Publications, Podcasts and Videos

Publications

Scientific and Industry Publications

Lone Jespersen Ph.D.

  1. Measurement of food safety culture using survey and maturity profiling tools. Food Control, 66, 174-182. Jespersen, L., Griffiths, M., Maclaurin, T., Chapman, B., & Wallace, C. A. (2016).

  2. Building food safety into the company culture: A look at Maple Leaf Foods. Perspectives in Public Health. Jespersen and Huffman (2016).

  3. Strengthening Food Safety Culture. Food Safety Magazine. Jespersen, L. (2016).

  4. Triangulation and the importance of establishing valid methods for food safety culture evaluation. Food Research International. Jespersen, L., & Wallace, C. A. (2017).

  5. Comparative analysis of existing food safety culture evaluation systems. Food Control, 79, 371-379. Jespersen, L., Griffiths, M., & Wallace, C. A. (2017).

  6. Development and validation of a scale to capture social desirability in food safety culture. Food Control, 82, 42-47. Jespersen, L., MacLaurin, T., & Vlerick, P. (2017).

  7. Supply Chain and Food Safety Culture. Food Safety Magazine. Jespersen, L. (2017).

  8. The impact of maturing food safety culture and a pathway to economic gain. Food Control, 98, 367-379. Jespersen, L., Butts, J., Holler, G., Taylor, J., Harlan, D., Griffiths, M., & Wallace, C.A.(2018).

  9. A Culture of Food Safety. GFSI Position Paper (2018).

  10. Company Culture and the Path to Improved Food Safety. Food Safety Magazine. (2018).

  11. Company Culture and the Path to Improved Food Safety: Setting the Tone to Support a Strong Food Safety Culture. Food Safety Magazine. Jespersen, L. (2018).

  12. Supply Chain and Food Safety Culture—Sector Leaders Sharing Their Challenges and Recommended Practices. Food Safety Magazine. Jespersen, L.. (2018).

  13. Changing Culture to Improve Food Safety. Food Safety Magazine. Jespersen, L. (2022).

  14. Five Unusual Ways to Use Your Corporate Culture to Eliminate Foreign Material. Food Safety Magazine. Jespersen, L., Henderson, M., Fluckey, W. (2022).

  15. Assessing Food Safety Culture: Selecting Methods and Communicating Insights. Food Safety Magazine. Jespersen, L., Lijana, B., & Nyarugwe, S. (2024).

  16. Where Food Safety Culture and Systems Collide: Do You Know Your Company’s Psychosocial Risks? Food Safety Magazine. Jespersen, J. and Lijana, B. (2024).

 Bob Lijana 

  1. Don’t Get Faked-Out by Fake Foods. Clean Label Project Blog. Lijana, B. (2020).

  2. How to Improve Food Safety Behaviors at Your Plant. UpKeep Blog. Lijana, B. (2020).

  3. How To Respond to an FDA Warning Letter. Upkeep Blog. Lijana, B. (2020).

  4. Enhanced Preventive Maintenance is Key to Effective Food Safety. UpKeep Blog. Lijana, B. (2021).

  5. Whole-Genome Sequencing: A Double-Edged Sword for the Food Industry. Food Quality & Safety. Lijana, B (2021).

  6. Preventive Maintenance: Another Preventive Control? Food Safety Magazine. Lijana, B. (2021).

  7. The Regulatory Inspection: A Tremendous Opportunity to Build a Relationship. Food Safety Magazine. Lijana, B. (2021).

  8. Responding to FDA Letters. Food Safety Magazine. Lijana, B. (2021).

  9. Why Food Safety of Flavors Matters to Flavor Companies. Perfumer & Flavorist. Lijana, B. (2022).

  10. How Much is Too Much? Regulatory Limits Versus Public Health Limits. Food Protection Trends. B. Lijana. (2022).

  11. Transferring Needed Experience and Skills to the Next Generation. Food Safety Magazine. Butts, J., Flores, G., and Lijana, B. (2023).

  12. Critical Attributes of a Successful FSQA Organization. Food Safety Magazine. Lijana, B. (2023).

  13. Rings of Defense – Justifying and Negotiating Food Safety Actions to Regulators. Food Safety Magazine, Lijana, B.(2023).

  14. Checklists: Useful Tools or Traps?. FoodSafetyTech. Lijana, B. (2024).

  15. Quality, SQF, and the Importance of Changing Food Safety Behaviors. Food Safety Magazine. Lijana, B. (2025).

Shingai Nyarugwe Ph.D.

