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Items: 8

1.

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.

2.

Tomato handling practices in restaurants.

Kirkland E, Green LR, Stone C, Reimann D, Nicholas D, Mason R, Frick R, Coleman S, Bushnell L, Blade H, Radke V, Selman C; EHS-Net Working Group.

J Food Prot. 2009 Aug;72(8):1692-8.

PMID:
19722402
3.

Surveillance for waterborne disease and outbreaks associated with drinking water and water not intended for drinking--United States, 2005-2006.

Yoder J, Roberts V, Craun GF, Hill V, Hicks LA, Alexander NT, Radke V, Calderon RL, Hlavsa MC, Beach MJ, Roy SL; Centers for Disease Control and Prevention (CDC).

MMWR Surveill Summ. 2008 Sep 12;57(9):39-62. Erratum in: MMWR Surveill Summ. 2008 Oct 10;57(40):1105.

4.

Factors related to food worker hand hygiene practices.

Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack JC, Motsinger MD, Stigger T, Selman CA.

J Food Prot. 2007 Mar;70(3):661-6.

PMID:
17388056
5.

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
6.

Food worker hand washing practices: an observation study.

Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, Stigger T, Motsinger M, Bushnell L.

J Food Prot. 2006 Oct;69(10):2417-23.

PMID:
17066921
7.

The need for partnerships for food safety.

Radke V.

J Environ Health. 2006 Sep;69(2):34-5. No abstract available.

PMID:
16986418
8.

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

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