https://fri.wisc.edu/resources_afsl.php
- B.S. Microbiology, Iowa State University, Ames, IA 1997-2001
- M.S. Food Science, Iowa State University, Ames, IA 2001-2004
- Ph.D. Food Science, University of Wisconsin-Madison, Madison, WI 2004-2009
- Alternative assays to the mouse bioassay for botulinum neurotoxin detection in foods.
- Genetic characterization of Clostridium botulinum and C. sporogenes PA3679
- Development and validation of surrogates for Clostridium botulinum
- Inactivation of foodborne pathogens using thermal processing
- Development of safe low acid refrigerated foods, processed meat products, process cheese and meat and dairy alternative foods
- Evaluation of clean-label and conventional antimicrobial preservatives on the inhibition of foodborne pathogens
Dr. Schill is a co-PI along with Dr. Glass 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
- Smith TJ, Schill KM, Williamson CHD 2023. Navigating the Complexities Involving the Identification of Botulinum Neurotoxins (BoNTs) and the Taxonomy of BoNT-Producing Clostridia. Toxins 15((9)): PMC9611418
- Bowe BK, Wentz TG, Gregg BM, Tepp WH, Schill KM, Sharma S, Pellett S 2022. Genomic Diversity, Competition, and Toxin Production by Group I and II Strains Used in Food Challenge Studies. Microorganisms 10((10)): PMC6688953
- 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
- View all Publications @ PubMed
