Course Description
Common infectious agents and toxins associated with food. Potential for these agents to enter the food supply, strategies for control, the development of microbiological criteria, sampling strategies, and interpretation of data will be discussed. This course will provide microbiological background for the development and implementation of HACCP programs.
Athena Title
Microbial Hazards in Food
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
1. Describe the uses and limitations of analytical methods used to detect microorganisms in foods 2. Describe the biochemical basis for selective and differential reactions used to detect and characterize food-borne pathogens 3. Apply statistical concepts to the interpretation of microbiological analytical data and the development of sampling strategies 4. Understand the effects of heat, acid, and low water activity on survival of microorganisms in foods and apply this understanding to modified food formulation and preservation processes 5. Describe the growth and survival characteristics of microorganisms associated with food-borne illness 6. Analyze food processing and distribution systems to determine practices and designs associated with foodborne illness 7. Justify the use of microbiological indicator tests and microbiological criteria in food purchase and product release decisions 8. Apply microbiological testing to HACCP systems and prerequisite programs
Topical Outline
1. Introductory topics: - Microbial classification, growth, nutrition, excreted products, sources in food - Basic microbial detection: plate counts, MPN's, selective/ differential reactions, immunological reactions 2. Use of heat and other physical methods to inactivate microrganisms in food 3. Controlling growth of microorganisms in food - Refrigeration, water activity, acidity, chemical preservatives, biological-based systems 4. Food-borne illness A. Introduction: infections and toxins; epidemiology, association with unsafe practices B. Toxins: Staphylococcus, Clostridium botulinum, mycotoxins C. Infectious agents Salmonella E. coli O157:H7 Other enteric pathogens: Shigella, Yersinia, E. coli Listeria monocytogenes Campylobacter Vibrios C. perfringens Viruses Parasites 5. Poultry - Preharvest control of Salmonella, Campylobacter - Processing plant control of pathogens 6. Fresh produce - Preharvest control of enteric pathogens - Processing plant control of pathogens 7. Dairy - Control from the farm to the consumer 8. Good Manufacturing Practices and Good Agricultural Practices 9. Indicator tests for microbiological control - Total plate counts, coliform and E. coli counts, yeast and mold counts, ATP test 10. Microbiological criteria for foods - Types, development, justification 11. Cleaning and sanitizing processing equipment - Development and verification 12. Control of pathogens in the food processing plant environment - Development and verification 13. Rapid methods for detecting microorganisms in food - Types and detection criteria 14. Sampling foods for microbiological analysis
Syllabus
Public CV