Microbiology

Brettanomyces yeasts cause the so-called “Brett“ off-flavor: an unpleasant smell of horse stable, leather, sweat or even urine. Early detection of a possible contamination is of great interest [...]

In general, beer is not a likely habitat for microorganisms: the alcohol content, the low pH value, the anaerobic atmosphere, the hop bitters and the limited nutrient supply make beer a rather [...]

Pre-packaged salads are often contaminated with harmful bacteria, viruses or molds, as a current study reveals. Especially during the warmer months, there is a high risk of microbiological [...]

Salmonella is the most common cause of food poisoning in the EU with over 100,000 reported illnesses every year. During the warm months, the number of cases increases.

It’s a report that causes concern: a recent investigation found that every second chicken sold in Germany is contaminated with diarrhoea-causing Campylobacter. Here’s what you should know about [...]

In the USA, Thanksgiving will be celebrated this Thursday. On this occasion, we have collected some useful tips to make your Thanksgiving dinner a success.

Summer is peak season for salmonella – and it’s not only eggs and poultry that are affected. All companies involved in the manufacture or processing of food should be alert.

Contamination with the yeast Saccharomyces cerevisiae var. diastaticus (often shortened to S. diastaticus) is currently a hot topic in the beer industry. Breweries worldwide are affected. For [...]

Pathogenic microorganisms such as Salmonella and Listeria are serious food safety risks and found in various raw materials and foodstuff. Our infographic shows the most common pathogens found in [...]

Listeria is currently causing problems in many places: in Europe, frozen corn was recalled; melons led to illness and death of several persons in Australia; and South Africa is experiencing the [...]