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.
- Peanut Butter and Salmonella Food Poisoning
- Norovirus and Asymptomatic Carriers: A Hidden Risk in Food Handling
- Are There Other Routes of Campylobacter Infection Besides Chicken?
- Examples of Studies Indicating Foodborne Pathogens Did Not Evolve Specifically to Target Humans
- Did Human Pathogenic Genes of Vibrio Species Evolve in Deep-Sea Vents?
- Over Disinfection and Rough Hands: The Role of the Good Indigenous Skin Bacterium Staphylococcus epidermidis
- Estimating the Total Number of Food Poisoning Cases (Patients, Hospitalisations, Deaths) in a Country
- How Effectively Does the ISO-Standard Aerobic Plate Count (30°C, 72 Hours) Test Measure Cold-Tolerant Bacteria?
- Chilled Food Spoilage and Psychrotrophic Lactic Acid Bacteria
- Peracetic Acid Preparations as a Bactericide for Campylobacter and Salmonella from Broilers
- Controlling Listeria monocytogenes in Ready-to-Eat Foods with Nisin and Organic Acids
- What is the Purpose of Microbial Testing of Food Products at the Time of Shipment in Food Manufacturing Plants? How Reliable is it?
- Analysis of the Bacterial Flora of Milk Powder Plants by 16S rRNA Amplicon Sequencing
- Why Norovirus Peaks in Winter — The Hidden Role of Absolute Humidity