Ewen C D Todd

Summary

Affiliation: Michigan State University
Country: USA

Publications

  1. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories
    Ewen C D Todd
    Food Safety Policy Center, 165 Food Safety and Toxicology Building, Michigan State University, East Lansing, Michigan 48824 1314, USA
    J Food Prot 70:2199-217. 2007
  2. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2. Description of outbreaks by size, severity, and settings
    Ewen C D Todd
    Food Safety Policy Center, 165 Food Safety and Toxicology Building, Michigan State University, East Lansing, Michigan 48824 1314, USA
    J Food Prot 70:1975-93. 2007
  3. ncbi Challenges to global surveillance of disease patterns
    Ewen C D Todd
    National Food Safety and Toxicology Center, Michigan State University, 165 NFST Building, East Lansing, MI 48824, USA
    Mar Pollut Bull 53:569-78. 2006
  4. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 10. Alcohol-based antiseptics for hand disinfection and a comparison of their effectiveness with soaps
    Ewen C D Todd
    Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:2128-40. 2010
  5. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries
    Ewen C D Todd
    Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:2306-20. 2010
  6. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:2339-73. 2008
  7. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:1762-73. 2010
  8. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 6. Transmission and survival of pathogens in the food processing and preparation environment
    Ewen C D Todd
    Food Safety Policy Center, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 72:202-19. 2009
  9. doi Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meats
    Lindsey A Keskinen
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
    Int J Food Microbiol 127:298-304. 2008
  10. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:2582-95. 2008

