Food Microbiology ((4))

Catalog description

Microorganisms of importance in foods, their metabolic activities, and the kinetics involved. Source of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Conversions of raw foods by microorganisms into food products, fermentation products and processes. Microbiological standards for regulatory and trade purposes (e.g. HACCP, etc.). Laboratory focuses on developing skills in detecting and quantifying microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. 150 minutes lecture and 150 minutes laboratory. Lab Fee Required.