Since it was first published in 1978, Culture has been valued by microbiologists worldwide as an important source of relevant information, covering a broad range of subjects
Oxoid is celebrating 25 years of its highly acclaimed microbiology journal - Culture.
Since it was first published in 1978, Culture has been valued by microbiologists worldwide as an important source of relevant information, covering a broad range of subjects - from topical issues of the day to applications of the latest, state-of-the-art technology - and with contributions from some of the world' s most prominent scientists.
The 25th anniversary edition of Culture (Volume 25, number 1) examines the use of pressure treatment as a means of preserving food (Margaret Patterson, principal scientific officer, food microbiology branch, Agriculture and Food Science Centre, Belfast, UK); the control of Campylobacter in the food chain (Tom Humphrey, Professor of Food Safety at Bristol University's School of Clinical Veterinary Science), imported diseases (Sandra Westacott, Port Health Services, Southampton, UK) and predictive microbiology in the food industry (J Baranyi, Institute of Food Research, Reading, UK and T A Roberts, food safety consultant). This issue concludes with an overview of the current status and future of rapid testing methods in the food industry by Roy Betts, head of microbiology, Campden and Chorleywood Food Research Association.
