Food and Edible Microbiology
This class is designed to introduce students to current aspects of food microbiology with special emphasis on spoilage organisms and foodborne pathogens. Subjects covered will include food infection and intoxication, factors affecting microbial growth and death, sanitation, and predictive microbiology. Special emphasis will be given to the microbial ecologies associated with foods from agricultural and marine sources. The characteristics of emerging food pathogens and their influence on the safety of the food supply will be examined. Rapid methods of detection of foodborne microorganisms will be studied.
- Introduction to Food and Edible Microbiology (general overview of what microbiology is and microbiological limits required for human consumption)
- Microorganisms (detailed look at common food/edible pathogens, indicator organisms and their use)
- Contamination Sources (sources of contamination and ingredient-specific examples of contamination, brief overview of cannabis contamination sources)
- Microbial Growth (microbial behaviour and growth, detailed look at favoured environmental conditions)
- Foodborne Illness (detailed look at foodborne illnesses)
Food and Edible Microbiology Laboratory
Lab 1: Microscopy (explanation of microscope features and functionality)
Lab 2: Sampling, Microbial Enumeration (collection and preparation of samples, techniques for dilution and counting)
Lab 3: Microbial Identification (methods for microbe identification)
