FOOD MICROBIOLOGY FDST 445

 

SEMESTER:               Spring Odd Years

 

FORMAT:                  · 3 CR lectures

 

INSTRUCTOR:           Dr. Cameron Hackney

                                       Rm 1170, Ag. Sci. Bldg.,

                                       Tel: 293 2395

                                       E-mail: Cameron.Hackney@mail.wvu.edu

 

                                       Dr. Jacek Jaczynski

                                       Rm G004, Ag. Sci. Bldg.,

                                       Tel: 293 2496 x4445

                                       E-mail: Jacek.Jaczynski@mail.wvu.edu

 

CLASS:                        Tuesday/Thursday: 2 – 3.15 PM

 

OFFICE HOURS:       Please call for an appointment

 

MATERIALS:           · Recommended textbook: Michael P. Doyle, Larry R. Beuchat,        

                                       Thomas J. Montville. 2001. Food Microbiology, Fundamentals and Frontiers 2nd ed. ASM Press.

                                    · Supplemental reading may be provided by the instructor.                                                          

                                    · While these textbooks are not required, lecture attendance is       

                                       strongly encouraged.

 

PRE-REQUISITES:   General Microbiology – ENVM 341

 

COURSE OBJECTIVES

 

This course is designed for upper level undergraduate students.  Students will gain an understanding of the relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing.  This course will introduce students to emerging food preservation technologies and predictive microbiology.

 

EXPECTED LEARNING OUTCOMES

 

Upon successful completion of this course students will be able to:

 

  • understand and appreciate food microbiology and its role in food science and technology,
  • understand how food microbiology relates to microbial food safety and food quality,
  • provide theoretical basis for microbial growth and microbial inactivation in various foods and their effect on microbial safety and food quality,
  • understand advantages and disadvantages of emerging food preservation technologies and their implications to microbial food safety and food quality.

 

COURSE METHODS

 

To meet the course objectives, the following will be implemented:

 

§         Lectures, class discussions, and audio-video and internet presentations to stimulate critical thinking.

§         Complimentary audio/video enhanced CD-ROM with Power Point slides to facilitate self-paced learning.

§         Guest speakers.

 

GRADING

 

The final grade will be based on fulfilling the following course requirements:

                                                                                         

§         Exam I                                       20%                                    

§         Exam II                                       20%                                    

§         Exam III                                      20%                                    

§         Final exam                                40%                                                

 

GENERAL POLICIES

 

Deadlines and Homeworks.  None.

 

What happens if it snows on a test day?  If the university is closed, your exam will be the next class period.  

 

Exams.  The exams I, II and III, and final exam may include a variety of questions, primarily true-false and multiple choice. 

 

Grading.  Exam grading appeals in writing on the day the exam is returned.  No grades will be lowered due to the appeal process.  Grade assignment: A 100 – 90, B 89 – 80, C 79 – 70, D 69 – 60, F 59 – 0. 

 

Attendance.  Consistent with WVU guidelines, students absent from regularly scheduled examinations because of authorized University activities will have the opportunity to take them at an alternate time.  No make-up exams will be given for unexcused absences.

 

Academic Integrity.  Students are expected to set high ethical standards for themselves and others.  These standards include acknowledging the research contributions of others in your discussions and presentations; reporting all research results including negative results; and maintaining scientific objectivity.  Presenting others’ ideas as your own, even if you change the wording, is plagiarism.

 

Social Justice.  “West Virginia University is committed to social justice.  I concur with that commitment and expect to maintain a positive learning environment based upon open communication, mutual respect, and nondiscrimination.  Our University does not discriminate on the basis of race, sex, age, disability, veteran status, religion, sexual orientation, color or national origin.  Any suggestions as to how to further such a positive and open environment in this class will be appreciated and given serious consideration.

If you are a person with a disability and anticipate needing any type of accommodation in order to participate in this class.  Please advise me and make appropriate arrangement with Disability Services (293-6700).”

 

COURSE OUTLINE

 

Week

Topic

1

·   Introduction, food spoilage, food sources and types of microorganisms

·   Incidence and types of microorganisms in foods, sampling plan

2

·   Parameters that affect microbial growth and inactivation

3

·   Food preservation – low temperature and drying

·   Food preservation – ionizing irradiation (g-radiation, e-beam, X-ray, and UV)

4

·   Food preservation – bio-preservatives and chemical methods

·   Exam I

5

·   Food preservation – heat (including radio-frequency, microwave, and ohmic heating)

·   Food preservation – emerging technologies (high pressure, pulsed electric and magnetic field, high intensity light, and glow discharge plasma)

6

·   Predictive microbiology and risk assessment

·   PMP – Pathogen Modeling Program (U.S. Dept. of Agriculture)

·   ComBase – Common Database for predictive microbiology (Institute of Food Research, U.K.)

·   Biosecurity, food-borne illness, host factors, what is FBI

7

·   Staphylococcus aureus and Gram positive spore formers: Clostridium botulinum, C. perfringens, Bacillus cereus

·   Exam II

8

·   Gram positive spore formers continued and Listeria monocytogenes

·   Gram negative pathogens: Campylobacter, Arcobacter

9

·   Gram negative pathogens: Enterobacteriaceae

·   Salmonella and Shigella

10

·   Escherichia coli, Yersinai

·   Vibrios, other bacterial pathogens (emerging) and viruses

11

·   Exam III

·   Natural toxins

12

·   Mycotoxins

·   Parasites, indicator microorganisms

13

·   HACCP and laws and regulations related to food microbiology

·   Bioprocessing – dairy products and vegetables

14

·   Bioprocessing – beer and wine

·   Bioprocessing – beer and wine (field trip)

15

·   Bioprocessing – meat, poultry, and fish products

·   Review

 

·   Final Exam

 

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