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
 | Kathleen Glass 3157 Microbial Sciences Building kglass@wisc.edu (608) 263-6935 |
 | Barb Ingham 105k Babcock Hall bhingham@wisc.edu (608) 263-7383 |
 | Kristin Schill 3201 Microbial Sciences kristin.schill@wisc.edu (608) 264-1368 |
