Charles W. Kaspar
Core Executive Committee, Food Research Institute
3554 Microbial Sciences Building
E. coli O157:H7; Stress-response systems; Pre-harvest food safety; Molecular and physiological mechanisms of acid tolerance
- BS 1980, Biology, University of Nebraska–Omaha
- MS 1983, Microbiology, Iowa State University
- PhD 1986, Microbiology, Iowa State University
- Postdoc, 1986–88, University of Maryland
A primary area of research in the Kaspar laboratory is E. coli O157:H7 and other Shiga-toxin producing E. coli. The aims of this research are to define the interactions of these pathogens with their bovine host, investigate environmental persistence and dissemination, and examine the emergence of new strains within populations by identifying variants with increased competitive fitness and characterizing the underlying changes in genomic architecture responsible for the formation of new strains. Results from these fundamental studies are used to develop pre-harvest intervention strategies.
- Characterization of chitosan clearance of E. coli O157:H7 from cattle.
- Desiccation tolerance in Salmonella.
- Transmissibility of infections caused by intermittently shed pathogens capable of environmental persistence.
- Modeling persistence of non-O157 Shiga toxin-producing Escherichia coli in beef slaughter and validating interventions used in processing.
- “Subtyping Methods for Foodborne Pathogens.” Food Research Institute Annual Meeting, May 21, 2014, Madison, WI.
- “Tracking STEC Evolution.” Food Research Institute Annual Meeting, May 22, 2013, Madison, WI.
- “Virulence and Prevalence of Non-O157 STEC.” Food Research Institute Annual Meeting, May 22, 2012, Madison, WI.
- “Desiccation Tolerance in Salmonella Serovars.” Food Research Institute Annual Meeting, May 17, 2011, Madison, WI.
- “Non-O157 Shiga Toxin-Producing E. coli (STEC): Current Knowledge on Relative Virulence, Transmission, and Stability in Foods.” Food Research Institute Annual Meeting, May 18, 2010, Madison, WI.
- “Effect of sodium vs. other salts on microbial ecology / safety.” 2008. FRI Focus on Food Safety Series, Pyle Center, Madison, WI.