General introduction about microorganisms that can change the health and quality of our foods.
Short articles focusing on current research on microbes that can be either beneficial or deleterious on food safety and quality.
Features topics related to predictive models based in the microbial growth data from Combase website.
Abstract of a study by D.G.S. Burch on the risk to consumers of Campylobacter jejuni and C. coli, using erythromycin antibiotic resistance as a marker.
Two day course on how to avoid microbial contamination and produce safe food products. New Brunswick, New Jersey.
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