Category Archives: Food Microbiology

You can’t stop an outbreak without breaking a few eggs

Last year, a paper from Microbial Genomics described how scientists used molecular detective work to get to the bottom of an outbreak across Europe. In June 2014, there was an outbreak of Salmonella at a hospital in Birmingham. Thirty-two people were affected, and … Continue reading

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Podcast: Brewing Better Beer

  What gives beer its taste? Why do some ales taste of berries, bananas or chocolate? A big part of the answer is the type of yeast used to ferment it. There are hundreds of different strains that brewers can use … Continue reading

Posted in Food Microbiology, Mycology | 1 Comment

Microbial diversity and ‘unique’ cheeses

Traditional cheese-making with raw milk utilises bacteria from the local environment. Today at the Annual Conference, Bronwen Percival, Technical Manager at London-based Neal’s Yard Dairy, will explain how this traditional way of producing cheese is making a comeback, but how … Continue reading

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Microbe Talk: December 2015

In a festive edition of our podcast, we hear from Dr Arnoud van Vliet from the Institute of Food Research. Arnoud tells us about his group’s research into foodborne pathogens like Campylobacter, and gives us his top tips for avoiding … Continue reading

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Profile: Dr Marie Anne Chattaway

Society member Dr Marie Anne Chattaway works as a Clinical Scientific Lead for Public Health England (PHE), based in London, UK. We spoke to Marie about her career, her work for PHE and how working abroad can expand your scientific … Continue reading

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What gives wine its taste? (We heard it’s on the grapevine…)

Wine connoisseurs, or oenophiles, possess a seemingly endless vocabulary for describing their tipples of choice. To the uninitiated, it may sound like they are describing an entire gourmet meal, or even a good friend, but this is not just make-believe: … Continue reading

Posted in Environmental Microbiology, Food Microbiology | Tagged , , , , | 3 Comments

Antibiotic resistance transfer: where’s the culprit?

Escherichia coli is a species of bacteria that forms an essential part of the gut microbiome of many warm-blooded animals, including humans. Most strains are completely harmless to us, but some cause diseases including food poisoning and urinary tract infections. … Continue reading

Posted in Clinical and Medical Microbiology, Food Microbiology | Tagged , , , , , | 2 Comments