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YUM! DIGESTING ASM'S FOOD CONTENT

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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HarrellDuke University, Research Professor of Molecular Genetics and Microbiology

Lizzie J. Harrell, Ph.D. earned her B.S. in Biology at North Carolina Central University, her M.S. in Bacteriology and Immunology at the University of North Carolina at Chapel Hill, and her Ph.D. in Microbiology at North Carolina State University.  She is Research Professor of Molecular Genetics and Microbiology, and Research Professor of Pathology at Duke University Medical Center where she teaches in the medical school.  She is also Associate Director of the Duke Clinical Microbiology Laboratory where her research interests include emerging antibiotic-resistant bacteria and detecting infectious diseases by molecular methods.  She is certified as a Specialist in Public Health and Medical Microbiology, and she is also a Diplomate of the American Board of Medical Microbiology, and a Fellow in the American Academy of Microbiology.  She is an active member of ASM and serves on several ASM committees, including the Underrepresented Members Committee.

 

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