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First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Fallow syndrome is a result of population reduction of fungi. The syndrome can often be confused with a phosphorus deficiency.READ MORE
If an underground storage tank has been removed due to damaged or leaking tanks, an analysis of the surrounding soil and waterREAD MORE