Essential Food Microbiology Course

Dr Steve Forsythe

Part 1: Microbial Flora of Foods

• Microbial flora of meat and vegetables
• Major food poisoning organisms of concern to public health; Campylobacter jejuni and C. coli, Salmonella serovars, E. coli O157:H7, St. aureus, Cl. perfringens, Listeria, etc.
• Food spoilage organisms
• Shelf-life prediction
• Challenge-testing
• Approved detection methods; conventional and rapid methods. Accreditation and validation of techniques

Part 2: Monitoring and Control

• Detergents and disinfectants
• Environmental Monitoring

Part3: Assured Food Safety and Information Sources

• HACCP: Principles and practice
• Food microbiology on the Web

Background :

This one day taught course (with demonstrations) is designed for laboratory staff working in microbiology who have a basic understanding of microbiological techniques and procedures but may not have received formal training. It is ideal for those who have transferred from other sectors such as chemistry or engineering.
Part 1 covers the major aspects of food microbiology, including the sources of microbes in foods, the organisms of concern in both food poisoning and food spoilage. The methods used to predict a product's shelf-life are considered as well as the use of approved methods for the detection of microbes.
Part 2 explains the principles of microbial control in the work environment and sampling techniques.
Part 3 will explain the principles of Hazard Analysis Critical Control Point and its implementation in the food industry. Accessing the internet for support software and information sources will be covered.