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Cheese and disease: how bacteria survive long term

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Manage episode 363631020 series 2999748
Content provided by Orange Media Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Orange Media Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This week we have Andrea Domen, a MS student in Food Science and Technology co-advised by Dr. Joy Waite-Cusic and Dr. Jovana Kovacevic, joining us to discuss her research investigating some mischievous pathogenic microbes. Much like an unwelcome dinner guest, food-bourne pathogens can stick around for far longer than you think. Andrea seeks to uncover the mechanisms that allow for Listeria monocytogenes, a ubiquitous pathogen found in dirt that loves cheese (who doesn’t?), to persist in dairy processing facilities. Hosted by Jenna Fryer and Bryan Lynn

  continue reading

188 episodes

Artwork
iconShare
 
Manage episode 363631020 series 2999748
Content provided by Orange Media Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Orange Media Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This week we have Andrea Domen, a MS student in Food Science and Technology co-advised by Dr. Joy Waite-Cusic and Dr. Jovana Kovacevic, joining us to discuss her research investigating some mischievous pathogenic microbes. Much like an unwelcome dinner guest, food-bourne pathogens can stick around for far longer than you think. Andrea seeks to uncover the mechanisms that allow for Listeria monocytogenes, a ubiquitous pathogen found in dirt that loves cheese (who doesn’t?), to persist in dairy processing facilities. Hosted by Jenna Fryer and Bryan Lynn

  continue reading

188 episodes

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