Time to Rethink your Eggs?

New research findings have provided helpful conclusions to help you become a more conscientious consumer of eggs. As summarized in this news article, findings related to animal health, consumer health, worker health, environmental impact, and affordability are outlined. The three housing types they looked at were battery cages, enriched colony housing (arguably more humane than …

New papers on microbiology of the built environment, April 25, 2016

Recent papers about microbes and the built environment: Microbes in the house Fungal and Bacterial Communities in Indoor Dust Follow Different Environmental Determinants – Fabian Weikl – PLOS ONE (OA) (…) we wanted to identify key environmental determinants for the house dust microbiome from an existing collection of spatially (area of Munich, Germany) and temporally (301 days) distributed …

Cutting Board Companions

The authors of this new paper have really cooked up something interesting!  “Microbial Safety of Wood in Contact with Food: A Review” by Florence Aviat, et al and published in Comprehensive Reviews in Food Science and Food Safety is an 86-reference review on materials found in kitchens. Elisabeth Bik did list this in her March 7 blog of new papers, but this one …

Faster Food Safety Test

Our food comes into contact with a lot of different materials and machines before it reaches our plates. The agriculture industry tries hard to ensure proper food safety by testing random representative samples of each batch of produce or food product before sending it out for distribution. They cannot send out the batch until they …

Taking Aim at Microbes on Farm Good Strategy for Food Safety | Food Safety News

Going through some old draft microBEnet posts and came across this one, “Taking Aim at Microbes on Farm Good Strategy for Food Safety | Food Safety News”.  This is a nice article about microbiological control at food production facilities… but that doesn’t just focus on the (justifiably) scary antibotic resistance breeding ground angle.   This article …

Where the sausage gets made

Here is a recent article about a built environment that hasn’t been characterized before for bacterial diversity: a meat processing plant where sausages are produced. The authors sequenced the V1-V3 area of the 16S rRNA gene to characterize cold tolerant or psychrotrophic bacteria in a refrigerated meat processing plant. Psychrotolerant bacteria are bacteria that are capable of surviving in …