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Welcome to Mostly Microbes and Infectious Diseases. David Ojcius posts newspaper and journal articles in the broad field of microbiology.

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Microbes are being used more and more to make delicious food

A new realm of “precision fermentation” beckons #microbiology #food #fermentation The fetid salinity of prosciutto, bresaola’s jaw-wearying toughness and the pallid greasiness of lardo, which is cured solid fat, all have their fans—if not, normally, among those in the business of keeping arteries clean. But the single best cured meat in the world comes from north-eastern Thailand. Rice, pork, garlic, salt and herbs are stuffed into a casing and left at room temperature for a

Aspergillus flavus occurrence and aflatoxin B1 contamination associated with peanut

#microbiology #mycology #Aspergillus #microbiota #environment #agriculture #fungi #food #soil Aflatoxin B1 is a strong carcinogenic and toxic fungal toxin produced by Aspergillus flavus and other Aspergillus species, and can seriously threaten the health of consumers and the safety and quality of agricultural products. Aspergillus in agricultural products are closely related to topography and symbiotic microbes. It is not fully clear that how topography affects the assembly p

The Most Common Bacterial Cause of Food Poisoning Could Also Be an STI

A new study looking at men who have sex with men (#MSM) has shown for the first time that #Campylobacter (a common bacterial cause of #food poisoning) is likely being passed on as a sexually transmitted infection (#STI) as well. Campylobacter is a genus of squiggly bacteria that can cause humans quite a butt-ache. The bacterium is one of the reasons you've been told to make sure poultry is thoroughly cooked before you eat it, and why you are more likely to end up with a bout

Food safety in the 21st century

Food is essential to life, hence #food #safety is a basic human right. Billons of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousand die yearly. The food chain starts from farm to fork/plate while challenges include microbial, chemical, personal and environmental hygiene. Historically, documented human tragedies and economic disasters due to consuming contaminated food occurred as a result of intentional or unintentional perso

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