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ABOUT
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Food Safety Resources
Food Safety Reviews
Applied Food Safety Lab
Find a Food Safety Expert
Antimicrobial and formulation controls for food safety
Bacterial spoilage and sanitation
Challenge studies for food safety
Clostridium/Bacillus
Conjugated linoleic acid
Dairy food safety
Epidemiology and Regulatory
Feed and animal diagnostics
Food allergy
Fungi, mycotoxin formation and prevention
Listeria/Staphylococcus
Meat safety
Microbial pathogenesis and stress tolerance
Microbiome
Parasitology
Pre- and post-harvest safety interventions
Process cheese safety
Process-generated food toxicants
Produce safety
Salmonella/Pathogenic E. coli
Viruses
Antimicrobial and formulation controls for food safety
Bacterial spoilage and sanitation
Challenge studies for food safety
Clostridium/Bacillus
Conjugated linoleic acid
Dairy food safety
Epidemiology and Regulatory
Feed and animal diagnostics
Food allergy
Fungi, mycotoxin formation and prevention
Listeria/Staphylococcus
Meat safety
Microbial pathogenesis and stress tolerance
Microbiome
Parasitology
Pre- and post-harvest safety interventions
Process cheese safety
Process-generated food toxicants
Produce safety
Salmonella/Pathogenic E. coli
Viruses
Clostridium/Bacillus
Kathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
Eric A. Johnson
eric.johnson@wisc.edu
(608) 263-7944
Amy C. Wong
3552 Microbial Sciences Building
acwong@wisc.edu
