Craig W Hedberg
Biographic Data
| ID | 5473627 |
|---|---|
| NAME | Craig W Hedberg |
| GIVEN NAMES | Craig W |
| FAMILY NAME | Hedberg |
| SIGNATURE | HEDBERG C W |
| AFFILIATIONS | University of Minnesota |
| ORCID | 0000-0002-3203-9634 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1995 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Sars-CoV-2 Seroprevalence Survey in Grocery Store Workers—Minnesota, 2020–2021
Grocery workers were essential to the workforce and exempt from lockdown requirements as per Minnesota Executive Order 20-20. The risk of COVID-19 transmission in grocery settings is not well documented. This study aimed to determine which factors influenced seropositivity among grocery workers. We conducted a cross-sectional study of Minnesota grocery workers aged 18 and older using a convenience sample. Participants were recruited using a flyer…
An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria
One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and con…
Effect of Temperature on the Survival of F-Specific RNA Coliphage, Feline Calicivirus, and Escherichia coli in Chlorinated Water
We compared the survival of F-specific RNA coliphage MS2, feline calicivirus, and E. coli in normal tap water and in tap water treated to an initial concentration of 50 ppm free chlorine and held at 4 degrees C, 25 degrees C, or 37 degrees C for up to 28 days. Our aim was to determine which of these two organisms (coliphage or E. coli) was better at indicating norovirus survival under the conditions of the experiment. There was a relatively rapid…
Why foodborne disease surveillance is critical to the safety of our food supply
Why foodborne disease surveillance is critical to the safety of our food supply. C W Hedberg, and N HirschhornCopyRight https://doi.org/10.2105/AJPH.86.8_Pt_1.1076 Published Online: October 07, 2011
Listeriosis in Minnesota, January 1986 through May 1988
Listeriosis in Minnesota, January 1986 through May 1988. K Hedberg, M T Osterholm, L L Gabriel, C W Hedberg, and K L MacDonaldCopyRight https://doi.org/10.2105/AJPH.85.9.1293 Published Online: October 07, 2011
Why foodborne disease surveillance is critical to the safety of our food supply
Why foodborne disease surveillance is critical to the safety of our food supply. C W Hedberg, and N HirschhornCopyRight https://doi.org/10.2105/AJPH.86.8_Pt_1.1076 Published Online: October 07, 2011
Listeriosis in Minnesota, January 1986 through May 1988
Listeriosis in Minnesota, January 1986 through May 1988. K Hedberg, M T Osterholm, L L Gabriel, C W Hedberg, and K L MacDonaldCopyRight https://doi.org/10.2105/AJPH.85.9.1293 Published Online: October 07, 2011
Why foodborne disease surveillance is critical to the safety of our food supply
Why foodborne disease surveillance is critical to the safety of our food supply. C W Hedberg, and N HirschhornCopyRight https://doi.org/10.2105/AJPH.86.8_Pt_1.1076 Published Online: October 07, 2011
Effect of Temperature on the Survival of F-Specific RNA Coliphage, Feline Calicivirus, and Escherichia coli in Chlorinated Water
We compared the survival of F-specific RNA coliphage MS2, feline calicivirus, and E. coli in normal tap water and in tap water treated to an initial concentration of 50 ppm free chlorine and held at 4 degrees C, 25 degrees C, or 37 degrees C for up to 28 days. Our aim was to determine which of these two organisms (coliphage or E. coli) was better at indicating norovirus survival under the conditions of the experiment. There was a relatively rapid…
An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria
One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and con…
Sars-CoV-2 Seroprevalence Survey in Grocery Store Workers—Minnesota, 2020–2021
Grocery workers were essential to the workforce and exempt from lockdown requirements as per Minnesota Executive Order 20-20. The risk of COVID-19 transmission in grocery settings is not well documented. This study aimed to determine which factors influenced seropositivity among grocery workers. We conducted a cross-sectional study of Minnesota grocery workers aged 18 and older using a convenience sample. Participants were recruited using a flyer…
Medicine (4 works) · Environmental health (3 works) · Biology (2 works) · Business (2 works) · Demography (2 works) · Environmental Science (2 works) · Food safety (2 works) · Food Safety and Hygiene (2 works) · Advertising (1 work) · Agricultural economics (1 work)