Quarter of a century of microbiology
There’s been a lot of change in the last quarter of a century since I studied microbiology as an undergraduate at university. My perspective on this journey, from agar to WGS.
Month: March 2022
Raw milk quality survey
An interesting short survey of raw milk quality I undertook in 2005. The focus was on the psychotropic pseudmonad bacteria that can result in different spoilage outcomes of dairy products.
Listeriosis and eggs
Listeria and eggs, not as common as Salmonella or Camyplobacter and eggs, but certainly still worth a mention and a bit of discussion. Particularly so because o the high mortality rate of listeriosis and the diverse clinical presentations.
Prospective probiotic food alternatives
New food product development is a core element of food science and is an important way to ensure continued consumption of probiotics in food products. New products will make it easier for people to support their physical and mental health through probiotics.
