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A Rapid-Response Survey of Essential Workers in Midwestern Meatpacking Plants: Perspectives on COVID-19 Response in the Workplace

A Review of Nontuberculous Mycobacteria Presence in Raw and Pasteurized Bovine Milk

Acceptability of Household Practices to Prevent Boils in Rural Alaska

An Estimate of the Economic Burden of Norovirus Disease Among School-Age Children in the United States (2009–2013)

Analysis of Food Service Operation Risk Classification and Associated Food Safety Violation Frequency

Disclosing Inspection Results at Point-of-Service: Affect of Characteristics of Food Establishment Inspection Programs on Foodborne Illness Outcomes

E-Journal Article: Improving the Reliability of Adenosine Triphosphate (ATP) Testing in Surveillance of Food Premises: A Pilot Study

Evaluating the Impact of Food Safety Training: A Look at the Self-Analysis for Food Excellence Program

Evaluation of College Student Food Safety Knowledge and Expectations of Food Service Inspections in North Carolina

Hepatitis A Vaccination of Food Service Workers in Genesee County, New York

Impact of COVID-19 on the United States Food Service Industry and Science-Based Strategies for Pandemic Preparedness

Improving the Reliability of Food Safety Disclosure: Restaurant Grading in Seattle and King County, Washington

Legionellosis Cluster Associated With Working at a Racetrack Facility in West Virginia, 2018

Medical Marijuana Edible Voluntary Recall in Arizona

Relationship Between Priority Violations, Foodborne Illness, and Patron Complaints in Washington, DC, Restaurants (2013–2015)

Retail Risk Assessment and Lethality of Listeria monocytogenes and E. coli O157 in Naturally Fermented Sauerkraut

The Spread of a Norovirus Surrogate via Reusable Grocery Bags in a Grocery Supermarket

Use of an Environmental Swabbing Strategy to Support a Suspected Norovirus Outbreak Investigation at a Retail Food Establishment

Vegetable Lactic Acid Fermentations Under the Food and Drug Administration Model Food Code: Risk Analysis and Safe Processing Guidance