Pre-harvest control and transmission, survival, evolution; Strategies to reduce risks from STEC in raw and fermented/dried meats; Control of mycotoxin contamination of grains; Salmonella-colonization of tomato cultivars; Methods to control bacterial pathogens in processed meats and other foods; Detection and removal of mycotoxins
 | Jeri Barak 790 Russell Laboratories jeri.barak@wisc.edu (608) 263-2097 |
 | Charles Czuprynski 1311 Microbial Sciences Building charles.czuprynski@wisc.edu |
 | Dorte Dopfer 2027 Veterinary Medicine Building doerte.doepfer@wisc.edu (608) 263-1186 |
 | Tu Anh Huynh thuynh6@wisc.edu (608) 262-5960 |
 | Charles W. Kaspar 3554 Microbial Sciences Building cwkaspar@wisc.edu (608) 263-6936 |
 | Nancy P. Keller 3476 Microbial Sciences Building npkeller@wisc.edu (608) 262-9795 |
 | Keith Poulsen keith.poulsen@wvdl.wisc.edu (608) 262-5432 |
 | Jae-Hyuk Yu 3155 Microbial Sciences Building jyu1@wisc.edu (608) 262-4696 |
