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ABOUT
VISIT
PEOPLE
NEWS
EVENTS
RESOURCES
SPONSORS
Food Safety Resources
Cheese Thermization App
Food Safety Reviews
Applied Food Safety Lab
Find a Food Safety Expert
Antimicrobial and formulation controls for food safety
Bacterial spoilage and sanitation
Challenge studies for food safety
Clostridium/Bacillus
Dairy food safety
Epidemiology and Regulatory
Feed and animal diagnostics
Food allergy
Fungi, mycotoxin formation and prevention
Listeria/Staphylococcus
Meat safety
Microbial pathogenesis and stress tolerance
Microbiome
Parasitology
Pre- and post-harvest safety interventions
Process cheese safety
Process-generated food toxicants
Produce safety
Salmonella/Pathogenic E. coli
Viruses
Antimicrobial and formulation controls for food safety
Bacterial spoilage and sanitation
Challenge studies for food safety
Clostridium/Bacillus
Dairy food safety
Epidemiology and Regulatory
Feed and animal diagnostics
Food allergy
Fungi, mycotoxin formation and prevention
Listeria/Staphylococcus
Meat safety
Microbial pathogenesis and stress tolerance
Microbiome
Parasitology
Pre- and post-harvest safety interventions
Process cheese safety
Process-generated food toxicants
Produce safety
Salmonella/Pathogenic E. coli
Viruses
Parasitology
Cryptosporidium
; Host/pathogen interactions of the intracelluar parasite
Toxoplasma gondii
Laura J. Knoll
3303 Microbial Sciences Building
ljknoll@wisc.edu
(608) 262-3161
