CRISPR: The next revolution in food microbiology?
An amazing technology that is changing the world – how will it change food microbiology and indeed the way we eat?
foodborne disease
Ohmic heating in food processing
Ohmic heating is a food processing technology that uses electrical current to generate heat within a food product. The electrical current passes through the food, which acts as a resistor and generates heat due to the resistance to the current flow. This technology can be used for both liquid and solid foods and can be applied at different stages of food processing, including pasteurization, sterilisation, and blanching.
Pathogenicity and virulence of Escherichia coli
Eschrichia coli are very common amongst, humans, other animals and indeed in the environment. They can be harmless commensals or serious human pathogens.
Is our food supply becoming less safe?
The overall safety of the food supply today can vary depending on the country and region. In general, many countries have regulations and agencies in place to ensure the safety of the food supply, and food safety has improved in recent years due to advances in technology and food safety practices. However, there are still challenges that can affect the safety of the food supply.
Techniques of molecular food microbiology. Part 2 – MLST, PFGE and WGS.
Whole genome sequencing (WGS) is considered the best typing technique method in microbiology because it provides a high-resolution view of the genetic makeup of a microorganism. This allows for a more complete understanding of the microorganism’s biology and its potential impact on food safety and quality.
