Educational guides on microbiological tests and principles for food safety, quality control, and lab learning. Content is simplified for learning and not a substitute for official procedures or regulations.
Acceptable Total Plate Count (TPC) Limits in Milk, Water, and Other Food Products Food safety and public health rely heavily on understanding microbial quality in foods and water. Among the most fundamental indicators of hygiene and product safety is Total Plate Count (TPC) — a measure of the total number of viable bacteria present in…
Introduction Working safely in a laboratory doesn’t have to slow you down. With the right approach, you can maintain efficiency while protecting yourself and your colleagues from hazards. In this article, we’ll share 7 practical lab safety hacks that help you work smarter, prevent accidents, and stay productive. These tips are suitable for food, microbiology,…
Introduction Personal Protective Equipment (PPE) is the first line of defense in any laboratory. Whether you work in a microbiology lab, food testing lab, or chemical laboratory, using the right PPE can prevent injuries, contamination, and exposure to hazardous substances. In this guide, we’ll explore the types of PPE, how to use them properly, and…
Introduction Laboratories are hubs of innovation, research, and discovery, but they can also be risky if safety protocols aren’t followed. Whether you’re working in a food testing lab, microbiology lab, or chemical lab, avoiding common mistakes is crucial to prevent accidents, contamination, or serious injuries. In this article, we’ll explore 10 lab safety mistakes you…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Coliform testing is one of the most widely used microbiological methods in food safety laboratories. Coliforms are a group of Gram-negative, rod-shaped bacteria commonly found in the environment, soil, water, and intestines of warm-blooded animals. While most coliforms do not cause disease themselves, their…
Introduction Pseudomonas species are Gram-negative, rod-shaped bacteria commonly found in water, soil, air, and food processing environments. Although many Pseudomonas species are not primary human pathogens, they are major spoilage organisms and important indicators of hygiene and cold-chain integrity, especially in refrigerated foods. ISO 11059:2009 provides a horizontal method for the detection and enumeration of…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Yeasts and molds are fungal microorganisms commonly found in food, beverages, and the environment. While some yeasts are beneficial in fermentation (e.g., baking, brewing), undesirable yeasts and molds can cause spoilage, off-flavors, and foodborne illnesses. Some molds produce mycotoxins, which pose serious health risks….
Summary Food microbiology is a critical field that ensures the food safety, quality, and compliance of food products. For researchers and laboratory professionals, having the right laboratory equipment is essential to conduct accurate, reproducible, and safe experiments. Whether you’re testing for pathogens, performing microbial counts, or studying fermentation processes, the right tools enhance efficiency, accuracy,…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Listeria is a genus of Gram-positive bacteria, with Listeria monocytogenes being the most notable pathogen causing listeriosis — a serious foodborne illness. Listeriosis can be life-threatening, particularly for pregnant women, newborns, elderly individuals, and immunocompromised people. ISO 11290-2 — titled Microbiology of food and…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Enterobacteriaceae (EB) is a large family of Gram-negative bacteria that includes many important genera such as Escherichia, Salmonella, Shigella, and Klebsiella. While some members are harmless or part of normal gut flora, several are pathogenic or indicative of hygiene lapses in food and water….
