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Kathleen A. Glass, Ph.D. - Publications

Affiliations: 
2002 University of Wisconsin, Madison, Madison, WI 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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47 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Glass KA, Lim JY, Singer QL. Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines. Journal of Food Protection. 87: 100191. PMID 37949411 DOI: 10.1016/j.jfp.2023.100191  0.354
2021 Juneja VK, Purohit AS, Golden M, Osoria M, Glass KA, Mishra A, Thippareddi H, Devkumar G, Mohr TB, Minocha U, Silverman M, Schaffner DW. A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef. Food Microbiology. 93: 103618. PMID 32912576 DOI: 10.1016/J.Fm.2020.103618  0.377
2020 Engstrom SK, Anderson KM, Glass KA. Effect of commercial protective cultures and bacterial fermentates on Listeria monocytogenes growth in a refrigerated high-moisture model cheese. Journal of Food Protection. PMID 33290511 DOI: 10.4315/JFP-20-247  0.384
2020 Engstrom SK, Cheng C, Seman D, Glass KA. Growth of Listeria monocytogenes in a model high-moisture cheese based on pH, moisture, and acid type. Journal of Food Protection. PMID 32221553 DOI: 10.4315/Jfp-20-069  0.426
2017 Osterbauer KJ, King AM, Seman DL, Milkowksi AL, Glass KA, Sindelar JJ. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham. Journal of Food Protection. 1697-1704. PMID 28885050 DOI: 10.4315/0362-028X.Jfp-17-096  0.39
2017 Glass KA, Mu M, LeVine B, Rossi F. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products. Journal of Food Protection. 1478-1488. PMID 28786718 DOI: 10.4315/0362-028X.Jfp-17-027  0.403
2017 Golden MC, Wanless BJ, David JRD, Kottapalli B, Lineback DS, Talley RJ, Glass KA. Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production. Journal of Food Protection. 1259-1265. PMID 28686493 DOI: 10.4315/0362-028X.Jfp-17-011  0.459
2017 Golden MC, Wanless BJ, David JRD, Lineback DS, Talley RJ, Kottapalli B, Glass KA. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection. 1252-1258. PMID 28686492 DOI: 10.4315/0362-028X.Jfp-17-012  0.484
2016 Trmčić A, Ralyea R, Meunier-Goddik L, Donnelly C, Glass K, D'Amico D, Meredith E, Kehler M, Tranchina N, McCue C, Wiedmann M. Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity. Journal of Dairy Science. PMID 27816245 DOI: 10.3168/Jds.2016-11621  0.391
2016 Weyker RE, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial. Journal of Food Science. PMID 26878335 DOI: 10.1111/1750-3841.13232  0.458
2016 King AM, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage. Journal of Food Protection. 79: 184-93. PMID 26818978 DOI: 10.4315/0362-028X.Jfp-15-322  0.465
2015 Glass KA, Golden MC, Wanless BJ, Bedale W, Czuprynski C. Growth of Listeria monocytogenes within a Caramel-Coated Apple Microenvironment. Mbio. 6. PMID 26463161 DOI: 10.1128/Mbio.01232-15  0.385
2015 King AM, Glass KA, Milkowski AL, Sindelar JJ. Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast. Journal of Food Protection. 78: 1527-35. PMID 26219366 DOI: 10.4315/0362-028X.Jfp-14-491  0.436
2015 Tilkens BL, King AM, Glass KA, Sindelar JJ. Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity. Journal of Food Protection. 78: 1215-20. PMID 26038916 DOI: 10.4315/0362-028X.Jfp-14-559  0.405
2015 King AM, Glass KA, Milkowski AL, Sindelar JJ. Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast. Journal of Food Protection. 78: 946-53. PMID 25951389 DOI: 10.4315/0362-028X.Jfp-14-503  0.407
