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Course
Objectives
What factors influence microbial growth
in foods. What procedures and techniques can be used for
the isolation and enumeration of microorganisms in foods. What species, genera, and microbial groups are
important to the food industry. What procedures and techniques can be used for
controlling microbial contamination of foods and food contact equipment. What methods and principles can be used for
controlling microbial contamination and for preventing subsequent growth of undesirable
microorganisms in raw and processed foods. What procedures can be used for reducing health
hazards associated with foods and for extending the shelf-life of foods.
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Contents. Lecture
TopicsIntroductionGrowth of BacteriFactors That Affect Microbial
Growth
Intrinsic FactorsExtrinsic FactorsBarrier or Hurdles ConceptFoodborne IllnessMicroorganisms Found in FoodsCommon in
FoodsAerobic\microaerophilic, Motile, Helical/vibrioid Gram
Negative BacteriaGram Negative Aerobic Rods and CocciGram Negative Facultatively Anaerobic
RodsThe Rickettsias and ChlamydiasGram Positive CocciRegular, Non-sporing Gram Positive
CocciEndospore-forming Gram Positive Rods and
CocciIrregular, Nonsporing Gram Positive
RodsThe MycobacteriaNocardioformsExtremely Halophilic ArchaeaGrouping of Bacteria According to Common
Characteristics or Physiological ReactionsMoldsMycotoxinsYeastsVirusesBacteriophageParasitesFish And Seafood Related IllnessStarter CulturesFermented FoodsContamination of FoodsBiofilmMicrobial Defects in Specific FoodsGeneral Principles Underlying SpoilageGeneral Principles of Food PreservationPreservation by The Use of High TemperaturesPreservation by The Use of Low TemperaturesPreservation by DryingPreservation by Food AdditivesPreservation by RadiationEnumerationProcedures For Ensuring Food QualityQuality AssuranceRecallThe Hazard Analysis Critical Control Point Approach to
Control Food Safety
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Contents.
Absenteeism
Unexcused Absence. Examinations, quizzes,
and laboratory experiments missed
due to an unexcused absence cannot be made up and a grade of zero (0) will be given for each
one missed. Students' failure to complete assignments, attend class, or be present for
scheduled examinations will result in reduction in grade.
Excused Absence.The following are defined as
excused absences: (1) Illness of
student or serious illness of a member of the student's immediately family. Appropriate
verification may be requested by the instructor; (2) Death of a member of the student's
immediately family. Appropriate verification may be requested by the instructor; (3) Trips for
members of student organizations sponsored by an academic unit, trips for University classes,
and trips for participation in intercollegiate athletic events. When feasible, the student must
notify the instructor prior to the occurrence of such absences, but in no case shall such
notification occur more than one week after the absence. The instructor may request formal
notification from appropriate university personnel to document the student's participation in
such trips; (4) Major Religious Holidays. Students are responsible for notifying the instructor
in writing of their absences due to their observance of such holidays no
later than the last day for adding a class. Students missing work due to an excused
absence bear the responsibility of informing the instructor about their excused absence
within one week following the period of the excused absence, except where prior
notification is required, and of making up the missed work. If feasible, the student will be
given the opportunity to make up the work during the semester in which the absence occurred.
Students will be given the opportunity to make up exams missed due to an excused absence
during the semester in which the absence occurred. In general, students will have two
(2) weeks after their return to class to make up any work missed during an excused
absence. A grade of zero (0) will be given for any work not made up within two (2)
weeks of your return to class. Therefore, the burden is on you to make arrangements
with the instructor to make up all work missed within two (2) weeks of your return to
class.
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Contents.
Grading
Written Examinations. Three (3) hour
examinations (100 points per examination)
and a final examination (200 points). Material covered in lectures, laboratories, and assigned
reading will be included in the examinations. Examinations may include any or all of the
following types of questions: definitions, true-false, problems, multiple-choice, matching,
short answer and essay.
Weekly Quizzes (10 points per quiz). The
quizzes will be given during the first
15 minutes of the Wednesday laboratory period. They will be designed primarily to evaluate
your comprehension of the material covered and the laboratory work completed the previous
week. General questions relating to the experiment being conducted also may be included. Ten
(10) quizzes will be given; however, your quiz grade will be based on nine (9) quizzes, since
the lowest quiz grade or a quiz missed due to absenteeism will be dropped.
Laboratory Report (10 points per Laboratory
Experiment). The Laboratory
Report will consist of completing the Results and Observations Section (5 points) of each
laboratory with the results and observations you obtained for each part of the Laboratory
Experiment as well as answering the questions listed under the Conclusion Section (5
points). The answers under the conclusions must be typed. When your results differ
from those expected, give an explanation for the difference and indicate what the correct
results should have been. Your will be graded on the basis of your techniques as observed
during lab, the results obtained, and your conclusions. The Results and Observations Section
must include drawings and written descriptions of all microscopic observations, counts and
reactions obtained, and all calculations required for a given experiment.
Questions (points per question indicated). Most
laboratory experiments will have
questions which are to be answered and turned in with the Laboratory Report. The references
listed at the end of each experiment and the books and manuals on reserve in the library should
be helpful in answering the questions.
NOTE: Laboratory Reports and Questions are to be turned in to the instructor
one (1) week after all data for a given experiment has been obtained. The date that a report
and set of questions are due will be posted on the bulletin board in the laboratory. If a report is
submitted late, one (1) point will be subtracted for each day late. One (1) point will be
subtracted per question for each day that a set of questions is late. Any report or set of
questions not turned in within one (1) week of the due date or by Friday of the last day of the
semester will be given a grade of zero (0).
