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.
Food Microbiology & Science
This category encompasses the fundamental science of microorganisms in food, including their characteristics, detection and broader scientific principles relevant to food.
The future of practical food microbiology
agricultural microbiology is no exception. However, it is more important for analytical methodologies in these areas of microbiology to focus on accuracy and precision rather than speed. In other areas of food microbiology, such as food safety investigations during disease outbreaks, where rapid results are especially important, rapid and sometimes real-time methods are vital.
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.
Psychrotrophs in food science
A vlog about psychrotrophy and it’s importance in microbiology, food microbiology and food science, from the perspective of food safety and food quality.
Food as a microbial growth substrate
Microorganisms can effect many changes in food, both directly and indirectly. Hear how that happens from Dr Philip Button.
