Food Safety Resources

Antimicrobial and formulation controls for food safety

Identify, isolate, engineer, and test traditional and natural growth inhibitors in prepared foods and media systems; Identify formulation strategies to control bacterial pathogens in processed foods; Identify processing methods to inactivate bacterial pathogens in processed foods; Thermal inactivation

Image of Kathleen GlassKathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
Image of Eric A. JohnsonEric A. Johnson
eric.johnson@wisc.edu
(608) 263-7944
Image of Nancy P. KellerNancy P. Keller
3476 Microbial Sciences Building
npkeller@wisc.edu
(608) 262-9795
Image of Andrew MilkowskiAndrew Milkowski
Meat Science and Muscle Biology Lab
milkowski@wisc.edu
(608) 263-6826
Image of Jeff SindelarJeff Sindelar
Meat Science and Muscle Biology Lab
jsindelar@wisc.edu
(608) 262-0555
Image of Jae-Hyuk YuJae-Hyuk Yu
3155 Microbial Sciences Building
jyu1@wisc.edu
(608) 262-4696
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