by Microbiologics | Nov 23, 2016 | Clinical, Food
STEC may not be a household term, but it is of great significance to food and clinical laboratories. In this post, we will describe what laboratories can do to help protect the public from this harmful and increasingly important group of bacteria. The information...
by Kelly Hedlund | Oct 20, 2016 | Clinical, Food
Escherichia coli may be the world’s most recognized bacterial species, but this one species varies tremendously. E. coli is found almost everywhere; from soil to raw meat to human intestines. There are plenty of good E. coli strains such as those that assist in food...
by Jane Johnson | Sep 15, 2016 | Food
The average soccer ball is about 1.6 million times bigger than a grain of sand. A grain of sand is about a million times bigger than a single bacterial cell, and a single bacterial cell can be 40 to 100 times bigger than a norovirus particle. It is astonishing that...
by microbiologics | Sep 8, 2016 | Food, Quizzes
Take part in National Food Safety Month and test your food microbiology knowledge with our latest trivia game! Good luck! [quiz-cat id=”2398″]
by Microbiologics | Aug 4, 2016 | Food
Photo: Bioluminescent plankton in the Maldives 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...
by Laurie Kundrat | Jun 16, 2016 | Food
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...
