3 hours. 2 hours lecture and 2 hours lab per week.
Fundamentals of Poultry Microbiology
Course Description
Course will focus on the relationship between microbiology, poultry production, and food safety and its implications for human health. Examination of methods aimed at preventing contamination and controlling pathogenic bacteria throughout various stages of production and processing. Course will also cover techniques for isolating, detecting, identifying, and enumerating relevant microorganisms. Regulatory control programs will also be addressed.
Athena Title
Poultry Microbiology Fundament
Prerequisite
[(BIOL 1107 or BIOL 1107E) and BIOL 1107L] or POUL 2020-2020L or ADSC 2010 or ADSC 2010E or FDST 3000 or EPID 2010
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student Learning Outcomes
Students will understand how to identify bacterial species associated with animal products, particularly poultry, capable of causing spoilage, foodborne illness, and impacting human health.
Students will understand the effect of different factors on microbial presence and microbial growth and describe preventive methods.
Students will understand how poultry species become colonized by pathogens at the breeder, hatchery, grow out, processing, and further processing stages.
Students will understand how to apply diverse methods for detecting and enumerating microorganisms in food products.
Students will gain an understanding of the regulatory programs designed to ensure food safety.
Topical Outline
Lecture 1. Overview of basic microbiology relevant to food of animal origin
a. Microbial structures and functions
b. Factors affecting microbial growth - Intrinsic and extrinsic
c. Controlling microbial growth - physical and chemical
Lecture 2. Microorganisms in poultry affecting food quality and human health
a. Microbial spoilage
b. Foodborne pathogens
Lecture 3. Pathogen contamination and control in breeders, hatcheries, and grow out operations
Lecture 4. Intervention strategies for controlling pathogens in processing plants and further processing
Lecture 5. Conventional and molecular methods for the detection and enumeration of spoilage and pathogenic bacteria in different environments and poultry products
Lecture 6. Food safety and regulatory control programs (General Manufacturing Practices, Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Points, Pathogen Reduction)
Lab
1. Basic microbiological techniques
2. Enumeration techniques of microorganisms (e.g., traditional plating, molecular techniques)
3. Evaluation of microbial loads in different poultry products from different sources
4. Controlling microbial growth (assessing the efficacy of different antimicrobials)
5. Isolation and identification of foodborne pathogens associated with poultry
