Advanced Food Microbiology

Module 1: Basic food microbiology review

Module 2: Foodborne bacterial pathogens - in depth

Introduction

Bacillus cereus

Campylobacter species

Clostridium botulinum

Clostridium perfringens

Cronobacter species

Escherichia coli

Listeria monocytogenes

Salmonella species

Shigella species

Staphylococcus aureus

Vibrio species

Yersinia enterocolitica

Module 3: Microbial spoilage of specific foods

Introduction

Milk and dairy products

Fruits and vegetables

Meat, poultry and seafood

Nuts, seeds and cereals

Module 4: Survival, growth and inhibition of microorganisms

Introduction

Bacterial spores

Antimicrobial resistance

Physiology, growth and inhibition of microbes in food

Microbiological criteria - setting specification

Indicator organisms

Food protection and biosecurity

Module 5: Food preservation techniques and controls

Introduction

Physical controls for food preservation

Chemical and clean label preservatives

Biological controls

Module 6: Beneficial microorganisms in foods

Introduction

Probiotics and prebiotics

Fermented foods

Alcoholic beverages

Module 7: HACCP and food safety controls

Introduction

Microbiological hazard analysis

Microbial risk assessment techniques and tools

Validation and verification

Module 8: Microbiological sampling, testing and results interpretation

Introduction

Predictive microbiology

Statistics and sampling plans

Choosing the right test methods

Interpreting the results - trending and investigational analysis

Module 9: Course assessment

Chemical and clean label preservatives