Applied Food Safety Laboratory · CLA Resource · Contact Us
UW-Madison Food Research Institute

Applied Food Safety Laboratory


FRI has expertise in:

Applied Food Safety Laboratory
  • Foodborne pathogens
    • Clostridium botulinum, Bacillus cereus and other sporeformers
    • Listeria monocytogenes, Staphylococcus aureus
    • Salmonella, E. coli O157 and other shiga-toxin producing E. coli
    • Includes an extensive collection of food, clinical, and environmental isolates
  • Shelf-stable and refrigerated foods
    • Process cheese products, natural cheese, cultured dairy products
    • Fermented, dried, and high-moisture ready-to-eat meat and poultry products
    • Refrigerated convenience foods, deli salads
    • Bakery products
  • Understanding the role of competitive microflora and shelf-life in evaluating the safety of foods
  • Understanding microbial adaptation to stress conditions found in foods and processing environment
  • Understanding practical manufacturing variation and limitations in daily food production