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

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

All students are expected to have read and to follow the
University of Georgia Student Honor Code. This code can be
accessed at www.uga.edu/ovpi and is titled, "A Culture of
Honesty."  Students are expected to do their own work except in
cases where group projects are assigned. Students are encouraged
to use the world wide web as a source of information, but all
information obtained from the web or books must be attributed to
its source.