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Tag: food scientist

4 Posts

Fermented foods, Food quality, Food safety, food spoilage

Food as a microbial growth substrate

June 30, 2021 — 0 Comments

Bacteria, Fermented foods, Food quality, Food safety, food spoilage, Probiotics and gut health

Concepts of food microbiology

June 20, 2021 — 0 Comments

Probiotics and gut health, Yeast

How we address scientific challenges today

May 17, 2021 — 0 Comments

Importance of food safety to the food scientist / technologist

January 12, 2020 — 2 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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Introduction to the Food Microbiology Academy

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Really love Triple Sugar Iron Agar ... the vibrant colours along with the several diagnostic biochemical tests that can be accomplished with this one medium, it's a winner! Here with have representatives from four Enterobacteriaceae genera on TSI - Klebsiella, Enterobacter, Serratia and Citrobacter from left to right.

Eikenella corrodens is a human commensal of the mouth and upper respiratory tract. It is a rare opportunistic pathogen though, causing pericarditis and endocarditis for example.

Here at Food Microbiology Academy we’re all about creating a community of (primarily food) microbiologists for the purpose of learning, educating, advancing our knowledge, sharing ideas to support the global community of food microbiologists. Thus, we post scholarly material from a variety of sources (books, peer-reviewed journals, personal notes) that we’ve found that we believe will be worthwhile for us all. Here’s one such piece of material, handwritten and hand drawn notes on bacterial identification that appear to be in Polish. These are by Leopardo96 on @reddit. They look great notes, hope they’ve useful for the Polish-speaking members of our food microbiologist community 🙂😊.

Pulsed field gel electrophoresis was the former gold-standard for molecular typing of bacteria. Its alternating electrical fields are able to separate DNA fragments of substantial size, due to the continued reorientation required as the electrical fields change. Who still uses PFGE, for what purposes/samples and to type isolates of what genus/species?

Neisseriae on chocolate agar - Neisseria meningitides on the left and Neisseria gonorrhoeae on the right.

A standard anaerobic jar ... what does your laboratory use to generate anaerobic conditions? One of these, a candle jar or an anaerobic incubator?

While rapid antigen tests (RATs) went mainstream to the general public during the COVID-19 pandemic, it's worthwhile remembering there are others. Here's an example, the QuickVue Chlamydia Test from Quidel. It can be used to presumptively identify Chlamydia trachomatis from endocervical samples.

Love this, a glass statue of the bacteriophage, Escherichia virus T4. Credit to curious.wombat for the photo, totally amazing!

There are increasing reports of Staphylococcus lugdunensis in recent years. They are coagulase negative staphylococci that are commensals, and typically involved in skin and soft tissue infections. Here it is on blood agar, similar to S.epidermidis, but cream in colour rather than white.

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