BIO 741 Microbiology of Food Systems
Microbiology of Food Systems (3). Topics of current interest in food microbiology, including new food-borne pathogens, rapid identification methods, effect of food properties and preservation techniques on microbial growth, and mode of action of antimicrobials. Principles of occurrence and and control. Importance of sanitation and prevention of public health problems. Microbiological contaminants and methods for their detection. Mechanisms of microbial inactivation. Study of identification and characteristics of chemicals and biological agents implicated in food borne disease outbreaks and conditions or circumstances by which food contamination occurs. Examination of food protection activities conducted by local and state government at the retail level. Prerequisites: microbial physiology, biochemistry or consent of instructor.