Over the past two decades, I have been closely following several research topics and articles in the field of food microbiology. My area of focus is on the practical applications of food safety and the related topics that have piqued my interest. Through reading the articles, you will gain a foundational understanding of the topics covered.
Listeria monocytogenes
Salmonella
Vibrio
- Did Human Pathogenic Genes of Vibrio Species Evolve in Deep-Sea Vents?
- Vibrio cholerae attaches to zooplankton using the same factors that infect humans
Bacillus cereus
- Bacillus cereus Hazards in Cooling Cooked Rice: Exact Temperature and Time to Prevent Food Poisoning
- Not Made for Us: The Ecological Origins of Bacillus cereus Toxin
Norovirus
- Norovirus and Asymptomatic Carriers: A Hidden Risk in Food Handling
- Why Norovirus Peaks in Winter — The Hidden Role of Absolute Humidit
Campyrobacter
Staphylococcus aureus and other skin bacteria
Lactic acid bacteria
Methods of cleaning and sterilising food plants
Microbial growth conditions and control
Culture-based testing of food micro-organisms
Molecular methods for food micro-organism testing
Microbial Testing in HACCP
- How Effectively Does the ISO-Standard Aerobic Plate Count (30°C, 72 Hours) Test Measure Cold-Tolerant Bacteria?
- What is the Purpose of Microbial Testing of Food Products at the Time of Shipment in Food Manufacturing Plants? How Reliable is it?