Food Micro

How to Maintain Monthly Working Stock Cultures with Microbiologics QC Strains

Proper maintenance of quality control strains is essential for ensuring acceptable performance.  Most strains produced by Microbiologics can be used for up to a month after reconstitution when correctly maintained. Follow these best practices and our maintenance plan below to…
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Dear Stanley: Differences Between Atmospheres for Microorganism Growth

Dear Stanley, I want to make sure I’m using the right atmosphere to get good growth of my microorganisms. Can you explain the differences between aerobic, anaerobic, microaerophilic, and capnophilic atmospheres for microorganism growth? Beth from Salt Lake City, UT Dear…
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How Food Labs Protect Consumers from STECs

The ongoing Escherichia coli O157:H7 outbreak linked to romaine lettuce grown in the Yuma, Arizona, region has captured the attention of food manufacturers, retailers, and consumers throughout the United States. According to the Centers for Disease Control and Prevention (CDC),…
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Relax During #LabWeek with These 9 Stress Relievers

You love being a microbiologist. Your passion for understanding microorganisms and the impact they have on every aspect of life fuels your long days in the lab. We know all too well that a busy lab and finicky microorganisms can…
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11 Pour Plate Method Best Practices

The pour plate method is an economical way for pharmaceutical, contract and even food laboratories to perform tests focused on a specific number of bacteria. The process may seem simple (melt, pipette, pour, swirl, incubate), but errors have been known…
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7 Rules to Follow When Writing about Microorganisms

Recalling and pronouncing peculiar microorganism names is a skill every microbiologist has mastered. However, the intricate rules for writing about microorganisms may leave even experienced microbiologists second-guessing how to annotate or spell a strain name. Our quiz below will challenge…
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On the Plate: Salmonella

After Escherichia coli, Salmonella might be one of the world’s most recognized bacterial species. Outbreaks of Salmonella have occurred in several food products including the well-known peanut butter outbreak in 2009 in which 714 people in 46 states became ill…
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5 Reasons to Avoid Maintaining Stock Cultures in Your Lab

Are you certain the reference stock cultures you use for quality control are identical to the reference cultures you originally purchased? A study performed by Cross, Russel and Desai examined working cultures from eight accredited microbial testing laboratories. Using fluorescent…
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Our Top Posts from 2017

To say our writers were busy in 2017 is an understatement. We shared best practices for growth promotion testing on selective media, asked for your opinion on B. cepacia testing, and reminded you why microbiologists are the coolest people in…
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Environmental Isolate Case File: Cronobacter sakazakii

Cronobacter sakazakii, formerly Enterobacter sakazakii, is a gram-negative bacterium that belongs to the Enterbacteriaceae family. It is found in the environment, commonly on plant and organic materials, and can survive very dry conditions. The bacterium has been isolated from dry…
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