Faculty and Staff
Financial Support

Directions to UVM and our building

Catherine W. Donnelly, Ph.D. Professor

Phone: 802-656-5495
Email: Catherine.Donnelly@uvm.edu

Room 254 Carrigan Wing
109 Car! rigan Drive
Deptartment of Nutrition and Food Sciences
Un! iversity of Vermont
Burlington, VT 05405

Donnelly, an expert on the microbiological safety of food, believes that requiring cheesemakers to use pasteurized milk is not the best way to produce safe (and tasty) cheeses; it's better to educate cheesemakers about how to ensure the safety of their raw-milk products.

Courses taught
NFS 295: Food Safety & Public Policy

Professional interests: Catherine Donnelly is associate director of the Northeast Center for Food Entrepreneurship and the co-director of the Vermont Institute for Artisan Cheese (VIAC), a UVM-based institute that provides educational opportunities and scientific/commercial advice to small-scale cheesemakers. VIAC also works to promote greater public understanding of artisan cheeses. Donnelly is a recognized international expert on the bacterial pathogen Listeria monocytogenes and has ! published numerous articles and delivered hundreds of presentations on the topic. Specific research interests center on development of detection methods for Listeria and understanding the impact of sublethal injury on Listeria recovery and detection. Dr. Donnelly and her research colleagues pioneered the development of methods to detect Listeria in foods, including development of UVM media. Current scholarly interests include investigation of the microbiological safety of raw milk cheeses aged for 60 days.

PhD, Food Science, North Carolina State University, 1983
MS, Food Science, North Caroline State University, 1980
BS, Animal Science, University of Vermont, 1978

Professional Affiliations
Co-director, Vermont Institute for Artisan Cheese

Recent Publications
Frye, C. and C.W. Donnelly. 2005. Comprehensive survey of pasteurized fluid milk produced in the U.S. reveals a low prevalence of Listeria monocytogenes. J. Food Prot. 68:973-979.

Ngutter, C.M. and C.W. Donnelly. 2003. Nitrite-induced injury of Listeria monocytogenes and the effect of selective versus nonselective recovery procedures on its isolation from frankfurters. J. Food Prot. 66:2252-2257.

Silk, T.M., T.T. Roth and C.W. Donnelly. 2002. Comparison of growth kinetics for healthy and heat-injured Listeria monocytogenes in eight enrichment broths. J. Food Prot. 65:1333-1337.

Donnelly, C.W. 2002. Detection and isolation of Listeria monocytogenes from food samples: Implications of sublethal injury. J. AOAC In! ternational 83:495-500.

Donnelly, C.W. 2001. Factors associated with hygienic control and quality of cheeses prepared from raw milk: a review. Bull. Int. Dairy Fed. 369:16-27.