相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Determinants of Food Thermometer Use and Poultry Washing among Canadian Consumers
Ian Young et al.
JOURNAL OF FOOD PROTECTION (2020)
Outbreak of Escherichia coli O157:H7 Infections Linked to Mechanically Tenderized Beef and the Largest Beef Recall in Canada, 2012
Andrea Currie et al.
JOURNAL OF FOOD PROTECTION (2019)
Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study
Lily L. Yang et al.
JOURNAL OF FOOD PROTECTION (2019)
Motivators and Barriers to Cooking and Refrigerator Thermometer Use among Consumers and Food Workers: A Review
Yaohua Feng et al.
JOURNAL OF FOOD PROTECTION (2019)
Self-reported methods used to judge when a hamburger is ready at-home in a sample of US adults
Chung-Tung Jordan Lin
FOOD CONTROL (2018)
Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina
Yangjin Jung et al.
JOURNAL OF FOOD PROTECTION (2018)
Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study
Regan Murray et al.
JOURNAL OF FOOD PROTECTION (2017)
Evaluating food safety risk messages in popular cookbooks
Katrina Levine et al.
BRITISH FOOD JOURNAL (2017)
Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers
Ellen M. Thomas et al.
JOURNAL OF FOOD PROTECTION (2016)
Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies
Ian Young et al.
PLOS ONE (2016)
Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers
Rachel C. Sinley et al.
JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR (2015)
A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children
Kristen M. Stenger et al.
APPETITE (2014)
Home food safety knowledge, risk perception, and practices among Mexican-Americans
Pilar A. Parra et al.
FOOD CONTROL (2014)
Meat consumption: Trends and quality matters
Maeve Henchion et al.
MEAT SCIENCE (2014)
Food Safety in Home Kitchens: A Synthesis of the Literature
Carol Byrd-Bredbenner et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2013)
A review to inform understanding of the use of food safety messages on food labels
Clare Hall et al.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES (2013)
Figuring out food labels. Young adults' understanding of nutritional information presented on food labels is inadequate
Miri Sharf et al.
APPETITE (2012)
Consumer preferences regarding food-related risk-benefit messages
Heleen van Dijk et al.
BRITISH FOOD JOURNAL (2012)
Identification of Unique Food Handling Practices That Could Represent Food Safety Risks for Minority Consumers
Shauna C. Henley et al.
JOURNAL OF FOOD PROTECTION (2012)
Fate of Shiga Toxin Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill
John B. Luchansky et al.
JOURNAL OF FOOD PROTECTION (2012)
Trends in Ownership and Usage of Food Thermometers in the United States, 1998 through 2010
Amy M. Lando et al.
JOURNAL OF FOOD PROTECTION (2012)
Development and Evaluation of a University Campus-Based Food Safety Media Campaign for Young Adults
Jaclyn Maurer Abbot et al.
JOURNAL OF FOOD PROTECTION (2012)
Food safety infosheets Design and refinement of a narrative-based training intervention
Benjamin Chapman et al.
BRITISH FOOD JOURNAL (2011)
Burger Preparation: What Consumers Say and Do in the Home
Ho S. Phang et al.
JOURNAL OF FOOD PROTECTION (2011)
Translocation of Surface-Inoculated Escherichia coli into Whole Muscle Nonintact Beef Striploins following Blade Tenderization
Daniel F. Johns et al.
JOURNAL OF FOOD PROTECTION (2011)
Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks
John B. Luchansky et al.
JOURNAL OF FOOD PROTECTION (2011)
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
A. L. Reicks et al.
MEAT SCIENCE (2011)
Designing effective messages for microbial food safety hazards
Casey Jacob et al.
FOOD CONTROL (2010)
Consumer perception and the role of science in the meat industry
D. J. Troy et al.
MEAT SCIENCE (2010)
Assessing and Addressing Safe Food Handling Knowledge, Attitudes, and Behaviors of College Undergraduates
Susan E. Stein et al.
JOURNAL OF FOOD SCIENCE EDUCATION (2010)
Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef
Yohan Yoon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals following Blade Tenderization
J. B. Luchansky et al.
JOURNAL OF FOOD PROTECTION (2008)
A Mixed Methods Investigation of Mixed Methods Sampling Designs in Social and Health Science Research
Kathleen M. T. Collins et al.
JOURNAL OF MIXED METHODS RESEARCH (2007)
Consumer perception of meat quality and implications for product development in the meat sector - a review
KG Grunert et al.
MEAT SCIENCE (2004)
Consumer perceptions of food safety risk, control and responsibility
EC Redmond et al.
APPETITE (2004)
Consumer attitudes towards beef and acceptability of enhanced beef
K Robbins et al.
MEAT SCIENCE (2003)
Evaluation of safe food-handling instructions on raw meat and poultry products
S Yang et al.
JOURNAL OF FOOD PROTECTION (2000)
Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures
BG Lyon et al.
JOURNAL OF FOOD PROTECTION (2000)