Karen Everstine, Ph.D.
Affiliations: | 2013 | Environmental Health | University of Minnesota, Twin Cities, Minneapolis, MN |
Area:
Public HealthGoogle:
"Karen Everstine"Cross-listing: PHTree
Parents
Sign in to add mentor| Craig Hedberg | grad student | 2013 | UMN | |
| (Economically motivated adulteration: Implications for food protection and alternate approaches to detection.) | ||||
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Publications
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| Everstine KD, Chin HB, Lopes FA, et al. (2024) Database of Food Fraud Records: Summary of Data from 1980-2022. Journal of Food Protection. 100227 |
| Barrere V, Everstine K, Théolier J, et al. (2020) Food fraud vulnerability assessment: Towards a global consensus on procedures to manage and mitigate food fraud Trends in Food Science and Technology. 100: 131-137 |
| Everstine K, Abt E, McColl D, et al. (2017) Development of a Hazard Classification Scheme for Substances Used in the Fraudulent Adulteration of Foods. Journal of Food Protection. 31-36 |
| Hedeen N, Reimann D, Everstine K. (2016) Microwave Cooking Practices in Minnesota Food Service Establishments. Journal of Food Protection. 79: 507-11 |
| Bergeron JG, Mann EM, Farnham MW, et al. (2016) Rapid-response risk evaluation of Ebola spread via the food system Journal of Reproduction and Development. 60: 7580679 |
| Norton DM, Brown LG, Frick R, et al. (2015) Managerial practices regarding workers working while ill. Journal of Food Protection. 78: 187-95 |
| Carpenter LR, Green AL, Norton DM, et al. (2013) Food worker experiences with and beliefs about working while ill. Journal of Food Protection. 76: 2146-54 |
| Coleman E, Delea K, Everstine K, et al. (2013) Handling practices of fresh leafy greens in restaurants: receiving and training. Journal of Food Protection. 76: 2126-31 |
| Everstine K, Spink J, Kennedy S. (2013) Economically motivated adulteration (EMA) of food: common characteristics of EMA incidents. Journal of Food Protection. 76: 723-35 |
| Brown LG, Ripley D, Blade H, et al. (2012) Restaurant food cooling practices. Journal of Food Protection. 75: 2172-8 |