Introduction to Food Microbiology FOOD 1021

Upon successful completion, the student will be able to:

Module 1

The student should be able to:

• Appreciate the ubiquitous nature of microorganisms.
• List some useful benefits of microorganisms.
• List how microorganisms can cause illness.
• State why non-pathogenic microorganisms are undesirable in foods.

Module 2

The student should be able to:

• Define metabolism, catabolism and anabolism.
• Describe the three groups of macromolecules that are found in foods and therefore living cells.
• Identify different structures of a bacterial cell and describe the function of each.
• Define enzyme and state the purpose of an enzyme.

Module 3

The student should be able to:

• Define the following bacterial types:
• Lactic acid bacteria
• Acetic acid bacteria
• Butyric acid bacteria
• Propionic acid bacteria
• Proteolytic bacteria
• Lipolytic bacteria
• Saccharolytic bacteria
• Pectinolytic bacteria
• Thermophilic bacteria
• Thermoduric bacteria
• Psychrotrophic bacteria
• List the three bacterial shapes.
• Demonstrate the growth pattern of bacteria.
• List the difference between bacteria, yeasts and molds and viruses.
• List three foodborne viruses that can cause illness.
• List five foods spoiled by yeasts and molds.
• Define mycotoxins.
• Name the scientific system for giving names to organisms.

Module 4

The student will be able to:

• Define enzymes and state the general functions of enzymes.
• List and discuss at least six factors that affect microbial growth.
• Distinguish, (by definition), aerobic, anaerobic and facultative.
• Discuss compounds that are inhibiting to microbial growth.
• List three main contents of food that must be present for microbial growth.
• Define all terms related to temperature and associated growth of microorganisms.
• List the organisms targeted for heat distribution in milk, eggs and low acid canned foods.
• Sketch, label and discuss the areas of a microbial growth curve.
• Discuss water activity as it relates to control of microbial growth.

Module 5

The student should be able to:

• Define the following terms:
• Medium
• Selective medium
• Mixed culture
• Single culture
• Inoculum
• Subculture
• Give four possible reasons for the presence of high microbial counts in foods.
• List three methods of enumerating microbes in food.
• List four criteria of a valid food sample used for microbial analysis.

Module 6

The student should be able to:

• List food preservation techniques for:
• Fruits and vegetables
• Eggs
• Dairy products
• Meats.
• Name the bacteria used to ferment dairy and meat products.
• Explain how bacteria can preserve food.
• List the two methods used in heat preservation of meats.
• List the factors that determine heat treatments given canned meat products.
• Explain the importance of relative humidity in meat storage.
• Explain how meat is preserved via drying.
• Explain how smoking affects meat.
• Explain the reasoning behind multiple preservations being applied to the same meat product.
• Distinguish the meanings of shelf-stable, semi-perishable and perishable.
• List the factors affecting microbial growth in foods.
• Discuss four types of meat spoilage due to molds.
• Discuss types of aerobic and anaerobic meat spoilage.

Module 7

The student will be able to:

• List the attributes of high quality meats.
• Identify the two main concerns when microorganisms are associated with foods.
• List the general sources of the microorganisms found in meats.
• Discuss methods used to prevent contamination of the food from each source of microorganisms.
• List the design criteria of food processing equipment as it relates to prevention of microbial contamination.

Module 8

The student should be able to:

• Define foodborne disease.
• Distinguish the difference between a food intoxication and a food infection.
• List the organisms responsible for the three most common foodborne illnesses.
• List the symptoms of the three most common foodborne illnesses.
• List the foods with which Salmonella may be associated.
• List conditions necessary for a Staphylococcus food poisoning.
• List the foods associated with C. perfringens.
• Describe conditions associated with botulism poisonings.
• Discuss the control of foodborne illnesses.

Module 9

The student will be able to:

• List the objectives of a plant cleaning program.
• Define soil as it relates to the food processing industry and list the four major components of soil.
• Identify the difference between soft and hard water and state which is preferable for cleaning.
• Define the following terms:
• Emulsification
• Saponification
• Rinsability
• Wetting agents
• Deflocculation
• List requirements necessary for removal of each of the four basic soil types.
• State the difference between sanitation and sterilization.
• List the three methods of sanitizing food processing equipment and the parameters of each for successful sanitation.
• List the four types of chemical sanitizers and the advantages and disadvantages of each.
• List all factors that influence sanitizer activity.

Module 10

The student will be able to:

• List the five areas that cooperate to maintain an in-plant microbial control program.
• Define in-plant microbiological control.
• List the role of management in an in-plant microbiological control program.
• List the seven responsibilities of the laboratory in the microbial control program.
• List the five areas of routine inspection as it relates to a microbial control program.
• List the two techniques used to monitor equipment sanitation.
• List the responsibilities of process control as it relates to cleanliness and sanitation.
• List the results of a successful in-plant microbial control program.

Effective as of Fall 2003