Course Details

Individuals involved in Food Microbiology Testing as well as individuals in quality control, quality assurance, sanitation and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety.

Program contents:

Module 1: The Scope of Food Microbiology

• Microorganisms and food
• Food spoilage / Preservation
• Food Safety
• Fermentation

Module 2: Microorganisms and Food Materials

• Diversity of Habitat
• Microorganisms in the Atmosphere
• Airborne bacteria
• Airborne Fungi
• Microorganisms of soil
• Microorganisms of water
• Microorganisms of Animal Origin
• The skin
• The nose and throat

Module 3: Factors affecting the Growth and Survival of Microorganisms in Foods

• Nutrients Content
• pH and Buffering capacity
• Water Activity
• Temperature

Module 4: Heat Processing

• Pasteurization and Apperitization
• Heat Sensitivity of Microorganism
• Spoilage of canned food
• Aseptic packaging

Module 5: Radiation

• Microwave radiation
• UV Radiation
• Low temperature storage – Chilling and Freezing
• Chemical Preservation
• Modification of Atmosphere

Module 6: Microbiology of Primary Food Commodities

• Milk
• Meats
• Fish
• Plant Products

Module 7: Food Microbiology and Public Health

• Food Hazards
• Significance of Food borne Disease

Module 8: Bacterial Agents of Food Borne Illness

• Brucella
• Bacillus cereus
• Campylobacter
• Clostridium batulinum
• Clostridium perfingens
• Esherichia coli
• Listeria monocytogenes
• Salmonella
• Shigella
• Staphylococcus aureus
• Vibrio parahaemolyticus
• Yersinia enterocotilica