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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Tag: milk

4 Posts

Bacteria, Food quality, food spoilage

Pasteurised milk spoilage

September 5, 2022 — 0 Comments

Bacteria, Food quality, food spoilage

Raw milk quality survey

March 22, 2022 — 0 Comments

Bacteria, Food quality, food spoilage

Bacterial lipolytic spoilage of bovine milk

October 29, 2020 — 0 Comments

Bacteria, Food quality, food spoilage

UHT processing and microbial spoilage of UHT milk.

June 28, 2020 — 1 Comment

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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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.

This is an extract from the Atlas of Medical Mycology, published in 1953. In chapter 1, there’s a now very outdated, but fascinating taxonomic account of Kingdom Plantae’s Division Thallophyta, which had its origins in the 1830s. This ‘mixed bag’ division was polyphyletic and included fungi, algae and bacteria!

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