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Articles by Topic - Microbiology
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Whitepaper: Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis
The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing.
Departments: The Modernization of Diagnostic Testing
Today’s diagnostic test kits are created to be in-tune to the ever-changing needs of the market
Departments: Reducing Risk of Microbial Contamination
It seems the mainstream media’s attention on the food industry gets more critical with each new headline, making the issue of ensuring food safety more important than ever.
A nano-biosensor capable of detecting Listeria monocytogenes in food has been developed by researchers in Maine. The assay detected L. monocytogenes artificially inoculated on wild blueberries with specificity over other pathogens, the researchers reported.
A single-point mutation newly identified in the genome of Listeria monocytogenes increases the pathogen’s ability to withstand temperature-related and osmotic stress, researchers in Ireland reported. The same group also described a previously unidentified twisting of L. monocytogenes cells into a corkscrew shape in response to increased stresses.
Nobel laureate and father of the green revolution was a food science innovator.
Dairy, food, and beverage manufacturers can achieve faster, more reliable microbial results with a full understanding of rapid microbial screening.
A recent report in the Journal of Infectious Diseases underscores why norovirus represents “the perfect human pathogen,” according to Aron Hall, DVM, MSPH, an epidemiologist with the CDC’s Viral Gastroenteritis Team.
By attaching pathogen-specific antibodies to vanishingly small gold nanoparticles—so minuscule that 25,000 would fit across the width of a human hair—scientists at Jackson State University in Mississippi can detect various strains of Salmonella with a simple five-minute test.
Foodborne pathogens attach to fruits in different ways depending on their ripeness, according to researchers from Imperial College London, who presented their work at the Society for General Microbiology’s Spring Conference in Dublin, Ireland, in late March.