All Quality Control articles
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FeaturesMitigating the effects of temperature fluctuations on microbiological research
Temperature fluctuation is one of the most significant drivers of sample degradation. How can laboratories mitigate this issue to protect their irreplaceable specimens from being compromised or destroyed?
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NewsBacterial test for raw, organic milk may require more precision
Scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for determining milk quality at processing plants need to be updated.
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FeaturesBiodeterioration and bioconservation of Mayan historical monuments: two sides of a coin
How understanding the microbiology of ancient sites is allowing researchers to preserve cultural heritage.
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OpinionThe role of AI in improving microbiology
What are the benefits and drawbacks of a technology that holds such promise?
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OpinionHow AI gives us food for thought
Michael Ukwuru reveals the many ways in which artificial intelligence could address global food safety challenges.
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NewsWarning over lack of ‘substantial evidence’ for FDA approved antibiotic
Drugs approved in the US require “substantial evidence” that they are effective, but an investigation by The BMJ into the recent approval of the antibiotic Recarbrio from Merck suggests that these standards are being bypassed.
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NewsNew contamination detection tool Squeegee targets low microbial biomass microbiomes
Researchers have developed a new contamination detection tool that can distinguish between a potential environmental contaminant and a genuine microbiome signal in low biomass studies – studies that contain little microbial DNA like breastmilk, placenta or amniotic fluid.
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CareersImpact beyond the university walls
How I gave up a very good job with Aquascutum to follow my passion for science - and ended up combining microbiology and textiles.
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FeaturesPesticide contamination: what can microbiologists do?
Agricultural production of food has more than doubled in the last century, enabled in part by the use of pesticides and other agrochemicals
