Christina Moore
Instructor Population Health Sciences- Education
PhD, Food Science, North Carolina State University
MS, Food Science, North Carolina State University
BS, Biochemistry, Rhodes College
- Biography
Christina Moore is an instructor in the Department of Population Health Sciences at the School of Public Health. Dr. Moore completed her PhD at North Carolina State University with a focus on Food Safety. Her research into Food Safety Risk Analysis focused on microbiological risks in foods from risk assessment to consumer-focused risk communications. She has also developed multiple distance-based courses for food industry employees (“Sanitation Standard Operating Procedures (SSOPs)”, “Food Microbiology”, and “Sweeteners”) and undergraduate and graduate students (“Molecular Virology of Norovirus”, “Epidemiology of Norovirus”, “Prevention and Control of Norovirus”, “Detection of Norovirus”, “Communicating Scientific Information about Norovirus”, “History of Norovirus” and “Food Safety”). At GSU, she has taught public health, food safety, and food science courses at the undergraduate and graduate levels.
- Publications
Chao, M. G., Dubé, A. J., Leone, C. M., Moore, C. M., & Fraser, A. M. (2016). Content analysis of vomit and diarrhea cleanup procedures to prevent norovirus infections in retail and food service operations. Journal of Food Protections, 79 (11), 1946–1952.
Cates, S. C., Kosa, K. M., Moore, C. M., Jaykus, L.-A., Ten Eyck, T. A., & Cowen, P. (2007). Listeriosis prevention for older adults: effective messages and delivery methods. Educational Gerontology, 33(7), 587–606.
Cates, S. C., Kosa, K. M., Teneyck, T., Jaykus, L. A., Moore, C., & Cowen, P. (2006). Older adults’ knowledge, attitudes, and practices regarding listeriosis prevention. Food Protection Trends.
Cates, S. C., Morales, R. A., Karns, S. A., Jaykus, L.-A. A., Kosa, K. M., Teneyck, T., … Cowen, P. (2006). Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: results of a Web-based survey. Journal of Food Protection, 69(7), 1630–1639.
Chao, M. G., Dube, A.-J., Leone, C. M., Moore, C. M., & Fraser, A. M. (2016). Content Analysis of Vomit and Diarrhea Cleanup Procedures To Prevent Norovirus Infections in Retail and Food Service Operations. Journal of Food Protection, 79(11), 1946–1952.
Cowen, P., Jaykus, L.-A., Moore, C. M., Morales, R., & Vicari, A. (2006). Using surveillance data to characterize and analyze risk factors for foodborne illness. In M. Potter, J. G. Morris Jr, & L. C. Medeiros (Eds.), Food Consumption and Disease Risk: Consumer-Pathogen Interactions. Woodhead Publishing.
D’Souza, D. H., Sair, A., Williams, K., Papafragkou, E., Jean, J., Moore, C., & Jaykus, L. (2006). Persistence of caliciviruses on environmental surfaces and their transfer to food. International Journal of Food Microbiology, 108(1), 84–91.
Johnston, L. M., Wiedmann, M., Orta‐Ramirez, A., Oliver, H. F., Nightingale, K. K., Moore, C. M., … Jaykus, L. (2014). Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach. Journal of Food Science Education, 13(1), 12–21.
Mokhtari, A., Moore, C. M., Yang, H., Jaykus, L.-A., Morales, R., Cates, S. C., & Cowen, P. (2006). Consumer-phase Salmonella enterica serovar enteritidis risk assessment for egg-containing food products. Risk Analysis, 26(3), 753–768.
Moore, C. M., & Sheldon, B. W. (200ab). Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. Journal of Food Protection, 66(2), 280–286.
Moore, C. M., & Sheldon, B. W. (2003b). Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. Journal of Food Protection, 66(2), 287–292.
Moore, C. M., Sheldon, B. W., & Jaykus, L.-A. (2003). Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce. Journal of Food Protection, 66(12), 2231–2236.
Moore, C. M., Sheldon, B. W., & Jaykus, L. (2004). Transfer of Salmonella and Campylobacter from stainless steel to a ready-to-eat food. In Journal of Dairy Science, 87, 156).