Kristin Schill

Picture of Kristin SchillAssistant Research Professor

1550 Linden Drive
(608) 264-1368
3201 Microbial Sciences
kristin.schill@wisc.edu

Department Webpage

https://fri.wisc.edu/resources_afsl.php

Education

  • 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

Research Interests

  • 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

Research Focus

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 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