Food Microbiology

Earth and Life Sciences; Biology.

Essentially expository method in the approach of the basic theoretical foundations.
Active and demonstrative method, with practical laboratory work.

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

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

To perform laboratory methods specific to Food Microbiology.

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

To indicate adequate methods of preserving food, considering its particular characteristics. Identify useful microorganisms for fermentation processes.

Introduction to Microbiology and its History.

Main microbial groups. Microbial taxonomy. Morphological and ultrastructural characteristics of prokaryotic and eukaryotic microorganisms (staining techniques and biochemical tests).

Growth and nutrition of a microbial culture. Growth curve. Quantitative assessment methods.

Sources of primary and secondary contamination. Cross contamination.

Intrinsic and extrinsic factors that influence microbial growth.

Microbiological analysis: execution of quantification techniques, research and identification of microorganisms, hygiene indicators. Classic methodologies and alternative methods.

Hygienic and safety quality indicators. Current legislation.

Main microorganisms of different food categories. Food poisoning. Food preservation. Cell death curve (concept of D, Z, 12D). Fermentation microorganisms.

NAO

Alcântara, F., Cunha, M.A., Almeida, M.A. (2006) Microbiologia – práticas laboratoriais. Aveiro: Universidade de Aveiro.

Downes, F.P., Ito, K. (2001) Compendium of methods for the microbiological examination of foods. 4ª ed. Washington: American Public Health Association.

Ferreira, W.F.C., Sousa, J.C.F. (2000) Microbiologia, Vol 2. Lisboa: Edições Técnicas Lda.

Ferreira, W.F.C., Sousa, J.C.F. (2002) Microbiologia, Vol 3. Lisboa: Edições Técnicas Lda.

Ferreira, W.F.C., Sousa, J.C.F., Lima, N. (2010) Microbiologia. Lisboa: Lidel-Edições técnicas, Lda.

ICMSF (1980) Ecologia Microbiana de los Alimentos. Vol 1: Factores que afectam a la supervivência de los microrganismos en los alimentos. Zaragoza: Acribia.

ICMSF (1980) Ecologia Microbiana de los Alimentos. Vol 2: Produtos Alimentícios. Zaragoza: Acribia.

ICMSF (1981) Microorganismos de los Alimentos. Vol 2: Métodos de Muestreo para Análisis Microbiologicas: principios y aplicaciones especificas. Zaragoza: Acribia.

ICMSF (1983) Microorganismos de los Alimentos. Vol 1: Técnicas de Análisis microbiologicas. 2ªed. Zaragoza: Acribia.

Jay, J.M. (1996) Modern Food Microbiology . 5th ed. New York: Chapman & Hall.