Antimicrobial and Formulation Controls for Food Safety

Identify, isolate, engineer, and test traditional and natural growth inhibitors in prepared foods and media systems; Food challenge studies. Identify formulation strategies to control bacterial pathogens in processed foods; Identify processing methods to inactivate bacterial pathogens in processed foods; Challenge studies; Thermal inactivation.
Image of Kathleen GlassKathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
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
ARYZTACampbell Soup CompanyConAgra FoodsFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Johnsonville Foods KelloggKerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsPepsiCoSchreiber Foods