Episode #5 – From Cultures to Cookie Dough

This month, Alexa Cohn and Marie Lawton dive into three new and interesting papers within Food Microbiology. With their combined knowledge that’s backed by their own personal research experience, Marie and Alexa take you through over a decade’s worth of data surrounding bacteriophages plaguing Irish cheese factories, how E. coli continues to threaten cookie dough consumption through contaminated flour, and interesting new finds in surrounding Lactics.

Andreevskaya, M., E. Jaaskelainen, P. Johansson, A. Ylinen, L. Paulin, J. Bjorkroth, and P. Auvinen. 2018. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition. Appl Environ Microbiol. 84.

Lavelle, K., J. Murphy, B. Fitzgerald, G. A. Lugli, A. Zomer, H. Neve, M. Ventura, C. M. Franz, C. Cambillau, D. van Sinderen, and J. Mahony. 2018. A decade of Streptococcus thermophilus phage evolution in an Irish dairy plant. Appl Environ Microbiol.

Forghani, F., M. den Bakker, A. N. Futral, and F. Diez-Gonzalez. 2018. Long-Term Survival and Thermal Death Kinetics of Enterohemorrhagic Escherichia coli Serogroups O26, O103, O111, and O157 in Wheat Flour. Appl Environ Microbiol. 84.


Download: Episode #5 – From Cultures to Cookie dough

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