Measurement uncertainty in food microbiology results explained
Measurement uncertainty in food microbiology: why two labs get different plate counts, what 0.5 log means, and how to write a specification that copes.
Food microbiology
Indicator organisms vs index organisms in food testing
Indicator organisms vs index organisms explained: coliforms, Enterobacteriaceae, E. coli, Listeria spp., and when product pathogen testing makes sense.
How to read a food microbiology lab report: a guide for QCs
How to read a food microbiology lab report: cfu/g and logs, what under 10 and not detected in 25 g mean, n c m M plans, and what to do when a result fails.
Surface Swabbing for Food Safety: Sponges, Swabs, Neutralising Broths and the R638 Limit
Sponge or swab, D/E, Letheen or HiCap against the sanitiser, the ten step aseptic round, the cold chain to an accredited laboratory, and the R638 cleaning verification limit.
How to Build an Environmental Monitoring Programme That Finds a Resident Listeria Strain
What an environmental monitoring programme is, who requires one, why R638 does not, the four zones, the 5 x 5 risk rating and the first hour after a Listeria positive.
Introduction to Food Microbiology: The Online Course for Food Teams
A beginner food microbiology course for QA, production and food safety staff with no science background. Self paced online, R1,195, lifetime access.
Online Intermediate Food Microbiology Course South Africa
The intermediate online food microbiology course for QA, QC and laboratory staff: growth, identification, indicator organisms, preservation and aseptic sampling. R1 450.
Food Microbiology for Non-Microbiologists: Pathogens, Spoilage and Testing Explained
The organisms behind spoilage and foodborne illness, what a micro result actually tells you, and how to read a certificate of analysis without a science degree.
