Basic Course
Salmonella
In this article, we're going to unravel the mysteries of the Salmonella. We'll kick things off by understanding its characteristics starting from its habitats, flowing through in a domino-like cascade, rather than merely memorizing facts. This will set a solid foundation to then explore the two types of Salmonella - one causing food poisoning and the other transmitting from person to person. We'll also delve into the unique way Salmonella is denoted (serotype notation), typical food poisoning patterns, contamination in raw chicken, global regulatory scenarios, the relationship between eggs and Salmonella risks, and lastly, the bacteria's astonishing resilience to drying.
Shiga-toxin-producing Escherichia coli (STEC)
Hello Everyone! I hope you're all well and ready to explore the intriguing world of foodborne pathogens. Over the course of the next 10 lectures, we’ll be delving into individual, representative foodborne bacteria to understand them better. Kicking off our series, we will begin with the Enterohaemorrhagic E. coli, a type of bacteria that can cause serious illness. We'll be discussing its symptoms, incubation period, causes, and routes of transmission, aiming to present the information in a manner that’s easy to comprehend without the need to memorise every detail individually.
Lactic Acid Bacteria: More Than Just Beneficial Bugs in Foods
In the food industry, we all know and love the 'good bacteria' like the ones that make our yogurt and fermented foods. However, there's another side to the story. Some lactic acid bacteria can cause our food to spoil. Today, I'll be delving into these not-so-friendly lactic acid bacteria that pose problems in our food. What is Lactic Acid Bacteria? For those unfamiliar, I won't go into too much depth today, but there's another article that gives an easy-to-understand breakdown of what this bacteria is and its characteristics.How Do We Distinguish Lactic Acid Bacteria from Other Gram-Positive Bacteria Using the Catalase Test? Why focus on Lactic Acid Bacteria? As we've […]
Discovering E. coli and Coliform Bacteria: A Closer Look
In this article, we're going on an exploration to understand E. coli and the coliform bacteria family. What exactly are these tiny organisms? How are they different from each other? Where can we find them? And could they be responsible for food-related illnesses or tummy discomfort? We'll also learn how they manage to survive in various places, how scientists test them in our food, and why different countries have different rules about these microorganisms. Let's dive in and learn about these fascinating bacteria!
Yeast and Mold: Evolutionary Stagnation and Significance in Food Microbiology
In this article, I would like to talk to you about yeast and mold, two important microorganisms in food microbiology that are distinct from bacteria. While they are more complex than prokaryotic bacteria, both yeast and mold have reached an evolutionary dead end. Despite being heterotrophic, they have formed cell walls similar to those of plants, which hindered their development into more animal-like organisms. In this presentation, I will also discuss the positioning and significance of yeast and mold in the context of food microbiology.
Can Salmonella and E. coli O157 Be Transmitted in the Toilet or During Conversations at the Table?
Hello everyone! In this article, we're going to explore some interesting questions about foodborne bacteria like Salmonella and E. coli O157. You might have wondered, can these bacteria be passed on in the toilet or during conversations at the table? And why do foodborne bacteria cause infections when we eat contaminated food? Let's delve into these questions together and learn about food microbiology.
Introduction to Food Microbiology: The Extraordinary Relationship between Gram Staining and Microbial Properties
In this article, I'd like to introduce you to the fascinating world of food microbiology. Specifically, we'll explore the remarkable connection between Gram staining and various properties of microorganisms that will be incredibly useful for beginners in this field. When studying microbiology, one of the first things we learn is Gram staining. You might think that this article will be a just another explanation of Gram staining(borering!), but you're in for a surprise. This article promises to be a dramatic encounter for those embarking on their journey into food microbiology. By reading this, you'll gain a deep understanding of the relationship between Gram staining and essential microbial properties that you'll encounter in the field of food microbiology, such as drug resistance, secondary contamination in the environment, principles of selective media, the infectivity and toxin types of foodborne pathogens, and more, all connected!
Food Microbiology: The Study of the Battle between Humans and Microorganisms - Extraterrestrials Respect Plants and Ignore Both Humans and Microbes
In this article, aimed at beginners in the fields of food microbiology and microbiology, I will explain the relationship between foodborne pathogens, spoilage bacteria, and humans. From the perspective of utilizing stellar energy, both humans and microorganisms are considered losers compared to plants. This is because unlike plants, they cannot convert solar energy into chemical energy. From the viewpoint of extraterrestrials, plants may be the life forms worthy of respect, while humans and microorganisms might be seen as similar and inferior creatures. Therefore, food microbiology can be seen as a discipline that studies the battle between losers in terrestrial biology from an energy perspective.
What sets lactic acid bacteria apart from other bacterial types?
As I mentioned in my previous article, one way to distinguish lactic acid bacteria from Gram-positive bacteria is through a catalase-negative reaction. Have you ever wondered why lactic acid bacteria lack catalase and instead possess something called NAD peroxidase? To explain this, we first need to understand the unique metabolic feature of lactic acid bacteria.
How Do We Distinguish Lactic Acid Bacteria from Other Gram-Positive Bacteria Using the Catalase Test?
This article explores the use of the catalase test to distinguish lactic acid bacteria from other Gram-positive bacteria. It delves into the unique characteristics of lactic acid bacteria, including their catalase-negative trait and ability to survive in oxygenated environments.