Kathleen Glass

University of Wisconsin-Madison
Madison, WI
USA

Papers:
S31 Identification of Target Microorganisms, Microbiological Limits, and Recommended Exceeds-limits Actions for Department of Defense (DOD) Supplier Food Categories
S41 Food Safety Equivalence of Curing Ingredients from Synthetic and Natural Sources
S46 Listeriostatic Antimicrobials:  Use Across Segments and Options for Validating Effectiveness
S40 Justification for Microbial Intervention Strategies
P2-224 Thermal Inactivation of Staphylococcus aureus in Liquid Whey
P2-225 Inhibition of Staphylococcus aureus in Whey Treated with Hydrogen Peroxide during Extended Non-refrigerated Storage
RT1 Starter Cultures as a Natural Antimicrobial to Improve the Safety of Ready-to-Eat Food
S41 Clean Label Technologies for Safety of Processed Meat and Poultry Products: Scientific Support of Efficacy
T11-01 Effect of Moisture, pH, and Salt on Pathogen Lethality and Stabilization in Ham with Extended Come-up and Extended Cooling Profiles