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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Our latest book!

Food product development for the home entrepreneur. 8 chapters over 54 pages.

-------------------------------------------- If you're an accomplished home cook or have a spark of food creativity and innovation for a commercial product, our book is for you! This concise reference guide will take you through what you need to know, giving you an overview from product idea until it hits the shelves, and beyond! A valuable reference to the principles and practice of food product development, which you can refer to again and again on your journey to realise your dream in food!

A$12.95

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Introduction to the Food Microbiology Academy

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The bovine pathogen, Brucella abortus, should be incubated with five to ten percent carbon dioxide for a minimum of 21 days, here it is on chocolate agar. Brucellosis in humans is almost exclusively due to consumption of raw dairy products.

This is an extract from the Atlas of Medical Mycology, published in 1953. In chapter 1, there’s a now very outdated, but fascinating taxonomic account of Kingdom Plantae’s Division Thallophyta, which had its origins in the 1830s. This ‘mixed bag’ division was polyphyletic and included fungi, algae and bacteria!

Black is beautiful … salmonellae on Hektoen Enteric agar showing hydrogen sulphide production as clear as day.

Streptococci showing the three types of haemolysis on blood agar. Who can name them from top left to top right then below?

Under UV light, this is the fluorescent characteristic of Clostridium difficile when grown on CDC anaerobic blood agar.

How beautiful is this one, Nocardia brasiliensis on Sabouraud dextrose. Certainly not a common species of Nocardia in clinical microbiology, but nevertheless, it is responsible for a variety of diseases including pneumonia and mycetoma.

Oh wow, what a beauty, a golden yellow pigmented isolate of Staphylococcus aureus providing such nice colour contrast with the red of a blood agar plate.

The figure from the paper that would change biology forever … Watson and Crick in Nature on 25 April 1953.

Not sure about the exact purpose of these stream techniques, but who streaks the whole plate without really attempting to dilute the amount of cells or flames in between each streak without the streaks touching each other? Wouldn’t this mean there is nothing left to streak after streak 1 🤔

Food Microbiology Academy

Food Microbiology Academy

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