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Celebrating International Women’s Day: Empowering Women in STEM at the Food Microbiology Academy

By foodmicrobiologyacademyPosted on Posted in Blog & CommentaryNo Comments on Celebrating International Women’s Day: Empowering Women in STEM at the Food Microbiology Academy

In celebration of International Women’s Day this year, here at the Food Microbiology Academy we understand the importance of inclusive workplaces and wanted to take the time to uplift the women on our team and highlight their views and experiences as women in the field of STEM (Science, Technology, Engineering, and Mathematics) If you’d like to learn more about our amazing team and their contributions to STEM, click here! 1. Please introduce who you are, what you are studying and your role at the Food Microbiology Academy Elyse: I’m Elyse, an undergraduate student at Monash University. I’m studying a Bachelor of Science and Arts, with majors in immunology and psychology. I’m currently a project officer at the Food Microbiology Academy. Shreya: I’m Shreya, in my final year in the Bachelor of Science, majoring in microbiology. My role at the FMA is working on content creation for gut health. Dencelle: I’m Dencelle Mercines, currently pursuing Bachelor of Science in Chemical Engineering at Adamson University. I’m currently working as a Digital Marketing Coordinator at Food Microbiology Academy. Vinodi: I’m Vinodi, currently studying a Bachelor of Law/Bachelor of Science with a major in immunology at Monash University. I am a project officer here at the Food Microbiology Academy. 2. What does International Women’s Day mean to you personally? Elyse: International Women’s Day is a time to celebrate the strength and success of women across the globe, highlighting their incredible contributions to various fields. For me, this is a significant opportunity to reflect on the progress we have made and to empower more people to continue advocating for equal rights and opportunities. Shreya: International Women’s Day reminds me of the women that fought for our lives, and able to live so freely and do what I love to do because of them. It is a day to celebrate all the women in our lives and recognise all their achievements and hard work! Dencelle: International Women’s Day is a celebration of the achievements of women worldwide, as well as a reminder of the ongoing journey towards gender equality. Personally, it encourages me to reflect on the strides women have made, especially in fields like STEM, where we continue to break boundaries and inspire future generations. Vinodi: For me, International Women’s Day represents a time to celebrate the contributions of women in all industries and the difficulties endured by women that came before me in order to get to where we are today. I find that the day also inspires me to personally reflect on the fight for gender equality in these spaces, specifically how much there is yet to improve and what I can do to further progress this movement. 3. What do you think are the most important qualities or skills that women in STEM should have to succeed? Elyse: The skills and qualities that I think are important for women in STEM are initiative, networking, and collaboration. Taking initiative will help you stand out and highlight your dedication to your goals. Ask questions and seek support from professionals in your field for valuable insights. Networking, building relationships and collaborating with others can lead to new opportunities for professional growth. Shreya: The skills that are important for women in STEM has to be communication and willingness to learn. Communication is important because we need to be able to effectively communicate any research we have done, and it allows us to create trust and harmony with the people that we work with. Willingness to learn is also important because STEM is a constantly evolving field and so the ability to learn and adapt is crucial. As for the qualities, we need have perseverance because often times it may feel like you are stuck but having the ability to look ahead and stay positive is very important. Dencelle: In my experience, resilience, adaptability, and curiosity are key qualities for women in STEM. It’s important to stay determined when facing challenges, continuously seek knowledge, and adapt to the fast-paced, ever-changing nature of the field. Collaboration and communication are also vital, as working together and sharing ideas are fundamental to progress in STEM disciplines. Vinodi: I think some of the most important skills and qualities that women in STEM must have to succeed are confidence, collaboration and adaptability. Being confident is key as you need to be able to be comfortable putting yourself out there in order for your ideas to be heard and advocate for yourself. Collaborating well with others is also a very important part of STEM as it requires working with various people and teams of different backgrounds and skill sets, strong communication skills are also needed for this to support an efficient team. Having adaptability is also crucial in STEM as it is a rapidly evolving field.  4. What challenges have you faced as a woman enrolled in a STEM course? Elyse: My experience in a STEM course has been positive, and I’m fortunate to have had equal opportunities in my field. From my experience, biomedical and life sciences tend to have strong female representation, with many women in both student and teaching roles. However, I recognise that women may face greater challenges in other fields, such as engineering and computer science, and continued efforts are needed to promote inclusivity across all STEM fields. Shreya: As a woman in STEM, I haven’t faced too many challenges personally, but I’ve come to realise just how important representation is in every field. Seeing so many women in my Microbiology course was incredibly inspiring, it reassured me that I belong here and gave me role models to look up to. Dencelle: One challenge I’ve faced as a woman in STEM, particularly me taking up an engineering program, is overcoming occasional doubt from others about my abilities in such a male-dominated field. But I’ve found strength and confidence in knowing that we are making strides toward more diversity and representation in these fields. Vinodi: In my journey in STEM, I have not encountered many challenges associated with

