Serving Up Safer Kitchens
Lisa Shelley, director of research for NC State Extension's Safe Plates program, translates everyday food-handling behaviors into research-driven solutions to protect consumers and strengthen food safety practices.
October 28, 2026
4-min. read
A Safe Plates researcher tests a participant’s hands for E. coli before and after meal preparation to measure cross-contamination.
What happens in everyday kitchens can have lasting impacts on public health. From home cooking to food safety in restaurants and grocery stores, small actions can prevent foodborne illness.
For nearly a decade, Lisa Shelley has bridged the gap between food safety research and real-world practices through her work with NC State Extension’s Safe Plates program. As director of research, she leads a team dedicated to understanding:
- Food handling behaviors
- How people respond to safety messages
- Decisions that affect food safety
Through observational studies, eye-tracking technology, surveys, and focus groups, the team examines behaviors that influence food safety. Their findings inform:
- Educational resources
- Outreach efforts
- Practical solutions
for consumers and food industry professionals.
“Our research on real behaviors guides outreach and the development of effective food safety messaging,” Shelley emphasizes.
Understanding Behaviors to Improve Food Safety
One memorable example involved a USDA-funded project focusing on washing raw chicken. The team observed 300 participants preparing meals in test kitchens, using a harmless tracer bacterium to track potential cross-contamination.
While researchers expected countertops to be the primary source of contamination, they found that the kitchen sink was a significant concern. The study also revealed diverse chicken-washing practices and motivations, including cultural traditions.
“Understanding the how and especially the why gives us a better chance at crafting messages that actually change behavior,” Shelley notes.
These findings helped reinforce food safety recommendations, such as:
- Avoiding washing raw chicken
- Proper cleaning and sanitizing of kitchen sinks
Making an Impact Beyond the Kitchen
Initially focusing on home food handling, Shelley’s team’s work has expanded to address food safety challenges in:
- Restaurants
- Grocery stores
- Other retail food settings