  1. Determinants for conducting food safety culture research. Trends in Food Science & Technology, 56, 77-87. Nyarugwe, S. P., Linnemann, A., Hofstede, G. J., Fogliano, V., & Luning, P. A. (2016).

  2. Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy. Food Control, 84, 186-196. Nyarugwe, S. P., Linnemann, A., Nyanga, L. K., Fogliano, V., & Luning, P. A. (2018).

  3. Prevailing food safety culture in companies operating in a transition economy-Does product riskiness matter?. Food Control, 107, 106803. Nyarugwe, S. P., Linnemann, A. R., & Luning, P. A. (2020).

  4. An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control, 111, 107075. Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E. J., Kussaga, J. B., Watson, D., ... & Luning, P. A. (2020).

  5. Influence of food safety culture on food handler behaviour and food safety performance of food processing organisations. Doctoral dissertation, Wageningen University and Research. Nyarugwe, S. P. (2020).

  6. The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company. Food Control, 131, 108431. Watson, D., Nyarugwe, S. P., Hogg, R., Griffith, C., Luning, P. A., & Pandi, S. (2022).

  7. Agro-Ecological Distribution and Consumption of Wild Harvested Edible Insects, Fruits, and Vegetables in Rural Zimbabwe. Future Foods, 100187. Macheka, L., Manditsera, F. A., Ngadze, R. T., Mubaiwa, J., Nyarugwe, S., Bangira, C., Pachavo, G., and Kembo, G. (2022).

  8. Contribution of edible insects to improved food and nutrition security: a review. International journal of food science & technology, 57(10), 6257-6269. Matiza Ruzengwe, F., Nyarugwe, S. P., Manditsera, F. A., Mubaiwa, J., Cottin, S., Matsungo, T. M., Chopera, P., Ranawana, V., Fiore, A., and Macheka, L. (2022).

  9. The role of good manufacturing practice and hazard analysis and critical control point systems in maintaining the safety of minimally processed fresh produce. In K. R. Matthews (Ed.), Advances in ensuring the microbiological safety of fresh produce. Cambridge, UK: Burleigh Dodds Science Publishing. Wallace, C. A., Soon-Sinclair, J. M., & Nyarugwe, S. P. (2023).

  10. Food fraud and mitigating strategies of UK food supply chain during COVID-19. Food control, 148, 109670. Soon-Sinclair, J. M., Nyarugwe, S., & Jack, L. (2023).

  11. Assessing reliability and validity of food safety culture assessment tools. Heliyon. Nyarugwe, S. P., & Jespersen, L. (2024).

Sophie Tongyu Wu Ph.D.

  1. GATA factor-G-protein-coupled receptor circuit suppresses hematopoiesis. Stem Cell Reports, 6:3, 368–382. X. Gao, T. Wu, K. D. Johnson, J. L. Lahvic, E. A. Ranheim, L. I. Zon, and E. H. Bresnick. (2016).

  2. Evaluation of third-party deep cleaning as a Listeria monocytogenes control strategy in retail delis. J Food Prot, 80:11, 1913-1923. S. R. Hammons, A. Etter, J. Wang, S. T. Wu, T. Ford, M. Howard, and H. F. Oliver. (2017).

  3. Enhanced standard SSOPs have limited impact on Listeria monocytogenes prevalence in retail delis. J Food Prot, 80:11, 1903-1912. A. Etter, S. R. Hammons, S. Roof, C. Simmons, T. Wu, P. Cook, A. Katubig, M. Stasiewicz, E. Wright, S. Warchocki, J. Hollingworth, H. Thesmar, S. Ibrahim, M. Wiedmann, and H. F. Oliver. (2017).

  4. Hydrogen peroxide and sodium hypochlorite disinfectants are more effective against Staphylococcus aureus and Pseudomonas aeruginosa biofilms than quaternary ammonium compounds. Antimicrob Resist Infect Control, 7:154. C. B. Lineback, C. A. Nkemngong, S. T. Wu, X. Li, P. J. Teska, and H. F. Oliver. (2018).

  5. Surface area wiped, product type, and target strain impact bactericidal efficacy of ready-to-use disinfectant towelettes. Antimicrob Resist Infect Control, 7:122. A. M. West, C. A. Nkemngong, M. G. Voorn, S. T. Wu, X. Li, P. J. Teska, and H. F. Oliver. (2018).

