Register View official press release Tuesday, June 22, 2021 at 2pm EDT (11am PDT) In this free webinar, experts from the food processing industry will discuss bacteriophage-applied technology and applications of phages to food safety in industrial settings. They will share experiences on the use of phage in operations such … Continue reading →

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 →

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 →

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 →