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Earthworm Express

Unusual and untold stories from the world of food science, from the present and ages past.

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  • Anatomy of the pig
  • Bacon and the art of living
    • Chapter 1: Once upon a time in Cape Town
    • Chapter 2: Seeds of War
    • Chapter 3: The Greatest Adventure
    • Chapter 4: The Bacon Company
    • Chapter 5.0: The Denmark Letters
      • 03. Lauren learns the nitrogen cycle
      • 04. The micro letter
      • 05. The salt of the earth
      • 06. The salt of the sea
      • 07: The salt of meat
      • 08: Ice Cold in Africa (1)
      • 09: Ice Cold Revolution
      • 10: Ice cold bacon
      • 11: David Graaff’s Armour
      • 12: The mother brine
    • Chapter 5.1 Dr. Ed Polenske
    • Chapter 5.2 The saltpeter letter
    • Part 2: The UK letters
      • 01: The history of curing
      • 02: Nitrogen chemistry en route to Cape Town
  • Big Yellow Bacon Man
  • Eben interviews food people
    • 01. The Woodhead-Graaff hike
    • 02: Eben meets Sir David
    • 03: Searching for Combrinck & Co
    • 04: The gifts of a gentleman, Sir John Woodhead
    • 05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
    • 06: Eben interviews David Donde
    • Kathmandu’s Urban Food
    • Seekombuis – visiting with Neels and Attie
    • Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
  • Honey – the magical super-food
    • Honey – powerful preserving and healing power (Fascinating Insights from Arabia)
    • Honey in cured meat formulations
    • Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope
  • Mechanisms of Meat Curing
    • Fathers of Meat Curing
    • Mechanisms of meat curing – The historical progression from Hoagland in 1914 to Pegg and Shahidi in 2000
    • Mechanisms of meat curing – the important nitrogen compounds
    • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
    • xResearch notes – nitrosating agents
  • Microbiology
    • Carcass Sanatising
    • Listeria Monocytogenes: Its discovery and naming
    • Listeria Monocytogenes: Understanding the enemy and plotting the defenses
  • My memories
    • Gert Koen’s Memories
    • My memories of our bacon company
    • Stocks Meat Market
    • The Anglo-Boer War and Bacon: Old enemies become friends
  • Nitrate and Nitrite – their history and functionality
    • 01. Concerning the direct addition of nitrite to curing brine
    • 02. Concerning Chemical Synthesis and Food Additives
    • 03. Clostridium Botulinum – the priority organism
    • 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
    • 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
    • 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
    • 08. The Naming of Prague Salt
    • 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
  • Pic’s history of meat processing
  • The Fascinating History and Use of Ascorbate
    • Concerning the Discovery of Ascorbate
    • Erythorbate
    • Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite and the introduction of ascorbate
  • The Future of Food Processing
    • Nitrite Free Bacon: Barriers against clostridium botulinum
    • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
      • Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
      • Microbial Transglutaminase system: Applications and Clever Ideas
  • The History of Bacon, Ingredients and related technologies
    • Bacon Curing – a historical review
    • Dr. Morgan’s Arterial Injection: The Australian Connection
    • Gelatin
    • Saltpeter, Horse Sweat and Biltong: The origins of our national food.
    • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
    • The nitrogen cycle and meat curing
  • The Master Butcher from Prague, Ladislav NACHMÜLLNER
    • 1. Eva’s Beloved Dad
    • 2. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt
    • 3. Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 4. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
  • The Prehistory of Food
    • 01. How did Ancient Humans Preserve Food?
    • 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution
  • The Salt Bridge
    • 01. Salt – 7000 years of meat-curing
    • 02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
    • 03. And then the mummies spoke!
    • 04. The Sal Ammoniac Project
    • 05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution
  • About eben
HomeMicrobiology

Microbiology

Here we discuss matters pertaining to bacteria, yeast, and molds, hygiene, shelf life, etc.

bacteriaweb

Carcass Sanatising

Listeria Monocytogenes: Its discovery and naming

Listeria Monocytogenes:  Understanding the enemy and plotting the defenses

 

Photo Credit:

http://slmms.ukzn.ac.za/medicalmicrobiology/aboutus

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Welcome to our blog.

The main habitat of earthworms is the earth. Commonly found feasting on interesting living or dead matter. These are unusual and untold stories from the world of food science from the present and ages past.
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Bacon & the art of living: Book Format

"Bacon & the art of living" in book form

Recent Posts

  • An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution June 3, 2018
  • Honey – powerful preserving and healing power (Fascinating Insights from Arabia) May 18, 2018
  • How did Ancient Humans Preserve Food? April 18, 2018
  • Carcass Sanatising March 22, 2018
  • Honey in cured meat formulations March 18, 2018
  • Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope March 6, 2018
  • Erythorbate February 9, 2018
  • The Sal Ammoniac Project February 5, 2018
  • Listeria Monocytogenes: Understanding the enemy and plotting the defenses January 7, 2018
  • Listeria Monocytogenes: Its discovery and naming December 17, 2017
  • And then the mummies spoke! December 9, 2017
  • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. December 2, 2017
  • Bacon Curing – a historical review November 26, 2017
  • Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India November 26, 2017
  • Kathmandu’s Urban Food October 13, 2017
  • Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal. October 13, 2017
  • Kathmandu’s Urban Food September 28, 2017
  • Regulations of Nitrate and Nitrite post-1920:  the problem of residual nitrite September 2, 2017
  • Saltpeter, Horse Sweat and Biltong: The origins of South Africa’s national food September 2, 2017
  • Saltpeter, Horse Sweat and Biltong: The origins of our national food. August 11, 2017
  • Salt – 7000 years of meat-curing May 28, 2017
  • The Anglo-Boer War and Bacon: Old enemies become friends May 21, 2017
  • Bacon & the art of living: Chapter 5.1 Dr. Ed Polenske February 5, 2017
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske January 15, 2017
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenski October 9, 2016
  • Mechanism of meat curing – the wonder of nitrogen September 4, 2016
  • Mechanisms of Meat Curing – From Hoagland in 1914 to Pegg and Shahidi in 2000 August 14, 2016
  • Bacon Curing – a historical review July 10, 2016
  • Bacon Curing – a historical review May 30, 2016
  • Fathers of modern meat curing May 27, 2016
  • The Naming of Prague Salt May 11, 2016
  • Eva’s Beloved Dad January 28, 2016
  • Concerning the Discovery of Ascorbate December 26, 2015
  • The Fascinating History and Use of Ascorbate December 26, 2015
  • 7. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus November 1, 2015
  • 6: Ladislav NACHMÜLLNER vs The Griffith Laboratorie September 27, 2015
  • Eben interviews David Donde September 19, 2015
  • 02: Nitrogen chemistry en route to Cape Town August 16, 2015
  • 5. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt. June 28, 2015
  • 1. C & T Harris and their Wiltshire bacon cure – the blending of a legend May 23, 2015

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Cape Town
South Africa

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