Genetic control of the bacterial adaptive acid tolerance response.
The adaptive acid tolerance tolerance is an important physiological mechanisms for foodborne pathogenic bacteria to increase survival in acidic foods and gastric passage.
The adaptive acid tolerance tolerance is an important physiological mechanisms for foodborne pathogenic bacteria to increase survival in acidic foods and gastric passage.
Sous vide is a gentle cooking method for meats as well as fruits and vegetables. The only problem is, it is so gentle, unless done properly, it could render the cooked food dishes unsafe.
Listeria monocytogenes is one of the most important bacterial pathogens. While it doesn’t cause a whole lot of cases, the mortality rate is significant, up to 75% in vulnerable groups, therefore, it is worth close attention.
Australia’s food regulations maintain a high standard of our food supply to keep us safe and well nourished in Australia with quality food. However, some people operate non-registered food business – beware of them and do not support them.
A vlog about psychrotrophy and it’s importance in microbiology, food microbiology and food science, from the perspective of food safety and food quality.
Chloe