2014 Golden MC, McDonnell LM, Sheehan V, Sindelar JJ, Glass KA. Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c. Journal of Food Protection. 77: 1787-93. PMID 25285499 DOI: 10.4315/0362-028X.Jfp-14-059  0.431
2014 Oh JH, Vinay-Lara E, McMinn R, Glass KA, Johnson ME, Steele JL. Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract. Journal of Dairy Science. 97: 6671-9. PMID 25200778 DOI: 10.3168/Jds.2014-7946  0.425
2014 King AM, McMinn RP, Sindelar JJ, Glass KA, Milkowski AL, Hanson RD. Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products Meat Science. 96: 484-485. DOI: 10.1016/J.Meatsci.2013.07.134  0.355
2013 Glass KA, McDonnell LM, Von Tayson R, Wanless B, Badvela M. Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style Turkey. Journal of Food Protection. 76: 2074-8. PMID 24290685 DOI: 10.4315/0362-028X.Jfp-13-155  0.495
2013 Kennedy KM, Milkowski AL, Glass KA. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts. Journal of Food Protection. 76: 1972-6. PMID 24215704 DOI: 10.4315/0362-028X.Jfp-13-106  0.45
2013 McDonnell LM, Glass KA, Sindelar JJ. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. Journal of Food Protection. 76: 1366-76. PMID 23905792 DOI: 10.4315/0362-028X.Jfp-12-501  0.53
2013 Farrokh C, Jordan K, Auvray F, Glass K, Oppegaard H, Raynaud S, Thevenot D, Condron R, De Reu K, Govaris A, Heggum K, Heyndrickx M, Hummerjohann J, Lindsay D, Miszczycha S, et al. Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production. International Journal of Food Microbiology. 162: 190-212. PMID 22939912 DOI: 10.1016/J.Ijfoodmicro.2012.08.008  0.399
2012 Glass KA, Kaspar CW, Sindelar JJ, Milkowski AL, Lotz BM, Kang J, Faith NG, Enache E, Kataoka AI, Henry C. Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli. Journal of Food Protection. 75: 838-46. PMID 22564931 DOI: 10.4315/0362-028X.Jfp-11-486  0.318
2010 Doyle ME, Glass KA. Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health Comprehensive Reviews in Food Science and Food Safety. 9: 44-56. DOI: 10.1111/J.1541-4337.2009.00096.X  0.313
2007 Glass KA, McDonnell LM, Rassel RC, Zierke KL. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate. Journal of Food Protection. 70: 2306-12. PMID 17969612 DOI: 10.4315/0362-028X-70.10.2306  0.484
2007 Glass K, Preston D, Veesenmeyer J. Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate. Journal of Food Protection. 70: 214-7. PMID 17265884 DOI: 10.4315/0362-028X-70.1.214  0.482
2004 Glass KA, Johnson EA. Antibotulinal activity of process cheese ingredients. Journal of Food Protection. 67: 1765-9. PMID 15330547 DOI: 10.4315/0362-028X-67.8.1765  0.423
2004 Glass KA, Johnson EA. Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products. Journal of Food Protection. 67: 1687-93. PMID 15330535 DOI: 10.4315/0362-028X-67.8.1687  0.38
2004 Glass KA, Johnson EA. Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids Food Microbiology. 21: 675-682. DOI: 10.1016/J.Fm.2004.03.002  0.398
2002 Glass KA, Granberg DA, Smith AL, Mcnamara AM, Hardin M, Mattias J, Ladwig K, Johnsoni EA. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. Journal of Food Protection. 65: 116-23. PMID 11808782 DOI: 10.4315/0362-028X-65.1.116  0.449
1999 Glass KA, Kaufman KM, Smith AL, Johnson EA, Chen JH, Hotchkiss J. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide Journal of Food Protection. 62: 872-876. PMID 10456739 DOI: 10.4315/0362-028X-62.8.872  0.389