Collaborators

Detail Information

Publications25

  1. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories
    Ewen C D Todd
    Food Safety Policy Center, 165 Food Safety and Toxicology Building, Michigan State University, East Lansing, Michigan 48824 1314, USA
    J Food Prot 70:2199-217. 2007
    ..For instance, workers sometimes denied infection or illness for a variety of reasons, but subsequent investigation provided evidence of infection...
  2. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2. Description of outbreaks by size, severity, and settings
    Ewen C D Todd
    Food Safety Policy Center, 165 Food Safety and Toxicology Building, Michigan State University, East Lansing, Michigan 48824 1314, USA
    J Food Prot 70:1975-93. 2007
    ..Sixteen outbreaks occurred where food, primarily produce, was harvested and shipped from one country to another. Sometimes the presence of an infected worker preparing food was only one of several factors contributing to the outbreak...
  3. ncbi Challenges to global surveillance of disease patterns
    Ewen C D Todd
    National Food Safety and Toxicology Center, Michigan State University, 165 NFST Building, East Lansing, MI 48824, USA
    Mar Pollut Bull 53:569-78. 2006
    ..At least in the US, a major concern is for the rapid detection and containment of a massive contamination of the food supply...
  4. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 10. Alcohol-based antiseptics for hand disinfection and a comparison of their effectiveness with soaps
    Ewen C D Todd
    Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:2128-40. 2010
    ..However, antiseptics and wipes are not panaceas for every situation and are less effective in the presence of more than a light soil load and against most enteric viruses...
  5. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries
    Ewen C D Todd
    Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:2306-20. 2010
    ....
  6. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:2339-73. 2008
    ..Lengthy postsymptomatic shedding periods and excretion by asymptomatic individuals of many enteric pathogens is an important issue for the hygienic management of food workers...
  7. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:1762-73. 2010
    ..The most important issue is that glove use can create a false sense of security, resulting in more high-risk behaviors that can lead to cross-contamination when employees are not adequately trained...
  8. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 6. Transmission and survival of pathogens in the food processing and preparation environment
    Ewen C D Todd
    Food Safety Policy Center, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 72:202-19. 2009
    ....
  9. doi Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meats
    Lindsey A Keskinen
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
    Int J Food Microbiol 127:298-304. 2008
    ..Differences in product composition and survival of L. monocytogenes, as seen via viability staining, are likely reasons for these observed differences in transfer...
  10. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:2582-95. 2008
    ....
  11. doi Transfer of Escherichia coli O157:H7 from Equipment Surfaces to Fresh-Cut Leafy Greens during Processing in a Model Pilot-Plant Production Line with Sanitizer-Free Water
    Annemarie L Buchholz
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 75:1920-9. 2012
    ..These baseline E. coli O157:H7 transfer results will help determine the degree of sanitizer efficacy required to better ensure the safety of fresh-cut leafy greens...
  12. ncbi Transfer of surface-dried Listeria monocytogenes from stainless steel knife blades to roast turkey breast
    Lindsey A Keskinen
    Department of Food Science and Human Nutrition, 334A G M Trout, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:176-81. 2008
    ..Increased survival by the strong biofilm formers, as evidenced by viability staining, suggests that these strains are better adapted to survive stressful conditions than their weak biofilm-forming counterparts...
  13. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contamination
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:1937-55. 2010
    ..The newer dryers with high-speed air blades can achieve dryness in 10 to 15 s without hand rubbing...
  14. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 73:1552-65. 2010
    ..However, laundering as normally practiced may not effectively eliminate viral pathogens...
  15. doi Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage
    Lei Zhang
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
    J Food Prot 75:896-905. 2012
    ..These data will be useful for developing recommendations for "best consumed by" dating for deli meats using a risk-based approach...
  16. ncbi Transfer of Listeria monocytogenes during slicing of turkey breast, bologna, and salami with simulated kitchen knives
    Keith L Vorst
    Department of Food Science and Human Nutrition, 334A G M Trout, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 69:2939-46. 2006
    ..05) for grades 304 and 316 stainless, respectively. In addition to compositional differences in the deli meats and knife blades, wear and scoring on the blade likely affected Listeria transfer during slicing...
  17. ncbi Transfer of Listeria monocytogenes during mechanical slicing of turkey breast, bologna, and salami
    Keith L Vorst
    Department of Food Science and Human Nutrition, 2108 South Anthony Hall, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 69:619-26. 2006
    ..monocytogenes transfer. As a result of cross-contamination, those delicatessen-sliced meats that allow growth of L. monocytogenes during prolonged refrigerated storage likely pose an increased public health risk for certain consumers...
  18. doi Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens
    Annemarie L Buchholz
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
    J Food Prot 75:1184-97. 2012
    ..05) of the inoculum remained on the product after centrifugally drying iceberg lettuce that was held for 1 h (8.13%) as opposed to 24 h (42.18%) before processing, with shred size not affecting the rate of E. coli O157:H7 transfer...
  19. ncbi Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberries
    Iuliano Popa
    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 70:2084-8. 2007
    ..Based on these findings, ClO2 sachets may provide a simple, economical, and effective means of enhancing the microbial shelf life and safety of blueberries...
  20. ncbi Modeling the level of contamination of Staphylococcus aureus in ready-to-eat kimbab in Korea
    Gyung Jin Bahk
    Department of Food Industry Development, Korea Health Industry Development Institute, Seoul, 156 800, Korea
    J Food Prot 69:1340-6. 2006
    ..aureus...
  21. ncbi Improved quantitative recovery of Listeria monocytogenes from stainless steel surfaces using a one-ply composite tissue
    Keith L Vorst
    Department of Food Science and Human Nutrition, 2108 South Anthony Hall, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 67:2212-7. 2004
    ..The CT device, which is inexpensive and easy to use, represents a major improvement over other methods in quantifying L. monocytogenes on stainless steel surfaces and is likely applicable to enrichment of environmental samples...
  22. ncbi Aerobic plate counts as a measure of hazard analysis critical control point effectiveness in a pork processing plant
    Chong Hae Hong
    Department of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University, Chunchon, Kangwon 200 701, Korea
    J Food Prot 71:1248-52. 2008
    ..The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance...
  23. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved
    Judy D Greig
    Public Health Agency of Canada, Laboratory for Foodborne Zoonoses, 160 Research Lane, Unit 206, Guelph, Ontario, Canada NIG 5B2
    J Food Prot 70:1752-61. 2007
    ..Multiple foods and multi-ingredient foods were identified most frequently with outbreaks, perhaps because of more frequent hand contact during preparation and serving...
  24. ncbi Determination of quantitative food consumption levels for use in microbial risk assessments: cheddar cheese as an example
    Gyung Jin Bahk
    Department of Food Industry Development, Korea Health Industry Development Institute, Seoul 156 800, Korea
    J Food Prot 70:184-93. 2007
    ..We believe this simulation model can be adapted with different variables applicable to different foods, pathogens, and specific health risk population groups...
  25. pmc A review of outbreaks of waterborne disease associated with ships: evidence for risk management
    Roisin M Rooney
    Water, Sanitation and Health Programme, Department of Protection of the Human Environment, World Health Organization, Geneva, Switzerland
    Public Health Rep 119:435-42. 2004
    ..The purpose of this article is to review documented outbreaks of waterborne diseases associated with passenger, cargo, fishing, and naval ships to identify contributing factors so that similar outbreaks can be prevented in the future...