C145–C151} }
 @article{liu_stevenson_lanier_2013, title={Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties}, volume={78}, ISSN={["0022-1147"]}, DOI={10.1111/1750-3841.12147}, abstractNote={Abstract}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Liu, Wenjie and Stevenson, Clint D. and Lanier, Tyre C.}, year={2013}, month={Jul}, pages={C971–C977} }
 @article{ryan_stevenson_hayes_2012, title={Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine}, volume={23}, ISSN={0958-6946}, url={http://dx.doi.org/10.1016/j.idairyj.2011.11.004}, DOI={10.1016/j.idairyj.2011.11.004}, abstractNote={The mechanism by which activation of plasminogen (PG) is reduced by heating in the presence of free sulphydryl groups was characterized, and the effect on PG structure was evaluated. Activity assays were performed on PG or milk containing 3–4 cysteine concentrations and heated at three temperatures. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis was carried out in one and two dimensions to visualize changes in PG. Activity assays with other sulphydryl- and non-sulphydryl-containing reducing agents, β-mercaptoethanol, glutathione and sodium borohydride, were performed. In heated PG samples, increasing cysteine concentration decreased activation of PG; temperature had less affect. Electrophoresis results confirmed the presence of disulphide-bonded PG polymers and the reversibility of polymerization. Activity assays with the other reducing agents confirmed that the mechanism was related to free sulphydryl groups. Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism.}, number={2}, journal={International Dairy Journal}, publisher={Elsevier BV}, author={Ryan, Kelsey N. and Stevenson, Clinton D. and Hayes, Kirby D.}, year={2012}, month={Apr}, pages={79–85} }
 @article{stevenson_liu_lanier_2012, title={Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties}, volume={60}, ISSN={["1520-5118"]}, DOI={10.1021/jf3032292}, abstractNote={The gelation response of salted muscle minces to rapid versus slow heating rates is thought to differ between homeotherm and poikilotherm species. This study investigated water-holding (WH) properties of pastes prepared from refined myofibrils, at equal pH, of chicken breast versus Alaska pollock both during [cook loss (CL)] and following [expressible water (EW)] their cooking by rapid [microwave (MW)] versus slow [water bath (WB)] heating and whether such properties were related to gel matrix structure parameters and water mobility. Results did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking. Gels of equally high WH ability (low CL or EW) were made by rapid heating when the holding time did not exceed 5 min prior to cooling, which was sufficient for completion of gelation. Reduced CL and EW correlated with larger and smaller amplitudes of T21 and T22 water pools, respectively, measured by time-domain nuclear magnetic resonance (TD-NMR).}, number={40}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Stevenson, Clinton D. and Liu, Wenjie and Lanier, Tyre C.}, year={2012}, month={Oct}, pages={10111–10117} }