Protecting the Vulnerable: Microbiology of Infant Foods Microbiological food safety of infant foods is key due to th... Read More Protecting the Vulnerable: Microbiology of Infant Foods
Microbiology of Red Meat Red meat is made up of voluntary skeletal muscle tissue and ... Read More Microbiology of Red Meat
Preventing Foodborne Staphylococcal Disease – Hygiene Matters! Although meat products are an important source of foodborne ... Read More Preventing Foodborne Staphylococcal Disease – Hygiene Matters!
E. Coli in Raw Produce: A Public Health Risk for Consumers Raw produce and sprouted seeds may harbor pathogenic strains... Read More E. Coli in Raw Produce: A Public Health Risk for Consumers
Presence of Salmonella in Ready-to-eat Food in Hong Kong Poses T... In Hong Kong, as in nearly any place in the world, ready-to-... Read More Presence of Salmonella in Ready-to-eat Food in Hong Kong Poses Threat
A Day And A Life Of Another Development Scientist! Naomi Osborne is a Senior Development Scientist for the Micr... Read More A Day And A Life Of Another Development Scientist!