IMPORTANT
For the latest updates on UW–Madison plans and responses related to the COVID-19 pandemic, visit covid19.wisc.edu.

Food Safety Resources

Challenge studies for food safety

Develop protocols and conduct challenge studies with bacterial foodborne pathogens to identify formulation or process-safe foods; Thermal inactivation studies; Processed meats; Fermented/dried meats; Cultured dairy products; Natural cheese; Process cheese products

Image of Kathleen GlassKathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
Image of Barb InghamBarb Ingham
105k Babcock Hall
bhingham@wisc.edu
(608) 263-7383
Image of Eric A. JohnsonEric A. Johnson
eric.johnson@wisc.edu
(608) 263-7944
ARYZTACampbell Soup CompanyCoca-ColaFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Kerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsOSIPepsiCoPlumrose USASchreiber FoodsSugar CreekWayne Farms