by Stanley Staphylococcus | Jul 12, 2018 | Clinical, Food, Pharmaceutical, Water
Dear Stanley, I’m having a tough time keeping my stock culture of Campylobacter viable. Do you have any tips for maintaining a stock culture of fastidious microorganisms like Campylobacter? Sincerely, Jordan from Mankato, MN Dear Jordan, Maintaining fastidious...
by Kali Sorum | Jun 9, 2016 | Food
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...
by microbiologics | Feb 18, 2016 | Food
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...
