Food Research Institute
Microbial Sciences Building, 1550 Linden Drive
University of Wisconsin–Madison
Madison, WI 53706
Associate Director: Kathleen Glass
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Communications: Briefs | Seminars | Newsletters | Meetings |
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Food Research Institute Microbial Sciences Building, 1550 Linden Drive University of Wisconsin–Madison Madison, WI 53706 |
| phone: 608-263-7777 map to FRI at 1550 Linden Drive | |
| Director:
Charles Czuprynski
Associate Director: Kathleen Glass |
| What's
New? |
updated Dec. 14, 2009 |
updated Jan. 27, 2010 |
| Just published: "Parameters for Determining Inoculated Pack/Challenge Study Protocols" by the National Advisory Committee on Microbiological Criteria for Foods (FRI Associate Director Kathleen Glass is a member of this 12-person committee.) Communications/Newsletter: Winter 2009, Vol. 21, No. 4 (.pdf) includes: Director's Report (Czuprynski) Meeting Summary: Risk-Based Food Safety Regulations meeting New FRI Sponsor: Salm Partners Meetings: Program and speaker presentations from our recent meeting in the FRI Focus on Food Safety Series: "Developing Risk-Based Food Safety Regulations" November 12, 2009, including Recommended Readings: RISK ATTRIBUTION In the News: Working with Companies to Safeguard Foods FRI Associate Director Kathleen Glass and her Applied Food Lab team are profiled to illustrate the WIsconsin Idea in action, here testing whether a group of emerging pathogenic E. coli strains can survive the pepperoni-making process. (Wisconsin Idea News) (Glass) [Reprinted in Food Safety Magazine eDigest, January 2010] Briefing: White Paper on Human Illness Caused by Salmonella from all Food and Non-Food Vectors (.pdf) Epidemiology of salmonellosis, surveillance strategies, and industry initiatives to control human infection caused by Salmonella spp. are discussed. |
Announcing the next
FRI Outreach Program: FRI Better Process Cheese School Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture This 2-day "Better Process Cheese School" is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, production and packaging controls, and records. Who should attend: This course is intended for operators, supervisors, and management in process cheese manufacturing facilities, food safety professionals and regulatory officials involved in audits or inspections, or LACF filing for process cheese products. Dates: March 2–3, 2010 Where: Microbial Sciences building, University of Wisconsin-Madison, 1550 Linden Dr., Madison, WI 53706 (map) Register: (Deadline is February 10, 2010) Download Meeting Brochure and Registration Form (.pdf); Register on-line ; Madison hotels list (.pdf) Registration Fee: $475.00 FRI Sponsor Discounted Fee: $300.00 University of Wisconsin or State of Wisconsin Employees: $75.00 Registration fee includes workshop materials, supplies, lunches and breaks for both days. Lodging and parking are not included. Questions? or for more information contact Kathleen Glass, FRI Associate Director, kglass@wisc.edu 608-263-6935 FRI_meetings.htm |
Spring 2010 FRI FRESH Seminar Series (Food Research & Education Seminar Highlight) Tuesdays, 11:00 a.m. – 12:00 p.m., room 6201 Microbial Sciences building (MSB), UW–Madison, 1550 Linden Drive (map) If you are unable to join us in person, please register and log in for the webinar broadcasts. Upcoming Topics: 2/23: “Probiotics: The Science Behind a Growing Trend in Functional Foods,” Connie Sindelar, Probiotic Format Development Manager, Danisco USA Inc. 3/9: “Non-O157 STECs in the Pepperoni Process,” Chuck Kaspar, Professor, FRI and Bacteriology, UW–Madison 3/23: “One Shot, Two Kills: Controlling Fungal Dissemination and Toxin Production,” Jae-Hyuk Yu, Assoc. Professor, FRI and Bacteriology, UW–Madison 4/6: “Improving the Food Safety of Non-Ready-to-Eat Meals: The Risks and Rewards,” Adam Borger, Microbiologist, Rich Products Corp. 4/23: “Animal, Human, and Food Safety: The Emergence of Methicillin Resistant Staphylococci,” Faye Hartmann, Instructor, School of Veterinary Medicine, UW–Madison 5/4: “Issues and Alternatives Associated with Natural and Organic Processed Meats,” Joe Sebranek, Professor, Animal Science, Iowa State University Spring Semester 2010 FRESH Schedule (.pdf) FRESH_seminars.htm |