Food Microbiology Academy | Food consultant

Food Microbiology Academy

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25.01.2022 An interesting recall here of this salmon ... due to an incorrect Use By date. It is labelled with a Use By date of 7 April 2023 when the correct Use By date is 7 May 2021.

13.01.2022 Introduction Food preservation is generally about incorporation of multiple hurdles (Figure 1) which will either slow microbial growth, stop microbial growth or eliminate microorganisms. Multiple hurdles are required because of the diversity of microbial contaminants likely to be present in a given food product, For example, the parameters dictating the growth of yeasts and mesophilic bacteria are quite different. Different bacteria might be very different in this regard, as could be different yeasts and different moulds from one another. ... http://foodmicrobiology.academy//key-parameters-for-shelf/

10.01.2022 A considerable amount of foodborne disease originates in the home. Keep food safe when cooking at home and don't succumb to foodborne disease! Follow these top tips on the @Better Health Channel ... easy and simple to implement. https://www.betterhealth.vic.gov.au//food-safety-when-cook

07.01.2022 We are looking for self-funded research students at all levels (undergraduate summer students, Honours students, research Masters students, PhD students) that we can place with various universities to work on collaborative research projects in different areas of food microbiology. Examples of projects are listed below. For more information, or to submit an expression of interest (containing a cover letter and CV), kindly e-mail Dr Philip Button - [email protected] The organic acid adaptive acid tolerance response of pathogenic and non-pathogenic listeriae. Protein analysis of the stress response in Listeria spp. and relationship to survival in food during simulated processing and cooking. Analysis of different capsule degrading methods and enumeration techniques for microcapsule encased microorganisms. Calorimetric properties of trehalose and relationship to its cryoprotective ability. An assessment of the best cryoprotectant for freeze drying of probiotic bacteria and biotherapeutic yeast. Sensitising bacterial spores to heat inactivation. Development of a novel food product supplemented with bacterial zeaxanthin. #foodmicrobiologyacademy #wearefoodmicrobiology

05.01.2022 The importance of water activity in food preservation is highlighted in this nationwide biscuit recall today.

05.01.2022 The preparation of food provides many opportunities for breaches of food safety. In the more relaxed domestic environment, 'things' take place that would be not be tolerated or illegal in a food service or food manufacturing environment. This is certainly a significant contributing factor to the fact that more food borne disease originates in the home compared with anyone else. Therefore, it can certainly be worthwhile to take a look at what takes place during professional food preparation or manufacture, and adapting those precautions for use in the domestic environment.... http://foodmicrobiology.academy//05/02/safe-food-preparat/

04.01.2022 Use By dates refer to food safety - it is not safe to consume food after it's Use By date. Best Before dates refer to food quality - it is safe to consume food after it's Best Before date. https://3yh1npaqd1o26xwfl20nsetk-wpengine.netdna-ssl.com//