Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Nicole Hedeen"'
Autor:
E. Rickamer Hoover, Matthew Masters, Jona Johnson, Wendy McKelvey, Nicole Hedeen, Danny Ripley, Laura Brown
Publikováno v:
Journal of Food Protection, Vol 86, Iss 12, Pp 100182- (2023)
Foodborne illness is a persistent public health concern in the U.S.; over 800 foodborne illness outbreaks are reported to the Centers for Disease Control and Prevention (CDC) annually. Most of these outbreaks (60%) are linked with restaurants. Contam
Externí odkaz:
https://doaj.org/article/70e515027f5f4cea9899b2286d796dae
Autor:
Adam Kramer, E. Rickamer Hoover, Nicole Hedeen, Lauren DiPrete, Joyce Tuttle, DJ Irving, Brendalee Viveiros, David Nicholas, Jo Ann Monroy, Erin Moritz, Laura Brown
Publikováno v:
Journal of Food Protection, Vol 86, Iss 3, Pp 100043- (2023)
A poor food safety culture has been described as an emerging risk factor for foodborne illness outbreaks, yet there has been little research on this topic in the retail food industry. The purpose of this study was to identify and validate conceptual
Externí odkaz:
https://doaj.org/article/a2c826804d1b4a18bdf10444b3f393a7
Autor:
Girvin Liggans, Laura G. Brown, Douglas J. Irving, Shideh Delrahim Ebrahim-Zadeh, Laurie Williams, Deanna Copeland, Brendalee Viveiros, E. Rickamer Hoover, Bailey Matis, David Nicholas, Nicole Hedeen, Joyce Tuttle, Lauren DiPrete, Adam Kramer
Publikováno v:
Foodborne Pathog Dis
Certain foods are more vulnerable to foodborne pathogen growth and formation of toxins than others. Lack of time and temperature control for these foods can result in the growth of pathogens, such as Listeria monocytogenes, and lead to foodborne outb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7a653cdb41e132dc3916acf9c104a71
https://doi.org/10.1089/fpd.2021.0003
https://doi.org/10.1089/fpd.2021.0003
Validation of a Simple Two-Point Method To Assess Restaurant Compliance with Food Code Cooling Rates
Publikováno v:
Journal of Food Protection. 84:6-13
Outbreaks from improperly cooled foods continue to occur despite clearly described Food Code cooling guidelines. It is difficult for regulators to enforce these guidelines because they are typically in an establishment for less than the 6 h needed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88a94ca32b3e77544cf6f4782fbd0be5
https://doi.org/10.4315/jfp-20-257
https://doi.org/10.4315/jfp-20-257
Autor:
Kirk E. Smith, Nicole Hedeen
Publikováno v:
Foodborne Pathogens and Disease. 17:758-763
Improper cooling of hot foods is a leading contributing factor to foodborne disease. Although the U.S. Food and Drug Administration (FDA) Food Code outlines the cooling parameters and methods to facilitate proper cooling, restaurants continue to have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1733ce6933aaa7112e51611f9368f9
https://doi.org/10.1089/fpd.2020.2801
https://doi.org/10.1089/fpd.2020.2801
Autor:
Amy L. Freeland, Aron J. Hall, Daniel Dewey-Mattia, Laura G. Brown, Anita Kambhampati, E. Rickamer Hoover, Kristi-Warren Scott, Nicole Hedeen
Publikováno v:
J Food Prot
Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448d3d80e6ecddca48b7aac795e1597d
https://doi.org/10.4315/jfp-20-102
https://doi.org/10.4315/jfp-20-102
Autor:
Alida Sorenson, Erica Bagstad, Roee Reinberg, Nicole Hedeen, Amy Saupe, A Gail Wagley, Kirk E. Smith, Elizabeth Cebelinski, Joshua Rounds
Publikováno v:
Clinical Infectious Diseases. 73:e3701-e3707
Background Norovirus is the etiology for about 60% of foodborne outbreaks identified in Minnesota. Contamination of food during preparation by food handlers is by far the most common cause of these outbreaks. Norovirus outbreaks due to commercially d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c0d9bdd3c893eccd8184db216acd96a
https://doi.org/10.1093/cid/ciaa821
https://doi.org/10.1093/cid/ciaa821
Publikováno v:
Foodborne Pathog Dis
Clostridium perfringens is a common foodborne pathogen, frequently associated with improper cooking, cooling or reheating of animal products. The US Food and Drug Administration Food Code outlines proper food preparation practices to prevent foodborn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859ceff531a46a1f7b5b37b568d998e1
https://europepmc.org/articles/PMC10025997/
https://europepmc.org/articles/PMC10025997/
Autor:
Brenda V. Faw, Danny Ripley, Meghan M Holst, Laura G. Brown, Wendy McKelvey, Susan R Hammons, David Nicholas, Brendalee Viveiros, Nicole Hedeen
Publikováno v:
Journal of food protection. 84(6)
Listeria monocytogenes is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes (between contaminated and uncontaminated equipment, food, and ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::291208b1a06ee39a2abf7c3ee48bc998
https://pubmed.ncbi.nlm.nih.gov/33508127
https://pubmed.ncbi.nlm.nih.gov/33508127
Autor:
Danny Ripley, Meghan M Holst, Laura G. Brown, Wendy McKelvey, Ernest Julian, Brenda V. Faw, Nicole Hedeen, Edward Rickamer Hoover, David Nicholas
Publikováno v:
J Food Prot
Listeria monocytogenes is commonly found in retail delicatessen environments. Proper types and concentrations of sanitizers must be used to eliminate this pathogen from surfaces and reduce the consumer's risk for infection. In 2012, the Environmental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13d0fc33ab3103cbeb8841d3887810a2
https://pubmed.ncbi.nlm.nih.gov/32421819
https://pubmed.ncbi.nlm.nih.gov/32421819