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Commentry, Food safety, History

The rule of microorganisms

February 2, 2020 — 0 Comments

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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Gram stain of Eikenella corrodens.

Four Candida species on chromogenic Candida agar.

Here on Glucose Yeast Extract is Nocardia farcinia that was isolated from the milk of a goat 🐐 with mastitis.

A demonstration of aseptic technique when manually pouring molten agar into Petri dishes … out of Osman Erkmen’s 2021 book “Laboratory Practices in Microbiology”.

Lactose fermenting Klebsiella oxytoca on MacConkey.

Shigellae on EMB (top left), MacConkey (top right), Endo (centre), Hektoen (bottom left) and SS (bottom right).

A non lactose fermenters (NLF), Escherichia coli, on a MAC plate.

Escherichia coli on CLED.

MRSA on Spectra MRSA.

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