Lisa Shelley, PhD
Dr. Lisa Shelley directs research activities for the Safe Plates program at NCSU. She has worked on a variety of research projects related to food safety and labeling, consumer food handling behaviors, and foods ordered online and delivered directly to consumers.
Programs and Initiatives
- Safe Plates Program
- Shumaker, E., Kirchner, M., Cates, S., Shelley, L., Goulter, R., Goodson, L., Bernstein, C., Lavallee, A., Jaykus, L., Chapman, B. (2022). An Observational Study of the Impact of a Food Safety Intervention on Consumer Poultry Washing. Journal of Food Protection. doi: https://doi.org/10.4315/JFP-21-397
- Duong, M., Shumaker, E.T., Cates, S., Shelley, L., Goodson, L., Bernstein, C., Lavallee, A., Kirchner, M., Goulter, R., Jaykus, L., & Chapman, B. (2020). An observational study of thermometer use by consumers when preparing ground turkey patties. Journal of Food Protection, 83(7), 1167–1174.
BA Anthropology University of Arizona
PhD Environmental Health Science and Policy University of California, Irvine
Area(s) of Expertise
- Consumer Food Safety
- Research Methods
- Food Safety Culture
In healthcare settings, Alcohol-Based Hand Sanitizers (ABHS) are viewed as a convenient and effective method for hand hygiene when soap and water is not available and when hands are not visibly soiled. Its use in these situations is recommended by the Centers for Disease Control and Prevention (CDC), and is backed by numerous studies demonstrating efficacy in these settings. In food settings (e.g., retail food establishments), the use of ABHS in lieu of handwashing with soap and water is not allowed, even when hands are not visibly soiled. The FDA Food Code only allows for use of ABHS by a food handler only after a proper handwash with soap and water is performed. While a large body of scientific evidence has demonstrated equivalency of ABHS to handwash for bacterial removal, this data is generally not bridged to food handling settings. The main criticism of these studies is that the impact of a soil load was not assessed, and its generally thought that food handlers will more frequently experience heavily soiled, which will negatively impact the efficacy of the ABHS. The purpose of this study is to determine bacterial loads on hands of volunteers during meal preparation when no hand hygiene intervention is used. All studies will be completed using volunteers from a food handling background in a simulated (e.g., test kitchen) food handling environment.
The objective of this contract is to equip the Food and Drug Administration (FDA), Office of Regulatory Affairs (ORA), Office of Human and Animal Food Operations (OHAFO) staff with the perspective and tools needed to educate industry and adapt to changes from both the New Era initiative and challenges identified during the Agency response to the covid-19 pandemic. Food Safety Culture focuses on farms and facilities that the Food and Drug Administration (FDA) regulates accepting responsibility for producing safe foods to keep the American public safe and healthy.