Food Micro

Green Fluorescent Protein: Shining New Light on Food QC

  Images of plankton illuminating shorelines and the brilliant, glowing colors of deep-sea marine life fascinate and amaze us. Bioluminescent organisms are not only beautiful; they are a source for important life science reagents. Scientists have used genes from glowing species, such…
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Environmental Isolate Case Files: Listeria monocytogenes

Ubiquitous in nature, Listeria monocytogenes can be found in many contamination sources making it difficult to eliminate from food processing facilities. Characteristics, such as the ability to grow at refrigerator temperatures, form biofilms, thrive in moist conditions, and remain viable in high…
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Methods for Growth Success: Microaerophiles

When growing microorganisms, several conditions including incubation time, temperature, pH, adequate moisture and sufficient nutrients (such as carbon and nitrogen) must be considered to ensure successful results. Even experienced microbiologists can run into growth issues with finicky microorganisms. With this in mind, we have…
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Poultry Plants: Reducing Consumer Risk of Salmonella and Campylobacter

Last December, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) released a draft of the Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry Fourth Edition to help control food safety hazards in poultry production (FSIS will accept comments on…
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Microorganisms Spreading Holiday Cheer

This holiday season, as you open a bottle of your favorite wine to share with family and friends, consider making a toast to Saccharomyces cerevisiae (also known as “brewer’s yeast”) which is a species of yeast that is commonly used for making…
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It’s Turkey Time

Roasting a turkey this holiday season? Don’t fowl it up! The responsibility of preparing a delicious and SAFE holiday meal for your family and friends can be overwhelming, whether you’re a seasoned veteran or a first-timer. Roasting a turkey can be especially…
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