Microbiology

Ensuring food safety requires accurate and timely microbial testing, yet extended incubation periods often push results into the weekend, disrupting workflows.

High Pressure Processing (HPP) uses elevated pressure to inactivate microorganisms and enzymes in foods. It causes microbial inactivation by altering the cell membrane permeability and inhibiting enzyme activity, protein denaturation, and ribosome destruction. HPP targets cell membranes and walls and can inactivate both vegetative cells and spores too.

Eating a diet rich in fruits and vegetables is often touted as a healthy choice, but it is important to remember that food safety is just as important as nutrition. We need to be aware of the safety of the food we consume, and this includes the food we purchase from the supermarket.

When it comes to grocery shopping, food safety is a top priority for consumers as we all want to make sure that the food we bring home is safe to eat. Therefore, consumers need to be aware of the prevalence of food pathogens in foods when purchasing from supermarkets, understand the potential risks, and how to minimize them.