Identify microbial hazards in further processed (raw through ready-to-eat) meat and poultry products and strategies to control Listeria, C. perfringens, C. botulinum, S. aureus, Salmonella, shiga-toxin producing E. coli; Challenge studies for further processed meat and poultry products; Meat Science & Animal Biologics Discovery
 | Charles W. Kaspar 3554 Microbial Sciences Building cwkaspar@wisc.edu (608) 263-6936 |
 | Andrew Milkowski milkowski@wisc.edu (608) 263-6826 |
 | Kristin Schill 3201 Microbial Sciences kristin.schill@wisc.edu (608) 264-1368 |
 | Jeff Sindelar jsindelar@wisc.edu (608) 262-0555 |
