Fungal contamination of food and how to control it
Where fungal contamination comes from is an important consideration in preventing the significant challenges associated with fungal spoilage of food products. This article provides some insights.
microbiology
Intoxications versus infections
Intoxications versus infections – what have you had? what’s the difference? what food was involved and when?
What is life?
We may think we can easily define life, what forms of life are, but it’s another story when considering viruses, viroids and prions – what are they?
Quarter of a century of microbiology
There’s been a lot of change in the last quarter of a century since I studied microbiology as an undergraduate at university. My perspective on this journey, from agar to WGS.
Raw milk quality survey
An interesting short survey of raw milk quality I undertook in 2005. The focus was on the psychotropic pseudmonad bacteria that can result in different spoilage outcomes of dairy products.
