Steven C. Ingham

Steven C. Ingham

Professor, Food Safety Extension Specialist
75% Extension, 25% Research appointment
Room 211 Babcock Hall
scingham@wisc.edu
(608) 265-4801
FAX (608) 262-6872

Extension Programs

My extension efforts are directed at assisting food processors in making safe products. In particular, I conduct training in Hazard Analysis Critical Control Point (HACCP), and help processors evaluate HACCP plan critical limits and corrective actions. The majority of my extension effort is with the meat industry, although I also conduct HACCP training for processors of juice and fisheries products.

Research Programs

I direct graduate and undergraduate students in applied microbiology projects. Particular interests include evaluating potential intervention strategies against pathogenic bacteria in foods and the development of predictive tools for evaluating HACCP critical limits and corrective actions. My research laboratory is a Biohazard Level 2 facility and contains all equipment necessary for research with pathogens such as Escherichia coli O157:H7, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. Current projects:

  • Development of computerized tools for predicting pathogen growth during short-term temperature abuse, or slow-cooking of meat and poultry products.
  • Evaluation of carcass decontamination treatments useful in small-scale slaughter plants.

Recent Publications

Burnham, G.M., D.J. Hanson, C.M. Koshick, and S.C. Ingham. 2008. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors. Journal of Food Safety. 28:198-209.

Ruby, J.R., J. Zhu, and S.C. Ingham. 2007. Using indicator bacteria and Salmonella spp. test results from three large-scale beef abattoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella spp. Journal of Food Protection. 70:2732-2740.

Algino, R.J., S.C. Ingham and J. Zhu. 2007. Survey of antimicrobial effects of beef carcass intervention treatments in very small state-inspected slaughter plants. Journal of Food Science. 72:M173-179.

DeVita, M.D., R.K. Wadhera, M.L. Theis, and S.C. Ingham. 2007. Assesing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via a survey of hands, hand-contact surfaces, and food-contact surfaces at foodservice facilities. Journal of Foodservice. 18:76-79.

Burnham, G.M., D.J. Hanson, C.M. Koshick, and S.C. Ingham. 2007. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors. Journal of Food Safety. In Press.

Ingham, S.C., M.A. Fanslau, G.M. Burnham, B.H. Ingham, J.P. Norback, and D.W. Schaffner. 2007. Predicting pathogen growth during short-term temperature abuse of raw pork, beef and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection. 70: 1445-1456.

Ingham, S.C., G. Searls, S. Mohanan, and D.R. Buege. 2006. Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21°C. Journal of Food Protection. 69: 2263-2267.

Buege, D.R., G. Searls, and S.C. Ingham. 2006. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7. Journal of Food Protection. 69: 2091-2099.

Ingham, S.C., R.K. Wadhera, C.-H. Chu, and M.D. DeVita. 2006. Survival of Streptococcus pyogenes on foods and food contact surfaces. Journal of Food Protection. 69: 1159-1163.

Ingham, S.C., G. Searls, and D.R. Buege. 2006. Inhibition of Salmonella serovars, Escherichia coli O157:H7, and Listeria monocytogenes during dry-curing and drying of meat: a case study with Basturma. Journal of Food Safety. 26:160-172.

Burnham, G.M., M.A. Fanslau, and S.C. Ingham. 2006. Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies. Journal of Food Protection. 69:602-608.

Ingham, S.C., E.L. Schoeller, and R.A. Engel. 2006. Pathogen reduction in unpastuerized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze/thaw steps. Journal of Food Protection. 69:293-298.