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.
microbiology
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.
Techniques of molecular food microbiology. Part 1: PCR
Polymerase Chain Reaction (PCR) is a widely used molecular biology technique in food microbiology, which allows for the amplification of specific DNA sequences of microorganisms present in food.
Prebiotics, probiotics and fermented foods
Prebiotics, probiotics and fermented foods – they are separate and distinct, yet very much related, how so? To get the most benefit from these three, it is essential to be clear on what they are, how they are similar, related and different.