CRISPR-Cas9

By foodmicrobiologyacademyPosted on Posted in Food Microbiology & ScienceNo Comments on CRISPR-Cas9

CRISPR-Cas9 has emerged as a groundbreaking technology, transforming the field of genetic research and therapy [6]. This powerful tool allows scientists to make precise changes to the DNA of living organisms, offering potential treatments for a variety of genetic disorders and diseases. The simplicity, efficiency, and versatility of CRISPR-Cas9 have made it a cornerstone of modern genetic engineering. What is CRISPR-Cas9? CRISPR-Cas9 stands for Clustered Regularly Interspaced Short Palindromic Repeats and CRISPR-associated protein 9 [1]. It is a genome-editing technology that enables geneticists and medical researchers to add, remove, or alter sections of the DNA sequence [1]. This system is derived from a naturally occurring defence mechanism found in bacteria, which use CRISPR sequences and Cas proteins to fend off viral infections[2]. The CRISPR-Cas9 system comprises two key components: 1. Cas9 Enzyme: Acts as molecular scissors that can cut the DNA strands at a specific location [2]. 2. Guide RNA (gRNA): A piece of RNA that guides the Cas9 enzyme to the exact spot in the genome where the cut is to be made. The gRNA has a sequence that is complementary to the target DNA sequence, ensuring that Cas9 cuts at the correct location [2][4]. Mechanism of Action The process begins with the design of a guide RNA that matches the target DNA sequence. This gRNA binds to the Cas9 enzyme, forming a complex that can locate and bind to the target DNA. Once bound, Cas9 makes a double-stranded cut in the DNA. The cell then attempts to repair this break, and researchers can manipulate this repair process to introduce specific genetic changes [2][4][5]. There are two main pathways for DNA repair: 1. Non-Homologous End Joining (NHEJ): This method often results in the insertion or deletion of small DNA sequences, which can disrupt the target gene’s function [1]. 2. Homology-Directed Repair (HDR): This pathway uses a homologous DNA template to repair the break, allowing for precise editing, such as correcting a genetic mutation or inserting a new gene [1]. Applications of CRISPR-Cas9: [3] Mechanism and Applications of CRISPR/Cas-9-Mediated Genome Editing – PMC (nih.gov) Ethical Considerations and Challenges While CRISPR-Cas9 holds immense promise, it also raises significant ethical and technical challenges. 1. Off-Target Effects: One of the primary concerns is the potential for off-target effects, where the Cas9 enzyme cuts DNA at unintended locations. This can lead to unintended genetic changes, which could have harmful consequences. Researchers are continually working to improve the specificity and accuracy of CRISPR-Cas9 to minimize these risks [2][4][5] 2. Germline Editing: Editing the DNA of germline cells (sperm, eggs, or embryos) is highly controversial because changes made in these cells can be passed on to future generations. This raises ethical questions about the long-term impacts on the human gene pool and the potential for “designer babies.” Many countries have regulations in place that prohibit or restrict germline editing [2][5]. 3. Accessibility and Equity: As with many advanced medical technologies, there is a concern that CRISPR-Cas9 treatments may not be accessible to all patients due to high costs and limited availability. Ensuring equitable access to these therapies is a critical issue that needs to be addressed as the technology develops [2]. Future Directions The future of CRISPR-Cas9 is bright, with ongoing research aimed at expanding its capabilities and applications. Scientists are exploring new Cas enzymes with different properties, such as improved specificity and the ability to target different types of DNA sequences. Additionally, efforts are being made to develop CRISPR-based diagnostics and treatments for a broader range of diseases [1][2][4]. As our understanding of CRISPR-Cas9 continues to grow, this technology will likely become an integral part of personalized medicine, offering tailored treatments based on an individual’s genetic makeup. The potential to cure genetic diseases, combat cancer, and improve agricultural practices makes CRISPR-Cas9 one of the most exciting developments in modern science. Conclusion CRISPR-Cas9 has revolutionised the field of genetic engineering, offering unprecedented precision and versatility in gene editing. While there are challenges and ethical considerations to address, the potential benefits of this technology are immense. As research progresses, CRISPR-Cas9 is poised to transform medicine, agriculture, and many other fields, ushering in a new era of genetic innovation. 1. What is CRISPR/Cas9? – PMC (nih.gov) 2. What is CRISPR-Cas9? (yourgenome.org) 3. Mechanism and Applications of CRISPR/Cas-9-Mediated Genome Editing – PMC (nih.gov) 4. Genome engineering using the CRISPR-Cas9 system | Nature Protocols 5. What are genome editing and CRISPR-Cas9?: MedlinePlus Genetics 6. Principles of CRISPR-Cas9 technology: Advancements in genome editing and emerging trends in drug delivery – ScienceDirect