Laboratory Practical. The practical, given
during the last two laboratory periods
of the semester, is designed to determine if you can put into practice the information and
techniques obtained during the semester.
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Contents. Points
PossibleLaboratory Reports @ 170 pointsQuestions @ 426 pointsQuizzes @ 90 points3 Hour Examinations @ 300
pointsLaboratory Practical @ 100 pointsFinal Examination @ 200 points
Total Points Possible = 1286
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Contents. Calculating Final
GradePercentile Grade Will Be Converted to a Letter Grade
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Contents. Examination
Schedule
Return to
Contents. Reference Books and
ManualsAdams, M.R. and M.O. Moss. Food Microbiology. 1995. Turpin Distribution Service Ltd., Blackhorse Road, Letchworth, Herts SG6 1HN, UK.
*Banwart, George J. 1989. Basic Food Microbiology, 2nd ed. AVI/ Van Nostrand Reinhold Publishing Co.
*Beuchat, Larry R. (ed). 1987. Food and Beverage Mycology. 2nd. ed. AVI/van Nostrand Reinhold.
Brody , A.L. 1989. Controlled/Modified Atmosphere/Vacuum Packaging of Foods. 1989. Food & Nutrition Press.
Buchanan, R. E. and N. E. Gibbons (ed.). 1974. Bergey's Manual of Determinative Bacteriological. 8th ed. The Williams & Wilkins Co.
Cliver, D.D. 1990. Foodborne Diseases. Academic Press, Inc.
*Difco Manual of Dehydrated Culture Media and Reagents for Microbiological and Clinical Laboratory Procedures. 10th ed. 1984. Difco Laboratories, Detroit, MI. (589.95)
Eley, A. R. 1996. Modern Food Poisoning, 2nd Edition.
*Food and Drug Administration. 1995. Bacteriological Analytical Manual (BAM). 8th ed. AOAC, Arlington, VA.
*Frazier, W. C. and D. C. Westhoff. 1988. Food Microbiology, 4th ed. McGraw Hill.
Gould, G.W. 1989. Mechanisms of Action of Food Preservation Procedures. Elsevier Applied Science
*Hackney, C., M.D. Pierson and G. Banwart. 1996. Basic Food Microbiology, 3rd. Edition.
Helrich, Kenneth (ed.). 1990. Official Methods of Analysis of the AOAC. 15th Edition. Volumes I & II. AOAC, Arlington, VA.
Hubbard, M.R. 1990. Statistical Quality Control for the Food Industry. van Nostrand Reinhold.
Hubbert, W.T. and H.V. Hagstad. 1991 Food Safety and Quality Assurance. Iowa State University Press, Ames.
*International Commission on Microbiological Specifications for Foods (ICMSF). 1996. Microorganisms in Foods. 5. Microbiological specifications of food pathogens. University of Toronto Press.
*International Commission on Microbiological Specifications for Foods (ICMSF). 1988. Microorganisms in Foods. 1. Their Significance and Methods of Enumeration. 2nd ed. University of Toronto Press.
*International Commission on Microbiological Specifications for Foods (ICMSF). 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications. University of Toronto Press.
*International Commission on Microbiological Specifications for Foods (ICMSF). Microbial Ecology of Foods. 1980. Volume 1. Factors Affecting Life and Death of Microorganisms. Academic Press.
*International Commission on Microbiological Specifications for Foods (ICMSF). Microbial Ecology of Foods. 1980. Volume 2. Food Commodities. Academic Press.
*Jay, James M. 1996. Modern Food Microbiology, 5th ed. D. van Nostrand Co.
King, Jr, A.D., J.I. Pitt, L.R. Beuchat and Janet E.L. Corry. 1984. Methods for the Mycological Examination of Food. Plenum Press, NY.
*Krieg, Noel R. (ed.). 1984. Bergey's Manual of Systemic Bacteriology. Vol. 1. Williams & Wilkins Co. On Reference Reserve, Agriculture Library.
*Krieg, Noel R. (ed.). 1986. Bergey's Manual of Systemic Bacteriology. Vol. 2. Williams & Wilkins Co. On Reference Reserve, Agriculture Library
*Marshall, R.T. (ed.). 1992. Standard Methods for the Examination of Dairy Products. 16th ed. American Public Health Association, Washington, DC.
Mountney, G. J., and W. A. Gould. 1987. Practical Food Microbiology and Technology. 3rd. ed. Van Nostrand Reinhold Co., New York.
*Pierson, M.D. and N.J. Stern (ed). 1986. Foodborne Microorganisms and Their Toxins: Developing Methodology. Marcel Dekker, Inc., NY.
*Pitt, John I. and Ailsa D. Hocking. 1985. Fungi and Food Spoilage. Academic Press. (
Pitt, J. and A. Hocking. 1996. Fungi in Foods and Allied Products, 2nd.
Power, D.A. (ed.). 1988. Manual of BBL Products and Laboratory Procedures. 6th ed. Becton Dickinson Microbiology Systems, Cockeysville, MD.
*Russell, N.J., and G.W. Gould (eds.). 1991. Food Preservatives. Blackie & Son, Ltd.
*Vanderzant, C. and D. Splittstoesser (eds.). 1992. Compendium of Methods for the
Microbiological Examination of Foods. 3rd. ed. American Public Health Association,
Washington, DC.
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Contents.
