Foodborne pathogens pose a threat to public health. To develop countermeasures to contamination, you first have to know the characteristics of the pathogen. How does it respond to pH, temperature, salt, and lactic acid, for example? That’s the question asked by researchers from the School of Agricultural Science at the University of Tasmania about the pathogenic microbe Listeria monocytogenes. The idea is to take the understanding of the bacteria and apply that to develop food management practices. To control the conditions for bacterial growth, a laboratory incubator is the tool of choice.
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