Introduction to Food Microbiology
- The Extraordinary Relationship between Gram Staining and Microbial Properties
- Human History: Just a Blink in Earth's Vast Timeline
- E. coli O157: Why Only Humans Suffer Foodborne Illness While Cattle Remain Unharmed?
- Food Microbiology: Understanding the Human-Microbe Battle
- Can Salmonella and E. coli O157 Spread in Toilets or Through Conversation? Understanding Foodborne Bacteria Transmission
- Organising Gram-Negative and Gram-Positive Bacteria: A Guide for Food Microbiology
- Why are there no cocci among Gram-negative bacteria? Understanding the Meaning of Cocci and Rods in Microbiology.
- Understanding Gram-Negative Bacteria: The Role of the OF Test
- Essential Guide to the Oxidase Test: Key Method for Identifying Gram-Negative Bacteria, Including Enterobacteriaceae
- Yeast and Mold: Evolutionary Stagnation and Significance in Food Microbiology
Indicator microorganisms
Domino Effect: Unraveling the Foodborne Pathogens
- Uncovering Shiga-toxin-producing Escherichia coli (STEC): Infection Mechanisms, Risky Foods, and Long-term Effects
- Comprehensive Guide to Salmonella: Understanding Types, Risks, and Food Safety Measures
- Understanding Campylobacter: Food Poisoning Risks and Prevention Tips
- The Hidden Dangers of Vibrio parahaemolyticus: Understanding a Marine Bacterium and Food Safety Measures
- Understanding Bacillus cereus: Food Safety Risks and Prevention Strategies
- Uncovering the Secrets of Clostridium botulinum: From Soil to Deadly Toxin in Our Food Supply
- Exploring Staphylococcus aureus: From Skin Infections to Foodborne Illnesses – A Comprehensive Guide
- Understanding Listeria monocytogenes: Risks, Regulations, and Safety Measures in Ready-to-Eat Foods
- Clostridium perfringens: Uncovering the Risks of the 'Cafeteria Germ' in Large-Scale Food Poisoning Outbreaks
- Norovirus Explained: Characteristics, Transmission, and Prevention
- Understanding Cronobacter sakazakii: Risks, Prevention, and Safe Formula Preparation for Infants
Spoilage and Histamine-Producing Bacteria
Lactic acid bacteria
- Distinguishing Lactic Acid Bacteria from Gram-Positive Bacteria Using the Catalase Test
- The Unique Metabolic Characteristics of Lactic Acid Bacteria
- Overflow Metabolism and the Unique Adaptations of Lactic Acid Bacteria
- Why Don’t Lactic Acid Bacteria Have Heme? Unveiling the Unique Characteristics of Catalase-Negative Bacteria
- Homo- and Heterofermentative Lactic Acid Bacteria
- Lactic Acid Bacteria: More Than Just Beneficial Bugs in Foods
How to fight food micro-organisms
Methods of cleaning and sterilising food plants
- Handwashing Nuances: Efficacy Against Transient Bacteria vs. Resident Flora
- Disinfection vs. Cleaning in Food Safety: Why Thorough Cleaning is the Foundation
- Biofilm in food factories
- Discover the Powerful World of Cleaning Agents in the Food Industry: Where grime and germs meet their match
- Essential Common Understanding of Disinfectant Mechanisms in Food Factories
- Ethanol Sterilization and Its Mechanism
- Optimizing Sodium Hypochlorite Use in Food Factories: Key Insights and Practical Tips
- Unlocking the Power of Acidic Electrolyzed Water in Food Safety
- The Role of Peroxyacetic Acid Formulations in Food Factory Disinfection
- The Food Factory - Quaternary Ammonium Salts (Benzalkonium Chloride)
- Simplifying the ATP Test: A Practical Guide to Cleanliness in Food Factories
Heat sterilisation of food
- Sterilisation of Food: Grasping the Basics of Heat Sterilisation
- Food Heat Sterilization: Understanding and Applying Pasteurization, D Values, and Z Values
- Defeating Botulinum Spores: The Science Behind Retort Sterilization at 121.1°C
Non-heat sterilisation of food products
- The Power of Ozone Sterilization
- High-Pressure Processing (HPP) of Food: A Cutting-Edge Non-Thermal Preservation Method
- Comparative Analysis of Minimum Infectious Dose and Gastric Acid Resistance Between Salmonella and Enterohemorrhagic Escherichia coli
Microbial growth conditions and control
- Unlocking the Secrets: How Oxygen Impacts Microbial Growth - A Guide for Food Microbiology Beginners!
- Microbial Growth and Temperature: Key Insights for Food Safety
- What Happens When Bacteria Are Frozen? Do They Die or Survive?
- How pH Influences Microbial Growth and Organic Acids as Antimicrobials
- Water Activity Explained: What is It and How Does it Differ from Water Content?
- From Food Preservation to Antibiotic Alternatives: The Antimicrobial Power of Polylysine and Protamine
- How Glycine Extends the Microbiological Shelf Life of Japanese Convenience Foods
- A Natural Antimicrobial Agent Transforming Food Preservation and Medicine
Methods of testing for food micro-organisms
Culture-based method
- Visualising Microbial Counts: From Fresh Produce to Spoiled Food – A Walk Through the Microbial World
- Standard Plate Count: A Beginner's Guide to Measuring Bacteria in Food Microbiology
- Unveiling the Truth About Standard Plate Counting: A Crucial Tool in Food Safety Management
- Navigating International Differences in Standard Plate Count Methods for Food
- Deciphering Culture Medium Components: A Key to Effective Bacterial Testing
- MRS Media: Tailored Nutrition for the Special Needs of Lactic Acid Bacteria
- Are We Missing Something? A Closer Look at Substrate Enzyme Media as Indicators in Microbial Testing
- For beginners: the ISO method for E. coli testing on enzyme substrate media - explained in simple terms