Utilising Bacteriocins in Packaging Film: Prevention is Better than Cure

By foodmicrobiologyacademyPosted on Posted in Food Quality & PreservationTagged , , No Comments on Utilising Bacteriocins in Packaging Film: Prevention is Better than Cure

Food spoilage is a significant concern in the food industry, leading to waste and potential health risks. One innovative solution to this problem is the use of bacteriocins in packaging films. Bacteriocins are natural antimicrobial peptides produced by bacteria, and they have shown great promise in preventing food spoilage by inhibiting the growth of harmful bacteria. This article explores how bacteriocins can be effectively incorporated into packaging films to enhance food safety and extend shelf life. Bacteriocins as a Preventive Measure Bacteriocins are a group of antimicrobial peptides that are produced by bacteria and are capable of killing or inhibiting the growth of other bacterial species. They have been traditionally used as natural preservatives in food, but recent research highlights their potential in preventing biofilm formation on abiotic surfaces. The mechanism by which bacteriocins prevent biofilm formation involves disrupting the initial adhesion of bacteria to surfaces, interfering with the communication between bacterial cells (quorum sensing), and directly killing the bacteria before they can establish a biofilm. This preventive approach is particularly advantageous because it targets the biofilm at its earliest stages, making it easier to manage and control. In addition to preventing biofilm formation, bacteriocins have also shown promise in disrupting existing biofilms. They can penetrate the EPS matrix and kill the bacteria within, thereby weakening the biofilm structure and making it easier to remove with conventional cleaning methods. This dual action of preventing biofilm formation and disrupting established biofilms makes bacteriocins a powerful tool in the fight against microbial contamination on abiotic surfaces. Incorporating Bacteriocins into Packaging Films The incorporation of bacteriocins into packaging films involves embedding these antimicrobial peptides into the material used to wrap or coat food products. This can be done using various methods, including: Benefits of Bacteriocin-Infused Packaging Films Challenges and Future Directions While the use of bacteriocins in packaging films holds great promise, there are several challenges that need to be addressed: Conclusion Bacteriocins offer a promising solution for enhancing food safety and extending the shelf life of food products. By incorporating these natural antimicrobial peptides into packaging films, we can reduce food spoilage, minimize the use of chemical preservatives, and improve overall food safety. Continued research and development in this field will help address the challenges and unlock the full potential of bacteriocin-infused packaging films, paving the way for a safer and more sustainable food industry. If you’re interested to know more about innovative solutions in food safety and sustainability, here are some related blogs:

Bacteriocins as Antibiofilm Agents: An Analysis of Feasibility 

By foodmicrobiologyacademyPosted on Posted in Food Safety & DiseaseTagged , , , , No Comments on Bacteriocins as Antibiofilm Agents: An Analysis of Feasibility 

