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BIOPREMIER recently had the opportunity to take part in the implementation of a Molecular Biology laboratory, playing an active role in every stage of the process – from setting up and organizing the space to providing theoretical and practical training for the technical team.

In 1885, Theodor Escherich first isolated Bacterium coli from children's fecal samples. After the 1920s, this bacterium underwent a name change and became known as Escherichia coli.

Food adulteration is classified as the intentional addition of a foreign or inferior quality substance or element; by replacing a more valuable substance or element with less valuable or inert ingredients.

Legionnaire's Disease, caused by Legionella pneumophila bacteria, is a severe illness. In Portugal, this bacterium was first detected in 1979 and is listed as a mandatory reportable disease.

Listeria monocytogenes is described as a ubiquitous pathogenic bacteria, majorly responsible for isolated cases and outbreaks of listeriosis in humans and animals. When it first was discovered, it was only recognized as being dangerous to animals. Later in the 80s, due to several outbreaks of bacteria-contaminated food, this bacteria were seen as a threat to public health.

Food poisoning caused by pathogenic agents is one of the major public health problems worldwide. Among the most frequent poisonings is Salmonellosis, a zoonotic infection that causes high rates of mortality and morbidity in almost all countries.

Winemaking is a non-sterile process and the role of yeast in fermentation is essential to the production of the fermented alcoholic beverages. Wine fermentation is a complex microbiological process in which specific yeasts strains are selected to obtain the desired fermentation characteristics – flavor and aroma – in the final product. Saccharomyces cerevisiae is the main microorganism involved, due to their fast fermentation rates and ability to survive in the harsh environmental conditions of wine.

With increasing changes in legislation concerning medicinal and recreational cannabis internationally, its consumption has been normalized and access facilitated. Therefore, a need has emerged for microbial detection of pathogens in cannabis crops. Cannabis producers desire cost reduction caused by the propagation of diseased plants infected by viral pathogens. To avoid it, regular monitoring of pathogens in crops is required.

The COVID-19 pandemic was a big event that started first with outbreaks of an unknown virus in China, in between October and November of 2019. The first occurrences were small minor cases, but the Chinese government was quick to act, and quarantine was issued for Wuhan city.

Cultivation of cannabis plants (Cannabis sativa L., marijuana) has taken place worldwide for centuries. Recently, in some countries, we have seen the legalization of cannabis for the medical and recreational markets, sparking interest in large-scale cultivation. This increase in production has seen an increase in the incidence and severity of plant pathogens causing several diseases.