March 2020 – Food Microbiology Academy

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Food Microbiology Academy

#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Month: March 2020

4 Posts

Bacteria, Viruses

COVID-19 or Wuhan pneumonia?

March 29, 2020 — 1 Comment

Food safety, Prions

Prions and beef.

March 25, 2020 — 0 Comments

Food safety, Viruses

COVID-19: A likely foodborne disease.

March 15, 2020 — 1 Comment

Save your immune system for SARS-CoV-2!

March 9, 2020 — 0 Comments

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Bacteria (45)
Commentry (3)
Eukaryotic microbiology (5)
Fermented foods (14)
Food (1)
Food quality (30)
Food safety (59)
food spoilage (32)
Fungi (9)
History (1)
Immunity (1)
Prebiotics (2)
Prions (2)
Probiotics and gut health (14)
Public health (9)
Uncategorized (3)
Viruses (14)
Yeast (8)

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This is Mannitol Salt agar, with Staphylococcus epidermis (1, 2, 3) and Staphylococcus aureus (4, 5, 6) showing quite different colonial morphologies.

Escherichia coli O157:H7 on Sorbitol MacConkey.

Salmonella enterica serovar Typhimurium is seen here on Luria-Bertani containing Congo red (40 mg/L) and coomassie brilliant blue (20 mg/L).

Candida albicans on Sabouraud Dextrose.

Trichosporon mucoides on some potato dextrose.

On Mitis Salivarius Bacitracin Agar, this is Streptococcus mutans.

Staphylococcus aureus on Nutrient Agar.

Phenotypic variations of clinical isolates (from the same patient!) of Pseudomonas aeruginosa.

On a yeast extract peptone dextrose medium, this is some amazing colony identification!

Food Microbiology Academy

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philip.button@foodmicrobiology.academy

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