Kathleen Glass

Summary

Affiliation: University of Wisconsin
Country: USA

Publications

  1. ncbi request reprint Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style Turkey
    Kathleen A Glass
    University of Wisconsin Madison, Food Research Institute, 1550 Linden Drive, Madison, Wisconsin 53706, USA
    J Food Prot 76:2074-8. 2013
  2. doi request reprint Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli
    Kathleen A Glass
    University of Wisconsin Madison, Food Research Institute, Madison, WI 53706, USA
    J Food Prot 75:838-46. 2012
  3. ncbi request reprint Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, Madison, Wisconsin 53706, USA
    J Food Prot 67:1687-93. 2004
  4. ncbi request reprint Antibotulinal activity of process cheese ingredients
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, Madison, Wisconsin 53706, USA
    J Food Prot 67:1765-9. 2004
  5. ncbi request reprint Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate
    Kathleen Glass
    Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706, USA
    J Food Prot 70:214-7. 2007
  6. ncbi request reprint Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, 1925 Willow Drive, Madison, Wisconsin 53706, USA
    J Food Prot 70:2306-12. 2007
  7. ncbi request reprint Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, 53706, USA
    J Food Prot 65:116-23. 2002

Detail Information

Publications7

  1. ncbi request reprint Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style Turkey
    Kathleen A Glass
    University of Wisconsin Madison, Food Research Institute, 1550 Linden Drive, Madison, Wisconsin 53706, USA
    J Food Prot 76:2074-8. 2013
    ..These results verify that propionate-based ingredients inhibit growth of L. monocytogenes on sliced, high-moisture, cured turkey and can be considered as an alternative to reduce sodium-based salts while maintaining food safety. ..
  2. doi request reprint Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli
    Kathleen A Glass
    University of Wisconsin Madison, Food Research Institute, Madison, WI 53706, USA
    J Food Prot 75:838-46. 2012
    ..coli O157 to survive the processing steps involved in the manufacture of pepperoni. Processes suitable for control of E. coli O157 will similarly inactivate the other STEC strains tested in this study...
  3. ncbi request reprint Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, Madison, Wisconsin 53706, USA
    J Food Prot 67:1687-93. 2004
    ..These results verify that RF PPCPs exhibit greater safety than FF products and that safety may be enhanced by using certain adjunct ingredients as antimicrobials...
  4. ncbi request reprint Antibotulinal activity of process cheese ingredients
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, Madison, Wisconsin 53706, USA
    J Food Prot 67:1765-9. 2004
    ..Subsequent trials revealed that the antibotulinal effect varied significantly among 13 lots of EMC and that the antimicrobial effect was not correlated with the pH or water activity of the EMC...
  5. ncbi request reprint Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate
    Kathleen Glass
    Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706, USA
    J Food Prot 70:214-7. 2007
    ..Additional research is needed to define the levels needed to prevent growth of L. monocytogenes in high-moisture cured and uncured ready-to-eat meat and poultry and for gaining governmental approval for their use in such formulations...
  6. ncbi request reprint Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, 1925 Willow Drive, Madison, Wisconsin 53706, USA
    J Food Prot 70:2306-12. 2007
    ..These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but aremore effective when used in combination with nitrite...
  7. ncbi request reprint Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst
    Kathleen A Glass
    Food Research Institute, University of Wisconsin Madison, 53706, USA
    J Food Prot 65:116-23. 2002
    ....