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This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

Pathogen growth caused by improper or slow cooling of hot foods was a contributing factor in 504 of restaurant- and delirelated outbreaks in the U.S. from 1998–2008. Little is known, however, about restaurant cooling practices. To fill this gap, the Centers for Disease Control and Prevention’s Environmental Health Specialists Network (EHS-Net) conducted an observational study to identify and understand factors that might determine which methods restaurants follow to rapidly cool food. These methods include refrigerating food at ≤41 °F, at shallow depths, and in containers that are ventilated, unstacked, and have space around them. EHS-Net personnel collected data through manager interviews and observation of cooling processes in 420 randomly selected restaurants. Regression analyses revealed characteristics of restaurants most likely to use the cooling methods assessed. These characteristics included ownership by restaurant chains, manager food safety training and certification, few foods cooled at a time, many meals served daily, and a high ratio of workers to managers. These findings suggest that regulatory food safety programs and the retail industry might improve cooling methods—and reduce outbreaks—by providing and encouraging manager food safety training and certification, and by focusing intervention efforts on independent and smaller restaurants.

This study sought to determine the frequency with which food workers said they had worked while experiencing vomiting or diarrhea, and to identify restaurant and worker characteristics associated with this behavior. We conducted interviews with food workers (n=491) and their managers (n=387) in the nine states that participate in the Centers for Disease Control and Prevention's Environmental Health Specialists Network. Restaurant and worker characteristics associated with repeatedly working while experiencing vomiting or diarrhea were analyzed via multivariable regression. Fifty-eight (11.9%) workers said they had worked while suffering vomiting or diarrhea on two or more shifts in the previous year. Factors associated with workers having worked while experiencing vomiting or diarrhea were (i) high volume of meals served, (ii) lack of policies requiring workers to report illness to managers, (iii) lack of on-call workers, (iv) lack of manager experience, and (v) workers of the male gender. Our findings suggest that policies that encourage workers to tell managers when they are ill and that help mitigate pressures to work while ill could reduce the number of food workers who work while experiencing vomiting or diarrhea.

In recent years, multiple outbreaks of Salmonella infection have been associated with fresh tomatoes. Investigations have indicated that tomato contamination likely occurred early in the farm-to-consumer chain, although tomato consumption occurred mostly in restaurants. Researchers have hypothesized that tomato handling practices in restaurants may contribute to these outbreaks. However, few empirical data exist on how restaurant workers handle tomatoes. This study was conducted to examine tomato handling practices in restaurants. Members of the Environmental Health Specialists Network (EHS-Net) observed tomato handling practices in 449 restaurants. The data indicated that handling tomatoes appropriately posed a challenge to many restaurants. Produce-only cutting boards were not used on 49% of tomato cutting observations, and gloves were not worn in 36% of tomato cutting observations. Although tomatoes were washed under running water as recommended in most (82%) of the washing observations, tomatoes were soaked in standing water, a practice not recommended by the U.S. Food and Drug Administration (FDA), in 18% of observations, and the temperature differential between the wash water and tomatoes did not meet FDA guidelines in 21% of observations. About half of all batches of cut tomatoes in holding areas were above 41°F (5°C), the temperature recommended by the FDA. The maximum holding time for most (73%) of the cut tomatoes held above 41°F exceeded the FDA recommended holding time of 4 h for unrefrigerated tomatoes (i.e., tomatoes held above 41°F). The information provided by this study can be used to inform efforts to develop interventions and thus prevent tomato-associated illness outbreaks.

Writing on the cusp of modern botany and during the heyday of English herbals and garden manuals, Shakespeare references at least 180 plants in his works and makes countless allusions to horticultural and botanical practices. Shakespeare's Botanical Imagination moves plants to the foreground of analysis and brings together some of the rich and innovative ways that scholars are expanding the discussion of plants and botany in Shakespeare's writings. The essays gathered here all emphasize the interdependence and entanglement of plants with humans and human life, whether culturally, socially, or materially, and vividly illustrate the fundamental role plants play in human identity. As they attend to the affinities and shared materiality between plants and humans in Shakespeare's works, these essays complicate the comfortable Aristotelian hierarchy of human-animal-plant. And as they do, they often challenge the privileged position of humans in relation to non-human life.

OBJECTIVE:There is growing interest in the NIOSH Total Worker Health program, specifically in the process of designing and implementing safer, health-promoting work and workplaces. A Total Worker Health (TWH) Research Methodology Workshop was convened to discuss research methods and future needs. METHODS:Twenty-six experts in occupational safety and health and related fields reviewed and discussed current methodological and measurement issues and those showing promise. RESULTS:TWH intervention studies face the same challenges as other workplace intervention studies and some unique ones. Examples are provided of different approaches and their applications to TWH intervention studies, and desired developments in the TWH literature. CONCLUSIONS:This report discusses and outlines principles important to building the TWH intervention research base. Rigorous, valid methodologic, and measurement approaches are needed for TWH intervention as well as for basic/etiologic, translational, and surveillance research.

Writing on the cusp of modern botany and during the heyday of English herbals and garden manuals, Shakespeare references at least 180 plants in his works and makes countless allusions to horticultural and botanical practices. Shakespeare's Botanical Imagination moves plants to the foreground of analysis and brings together some of the rich and innovative ways that scholars are expanding the discussion of plants and botany in Shakespeare's writings. The essays gathered here all emphasize the interdependence and entanglement of plants with humans and human life, whether culturally, socially, or materially, and vividly illustrate the fundamental role plants play in human identity. As they attend to the affinities and shared materiality between plants and humans in Shakespeare's works, these essays complicate the comfortable Aristotelian hierarchy of human-animal-plant. And as they do, they often challenge the privileged position of humans in relation to non-human life.