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Your search keyword '"REIMANN, DAVID A."' showing total 29 results
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29 results on '"REIMANN, DAVID A."'

12. Food Worker Experiences with and Beliefs about Working While III

Author

Carpenter, L. Rand, primary, Green, Alice L., additional, Norton, Dawn M., additional, Frick, Roberta, additional, Tobin-D'Angelo, Melissa, additional, Reimann, David W., additional, Blade, Henry, additional, Nicholas, David C., additional, Egan, Jessica S., additional, Everstine, Karen, additional, Brown, Laura G., additional, and Le, Brenda, additional

Published
2013
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13. Microfocus X-ray sources for 3D microtomography

Author

Department of Nuclear Engineering, University of Michigan, Ann Arbor, MI, USA; X-ray Imaging Research Laboratory, Henry Ford Hospital, Detroit, MI, USA., Department of Nuclear Engineering, University of Michigan, Ann Arbor, MI, USA, X-ray Imaging Research Laboratory, Henry Ford Hospital, Detroit, MI, USA, Flynn, Michael J., Hames, Sean M., Reimann, David A., Wilderman, Scott J., Department of Nuclear Engineering, University of Michigan, Ann Arbor, MI, USA; X-ray Imaging Research Laboratory, Henry Ford Hospital, Detroit, MI, USA., Department of Nuclear Engineering, University of Michigan, Ann Arbor, MI, USA, X-ray Imaging Research Laboratory, Henry Ford Hospital, Detroit, MI, USA, Flynn, Michael J., Hames, Sean M., Reimann, David A., and Wilderman, Scott J.

Abstract

An analytic model for the performance of cone beam microtomography is described. The maximum power of a microfocus X-ray source is assumed to be approximately proportional to the focal spot size. Radiation flux penetrating the specimen is predicted by a semi-empirical relation which is valid for X-ray energies less than 20 keV. Good signal to noise ratio is predicted for bone specimens of 0.1 to 10 mm when scanned at the optimal energy. A flux of about 1 x 1010 photons/mm2/s is identified for 0.2 mm specimens. Cone beam volumetric microtomography is found to compare favorably with synchrotron based methods.

Published
2006

15. Factors Related to Food Worker Hand Hygiene Practices

Author

Green, Laura R., primary, Radke, Vincent, additional, Mason, Ryan, additional, Bushnell, Lisa, additional, Reimann, David W., additional, Mack, James C., additional, Motsinger, Michelle D., additional, Stigger, Tammi, additional, and Selman, Carol A., additional

Published
2007
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16. Food Worker Hand Washing Practices: An Observation Study

Author

Green, Laura R., primary, Selman, Carol A., additional, Radke, Vincent, additional, Ripley, Danny, additional, Mack, James C., additional, Reimann, David W., additional, Stigger, Tammi, additional, Motsinger, Michelle, additional, and Bushnell, Lisa, additional

Published
2006
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18. Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and Training.

Author

COLEMAN, ERIK, DELEA, KRISTIN, EVERSTINE, KAREN, REIMANN, DAVID, and RIPLEY, DANNY

Subjects
FOOD handling safety measures, EDIBLE greens, FOODBORNE diseases, RESTAURANT sanitation, FOOD safety research, COOKING, PREVENTION
Abstract

Multiple foodborne illness outbreaks have been associated with the consumption of fresh produce. Investigations have indicated that microbial contamination throughout the farm-to-fork continuum often contributed to these outbreaks. Researchers have hypothesized that handling practices for leafy greens in restaurants may support contamination by and proliferation and amplification of pathogens that cause foodborne illness outbreaks. However, limited data are available on how workers handle leafy greens in restaurants. The purpose of this study was to collect descriptive data on handling practices of leafy greens in restaurants, including restaurant characteristics, types of leafy greens used, produce receipt, and food safety training and certification. As a federal collaborative partner with the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration (FDA) recommended that EHS-Net participants survey handling practices for leafy greens in restaurants. The recommendations in the FDA's Guide to Minimize Microbial Food Safety Hazards of Leafy Greens are significant to this study for comparison of the results. The survey revealed that appropriate handling procedures assist in the mitigation of other unsafe handling practices for leafy greens. These results are significant because the FDA guidance for the safe handling of leafy greens was not available until 2009, after the survey had been completed. The information provided from this study can be used to promote additional efforts that will assist in developing interventions to prevent future foodborne illness outbreaks associated with leafy greens. [ABSTRACT FROM AUTHOR]

Published
2013
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