Research Topics
| Ewen C D ToddSummaryAffiliation: Michigan State University Country: USA Publications
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Publications
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriageEwen 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...- Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected personsEwen 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.... - Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workersEwen 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... - Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workersEwen 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... - Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contaminationEwen 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... - 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 soapsEwen 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... - 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 industriesEwen 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.... - 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 environmentEwen C D Todd
Food Safety Policy Center, Michigan State University, East Lansing, Michigan 48824, USA
J Food Prot 72:202-19. 2009.... - Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categoriesEwen 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... 
Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meatsLindsey 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...- Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2. Description of outbreaks by size, severity, and settingsEwen 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... - Transfer of surface-dried Listeria monocytogenes from stainless steel knife blades to roast turkey breastLindsey 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... - 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 WaterAnnemarie 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... - Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storageLei 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... - Transfer of Listeria monocytogenes during slicing of turkey breast, bologna, and salami with simulated kitchen knivesKeith 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... - Transfer of Listeria monocytogenes during mechanical slicing of turkey breast, bologna, and salamiKeith 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... - Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberriesIuliano 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... - Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greensAnnemarie 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... - Modeling the level of contamination of Staphylococcus aureus in ready-to-eat kimbab in KoreaGyung Jin Bahk
Department of Food Industry Development, Korea Health Industry Development Institute, Seoul, 156 800, Korea
J Food Prot 69:1340-6. 2006..aureus... - Improved quantitative recovery of Listeria monocytogenes from stainless steel surfaces using a one-ply composite tissueKeith 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... - Challenges to global surveillance of disease patternsEwen 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...