Abstract Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it [Read More...]
Having access to safe and nutritious food is essential. Meat, fish, dairy products, eggs, shellfish, etc., contain significant microbial flora and this can affect our health. Therefore, it is important to identify the microorganisms to maintain food safety but the microbial flora can also affect, if not controlled, the quality of food and its shelf [Read More...]
A HELPING HAND: To identify and cultivate bacteria whose growth depends on a soluble growth factor, Lewis plated bacteria from sand grains on agar (A) and isolated and streaked candidate pairs (B). The growth of KLE1104 (green) depends on KLE1011 (white), as its colonies get smaller the farther away they are from the helper [Read More...]
