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Journal of Environmental Health|September 14, 2002
Where we are in retail food safety, how we got to where we are, and how do we get there?Frank L BryanJournal of Food Protection|April 27, 2019
Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant OperationsFrank L BryanJournal of Food Protection|March 1, 2019
Factors that Contribute to Outbreaks of Foodborne DiseaseFrank L BryanJournal of Food Protection|March 3, 2019
Foodborne Diseases in the United States Associated with Meat and PoultryFrank L BryanJournal of Food Protection|March 7, 2019
Epidemiology of Foodborne Diseases Transmitted by Fish, Shellfish and Marine Crustaceans in the United States, 1970-1978Frank L BryanJournal of Food Protection|March 15, 2019
Foodborne Disease Risk Assessment of Foodservice Establishments in a CommunityFrank L BryanJournal of Food Protection|March 7, 2019
Current Trends in Foodborne Salmonellosis in the United States and CanadaFrank L BryanJournal of Food Protection|April 14, 2019
Risks Associated with Vehicles of Foodborne Pathogens and ToxinsFrank L BryanJournal of Food Protection|June 5, 2019
Hazard Analysis: The Link between Epidemiology and MicrobiologyFrank L BryanJournal of Environmental Health|December 21, 2002
Reflections on a career in public health: evolving foodborne pathogens, environmental health, and food safety programsFrank L BryanPageof 5