Eric A. Johnson

Picture of Eric A. JohnsonProfessor, Department of Bacteriology, UW-Madison


(608) 263-7944
eric.johnson@wisc.edu

Department Webpage

http://bact.wisc.edu/p_research_profile.php?id=eajohnso&view=intro

Education

  • BA 1976, Fermentation Science, University of California, Davis
  • MS 1978, Food Science, University of California, Davis
  • ScD 1983, Food Microbiology, Massachusetts Institute of Technology
  • Postdoc, 1985, Bacterial Physiology and Genetics, Harvard Medical School

Research Interests

Clostridium botulinum: control, toxins, genetics

Research Focus

Eric Johnson’s laboratory focuses on fundamental and applied aspects of Clostridium botulinum and botulinum neurotoxins (BoNTs). We have worked in this area for more than 30 years. My laboratory has five senior experienced personnel and together we have more than 70 years collective experience in most aspects of C. botulinum, including production and characterization of all seven serotypes of BoNTs, genetic methods for study of toxin production and resistance properties of C. botulinum and its spores, various assay methods for BoNTs, and applied food studies.

Recent Publications

Campbell Soup CompanyCoca-ColaFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Kerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsOSIPepsiCoPlumrose USASchreiber FoodsWayne Farms