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Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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Adami, J. G.

 

Name:          Adami, J. G.

Dates:          b. 1862; 1890's 1910's; d. 1926

Locations:    Professor of Pathology, McGill University (1890's 1900's)

Training:      MA; MD; FRS (Edin.)

Fields:          medical

Publications:

SAB Involvement:  Charter member SAB; Member, APHA Comm. on Water Supply 1894 1897; local organizer for 15th Ann. meeting in Montreal, 1913 1914; Honorary member SAB 1920

Archives Files:J. George Adami: A Memoir by Marie Adami (Constable & Co., Ltd., 1930); obit in J. Path. Bact. 30:151-167, 1930

 

 

 

Notes:      

Adami was primarily a pathologist, who had taken interest in public health and water issues.

 

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