IMPORTANT
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Food Safety Resources

Meat safety

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

Image of Kathleen GlassKathleen Glass
3157 Microbial Sciences Building
kglass@wisc.edu
(608) 263-6935
Image of Charles W. KasparCharles W. Kaspar
3554 Microbial Sciences Building
cwkaspar@wisc.edu
(608) 263-6936
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
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