• TFMB2001
• Basic Food Microbiology 1

Introduction to the factors affecting the growth of microorganisms in foodstuffs Identification of common food borne pathogens and control of food borne illness. Food preservation methodologies to prevent microbial growth. To introduce students to the principles underlying the growth, activities and consequences of microorganisms in foods. To allow students the opportunity to acquire laboratory skills in food microbiological analysis.

Indicative syllabus covered in the module and / or in its discrete elements
Microbial Ecology of Foods: intrinsic and extrinsic food characteristics which affect microbial growth.
Types of Microorganisms associated with Foodstuffs and their Significance: foodborne pathogens, spoilage bacteria and fungi, fermentation organisms.
Introduction to principles of sampling as applied to food microbiology; attribute sampling plans.
Anti-microbial Aspects of Food Preservation Methods 1: high temperatures (pasteurisation and commercial sterilisation, D-value). Anti-microbial Aspects of Food Preservation Methods 2: irradiation; low temperatures; dehydration. Anti-microbial Aspects of Food Preservation
Methods 3: chemical preservatives, natural antimicrobials in foods.
Microbiology of Food Products 1: microflora, effects of pasteurisation, spoilage, microbiological standards.
Laboratory Practicals:
Quantitative determination of microbial populations in foodstuffs. Isolation and identification of some common food-borne pathogens using standard methods.
Examination of the effects of controlled storage, heat and other food preservation methods on microbial growth.
Bacteriological examination of milk and milk products.