We are proud to announce that, after a great performance yesterday at the Ideas from Europe semi-finals in Tallinn, Micreos was unanimously chosen by the jury to proceed to the finals! On top of this Micreos was also chosen by the public to be the most innovative idea in Europe. The finals will … Continue reading →

Wim Nuboer, Micreos, spoke at the symposium of Veterinair Knowledge Center on 13 October about the existence and role of bacteriophages. With the help of these microorganisms, pig farmers will be able to reduce the use of antibiotics even further in the future.   As was recently shown in De … Continue reading →

Like it or not, today’s consumers want safe foods without complicated, unrecognizable chemicals and preservatives to ward off bacteria, mold and spoilage. Butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA). They’ve been around for a long time and are still in use today as preservatives. Use either of them, and some consumers … Continue reading →

Yesterday, on the 7th of september Mark Offerhaus held a pitch on the Making Waves event. It regarded endolysin technology, a technology highly similar to phage technology used in PhageGuard. Endolysins are the enzymes produced by Phages. We were voted the best Dutch innovation. The Netherlands delegates Micreos with the … Continue reading →

Tom Patterson should have died during those weeks in March 2016 when he lay comatose, a lethal strain of ­multi-drug-resistant bacteria raging through his body. Antibiotics proved useless, and his doctors were grim. They were losing him. He should have died, but he didn’t. Instead, in desperation, a novel approach … Continue reading →

In 1915, British scientist Frederick Twort saw something weird happening to the bacteria that had invaded his viral cultures: They were disappearing, a sign they had been destroyed. Two years later, French-Canadian microbiologist Félix d’ Hérelle observed the same phenomenon in his own lab. Both researchers, working independently, concluded that … Continue reading →

Hot topics in food microbiology conference Conference: 17 – 18 October 2017 Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK Members of Campden BRI: £350 + VAT Non–members: £450 + VAT Group discounts available on request. Contact Marcelle Cowley or Fiona Cawkell. Conference summary; microbiological issues Food poisoning and spoilage … Continue reading →

Micreos takes a closer look at Biofilms in the Whitepaper below. Click on the .PDF icon below to view the Whitepaper; Listeria biofilm removal with the use of phages.                 The brand new issue of Food Magazine features a story regarding Listeriosis. Unfortunately … Continue reading →

Micreos Food Safety featured in the German knowledge program SWR, titled; “Phagen gegen Bakterien” (phages against bacteria). 1.6.2017 | 22.00 | 6:26 min Wissen im SWR (Knowledge in SWR)- Phagen gegen Bakterien (Phages against Bacteria). The original German program on Micreos/phages in foods can be seen online, click here. From … Continue reading →

The Süddeutsche Zeitung features an article named “Schnitzel spezial” in their January 17th issue by Susanne Donner. Here Phage technology is being highlighted and discussed in the article. Below is a translation of the original German article. The German article features the two organic antimicrobial solutions that Micreos currently offers. … Continue reading →