@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 hours (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}, 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={There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education; and (2) evaluate the extent to which it improves the intentions of students to implement food safety management systems upon entering the workforce, as well its impact on knowledge gains and students’ abilities to understand complex concepts. The target audience consisted of all participants in an upper‐level undergraduate food safety management systems course (n = 17). A pretest and posttest survey research instrument was developed to measure knowledge gains and also students’ food safety intentions using the framework of the Theory of Planned Behavior. Students experienced significant gains in knowledge, attitude, and intention after completion of the course (P < 0.05). One hundred percent of students agreed that the interactive videos aided in their understanding of food safety concepts. A paired t test suggested that both behavioral control beliefs and attitudes of students toward food safety management significantly increased (P < 0.5) after completion of the case study. These results suggest that integrating multimedia case studies into food science education may enhance food safety behaviors.}, 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={Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food products and/or services meet the expectations of consumers and society. However, the most important quality management/control competencies for undergraduate food science students have yet to be identified. The objective of this study was to determine key knowledge and skills in quality management/control needed by food science graduates. A modified Delphi method was used to gather consensus on these knowledge and skills from experts in food quality management/control. Surveys were used to establish a framework of the most relevant quality management/control concepts for undergraduate food science students to learn and organize these concepts into core domains according to their relative importance. A course outline for teaching an undergraduate course on food quality management/control was developed that detailed relevant topics and depth of coverage for each of these topics. The needs assessment method used in this study to align course content with food industry's needs may be used for a wide variety of course topics.}, 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={There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition. The potential for determining best practices in recruitment is infinite. This manuscript provides a brief review of the possibilities for leveraging Social Cognitive Career Theory and various research instruments toward determining best practices in recruiting future generations of food science and technology professionals.}, 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={Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon that has been shown to inhibit the growth of LM in vitro. Commercialization of this peptide would add value to a waste product produced when raising salmon. The purpose of this study was to determine the anti-listeria activity of salmine in smoked salmon by measuring the viable counts of LM over time. Cold smoked salmon was treated with a salmine solution or coated with agar or k-carrageenan films incorporating salmine to maintain a high surface concentration of the antimicrobial. Samples were then inoculated with approximately 1.0 × 103 cells of LM. The viable counts were then enumerated throughout 4 wk at 4 °C storage. It was found that 5 mg/g salmine delayed the growth of LM on smoked salmon. These samples had significantly (P < 0.05) lower LM counts than on the untreated samples on days 13 and 22. Edible films did not significantly (P > 0.05) improve the antimicrobial efficacy of salmine. The peptide combined with biopolymers also had lower antimicrobial activity in vitro when compared to salmine alone. These results suggest there is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted. This research indicates that the antimicrobial peptide salmine can potentially be used as a natural antimicrobial compound to inhibit Listeria monocytogenes in cold smoked salmon. Commercialization of this peptide could improve the safety of this product, maintain a clean label, and add value to a waste product from salmon aquaculture.}, 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={The ability of food gels to hold water affects product yield and organoleptic quality. Most researchers believe that water is held by capillarity such that gels having smaller mean pore diameter and a more hydrophilic surface hold water more tightly. To date, however, only qualitative evidence relating pore size to water holding (WH) properties has been provided. The present study sought to provide quantitative confirmation of this hypothesis. Scanning electron microscopy coupled with image analysis was used to measure pore size, and water contact angle with the gel surface was measured by the captive bubble method, in both model polyacrylamide gels and heat-induced protein (minced chicken breast) gels. These were related to water lost during cooking of meat pastes to form gels (cooking loss (CL)), as well as water lost upon centrifugation (expressible water (EW)) or by capillary suction (CSL) of all prepared gels, as inverse measures of WH. As predicted by the Young–Laplace equation for calculating capillary pressure, the presumed mechanism of WH, gels with lower water losses exhibited a more hydrophilic surface (smaller contact angle). Yet, both lower CL and CSL correlated with larger mean pore diameter of gels, not smaller as had been expected. Polyacrylamide gels varied more in WH than did prepared meat gels, yet only the capillary suction method was sensitive enough to detect these differences. Practical Application: The ability of gels to hold water is important for economics of processing, food quality, and food safety. This study investigated the prevailing theory for how gels hold water, capillarity. Both the pore sizes of gel microstructures and the degree of hydrophilicity of the polymers comprising each gel were quantitatively assessed and related to water holding (WH) properties, and this was the first report using such methodologies. It appeared that the degree of hydrophilicity was much more important explaining WH properties than pore size, and that future research of this kind should be carried out.}, 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={Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating rate (0.5, 25, or 90 °C/min) and endpoint temperature (45 to 90 °C) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species.}, 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} }