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Similar articles for PubMed (Select 24290694)

1.

Food worker experiences with and beliefs about working while ill.

Carpenter LR, Green AL, Norton DM, Frick R, Tobin-D'Angelo M, Reimann DW, Blade H, Nicholas DC, Egan JS, Everstine K, Brown LG, Le B.

J Food Prot. 2013 Dec;76(12):2146-54. doi: 10.4315/0362-028X.JFP-13-128.

PMID:
24290694
2.

Factors associated with food workers working while experiencing vomiting or diarrhea.

Sumner S, Brown LG, Frick R, Stone C, Carpenter LR, Bushnell L, Nicholas D, Mack J, Blade H, Tobin-D'Angelo M, Everstine K; Environmental Health Specialists Network Working Group.

J Food Prot. 2011 Feb;74(2):215-20. doi: 10.4315/0362-028X.JFP-10-108.

PMID:
21333140
3.

Handling practices of fresh leafy greens in restaurants: receiving and training.

Coleman E, Delea K, Everstine K, Reimann D, Ripley D.

J Food Prot. 2013 Dec;76(12):2126-31. doi: 10.4315/0362-028X.JFP-13-127.

PMID:
24290691
4.

Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants.

Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA; EHS-Net Working Group.

J Food Prot. 2006 Nov;69(11):2697-702.

PMID:
17133814
5.

Explaining the risk of foodborne illness associated with restaurants: the environmental health specialists network (EHS-Net).

Hedberg CW.

J Food Prot. 2013 Dec;76(12):2124-5. doi: 10.4315/0362-028X.JFP-13-270. No abstract available.

PMID:
24290690
6.
7.

Beliefs about meals eaten outside the home as sources of gastrointestinal illness.

Green LR, Selman C, Scallan E, Jones TF, Marcus R; EHS-Net Population Survey Working Group.

J Food Prot. 2005 Oct;68(10):2184-9.

PMID:
16245727
8.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

Todd EC, Michaels BS, Greig JD, Smith D, Holah J, Bartleson CA.

J Food Prot. 2010 Aug;73(8):1552-65. Review.

PMID:
20819372
9.

Managerial practices regarding workers working while ill.

Norton DM, Brown LG, Frick R, Carpenter LR, Green AL, Tobin-D'Angelo M, Reimann DW, Blade H, Nicholas DC, Egan JS, Everstine K.

J Food Prot. 2015 Jan;78(1):187-95. doi: 10.4315/0362-028X.JFP-14-134.

PMID:
25581195
10.

Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006 and 2007.

Gould LH, Rosenblum I, Nicholas D, Phan Q, Jones TF.

J Food Prot. 2013 Nov;76(11):1824-8. doi: 10.4315/0362-028X.JFP-13-037. Review.

PMID:
24215683
11.
12.

Restaurant food cooling practices.

Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, Egan J, Koktavy N, Quilliam DN; EHS-Net Working Group.

J Food Prot. 2012 Dec;75(12):2172-8. doi: 10.4315/0362-028X.JFP-12-256.

PMID:
23212014
13.

Food service workers' self-reported food preparation practices: an EHS-Net study.

Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S; EHS-Net Working Group.

Int J Hyg Environ Health. 2005;208(1-2):27-35.

PMID:
15881976
14.

An outbreak of enterotoxigenic Escherichia coli associated with sushi restaurants in Nevada, 2004.

Jain S, Chen L, Dechet A, Hertz AT, Brus DL, Hanley K, Wilson B, Frank J, Greene KD, Parsons M, Bopp CA, Todd R, Hoekstra M, Mintz ED, Ram PK.

Clin Infect Dis. 2008 Jul 1;47(1):1-7. doi: 10.1086/588666.

15.
16.

Vital signs: foodborne norovirus outbreaks - United States, 2009-2012.

Hall AJ, Wikswo ME, Pringle K, Gould LH, Parashar UD; Division of Viral Diseases, National Center for Immunization and Respiratory Diseases, CDC.

MMWR Morb Mortal Wkly Rep. 2014 Jun 6;63(22):491-5.

17.

Emergence of salsa and guacamole as frequent vehicles of foodborne disease outbreaks in the United States, 1973-2008.

Kendall ME, Mody RK, Mahon BE, Doyle MP, Herman KM, Tauxe RV.

Foodborne Pathog Dis. 2013 Apr;10(4):316-22. doi: 10.1089/fpd.2012.1328. Epub 2013 Mar 5.

PMID:
23461608
18.

Ground beef handling and cooking practices in restaurants in eight States.

Bogard AK, Fuller CC, Radke V, Selman CA, Smith KE.

J Food Prot. 2013 Dec;76(12):2132-40. doi: 10.4315/0362-028X.JFP-13-126.

PMID:
24290692
19.
20.

Certified kitchen managers: do they improve restaurant inspection outcomes?

Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE, Radke VJ.

J Food Prot. 2009 Feb;72(2):384-91.

PMID:
19350984
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