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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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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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This is Mannitol Salt agar, with Staphylococcus epidermis (1, 2, 3) and Staphylococcus aureus (4, 5, 6) showing quite different colonial morphologies.

Escherichia coli O157:H7 on Sorbitol MacConkey.

Salmonella enterica serovar Typhimurium is seen here on Luria-Bertani containing Congo red (40 mg/L) and coomassie brilliant blue (20 mg/L).

Candida albicans on Sabouraud Dextrose.

Trichosporon mucoides on some potato dextrose.

On Mitis Salivarius Bacitracin Agar, this is Streptococcus mutans.

Staphylococcus aureus on Nutrient Agar.

Phenotypic variations of clinical isolates (from the same patient!) of Pseudomonas aeruginosa.

On a yeast extract peptone dextrose medium, this is some amazing colony identification!

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