Introduction to Food Microbiology

Content
7 modules
Difficulty
Basic
Course Length
6 hours
Instructor
Margaret Ciaccio
Released
31 Mar 2023

Description

This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. The 6 recorded sessions will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed. 

Objectives

At the end of this course students will be able to...

  • Identify the types of microorganisms in food
  • Identify the characteristics of bacteria,  yeast, and molds
  • Define gram positive and gram negative bacteria pathogens
  • Explain the attributes of viruses and parasites 
  • Describe the factors impacting spoilage organisms 

Certificate

By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion

1.
Course Handouts
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2.
Session 1: Introduction to Food Microbiology
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3.
Session 2: Factors That Affect Microbiological Growth in Foods
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4.
Session 3: Gram Negative Bacterial Pathogens
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5.
Session 4: Gram Positive Bacterial Pathogens
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6.
Session 5: Viruses and Parasites
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7.
Session 6: Introduction to Spoilage Organisms
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