Literature DB >> 23505775

EHS-net restaurant food safety studies: what have we learned?

Laura Green Brown1.   

Abstract

Mesh：

Year:  2013        PMID： 23505775

Source DB:  PubMed          Journal:  J Environ Health        ISSN： 0022-0892            Impact factor:   1.179


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  5 in total

1.  Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods.

Authors:  Kirsten Reed; Laura Brown; Danny Ripley; Nicole Hedeen; David Nicholas; Brenda Faw; Lisa Bushnell; Priya Nair; Timothy Wickam
Journal:  J Environ Health       Date:  2020-06       Impact factor: 0.855

2.  Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.

Authors:  Laura Green Brown; Shideh Delrahim Ebrahim-Zadeh; E Rickamer Hoover; Lauren DiPrete; Bailey Matis; Brendalee Viveiros; Douglas J Irving; Deanna Copeland; David Nicholas; Nicole Hedeen; Joyce Tuttle; Laurie Williams; Girvin Liggans; Adam Kramer
Journal:  Foodborne Pathog Dis       Date:  2021-07-27       Impact factor: 3.788

3.  Listeria monocytogenes Occurrence and Adherence to Recommendations: Small and Large Retail Delicatessens in Iowa.

Authors:  Jennifer Pierquet; Susan W Arendt; Syafiqah Rahamat; Nancy Hall; Steven Mandernach; Valerie Reeb; Mark Speltz
Journal:  Food Prot Trends       Date:  2020-09-01

4.  Foodborne Illness Outbreaks at Retail Establishments - National Environmental Assessment Reporting System, 16 State and Local Health Departments, 2014-2016.

Authors:  Lauren E Lipcsei; Laura G Brown; Erik W Coleman; Adam Kramer; Matthew Masters; Beth C Wittry; Kirsten Reed; Vincent J Radke
Journal:  MMWR Surveill Summ       Date:  2019-02-22

5.  An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria.

Authors:  Sylvester N Onyeneho; Craig W Hedberg
Journal:  Int J Environ Res Public Health       Date:  2013-08-02       Impact factor: 3.390
  5 in total

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