FOOD MICROBIOLOGY (2/1 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: analyze food safety problems and solution; microbial growth kinetic and measurement; and intrinsic and extrinsic factors affecting the growth of microbes in foods; classify  microorganisms and recognize their role in the food production; distinguish the roles of bacteria, mycotoxin, viruses, and parasites to foodborne diseases, and compare pathogens that cause infection and intoxication; examine the use of sanitation, heat treatment, irradiation, modified atmosphere, antimicrobial preservative, and hurdle concept to control microbial growth; apply relevant laboratory techniques to identify microorganism in food.

Topics:

1. Introduction to Microbes in Foods;
2. Characteristic and Factors Influencing Microbial Growth;
3. Microbiology of Fermented Food Production;
4. Microbes in Food Environment;
5. Microbial Foodborne Intoxication and Infection;
6. Control of Microorganisms in Foods;
7. Beneficial Uses of Microorganisms in Food;
8. Microbial detection methods and food safety;
9. Microbial Foodborne Pathogens;
10. Microbial Food Spoilage;
11. Detection of Listeria monocytogenes from food sample using PCR-based testing;
12. Thermal Inactivation of Staphylococcus aureus ATCC 25923 (non-MRSA strain) in Chicken Patties;
13. Observation and Numeration of Mold from Spoiled Bread;
14. Detection and Identification of Salmonella sp;
15. Coliform in food samples: Most Probable Number (MPN) Method;
16. Viability of Lactic Acid Bacteria in Fermented Food; Fish Microflora: Basic Microbiological Technique and Standard Plate Count.