Originally published on 25 August 2024 by Gavin Van De Walle If you choose to undertake the FoodSafePal South Dakota...
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By Philip Button – philip.button@foodmicrobiology.academy Lately, over the past few months, I’ve been working quite closely with some undergraduate students,...
Cholera, caused by Vibro cholerae, is linked to contaminated water and food, posing a major public health threat, particularly in...
High Pressure Processing (HPP) is a nonthermal food preservation method that uses high pressure to inactivate microorganisms and extend shelf-life...
Hiperbaric hosted HPP Innovation Week, focusing on high pressure processing technology benefits in food preservation. Chloe Lam from Food Microbiology...
The tap water in Melbourne, Australia is globally recognised as safe for drinking, thanks to rigorous water treatment procedures. Coliform...
Foodborne diseases, caused by harmful bacteria, viruses, parasites, or chemicals in food and beverages, pose a significant global health threat....
In Texas, under the cottage food law, you can sell certain foods directly to consumers without needing a license. However,...
Fermented foods play a crucial role in boosting immunity by improving gut health and providing essential nutrients. Research highlights their...
