Food Protection Trends Archive

Most Recent

1. Virginia Food Bank Employees’ Food Safety Education Experiences, Challenges, and Needs

   H. Lester Schonberger, Susan Chen, Tiffany Drape, Sarah Misyak, Melissa Chase, Renee Boyer Volume 46, Issue 2: Pages 26–35

2. Listeria monocytogenes for Beginners: Hard Lessons Learned

   Bob Lijana Volume 46, Issue 2: Pages 215–220

3. The Sustainable Alliance for Food EcoSystems – Produce and Animal Protein Industries Working Together to Address Contamination in the Production Environment

   Susan Leaman, Mindy Brashears, Mandy Carr-Johnson, De Ann Davis, Natalie M. Dyenson, Natalie M. Dyenson, Natalie Krout-Greenberg Volume 46, Issue 2: Pages 206–214

4. Impact of a Community-Based Extension Boiling-Water-Bath Canning Workshop in Maryland from 2018–2024

   Shauna C. Henley, Lynn Matava, Deon Littles, Dhruti Patel, Beverly Jackey, Mona Habibi, Cheryl Bush, Joi Vogin, Terry Serio, Jennifer Dixon Cravens, Chenzi Wang, Teresa McCoy Volume 46, Issue 2: Pages 36–44

5. Is Your Meal Safe When Eating Out with Diabetes: Applying a Health Belief Model Approach

   Jihee Choi, Sungeun Choi Volume 46, Issue 2: Pages 45–56

6. Microbiological Safety Status of Foods of Animal Origin in Botswana: A Primer for Risk-Based Food Safety Decision Making

   Mpho Ntwaetsile, Gary A. Sullivan, Gary A. Sullivan, Byron D. Chaves Volume 46, Issue 2: Pages 16–25

7. Identification of Sanitation Job Tasks for Food Manufacturers Using a Modified Delphi Approach

   Christina L. Allingham, Jason Bolton, Robson Machado, Lynette Johnston, Lynette Johnston, Julie Yamamoto, Matthew D. Moore, Amanda J. Kinchla Volume 46, Issue 2: Pages 57–72

8. Interventions for Dry-Aged Beef Crusts Inoculated with Salmonella Heidelberg, Escherichia coli O157:H7, and Listeria monocytogenes 4b

   Travis Sananikone, Derico Setyabrata, Karina Desiree, Peter Rubinelli, Jennifer C. Acuff Volume 46, Issue 2: Pages 8–15

9. Whole Genome Sequencing for Food Safety: Opportunities, Benefits and Challenges

   Martin Wiedmann, Melanie J. Neumann Volume 46, Issue 1: Pages 8–32

10. Assessment of Food Safety Knowledge, Attitudes, and Practices of Commercial Salad Vegetable Farmers in the Eastern Region of Ghana

    Regina Ofori Asante, Gloria Mathanda Ankar-Brewoo, Mina Ofosu, Agyemang Boakye Volume 46, Issue 1: Pages 47–59

11. Microbiological Food Safety and Regulatory Measures in Nepal: Status and Future Directions

    Ram Kumar Shrestha, Janak Dhakal, Andreia Bianchini, Byron D. Chaves Volume 46, Issue 1: Pages 73–82

12. What’s in Your Freezer? Frozen Food Consumption Frequency, Food Safety Risk Perceptions, and Appliance Use – Minnesota, 2023

    Alexandra R. Edmundson, Craig W. Hedberg, Melanie J. Firestone Volume 46, Issue 1: Pages 60–72

13. Assessing Food Safety Knowledge, Barriers, and Resource Needs for Training Produce Farm Workers and Supervisors Following the COVID-19 Pandemic

    Shauna C. Henley, Katherine Campbell, Angela Ferelli Gruber, John Hodgins, Nicole Cook, Berran Rogers Volume 46, Issue 1: Pages 83–95

14. Meal Kits and Food Safety Unboxed: Understanding Consumer Perceptions and Stakeholder Roles

    Naomi J. Melville, Elizabeth C. Redmond, Joseph E. B. Baldwin, Ellen W. Evans Volume 46, Issue 1: Pages 33–46

15. Environmental Sampling for Listeria spp. Using a MicroTally® Mitt and StickSponge™ for Environmental Sampling of Three Different Food Contact Surfaces

    Estefania Orellana, Rigo Soler-Diaz, Mindy Brashears, Marcos X. Sanchez Plata Volume 46, Issue 1: Pages 96–105

16. Visual Educational Resources to Improve Produce Safety Knowledge for Non-English Speaking Farm Workers in the U.S.: A Review

    Sagar Pokhrel, Angelina N. A. Adjetey, Londa Nwadike, Tricia Jenkins, Shannon Coleman, Manreet Bhullar Volume 46, Issue 1: Pages 116–121