Intro to Microbiological Food Safety Hazards

Microbiological Food Safety Hazards

Introduction to Microbiological Food Safety Hazards is a web-based topics-oriented course addressing fundamental microbiology concepts and food safety. The course is designed to provide you with the background necessary to understand how pathogens cause disease, how foodborne illness is transmitted and how it can be controlled. This module also provides up- to-date information in current “hot topics” in food microbiology, including food safety regulations and emerging food safety issues. Introduction to Microbial Food Safety Hazards was developed with the educational needs of industry personnel in mind

Topics taught in the module include the following:

  1. Roles of microorganisms in the food industry
  2. Basic bacterial characteristics
  3. Microbial growth in foods – intrinsic parameters
  4. Microbial growth in foods – extrinsic parameters
  5. Foodborne disease – infections, poisoning, and toxico-infections
  6. Sources and transmission of bacteria in foods
  7. Pathogen infections – Salmonella, Listeria, Campylobacter, E. coli 057:H7
  8. Sporeformers, viruses, and Intoxications – norovirus, Staphylococcus aureus and Clostridium botulinum
  9. Microbial detection and indicator organisms
  10. Government agency and food safety policy
  11. New pathogens and emerging foodborne diseases
  12. Antibiotic resistance