Reviewed by: Darwin Benedict,BSc Microb, 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….
Reviewed by: Darwin Benedict,BSc Microb, 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….
Reviewed by: Darwin Benedict,BSc Microb, MPH, Co-Editor. January 10, 2026 Introduction Staphylococcus aureus is a Gram-positive bacterium commonly found on human skin, mucous membranes, and in the environment. Certain strains can produce enterotoxins, leading to foodborne illnesses, commonly referred to as staphylococcal food poisoning. Contaminated food, improper handling, or inadequate hygiene practices can lead to…
Reviewed by: Darwin Benedict,BSc Microb, MPH, Co-Editor. March 10, 2026 Introduction Escherichia coli (E. coli) is a species of bacteria commonly found in the intestines of humans and warm‑blooded animals. While most strains are harmless, some can cause serious foodborne illness. E. coli is also a key indicator organism for fecal contamination and hygiene in…
Reviewed by: Darwin Benedict,BSc Microb, MPH, Co-Editor. March 10, 2026 Introduction Total Plate Count (TPC) is one of the most fundamental microbiological tests in food safety. It estimates the number of viable bacteria in a food sample and is widely used as a general indicator of food hygiene, processing effectiveness, and shelf‑life quality. This guide…
Introduction Food microbiology testing follows a structured scientific process to ensure accuracy, reliability, and regulatory compliance. Understanding this process helps food businesses trust laboratory results and take effective corrective actions. Importance of Proper Sampling Representative sampling is critical. Poor sampling can lead to false negatives and unreliable results. Sample Preparation and Enrichment Enrichment allows injured…
Introduction Repeated microbiological failures in food processing facilities often occur despite regular cleaning and sanitation. One major cause is the formation of biofilms—complex microbial communities that attach to surfaces and resist removal. What Are Biofilms? Biofilms are clusters of microorganisms embedded in a self-produced protective matrix. They adhere to surfaces such as stainless steel, plastic,…
Reviewed by: Darwin Benedict,BSc Microb, MPH, Co-Editor. March 10, 2026 Indicator Organisms vs Foodborne Pathogens: How Food Microbiology Labs Interpret Safety Results Introduction Food microbiology testing is a cornerstone of food safety systems worldwide. However, many food business operators misunderstand why laboratories test for certain microorganisms and not others. A common question is why a…
