Kathleen Glass Home Page

Personnel at the Food Research Institute, UW–Madison

	Kathleen Glass
	Associate Director, Food Research Institute Associate Scientist, Food Research Institute mailing address: 3157 Microbial Sciences, 1550 Linden Drive, University of Wisconsin–Madison Madison, WI 53706–1521
	telephone: 608-263-6935 email: kglass@wisc.edu

Research Focus	Education	Selected Publications	return to:
Current Research Projects	Program Affiliations	Outreach / Recent Presentations	FRI home page \| FRI Personnel

RESEARCH FOCUS		EDUCATION
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		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)

CURRENT RESEARCH PROJECTS		PROGRAM AFFILIATIONS
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. Controlling Listeria monocytogenes and Clostridium botulinum in natural, ready-to-eat meat and poultry 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. Factors that control growth of Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in natural and process cheese products. 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. 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 Sigma Xi Wisconsin Association for Food Protection

SELECTED PUBLICATIONS

Glass, K. A., L. M. McDonnell, R. C. Rassel, and K. L. Zierke. 2007. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate. J. Food Prot. 70:2306-2312.
Glass, K. A., and J. R. Bishop. 2007. Factors that contribute to the microbiological safety of commercial yogurt. Food Prot. Trends 27:380-388.
Glass, K. A., D. Preston, and J. Veesenmeyer. 2007. Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate. J. Food Prot. 70:214-217
Glass, K. A., L. M. McDonnell, R. C. Rassel, and K. L. Zierke. 2007. Effect of cooling rate on pathogen survival in post-process contaminated yogurt. Food Prot. Trends 27:16-21.
Glass, K. A., and E. A. Johnson. 2004. Factors that contribute to the botulinal safety of reduced-fat and fat- free process cheese products. J. Food Prot. 67:1687-1693.
Glass, K. A., and E. A. Johnson. 2004. Antibotulinal activity of process cheese ingredients. J. Food Prot 67:1765-1769.
Glass, K. A., and E. A. Johnson. 2004. Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids. Food Microbiol. 21:675-682.
Glass, K. A., D. A. Granberg, A. L. Smith, A. M. McNamara, M. Hardin, J. Mattias, K. Ladwig, E. A. Johnson. 2002. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 65:116–123.
Glass, K. A., K. M. Kaufman, A. L. Smith, E. A. Johnson, J. H. Chen, and J. Hotchkiss. 1999. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide. J. Food Prot. 62:872–876.
Glass, K. A., K. M. Kaufman, and E. A. Johnson. 1998. Survival of bacterial pathogens in pasteurized process cheese slices stored at 30ºC. J. Food Prot. 61:290-294.
Glass, K. A., B. B. Prasad, J. H. Schlyter, H. E. Uljas, N. Y. Farkye and J. B. Luchansky. 1995. Effects of acid type and ALTATM 2341 on Listeria monocytogenes in a Queso Blanco-type cheese. J. Food Prot. 58:737-741.

OUTREACH / SELECTED RECENT PRESENTATIONS

“Better Process Cheese Control School” workshop. IAFP 2008 (International Association for Food Protection annual meeting), August 3–6, 2008, Columbus, Ohio.
“Spores and special considerations in cultured products” [Symposium: Spores in the Dairy Industry — A Growing Concern — What Can you Do?]. IAFP 2008 (International Association for Food Protection) annual meeting, August 3–6, 2008, Columbus, Ohio. (Co-presenter L. M. McDonnell)
“Minimum nitrite levels required to inhibit Listeria monocytogenes on ready-to-eat turkey prepared with lactate and diacetate” (poster). IAFP 2008 (International Association for Food Protection) annual meeting, August 3–6, 2008, Columbus, Ohio.
“Potential Dairy Plant Microbiological Hazards” at the Dairy HACCP Workshop, sponsored by Wisconsin Center for Dairy Research, Madison, WI. May 16, 2008.
“Food and Microbes” at Expanding Your Horizons Workshop designed to encourage middle school girls to consider careers in math, engineering, and science. Co-presenter with Cindy Dohm, Kraft-Osca Mayer. Co-sponsored UW–Madison, Madison, WI, November 3, 2007.
“Food Safety and the Role of Sodium Salts in Processed Meats and Foods,” presented at the American College of Nutrition Annual Meeting, Orlando, FL, September 29, 2007.
“Use of Antimicrobials in Meat Products,” at the 68th Annual Wisconsin Association of Meat Processors Convention, Madison, WI April 13, 2007.
“Factors that Affect the Efficacy of Natural Antimicrobials in Foods” presented at the Food Research Institute Focus on Food Safety: Trends, Concerns, and Solutions of Natural and Organic Food Safety, Madison, WI, November 14, 2006.
“Controlling Listeria in Ready-to-Eat Foods” presented at the International Food Safety Conference and National Conference of Food Microbiology, Hygiene and Toxicology, Co-Sponsored by the University Of Guadalajara and the Mexico Association for Food Protection, Puerto Vallarta, Jalisco, México, November 9-11, 2006.
“Harnessing Clostridium botulinum: An Overview of Botulism and Medical Uses of Its Toxin” and “Safety of Cultured Dairy Products,” presented at the Ohio Association of Environmental and Food Sanitarians, Columbus, OH, November 1, 2006.
“Safety of Cultured Dairy Products,” and “Formulating Foods for Safety” presented at the Association of Illinois Milk, Food and Environmental Sanitarians Annual Educational Conference, East Peoria, IL, October 10, 2006.
“Focus on Food Safety: Cultured Dairy Products Challenge Studies,” presented at the International Dairy Food Association 2006 Cultured Dairy Products Conference, Minneapolis, MN May 23-24, 2006.
“Emerging Pathogens: Hazards and a Common Sense to Control,” and “Preservation Hurdles in Process Foods,” presented at the Australian Institute of Food Science and Technology Food Microbiology Conference, Sydney, Australia, February 21-23, 2006.
“Approaches to Validate Efficacy of Antimicrobials in Foods” presented at Food Research Institute Focus on Food Safety: Antimicrobials and Sanitizers, Madison, WI, September 28, 2005.
“Controlling Listeria in Ready-to-Eat Foods,” and “Emerging Pathogens 101,” presented at the Washington Association for Food Protection Annual Educational Conference, Lake Chelan, WA, September 21-22, 2005.
“Formulating and Production of Safe Process Cheese Formulations” presented at Better Processing School, Pace Dairy, Rochester, MN, September 12, 2005.
“Enhancing Microbial Safety of Process Meat Products,” presented for Tyson Foods Research and Development, Springdale, AR, June 3, 2005.
“Formulating Process Cheese Products for Safety,” Food Research Institute Focus on Food Safety: Development and Production of Safe Process Cheese Formulations, Madison, WI, April 26, 2005.

return to top

FRI home page [ FRI Personnel ]

University of Wisconsin–Madison