1998 Glass KA, Kaufman KM, Johnson EA. Survival of bacterial pathogens in pasteurized process cheese slices stored at 30°c Journal of Food Protection. 61: 290-294. PMID 9708298 DOI: 10.4315/0362-028X-61.3.290  0.41
1995 Glass KA, Prasad BB, Schlyter JH, Uljas HE, Farkye NY, Luchansky JB. Effects of Acid Type and Alta2341 on Listeria monocytogenes in a Queso Blanco Type of Cheese. Journal of Food Protection. 58: 737-741. PMID 31137332 DOI: 10.4315/0362-028X-58.7.737  0.432
1995 Schoeni JL, Glass KA, McDermott JL, Wong ACL. Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs International Journal of Food Microbiology. 24: 385-396. PMID 7710915 DOI: 10.1016/0168-1605(94)00042-5  0.398
1995 Glass KA, Bhanu Prasad B, Schlyter JH, Uljas HE, Farkye NY, Luchansky JB. Effects of acid type and ALTA™2341 on listeria monocytogenes in a queso blanco type of cheese Journal of Food Protection. 58: 737-741.  0.352
1993 Schlyter JH, Degnan AJ, Loeffelholz J, Glass KA, Luchansky JB. Evaluation of Sodium Diacetate and ALTA™ 2341 on Viability of Listeria monocytogenes in Turkey Slurries. Journal of Food Protection. 56: 808-810. PMID 31113046 DOI: 10.4315/0362-028X-56.9.808  0.408
1993 Schlyter JH, Glass KA, Loeffelholz J, Degnan AJ, Luchansky JB. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytegenes in turkey slurries International Journal of Food Microbiology. 19: 271-281. PMID 8257656 DOI: 10.1016/0168-1605(93)90019-D  0.472
1993 Baccus-Taylor G, Glass KA, Luchansky JB, Maurer AJ. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage Poultry Science. 72: 1772-1778. PMID 8234138 DOI: 10.3382/Ps.0721772  0.421
1992 Glass KA, Loeffelholz JM, Ford JP, Doyle MP. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage Applied and Environmental Microbiology. 58: 2513-2516. PMID 1514799 DOI: 10.1128/Aem.58.8.2513-2516.1992  0.41
1992 Luchansky JB, Glass KA, Harsono KD, Degnan AJ, Faith NG, Cauvin B, Baccus-Taylor G, Arihara K, Bater B, Maurer AJ, Cassens RG. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage Applied and Environmental Microbiology. 58: 3053-3059. PMID 1444419 DOI: 10.1128/Aem.58.9.3053-3059.1992  0.33
1991 Glass KA, Doyle MP. Relationship Between Water Activity of Fresh Pasta and Toxin Production by Proteolytic Clostridium botulinum. Journal of Food Protection. 54: 162-165. PMID 31051648 DOI: 10.4315/0362-028X-54.3.162  0.434
1991 Glass KA, Doyle MP. Fate of Salmonella and Listeria monocytogenes in Commercial, Reduced-Calorie Mayonnaise. Journal of Food Protection. 54: 691-695. PMID 31051567 DOI: 10.4315/0362-028X-54.9.691  0.426
1991 Glass KA, Doyle MP. Relationship between water activity of fresh pasta and toxin production by proteolytic Clostridium botulinum Journal of Food Protection. 54: 162-165.  0.358
1989 Glass KA, Doyle MP. Fate and Thermal Inactivation of Listeria monocytogenes in Beaker Sausage and Pepperoni. Journal of Food Protection. 52: 226-231. PMID 30991528 DOI: 10.4315/0362-028X-52.4.226  0.42
1989 Maas MR, Glass KA, Doyle MP. Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products Applied and Environmental Microbiology. 55: 2226-2229. PMID 2679382  0.352
1989 Glass KA, Doyle MP. Fate of Listeria monocytogenes in processed meat products during refrigerated storage Applied and Environmental Microbiology. 55: 1565-1569. PMID 2504110  0.405
1987 Doyle MP, Glass KA, Beery JT, Garcia GA, Pollard DJ, Schultz RD. Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization Applied and Environmental Microbiology. 53: 1433-1438. PMID 3116926 DOI: 10.1128/Aem.53.7.1433-1438.1987  0.39
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