  6. Salmonella Heidelberg food isolates associated with a salmonellosis outbreak have enhanced stress tolerance capabilities. Appl Environ Microbiol, 85:16. A. Etter, A. West, J. Burnett, S. T. Wu, D. R. Veenhuizen, R. Ogas, and H. F. Oliver. (2019).

  7. Listeria monocytogenes is prevalent in retail produce environments but Salmonella enterica is rare. Food Control, 113. J. Burnett, S. T. Wu, H. C. den Bakker, P. W. Cook, D. R. Veenhuizen, S. R. Hammons, M. Singh, and H. F. Oliver. (2020).

  8. Retail deli managers and associates have better food safety culture in stores with lower Listeria monocytogenes contamination. Food Control, 110. S. T. Wu, S. R. Hammons, R. Silver, J. A. Neal, and H. F. Oliver. (2020).

  9. Predictive risk models combined with employee- and management-implemented SSOPs identified and reduced Listeria monocytogenes prevalence in retail delis. Food Control, 109. S. T. Wu, S. R. Hammons, J. Wang, C. Assisi, B. DiPietro, and H. F. Oliver. (2020).

  10. Infrastructure, sanitation, and management practices impact Listeria monocytogenes prevalence in retail grocery produce environments. Food Control, 109. S. T. Wu, J. Burnett, J. Wang, S. R. Hammons, D. R. Veenhuizen, and H. F. Oliver. (2020).

  11. Listeria monocytogenes in the Retail Deli Environment: a review. Food Control, 119. E. Forauer, S. T. Wu, A. J. Etter. (2021).

  12. Sanitation and customer service strategies implemented during COVID-19 correlated with lower Listeria monocytogenes prevalence in retail delicatessens. Food Control Vol 134. B. C. Britton, K. T. Cook, S. T. Wu, J. Burnett, R. C. Wallar, H. C. den Bakker, and H. F. Oliver. (2022).

  13. Enhanced training, employee-led deep cleans, and complete sanitation execution are effective Listeria monocytogenes controls in retail produce environments. Food Control Vol 135. J. Burnett, S. T. Wu, M. Voorn, C. Jordan, C. S. Manuel, M. Singh, H. F. Oliver. (2022).

John Boyce

  1. Food Safety Culture and Its Impact on Pest Management. Food Safety Magazine. Boyce, J., Weier, J., Jespersen, L., and Lijana, B. (2023).

Feature Articles - Regional Culture Series

Introduction to Global Food Safety Culture

Global Food Safety Culture: Europe

Regional Culture: Australia

Global Food Safety Culture: Asia

Global Food Safety Culture: North America

Global Food Safety Culture: Latin America

As Featured in "Food Safety Insights"

What Changes of the Past Year Are Likely to Stick? (2021) (Roundtable Discussion featuring Lone Jespersen, Ph.D., authored by Bob Ferguson).

Podcasts

Ep. 3. Lone Jespersen: "Culture Comes First"

Ep. 46. GFSI: Yiannas, Jespersen, and Robach Weigh In on the Conference

Ep. 78. Jespersen, Tanner, and Coole: Sustaining Food Safety Culture

Ep. 105. Jespersen, Walsh: Global Food Safety Culture Series: Lessons Learned

Videos

BBC News, Inside Food Safety Scares

AUSVEG, Lone Jespersen, Hort Connections 2017

Dairy Food Safety Victoria, Why Food Safety Culture Matters With Dr. Lone Jespersen

Amy Proulx, Let’s Learn Food Science - Lone Jespersen’s Cultivate Food Safety Change Management Model

Alberta Innovates, Lone Jespersen - Cultivate Food Safety

Safe Quality Food Institute, 2017 SQF International Conference - Speaker Interview with Lone Jespersen

Royal Society for Public Health (RSPH), RSPH Food Safety Culture Lone Jespersen

SafetyChain Software, Beyond Compliance - The Missing Ingredients Critical to Your Food Safety Culture Success

Convenience Matters, #289 Building Food Safety Into Your Company’s Identity

SafetyChain Software, How to Reduce Food Safety Risk by Eliminating Silos

Food Focus SA, Webinar Wednesday - Understanding and Improving Your Culture of Food Safety With The BSi

Dairy Food Safety Victoria - Why Dairy RegTech will make a difference

SafetyChain Software, Embedding a Powerful Food Safety Culture: Creating, Anchoring, and Sustaining Change