 | Associate Director, Food Research Institute
Distinguished Scientist, Food Research Institute
1550 Linden Drive
(608) 263-6935
3157 Microbial Sciences Building
kglass@wisc.edu |
https://fri.wisc.edu/resources_afsl.php
- 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)
- 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
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 botulinum, Bacillus cereus and other sporeformers
- Listeria monocytogenes,Staphylococcus aureus
- Salmonella, E. 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
- Glass KA, Golden MC, Wanless BJ, Conklin T, Schweihofer JP, Schill KM 2024. Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions. Journal of food protection 87((6)):100271
- Glass KA, Lim JY, Singer QL 2023. Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines. Journal of food protection 87((1)):100191
- Ward S, Bedale W, Glass KA 2022. Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review. Journal of food protection 85((9)):1287-1299
- Engstrom SK, Mays MF, Glass KA 2021. Determination and validation of D-values for Listeria monocytogenes and Shiga toxin-producing Escherichia coli in cheese milk. Journal of dairy science 104((12)):12332-12341
- Juneja VK, Xu X, Osoria M, Glass KA, Schill KM, Golden MC, Schaffner DW, Dev Kumar G, Dunn L, Jadeja R, Shrestha S, Mishra A 2021. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Food research international (Ottawa, Ont.) 149:110695
- Engstrom SK, Anderson KM, Glass KA 2020. Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese. Journal of food protection 84((5)):772-780
- Juneja VK, Purohit AS, Golden M, Osoria M, Glass KA, Mishra A, Thippareddi H, Devkumar G, Mohr TB, Minocha U, Silverman M, Schaffner DW 2020. A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef. Food microbiology 93:103618
- Engstrom SK, Cheng C, Seman D, Glass KA 2020. Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type. Journal of food protection 83((8)):1335-1344
- Osterbauer KJ, King AM, Seman DL, Milkowski AL, Glass KA, Sindelar JJ 2017. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham. J. Food Prot. 80(10):1697-1704
- Glass KA, Mu M, LeVine B, Rossi F 2017. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products. J. Food Prot. 80(9):1478-1488
- View all Publications @ PubMed
