Course Overview
A continuation of the overview of the laboratory techniques used in the detection and enumeration of important food-related microorganisms. Topics include isolation and enumeration of specific food-borne bacterial pathogens (Salmonella, E. coli, etc.); MPN; and membrane filtration. Students must supply their own lab coats.
Prerequisite(s)
- 70% in FOOD 1022.
Credits
2.5
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
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