 | Emeritus Scientist, Food Research Institute
1550 Linden Drive
(608) 263-6935
3157 Microbial Sciences Building
kglass@wisc.edu |
https://fri.wisc.edu/resources_afsl.php
- BS 1979, University of Wisconsin–Eau Claire; Biology
- MS 1985, Northern Illinois University; Biological Sciences, emphasis Microbial Genetics
- PhD 2002, University of Wisconsin–Madison; Food Microbiology and Safety (Food Science)
- Effect of clean-label and conventional antimicrobials on Gram-positive foodborne pathogens
- Inactivation of Gram-negative foodborne pathogens
- Development of safe low-acid refrigerated foods, processed meat products, and process cheese
Dr. Glass is a co-PI along with Dr. Schill of the Applied Food Safety Laboratory. The FRI Applied Food Microbiology and Safety Laboratory conducts practical research and testing of food formulations. Results from these studies are used to identify strategies to inhibit microbial growth and toxin production or to enhance the rate of inactivation of foodborne bacterial pathogens. Routine shelf-life studies are not conducted.
Research expertise in the AFSL includes:
- Foodborne pathogens
- Clostridium botulinum, Bacillus cereus and other sporeformers
- Listeria monocytogenes,Staphylococcus aureus
- Salmonella, E. coli O157 and other shiga-toxin producing E. coli
- Includes an extensive collection of food, clinical, and environmental isolates
- Shelf-stable and refrigerated foods
- Process cheese products, natural cheese, cultured dairy products
- Fermented, dried, and high-moisture ready-to-eat meat and poultry products
- Refrigerated convenience foods, deli salads
- Bakery products
- Meat and dairy alternatives
- Understanding the role of competitive microflora and shelf-life in evaluating the safety of foods
- Understanding microbial adaptation to stress conditions found in foods and processing environment
- Understanding practical manufacturing variation and limitations in daily food production
- Paula R Trumbo, Kathleen A Glass, Soo-Yeun Lee, Alanna Moshfegh, Paul A Welling, Patricia Zecca 2024. North American considerations, strategies, and practices in reducing the sodium content in processed foods. Journal of food science
- Kathleen A Glass, Cynthia B Austin, Melissa A Bohn, Max C Golden, Kristin M Schill, Steven C Ricke, Subash Shrestha 2024. Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products. Journal of food protection
- Koeun Hwang, Serhat Al, Robert E Campbell, Kathleen Glass, Kurt D Vogel, James R Claus 2024. An Experimental Infection Model in Sheep and Goats to Evaluate Salmonella Colonization in Deep Tissue Lymph Nodes and after Carcass Vascular Rinsing with Bacteriophages in Goats. Journal of food protection
- Kathleen A Glass, Max C Golden, Brandon J Wanless, Tina Conklin, Jeannine P Schweihofer, Kristin M Schill 2024. Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions. Journal of food protection
- Kathleen A Glass, Jie Yin Lim, Quinn L Singer 2023. Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines. Journal of food protection
- Stevie Ward, Wendy Bedale, Kathleen A Glass 2022. Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review. Journal of food protection
- Vijay K Juneja, Xinran Xu, Marangeli Osoria, Kathleen A Glass, Kristin M Schill, Max C Golden, Donald W Schaffner, Govindaraj Dev Kumar, Laurel Dunn, Ravi Jadeja, Subash Shrestha, Abhinav Mishra 2021. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Food research international (Ottawa, Ont.)
- Lieke A van Gijtenbeek, Quinn Singer, Louise E Steffensen, Shannon Neuens, Helle S Guldager, Susanne Bidstrup, Tina Høgholm, Mikkel G Madsen, Kathleen Glass, Solvej Siedler 2021. Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation. Foods (Basel, Switzerland) PMC8230772
- Marjorie Ellin Doyle, Kathleen A Glass 2021. Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health. Comprehensive reviews in food science and food safety
- Sarah K Engstrom, Kory M Anderson, Kathleen A Glass 2020. Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese. Journal of food protection
- View all Publications @ PubMed
