This module describes the nature and characteristics of significant foodborne pathogens and the fundamental laboratory techniques used to isolate, enumerate and identify them. Students will be introduced to the principles underlying the growth of microorganisms in food stuffs and will examine factors influencing the growth, survival and death of such microorganisms and their impact on the human host.
The aim of this module is to: develop an understanding of particular microbial agents of foodborne disease and their impact on the host. To develop laboratory skills in microbiology by applying international standard methods to isolate, enumerate and identify foodborne micro-organisms
Lecture programme:
Foodborne hazards; current food poisoning statistics
Food safety control measures
Microbiological aspects of HACCP
Nature and development of microbiological criteria
Occurrence and control of existing and emerging foodborne pathogens
Occurrence and control of BSE and prion disease
Control of microbial growth during food handling and processing
Occurrence and control of spoilage bacteria and fungi
Bacterial and Fungal toxins
Nature of bacterial endospores and the sporulation cycle
Prevalence detection and control of foodborne viruses
Epidemiological investigation of an outbreak of food borne disease
Practical programme:
Laboratory practicals will be selected from the following:
1. Microbiological examination of samples using standard techniques: General laboratory practices, including the aseptic preparation, a dilution series of the homogenate & total viable counting. Isolation screening techniques.2.The isolation, enumeration and identification of target pathogens and indicator organisms, using standard protocols for their examination, to include Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Enterobacteriaceae, Salmonella, and Escherichia coli and coliforms.
Lectures, discussions, case studies, problem-solving exercises, video, laboratory and team- laboratory work
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |