People

• BS 1979, University of Wisconsin–Eau Claire; Biology 
• MS 1985, Northern Illinois University; Biological Sciences, emphasis Microbial Genetics 
• PhD 2002, University of Wisconsin–Madison; Food Microbiology and Safety (Food Science)

• Development of safe low acid refrigerated foods, processed meat products, and process cheese
• Effect of antimicrobials on Gram-positive foodborne pathogens
• Inactivation of Gram-negative foodborne pathogens

• Controlling Listeria monocytogenes and Clostridium botulinum in natural and traditionally cured ready-to-eat meat and poultry products.
• Factors that control growth of Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in natural and process cheese products.
• Effect of cooling rate and natural antimicrobials on growth of Listeria monocytogenes in cottage cheese.
• Control of Clostridium botulinum in refrigerated, ready-to-eat foods.
• Minimum nitrite levels to control of Listeria monocytogenes in ready-to-eat meat and poultry products.
• Combined effect of antimicrobials and high pressure pasteurization to control L. monocytogenes on ready-to-eat meat and poultry products.
• Thermal inactivation of Salmonella in non-ready-to-eat foods.
• Validating the thermal inactivation of Salmonella in baked goods, seeds, and nuts.
• Validating pepperoni process to inactivate non-O157 Shiga-toxin producing E. coli.
• Control of Listeria monocytogenes in deli salads.
• Isolation and identification of microorganisms responsible for ropy milk.

• American Society for Microbiology; Institute of Food Technologists; International Association for Food Protection; National Advisory Committee for Microbiological Criteria for Foods; National Research Council FSIS Standing Committee on Food Safety; Sigma Xi; Wisconsin Association for Food Protection
• University of Wisconsin–Madison Expert for News Media (food safety, including refrigerated and shelf-stable foods)

• “Use of Natural Ingredients to Inhibit Growth of Gram-positive Pathogens"; presented at the International Association for Food Protection Annual Conference, Milwaukee, WI, August 3, 2011
• “Inhibition of Listeria monocytogenes by propionate-based ingredients in cured deli-style turkey"; presented at International Association for Food Protection Annual Conference, August 1, 2011
• “Strategies to Maintain Microbial Food Safety in Reduced-Sodium Foods"; at Sara Lee Foods, Downers Grove, IL, June 24, 2011
• “Recent Recall and Causes; Emerging Pathogens"; at The Food Safety Modernization Act Explored: Impacts to Your Business workshop sponsored by the Wisconsin Association for Food Protection, Middleton, WI, June 9, 2011
• “Antimicrobial Alternatives for Salt in Ready-to-Eat Foods"; Food Research Institute Annual Meeting, Madison, WI, May 17, 2011
• “Strategies to Enhance the Safety of Ready-To-Eat Meats"; Iowa State, April 26, 2011
• “Microbial Challenge Testing of Foods"; International Association for Food Protection Workshop, April 7-8, 2011
• “Better Process Cheese School"; UW-Madison, March 15-16, 2011
• “Potential Dairy Plant Microbiological Hazards"; at WI Center for Dairy Research Dairy HACCP Workshop, Waterloo, WI. December 16, 2010
• “Enhancing the Microbiological Safety of Reduced Sodium Cheese Products"; at Dairy Management, In, Rosemont, IL December 1, 2010
• “Challenge Studies and Control of Clostridium botulinum in Foods"; at Sara Lee Foods, Downers Grove, IL, September 28, 2010
• “Pathogenic Gram Positive Microbes of Concern to the Meat Industry"; at UW-Madison Food Safety and Meat Microbiology Workshop, Madison, WI, August 25, 2010
• “Validation of Pepperoni Process for Control of Shiga-toxin Producing Escherichia coli"; poster presented at International Association for Food Protection"; poster presented at the International Association for Food Protection Annual Conference, Anaheim, CA, August 4, 2010
• “Technical Challenges and Strategies to Achieve Reduced Sodium Goals: Meat"; Food Research Institute Annual Meeting, Madison, WI, May 18, 2010
• “Control of sporeformers in dairy and other food products"; at Wisconsin Laboratory Association 2010 Spring Workshop, Appleton, WI, May 5, 2010
• “Effect of Cooling Rate and Natural Antimicrobials on Growth of Listeria monocytogenes in Cottage Cheese"; at the Symposium on The Microbiology of Natural Antimicrobials in Dairy Products, World Wide Food Expo, Chicago, IL, October 29, 2009
• “Intervention strategies to control Listeria in ready-to-eat foods"; Presented at Maple Leaf Foods Food Safety Symposium, Mississauga, Ontario, Oct. 23, 2009
• “Clostridium botulinum: Medical uses and control in foods"; Seminar presented at Rutgers University, Oct. 13, 2009
• “Microbiological Challenges of Unrefrigerated Display of Refrigerated RTE Foods"; at Symposium on Food Safety Challenges for Unrefrigerated Display of Ready-to-Eat Foods at International Association for Food Protection Annual Meeting, Grapevine, TX, July 15, 2009
• “Bacteriological Hazards Affecting the Food Industry"; at the Practical Measures for Avoiding Recalls Due to Microbiological Contamination, sponsored by Wisconsin Association for Food Protection, Madison, WI. June 3, 2009
• “NACMCF Report Summary Parameters for Conducting Challenge Studies"; at Food Research Institute Annual Meeting, Madison, WI, April 30, 2009
• “Formulation Strategies to Enhance Microbial Safety"; at the Conference on Microbiological Safety of Refrigerated Proteins Products, sponsored by Subway Foods, March 11, 2009

Publications