Food Microbiology

1. To know the historical context of Food Microbiology and the principles of taxonomy and characterization of microorganisms of greatest interest to Food Microbiology.

2. To know the sources of contamination and the mechanisms, requirements, and constraints for controlling the growth of microbial populations.

3. To perform laboratory methods specific to Food Microbiology.

4. To relate principles and criteria of Microbiological quality of food with public health, recognize microorganisms responsible for food poisoning and indicate preventive measures.

5. To indicate adequate methods of preserving food, considering its particular characteristics.

6. Identify useful microorganisms for fermentation processes.

Module I
1. Introduction to food microbiology and historical context.
2. Main microbial groups: bacteria, filamentous fungi and yeasts. Notions of microscopy. Microbial taxonomy. Morphological and ultrastructural characteristics of prokaryotic and eukaryotic microorganisms (staining techniques and biochemical tests).
3. Population growth of a microbial culture (continuous and discontinuous). Nutrition and growth of microorganisms (culture media and isolation techniques). Growth curve. Methods for quantitative assessment of microbial populations.
4. Sources of primary and secondary microbial contamination of food. Cross contamination.
5. Intrinsic and extrinsic factors that influence microbial growth in food.
Module II
6. Microbiological analysis of food: laboratory execution of various quantification, research and identification techniques for specific microorganisms, hygiene indicators, metabolites and/or toxins in food. Classical methodologies and expedited, alternative or complementary methods.
7. Hygienic quality and food safety indicators. Current legislation and guide values.
8. Main microorganisms present in different food categories: meat, fish, eggs, fruits and vegetables, juices, cheeses, sausages, canned goods, dehydrated products, cereals and salt.
9. Toxinfections originating in food and water: main pathogenic microorganisms and their characteristics.
10. Food preservation with a view to controlling microbial populations and altering food: salting, filtration, pasteurization, addition of sugars, refrigeration, freezing, tightening, sterilization, addition of organic acids, irradiation. Cell death curve (concept of D, Z, 12D).
11. Microorganisms used to obtain fermented foods.

NAO