Food Microbiology

Basic knowledge of Biology.

– Audio-visual resources for expositive and interactive lectures.
– Individual execution of some laboratory techniques
– Field study visits: to routine and/or research laboratories for contact with different microbiological techniques and/or to different food industries involving microbial production.
– Conducting group work.
– Indication of a list of recommended bibliography for the discipline at the start of the academic year.
– Availability of attendance in the institution in a timetable defined every semester, or to be agreed with the student.

The knowledge of Microbiology in several areas of health and environment has, nowadays, enormous importance.
In this context, it is fundamental that the student understands the morphological and physiological characteristics of the different groups of microorganisms (prions and viroids, viruses, bacteria and cyanobacteria, fungi and parasites). The student should also know and also characterise the different microorganisms found in foodstuffs.
It is also an objective the development of basic skills related to the manipulation of biological material, complying with the basic rules of safety in a microbiology laboratory, and distinguishing the importance of control and prevention methodologies.

THEORIC PROGRAMME

1. History of Microbiology                                              
Organization and function of prokaryotic and eukaryotic cells.

2. Virology and public health                                        
Viroids and prions.
Group of animal and human diseases caused by prions. Case studies.
DNA and RNA viruses, single and double-stranded
Lytic and lysogenic cycle
Viruses transmitted by food and main human diseases associated
Preventive measures for human food-borne viruses.

3. Bacteriology                                                                   
Structure and morphology of the bacterial cell
Physiology and biochemical characterization of bacteria
Pathogenicity and host-bacteria relationship

4. Mycology                                                                        
Fungi classification.
Negative effects and uses of fungi.
Identification of the most important fungal genera which affect food.

5. Parasitology                                                                     
Basics of parasitology
Morphological characteristics, life cycles and transmission routes.
Communicable parasitic zoonoses (human and animal) by food or water more prevalent in Portugal.

6. Control of microbial growth                               
Sterilization, disinfection and antisepsis.
Conditions that affect the anti-microbial activity
Microorganisms Control Processes.
Physical Methods:
– temperature, dehydration, radiation (ionising and non-ionising), filtration
Chemical Methods:
– action of disinfectants and antiseptics.
Introduction to antibiotics.

7. Microbiology of foods                                     
Microorganisms and foods. Food contamination. General principles of the deterioration of food.
Indicators microorganisms of contamination.
Most important microorganisms in food production.
Water as food and microbiology of water for human consumption.
Methods of food preservation: general principles: heat, cold, dehydration, additives and radiation.
Concept of “hurdle”.
Preservation, contamination and deterioration of several types of food: milk, meat, fish and seafood, fruits and vegetables.
Diseases transmitted by foods: infections and toxi-infections.
Analytical methods in Microbiology of Food: classical, molecular and rapid.

PRACTICAL PROGRAM                                             

1 – The Microbiology Laboratory
Installations, equipments and devices.
Security standards and biological safety.

2 – Bacterial staining.
Gram technique and bacterial cell components.

3 – Asepsis manipulation.
Sterilization of laboratory materials.
Preparation of culture media.
Hand and surface hygiene.

4 – Factors affecting microbial growth.
Control of microbial populations: physical and chemical.
Techniques for microorganism inoculation.
Methods for obtaining single cell and pure culture.

6 – Biochemical characterization of microorganisms.
Use of API galleries, HACCP kit.

7 – General rules for microbiological analysis.
Collection of samples, transportation and analysis.

8 – Microbiology of food.
    A – Microorganisms in food production.
    B – Microbiological analysis of food.
    C – Fermented foods.

9 – Results analysis and interpretation of analytical reports.

The nº of lessons/ hours missing are for presentation and evaluation.

NAO