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#FresherHealthierSafer – researchers, educators and consultants in food microbiology

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Tag: Vibrio

4 Posts

Bacteria, Food safety

Isolation of Vibrio parahaemolyticus

February 28, 2020 — 0 Comments

Bacteria, Food safety, Viruses

Putting COVID-19 and foodborne disease into perspective.

February 21, 2020 — 0 Comments

Bacteria, Food safety

Vibrio parahaemolyticus in the marine environment and seafood.

February 17, 2020 — 1 Comment

An overview of key pathogenic Vibrios

January 26, 2020 — 0 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!

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Gram stain of Campylobacter jejuni, contributed by @microbiology_through_my_iphone. This bacterium causes a zoonotic disease, campylobacteriosis, which is the most commonly reported bacterial disease in Australia.

Old and outdated technology?

The arginine dihydrolase test uses nutrient broth with 0.5% arginine and phenol red as pH indicator. It tests for ability to use arginine as sole source of carbon and energy. Hydrolysis of arginine results in the production of ammonia which raises the pH, resulting in a colour change of the medium from the original yellow to the dark pink above pH 8.2. Here we have ADH positive Enterococcus faecalis.

Escherichia coli on MacConkey Agar. This 2nd-year food microbiology student taught by @philipbutton at @unimelb in 2008 didn’t achieve single colonies with this streak plate, but it’s clearly a lactose fermenting bacterium. She got the information needed and went on to to correctly identify this unknown microorganism as E. coli.

Rare β-hemolysis by Enterococcus faecalis, a probiotic and important part of one’s gut microbiome.

While not considered a foodborne pathogen, Candida albicans has been isolated from raw and pasteurised milk. For example, Mhone et al. (2012) report in Veterinary Medicine (https://doi.org/10.1155/2012/301902), their isolation of C. albicans from 18% of raw milk samples and from 5% of pasteurised milk samples in Zimbabwe. This image, from @microbiology_through_my_iphone, shows C. albicans from a Gram stained blood sample.

Counting grid of an older style Stuart Scientific colony counter.

After hours in a research laboratory in one of Australia’s most research intensive universities, courtesy of @rajvi_thakore

Pseudomonas aeruginosa!

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