Biofilm formation is a significant challenge in the food manufacturing industry. These microbial communities, encased in a self-produced matrix of extracellular polymeric substances (EPS), are notoriously difficult to eliminate. They can adhere to food contact surfaces, leading to contamination and posing severe risks to food safety. Traditional cleaning and sanitising methods are often ineffective against biofilms, making it essential to explore novel strategies for their control. Among the emerging solutions, bacteriocins garnered considerable attention due to their potential as antibiofilm agents. Understanding Bacteriocins and Their Mechanism of Action Bacteriocins are produced by various bacterial species, primarily lactic acid bacteria (LAB), which are commonly found in fermented foods. These peptides exhibit a broad spectrum of antimicrobial activity against closely related bacterial strains and, in some cases, even against more distantly related bacteria. The primary mechanism by which bacteriocins exert their antibacterial effects is through pore formation in the target cell membrane, leading to cell lysis and death. However, the role of bacteriocins in disrupting biofilms goes beyond simple bacterial killing. Recent studies have demonstrated that bacteriocins can interfere with biofilm formation at multiple stages, including initial adhesion, maturation, and dispersion. This multifaceted mode of action makes bacteriocins promising candidates for biofilm control in food processing environments. Efficacy of Bacteriocins Against Foodborne Pathogen Biofilms Several studies have investigated the effectiveness of bacteriocins against biofilms formed by foodborne pathogens. For instance, bacteriocin-producing strains such as Lactobacillus plantarum have shown the ability to inhibit the biofilm formation of Listeria monocytogenes, a notorious foodborne pathogen. The bacteriocins produced by these strains were found to disrupt the EPS matrix, rendering the biofilm structure more susceptible to sanitizing agents (Pang et al., 2022). Similarly, nisin, one of the most well-characterized bacteriocins, has been extensively studied for its antibiofilm properties. Nisin has been shown to inhibit the growth of biofilms formed by Staphylococcus aureus and Escherichia coli, two pathogens commonly associated with foodborne illnesses. The peptide’s ability to penetrate the biofilm matrix and disrupt the membrane integrity of embedded cells makes it an effective tool for biofilm control (Simons et al., 2020). Challenges and Considerations in Implementing Bacteriocins in Food Manufacturing Despite the promising results, the application of bacteriocins as antibiofilm agents in food manufacturing is not without challenges. One of the primary concerns is the potential development of resistance among target bacteria. Just as with antibiotics, prolonged exposure to sub-lethal concentrations of bacteriocins could select for resistant strains, potentially undermining their efficacy. Moreover, the stability of bacteriocins under various food processing conditions, such as high temperatures and varying pH levels, needs to be carefully evaluated. While some bacteriocins are relatively stable, others may lose their activity when exposed to harsh processing environments. This variability in stability must be accounted for when designing bacteriocin-based interventions. Another critical factor is the regulatory landscape. The use of bacteriocins in food products is subject to strict regulations, which vary by region. Manufacturers must navigate these regulations to ensure that their use of bacteriocins complies with safety standards and does not pose risks to consumers. Future Directions and Conclusion The feasibility of using bacteriocins as antibiofilm agents in food manufacturing is supported by a growing body of evidence. These peptides offer a natural and potentially effective means of controlling biofilms, which could complement existing sanitation practices and enhance food safety. However, further research is needed to address the challenges associated with their application, including the risk of resistance development, stability under processing conditions, and regulatory compliance. As the food industry continues to seek innovative solutions to ensure the safety and quality of food products, bacteriocins represent a promising avenue for exploration. By leveraging the natural antimicrobial properties of these peptides, manufacturers can potentially reduce the incidence of biofilm-related contamination, ultimately protecting public health and preserving the integrity of the food supply chain. References:

Biochemistry of Reactions in Triple Sugar Iron Agar

By foodmicrobiologyacademyPosted on Posted in Food Microbiology & ScienceTagged , , , , , No Comments on Biochemistry of Reactions in Triple Sugar Iron Agar

This article was prepared using DeepSeek-V3 with the following prompt: Write an 800 word blog article on the biochemistry of reactions in triple sugar iron agar. It was then checked/edited by Dr Philip Button. Triple Sugar Iron (TSI) agar is a differential medium used extensively in microbiology to identify enteric bacteria based on their ability to ferment sugars and produce hydrogen sulfide (H₂S). This versatile medium provides valuable insights into the metabolic capabilities of microorganisms, making it a cornerstone in clinical and environmental microbiology. Understanding the biochemistry of reactions in TSI agar requires a closer look at its composition, the metabolic pathways involved, and the visual indicators that reveal microbial activity. This article explores the biochemical principles behind the reactions observed in TSI agar and their significance in microbial identification. Composition of Triple Sugar Iron Agar TSI agar is a complex medium containing three sugars (glucose, lactose, and sucrose), a pH indicator (phenol red), and iron salts. Its composition is designed to test multiple metabolic capabilities of bacteria simultaneously. The key components include: Biochemical reactions in TSI Agar The reactions in TSI agar are driven by the metabolic activities of bacteria, including sugar fermentation, gas production, and H₂S generation. These reactions are interpreted based on color changes in the medium and the presence of gas or black precipitates. 1. Sugar fermentation 2. Gas Production 3. Hydrogen Sulfide Production Metabolic pathways involved The biochemical reactions in TSI agar are governed by specific metabolic pathways: Interpretation of TSI Agar results The visual changes in TSI agar provide critical information about the metabolic capabilities of the tested organism. An example is shown in Figure 3. Applications of TSI Agar TSI agar is widely used in clinical laboratories to identify enteric pathogens, such as Salmonella, Shigella, and E. coli. It is also used in environmental microbiology to study the metabolic diversity of bacteria in various ecosystems. The medium’s ability to test multiple metabolic traits simultaneously makes it a cost-effective and efficient tool for microbial identification. Conclusion The biochemistry of reactions in Triple Sugar Iron agar is a fascinating interplay of microbial metabolism and chemical indicators. By understanding the metabolic pathways involved and the visual cues provided by the medium, microbiologists can gain valuable insights into the identity and capabilities of bacterial isolates. TSI agar remains a cornerstone of microbiological diagnostics, demonstrating the enduring relevance of biochemical principles in modern science. Whether in a clinical lab or a research setting, TSI agar continues to be an indispensable tool for unraveling the metabolic secrets of microorganisms.

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