Kathleen A. Glass, Ph.D.
Affiliations: | 2002 | University of Wisconsin, Madison, Madison, WI |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Kathleen Glass"Parents
Sign in to add mentor| Michael A. Pariza | grad student | 2002 | UW Madison | |
| (Factors that contribute to the botulinal safety of model process cheese products.) | ||||
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Publications
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| Glass KA, Austin CB, Bohn MA, et al. (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. 100317 |
| Glass KA, Golden MC, Wanless BJ, et al. (2024) Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions. Journal of Food Protection. 87: 100271 |
| Glass KA, Lim JY, Singer QL. (2023) Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines. Journal of Food Protection. 87: 100191 |
| Juneja VK, Purohit AS, Golden M, et al. (2021) A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef. Food Microbiology. 93: 103618 |
| Engstrom SK, Anderson KM, Glass KA. (2020) Effect of commercial protective cultures and bacterial fermentates on Listeria monocytogenes growth in a refrigerated high-moisture model cheese. Journal of Food Protection |
| Engstrom SK, Cheng C, Seman D, et al. (2020) Growth of Listeria monocytogenes in a model high-moisture cheese based on pH, moisture, and acid type. Journal of Food Protection |
| Osterbauer KJ, King AM, Seman DL, et al. (2017) Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham. Journal of Food Protection. 1697-1704 |
| Glass KA, Mu M, LeVine B, et al. (2017) Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products. Journal of Food Protection. 1478-1488 |
| Golden MC, Wanless BJ, David JRD, et al. (2017) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production. Journal of Food Protection. 1259-1265 |
| Golden MC, Wanless BJ, David JRD, et al. (2017) 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 |