Benjamin Chapman

North Carolina State University
Raleigh, NC
USA

Papers:
Food Safety Systems for Fermented Foods at Retail
P1-130 Prevalence and Conditions of Mechanical Tenderization and Enhancement of Beef at Independent Meat Retailers in North Carolina
P1-134 The Go Noroviral Experiment: An Interactive Teaching Tool for Modeling Person-to-Person Disease Transmission
P2-79 Microbial Quality of Leafy Greens and Herbs Purchased from Farmers’ Markets in Virginia and North Carolina
P3-35 Yuck Factor Versus Risk Factor: What Shoppers See and Identify as Food Safety Problems at Retail
T2-02 Trends in Risk Factor Behaviors in Temporary Eating Establishments in North Carolina
T3-05 An Assessment of Time/Temperature Combinations for Salmonella Lethality Achieved when Baking Cookies in Vehicles 
T8-01 Evaluation of the Implementation of a Food Safety Intervention for Food Pantries
T8-02 School Responses to Norovirus Outbreaks: Policies, Procedures and Potential for Improvement
T8-05 Assessing the Usage of Food Thermometers at College Football Tailgates
T8-06 Use of Focus Groups to Assess Consumer Knowledge and Behaviors Related to Safe Handling of Mechanically Tenderized and Enhanced Beef Products
T8-10 Knowledge and Risk Communication for Undercooked Oyster Preparation in Restaurants