Italy – Food Microbiology Academy

Skip to content

Search for:

Food Microbiology Academy

#FresherHealthierSafer – researchers, educators and consultants in food microbiology

Our shop
About us
Our team
Project Management
Research
Learning
Consulting

Category: Italy

0 Post

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

Search for:

Introduction to the Food Microbiology Academy

My Instagram

Dr @philipbutton switched off in Melbourne tonight … are/have you?

We asked ChatGPT what mycology is ... this is what it told us:

On TCBS, Vibrio parahaemolyticus colonies are green and there is no colour change to the medium. This is because V. parahaemolyticus does not ferment sucrose.

How interesting is this, while Listeria monocytogenes is a human pathogen and therefore grows best at 37 C, motility in a semi-solid medium can't be detected at this temperature. This culture was incubated overnight at room temperature, which allows motility to be detected.

Klebsiella pneumoniae on blood agar is only somewhat mucoid. Colonies are always large however.

Rather unremarkable, yet distinctive ... Pseudomonas aeruginosa on MacConkey.

Before we formally advertise, just wanted to put a call out to our Instagram followers. If you are a food microbiologist with expertise in food preservation and shelf-life extension, then we want to hear from you. Food Microbiology Academy has a small but dedicated and passionate team - we're hoping to engage on an ad-hoc project-to-project contract basis with a food quality expert for our consulting projects with the food manufacturing sector. Ideally you will be located in Melbourne, like the rest of our team are. Let us know if this is you or spread the word if you know someone potentially suitable.

The beta-haemolytic Staphylococcus aureus is shown here after an overnight 35 °C incubation on blood 🩸 agar 🧫. This is the more commonly encountered cream coloured colonies - always looking nice.

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.

Food Microbiology Academy

Food Microbiology Academy

Social media

Instagram

Follow my blog via e-mail

Enter your e-mail address to follow this blog and receive notifications of new posts by email.

Email Address:

Our most popular blog post topics.

Bacteria coronavirus covid-19 Fermented foods foodborne disease food industry food microbiologist food microbiology food preservation Food quality Food safety food science food scientist food spoilage gut health microbiology probiotics sars-cov-2 virology Yeast

E-mail me!

philip.button@foodmicrobiology.academy

Website Powered by WordPress.com.

Follow Following
- Food Microbiology Academy
- Already have a WordPress.com account? Log in now.

	DiscoverNet \| 11 Mis… on Sous vide and food safety
	How To Start A Food… on Should Australia have cottage…
	How To Start A Small… on Should Australia have cottage…
	تفاوت‌ عفونت و مسموم… on Intoxications versus infection…
	Intoxications versus… on Food safety and COVID-19