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Microbial Food Safety Consultant at KMG Food Safety
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Kathy has written more than 80 technical abstracts, 50 peer-reviewed publications, three book chapters and is an active member of the National Advisory Committee for the Microbiological Criteria of Foods and the International Association for Food Protection (IAFP).
She is available for limited consultation in evaluating risks and formulating foods to inhibit growth of food borne bacterial pathogens and designing and evaluating challenge studies. Specializing in pasteurized process cheese, refrigerated meals and ready-to-eat processed meats for control of Gram positive pathogens.
She earned her Doctorate in Food Microbiology and Safety at the UW-Madison, focusing on formulation safety of pasteurized process cheese products.