Kathleen Glass Ph.D.

This article explores the "why," "how," and challenges encountered when conducting challenge studies for safer food products and longer shelf life.

This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.