Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate ...

Texas A&M AgriLife researchers track foodborne pathogens in produce and meat to improve food safety and protect consumers.

The main food microbiology lab in the United Kingdom has shared highlights of its recent activity in an annual report. The report covers work of the UK’s national reference laboratory (NRL) for food ...

Mold is a natural part of our ecosystem, but it can be a nuisance in the kitchen. We've all encountered moldy food before, whether it's a forgotten piece of fruit gone green, a berry coated in fuzz or ...