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UW-Madison Food Research Institute
Pictures of AM Andrew Milkowski

Core Executive Committee, Food Research Institute
Adjunct Professor, Department of Animal Sciences, UW-Madison

Meat Science and Muscle Biology Lab
1805 Linden Drive
(608) 263-6826

Research Interests
Meat quality; Processed meat product quality measurement; Product and ingredient safety; Regulatory policy
  • BBS 1972, University of Illinois
  • PhD 1976, University of Wisconsin–Madison; Biochemistry
Research Focus

Development of new ingredients, live animal research related to meat quality, product quality measurement, product safety, nutritional analysis and labeling, market research, legal claims for advertising, shelf life measurement, process development and optimization, statistical test design, time-temperature indicators, sensory evaluation, fat free products.

Prior to retirement in 2006 was responsible for food safety research programs at the Oscar Mayer Division of Kraft Foods.

Program Affiliations
  • University of Wisconsin–Madison Expert for News Media (meat processing, foodborne illness, diet and health)
  • Institute of Food Technologists; American Meat Science Association; International Association for Food Proection
Outreach / Selected Recent Presentations
  • “Regulatory and Safety History of Nitrite and Nitrate in Foods.” Canadian Nutrition Society and Norwegian Academy of Sciences, 2013. 
  • “Challenges in Understanding Diet and Chronic Disease Relationships.” Food Research Institute Annual Meeting, May 22, 2012, Madison, WI. 
  • 2012, FRI interactive training webinar: Calculating Thermal Inactivation of Pathogens.
  • 2012, Institute of Food Technologists Annual Meeting, Regulatory and Safety History of Nitrite and Nitrate in Foods.
  • “Technical Challenges and Strategies to Achieve Reduced Sodium Goals: Meat.” Food Research Institute Annual Meeting, May 18, 2010, Madison, WI. 
  • 2010, American Meat Science Association — Reciprocal Meat Conference, Epidemiology 101: Nutritional Epidemiology Methods and Interpretation Criteria.
  • 2007, Meat Industry Research Conference — Epidemiological Causation Criteria.
  • 2006, Invited lecture at Russian Meat Research Institute, Moscow — Use of lactate and diacetate salts to improve the safety of RTE cured processed meat products.
  • 2006, Meat Industry Research Conference — Fight for the Cure: Sodium Nitrite Status Report.
  • 2003, Meat Industry Research Conference — A Second Generation Application of Lactate and Diacetate.
  • 2002, American Meat Institute National Convention — Use of Lactate/Diacetate for inhibiting the growth of Listeria monocytogenes in RTE meats.
  • 2002, National Committee for Microbiological Criteria for Food — Use of Lactate/Diacetate for inhibiting the growth of Listeria monocytogenes in RTE meats.


recent publication Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryan NS, Chen D, Corpet DE, De Smet S, Dragsted LO, Haug A, Karlsson AH, Kleter G, de Kok TM, Kulseng B, Milkowski AL, Martin RJ, Pajari AM, Paulsen JE, Pickova J, Rudi K, Sødring M, Weed DL, Egelandsdal B. 2014. The role of red and processed meat in colorectal cancer development: a perspective. Meat Sci. 97(4):583-96
Kennedy KM, Milkowski AL, Glass KA. 2013. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts. J. Food Prot. 76(11):1972-6
Glass KA, Kaspar CW, Sindelar JJ, Milkowski AL, Lotz BM, Kang J, Faith NG, Enache E, Kataoka AI, Henry C. 2012. Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli. J. Food Prot. 75(5):838-46
Sindelar JJ, Milkowski AL. 2012. Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 26(4):259-66
Bryan NS, Alexander DD, Coughlin JR, Milkowski AL, Boffetta P. 2012. Ingested nitrate and nitrite and stomach cancer risk: An updated review. Food Chem. Toxicol. 50:3646-65
Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. 2011. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88(3):454-61
Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. 2011. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88(2):311-8
Milkowski A, Garg HK, Coughlin JR, Bryan NS. 2010. Nutritional epidemiology in the context of nitric oxide biology: a risk-benefit evaluation for dietary nitrite and nitrate. Nitric Oxide 22(2):110-9
Seman DL, Borger AC, Meyer JD, Hall PA, Milkowski AL. 2002. Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Prot. 65(4):651-8