FHM-20306 Food Microbiology

Course

Credits 6.00

Language of instruction:

English

Continuation courses:

FHM-22306 Advanced Food Microbiology, FHM-21806 Food Fermentation.

Contents:

For the production and/or preparation of food products solid knowledge of micro-organisms and hygiene is necessary. Both negative (spoilage, disease) and positive aspects (fermentation) of micro-organisms will be dealt with. Important factors that influence growth and inactivation of micro-organisms (e.g. water activity, pH, adding preservatives, heating, modified atmosphere packaging) will be discussed. The main bacterial food-borne pathogens (e.g. Campylobacter, Salmonella, E. coli O157, Listeria monocytogenes), viruses, parasites and fungi will be reviewed. Moreover, good manufacturing practices (including personal hygiene) and the principles of cleaning and disinfection and the application of genetic techniques will be explained.
In a four week practical course both spoilage organisms and pathogens will be isolated from various food products and environments using traditional and modern methods (e.g. PCR-techniques). Finally, the effect of several (bactericidal) treatments will be investigated.

Learning outcomes:

After successful completion of this course students are expected to:
- be able to describe main preservation processes and the spoilage associated organisms for specific food products;
- be able to explain the factors that influence growth and inactivation of micro-organisms in food products qualitatively and quantitatively;
- know main characteristics of microorganisms that cause foodborne diseases (including mycotoxin producing fungi), and their relation to food products, and apply this to foodborne incidents;
- be able to illustrate the variety of routes by which micro-organisms may reach food products, and the main control measures to prevent unacceptable contamination;
- be able to explain the importance and the basic principles of hygiene including hand hygiene, formation of biofilm, zoning, cleaning and disinfection in food production environments;
- be able to explain the basic principles of fermentation (role of specific micro-organisms, metabolic routes, control of fermentation processes), and relate these to some western and non-western fermented products;
- be able to use isolation procedures to enumerate and isolate important spoilage organisms and foodborne pathogens from food products and environments.

Activities:

The course consists of two parts:
- lectures (about spoilage, food-borne pathogens, good manufacturing practices, fermentation) and a four weeks practical course;
- at the end of the practical course, students have to hand in a report, discussing the results of the experiments.

Examination:

- The final mark consists for 75% of a written exam with open questions;
- and 25% of the practical course (laboratory performance and report).
Both the exam and the practical course must be passed with 5.5 or higher.
The theoretical background of the laboratory classes can be included in the theory exam.

Literature:

The theory book of MR Adams and MO Moss, Food Microbiology 3rd ed. will be used and a protocol book for laboratory work.
Both are available at the WUR-Shop.