Challenge studies for Food Safety

Develop protocols and conduct challenge studies with bacterial foodborne pathogens to identify formulation or process-safe foods; Thermal inactivation studies; Processed meats; Fermented/dried meats; Cultured dairy products; Natural cheese; Process c
Image of Kathleen GlassKathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
Image of Barb InghamBarb Ingham
105k Babcock Hall
bhingham@wisc.edu
(608) 263-7383
Image of Andrew MilkowskiAndrew Milkowski
Meat Science and Muscle Biology Lab
milkowski@wisc.edu
(608) 263-6826
Image of Jeff SindelarJeff Sindelar
Meat Science and Muscle Biology Lab
jsindelar@wisc.edu
(608) 262-0555
ARYZTACampbell Soup CompanyConAgra FoodsFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Johnsonville Foods KelloggKerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsPepsiCoSchreiber Foods