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The Food Research Institute Research Expertise
from the  Food Research Institute

Expertise
Listeria and listeriosis

Antimicrobial systems 
Bacillus cereus 
Bioactive compounds 
Biofilms 
CLA (conjugated linoleic acid)
Clostridium botulinum 
Dairy / Meat / Produce safety 
E. coli O157:H7 and STEC 
Fungi and mycotoxins 
Listeria and listeriosis 
Mechanisms of pathogenesis 
Microbial stress tolerance 
Novel detection systems 
Post-harvest interventions 
Pre-harvest food safety
 Process and formulation controls
Process-generated food toxicants
 Salmonella 
Staphylococcus aureus 
Virulence of microbial foodborne pathogens 




Charles J. Czuprynski - email
 Pathogenesis of listeriosis; bovine respiratory disease; Pathogenesis of vasculitis; Bone marrow toxicity of polycyclic aromatic hydrocarbons; Johne’s disease

Kathleen Glass - email
Development of safe low acid refrigerated foods, processed meat products, and process cheese; Effect of antimicrobials on Gram-positive foodborne pathogens

Briefs
Virulence Characteristics of Listeria monocytogenes

Listeria Heat Resistance

Listeria Intervention

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Last modified: 14 October 2009
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