Kathleen Glass

University of Wisconsin-Madison
Madison, WI
USA

Papers:
SS3 Conditions Which Permit Growth of Listeria monocytogenes in Caramel Apples
RT1 Glass
P2-100 Effect of Nitrite Concentration on Clostridium perfringens Growth during Extended Cooling of Cured Ham
P2-112 Effect of Thermal Adaptation on Thermal Inactivation Rates of Salmonella in Roast Beef at Low Cook Temperatures
P2-146 Thermal Inactivation of Listeria monocytogenes and Salmonella Species in Flavored Cream Cheese Formulations Cooked at 65°C
P3-132 Inhibition of Listeria monocytogenes in Cured Deli-style Turkey Formulated with Commercial Blends of Propionate, Diacetate, Lactate, and Acetate-Based Antimicrobials
RT1 Debate: Current Perspectives in Food Safety
SS3 Listeria Special Session