Kathleen Glass, Ph.D. is Associate Director and Distinguished Scientist for the Food Research Institute (FRI) at the University of Wisconsin–Madison. In this capacity, she works with the food industry and regulatory agencies to evaluate microbial food safety risks, and design and conduct microbial food challenge studies to identify critical control limits for production.
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.
