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Benjamin Chapman, PhD

Professor, Department Head

University Scholar

Extension Specialist


512 Brickhaven Drive 220E


Area(s) of Expertise

  • Consumer, retail and food safety culture
  • Home food preservation
  • Communicating food safety risk reduction messages


Dr. Ben Chapman is department head of Agricultural and Human Sciences, professor and director of the Safe Plates food safety extension and research program at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of reducing foodborne illness, his group researches food handling and food safety systems; designs and implements food safety strategies; and, evaluates messages and media from farm-to-fork. Through reality-based research, the Safe Plates program investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben also provides leadership to the food sector, serving as Project Director for FoodCoVNET, a collective of food safety professionals conducting research and outreach around COVID-19 concerns in the food supply chain. Ben is the Co-Chair of STOP Foodborne Illness board of directors, an advocacy group for individuals affected by foodborne pathogens. Ben also co-hosts two podcasts, Food Safety Talk and Risky or Not as well as participates in social media. Find him at @benjaminchapman on Twitter.

Programs and Initiatives

  • BarfBlog – Infosheets
  • Food Safety Extension Program
  • Extension Master Food Volunteer Program (EMFV)

Contributing Websites

Professional Honors/Offices/Recognitions

  • 2020 – NCACES Award for Outstanding Subject Matter Program
  • 2018 – Excellence in Teamwork Award for the Extension Master Food Volunteer Program, North Carolina Extension Association of Family and Consumer Sciences
  • 2018 – Outstanding Subject Matter Program by a Team Award, Extension Master Food Volunteer Program, North Carolina Association of Cooperative Extension Specialists
  • 2015 – International Association for Food Protection, Larry Beuchat Young Researcher Award
  • 2014 – NC State University, University Faculty Scholar
  • 2013 – North Carolina State University Extension, Engagement and Economic Development Opal Mann Green Award (co-recipient as co-chair of the North Carolina Fresh Produce Safety Task Force)
  • 2012 – College of Agriculture and Life Sciences Faculty Resource Development Award, NC State University
  • 2012 – Outstanding Extension Service Award, NC State University
  • 2012 – Academy of Outstanding Faculty Engaged in Extension, NC State University
  • 2011 – Epsilon Sigma Phi Team Award for Xi Chapter

Selected Publications

  • Townsend, A., Strawn, L. K., Chapman, B. J., & Dunn, L. L. (2021). [Review of A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain]. Foods.
  • Yang, L., Arnold, N. L., Drape, T., Williams, R. C., Archibald, T., Chapman, B., & Boyer, R. (2021). A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products. Food Control, 120.
  • Farber, J. M., Zwietering, M., Wiedmann, M., Schaffner, D., Hedberg, C. W., Harrison, M. A., … Gummalla, S. (2021). [Review of Alternative approaches to the risk management of Listeria monocytogenes in low risk foods]. Food Control, 123.
  • Kirchner, M., Goulter, R. M., Chapman, B. J., Clayton, J., & Jaykus, L.-A. (2021). [Review of Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments]. Journal of Food Protection.
  • Jung, Y., Porto-Fett, A. C. S., Parveen, S., Meredith, J., Shoyer, B. A., Henry, E., … Luchansky, J. B. (2021). Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States. Journal of Food Protection, 84(2), 220–232.
  • Duong, M., Shumaker, E. T., Cates, S. C., Shelley, L., Goodson, L., Bernstein, C., … Chapman, B. (2020). An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties. Journal of Food Protection, 83(7), 1167–1174.
  • Ritter, G. D., Acuff, G. R., Bergeron, G., Bourassa, M. W., Chapman, B. J., Dickson, J. S., … Storrs, C. (2019). [Review of Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers]. Annals of The New York Academy of Sciences, 1441(1), 40–49.
  • Yang, L. L., Khalid, M. L., Duong, M. D., Icessinger, J. B., Ong, B. N., Drape, T. A., … Boyer, R. R. (2019). Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study. Journal of Food Protection, 82(9), 1484–1495.
  • Luchansky, J. B., Mayhew, M., Jung, Y., Klinedinst, A., Harkins, L., Shane, L. E., … Porto-Fett, A. C. S. (2019). Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage. Journal of Food Protection, 82(7), 1249–1264.
  • Jung, Y. J., Rupert, C. L., Chapman, B., Porto-Fett, A. C. S., & Luchansky, J. B. (2018). Assessment of microbiological safety and quality of marinades used to treat beef and that were collected over a 12-month period from specialty retailers near Raleigh, North Carolina. Journal of Food Protection, 81(3), 490–496.

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BS, Molecular Biology and Genetics, University of Guelph
MS, Plant Agriculture, University of Guelph
PhD, Plant Agriculture, University of Guelph