Food Research Institute
The Food Research Institute, in the College of Agricultural and Life Sciences, University of Wisconsin–Madison operates its own laboratories and administers its own research and service programs. Our mission is to catalyze multidisciplinary and collaborative research on microbial foodborne pathogens and toxins and to provide training, outreach, and service to enhance the safety of the food supply.
Collections in this community
Determination and Validation of D-Values for Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in Cheesemilk (Journal of Dairy Science, 2021)Certain cheeses can be legally produced in the U.S. using raw milk, but must be aged for at least 60 days to reduce pathogen risks. However, some varieties, even when aged for 60 days, have been shown to support growth ...