Kathleen Glass

Picture of Kathleen GlassAssociate Director, Food Research Institute
Distinguished Scientist, Food Research Institute

1550 Linden Drive
(608) 263-6935
3157 Microbial Sciences Building

Department Webpage



  • 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)

Research Interests

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

Research Focus

Dr. Glass is a co-PI along with Dr. Schill of the Applied Food Safety Laboratory. The FRI Applied Food Microbiology and Safety Laboratory conducts practical research and testing of food formulations. Results from these studies are used to identify strategies to inhibit microbial growth and toxin production or to enhance the rate of inactivation of foodborne bacterial pathogens. Routine shelf-life studies are not conducted.

Research expertise in the AFSL includes:

  • Foodborne pathogens
    • Clostridium botulinumBacillus cereus and other sporeformers
    • Listeria monocytogenes,Staphylococcus aureus
    • SalmonellaE. coli O157 and other shiga-toxin producing E. coli
    • Includes an extensive collection of food, clinical, and environmental isolates
  • Shelf-stable and refrigerated foods
    • Process cheese products, natural cheese, cultured dairy products
    • Fermented, dried, and high-moisture ready-to-eat meat and poultry products
    • Refrigerated convenience foods, deli salads
    • Bakery products
    • Meat and dairy alternatives
  • Understanding the role of competitive microflora and shelf-life in evaluating the safety of foods
  • Understanding microbial adaptation to stress conditions found in foods and processing environment
  • Understanding practical manufacturing variation and limitations in daily food production

Recent Publications