Area(s) of Expertise
- Consumer, retail and food safety culture
- Home food preservation
- Communicating food safety risk reduction messages
Dr. Ben Chapman is a professor and food safety extension specialist 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 less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.
Programs and Initiatives
- Food safety infosheets, one-page food safety-related information directed at food handlers
- Food safety culture program at North Carolina State University
- Master food volunteer program
- Chapman, B., Raymond, B. and Powell, D. 2014. Potential of social media as a tool to combat foodborne illness. Perspectives in Public Health. 134 (4). 225-230.
- Chapman, B., MacLaurin, T., and Powell, D. 2010. Food safety infosheets: Design and refinement of a narrative-based training intervention. British Food Journal, 113(2).
- A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain, FOODS (2021)
- A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products, FOOD CONTROL (2021)
- Alternative approaches to the risk management of Listeria monocytogenes in low risk foods, FOOD CONTROL (2021)
- Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments, JOURNAL OF FOOD PROTECTION (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 (2021)
- An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties, JOURNAL OF FOOD PROTECTION (2020)
- Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers, ANNALS OF THE NEW YORK ACADEMY OF SCIENCES (2019)
- Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study, JOURNAL OF FOOD PROTECTION (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 (2019)
- 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 (2018)