Food Microbiology

Biology and Biochemistry

Module I, II and III theoretical component: Essentially expository method in the approach of the basic theoretical knowledge, which evaluation is made using written evaluation forms, complemented with real case studies.

Module II practical component: Active and demonstrative method, carrying out practical laboratory work, which are included in the microbiological assessment of surfaces and the surrounding environment of the processing sites (water, air, surfaces) and samples of different raw or processed foods (belonging to the categories: meat, dairy products) , horticultural and wine). Use of ISO (or NP) standards, whenever applicable. Subsequent analysis and comparison of results with existing microbiological criteria. he evaluation is carried out based on the preparation and oral discussion of reports.

Module II practical component: Conducting laboratory protocols for fermented products (yogurt and beer) and evaluation of technological criteria. 

The  student can relate the origin, incidence, growth and control of microorganisms, with the  production, conservation and microbiological safety of food, in an integrated way. Be able to know research methods, identification and quantification microorganisms (specific, pathogenic, hygiene indicators, metabolites and / or toxins in food) and will be able to intervene in production chains  improving the microbiological and / or sensory quality of the final product and to perform functions related to the control of microbiological quality in food, or the development of microbiological methodologies leading to the attainment of new or more appealing sensorial products.

Module I: Historical perspective of food microbiology; Origin / sources of the most important microorganisms in food; Factors that influence microbial development in food;

Module II: Methods of conservation and food stability; Concepts D, 12D and Z and thermal death curves; Most representative microorganisms in the different food groups (dairy products, canned goods, eggs, meat, fish, juices, wine, vinegar, horticultural products, flours and bakery products) and their role in deterioration and or the tuning of sensory characteristics ( articulating with food biotechnology), or as agents of toxin infections; Main food toxin infections; Preventive and corrective measures; Evaluation of the microbiological quality of processing and food places; Microbiological criteria;

Module III: Obtaining and controlling fermented food products; Notion of start-up culture and its requirements. Food safety and HACCP.

• - Exame - 100.0%

• - (Teste teórico I *30 + Teste teórico II *30+ Relatório trabalhos práticos *20 + Teste teórico III *20 )/100 - 100.0%

NAO

• FERREIRA, Wanda F. C .; SOUSA, J.C.F – Microbiology, Vol 1. Lisbon: Edições Técnica, Lda.1998
• FERREIRA, Wanda F.C .; SOUSA, J.C.F. – Microbiology, Vol 2. Lisbon: Edições Técnica Lda.2000
• ICMSF – Microbial Ecology of Food; vol 1: Factors that affect the survival of microorganisms in food. Vol 2 Food Products – Zaragoza: Acribia, 1980
• ICMSF -Microorganismos de los Alimentos vol 1: Microbiological Analysis Techniques.-2nd ed. Zaragoza: Acribia 1983.
• ICMSF -Microrganisms in Foods. Vol 4: Aplication of the Hazard Analysis Critical Control Point (H.A.C.C.P.) 1992.
• ICMSF Microrganisms in Foods 2: Sampling for microbiological analysis. Oxford: Blackwell Scientific Publication 1986.
• PRESCOTT, Lansing and KLEIN J. H., D. – Microbiology, Lansing Prescott, John Harley, Donald Klein, 5th Edition McGraw-Hill, New York, 2002
• INSA (2019) Interpretation of results from microbiological tests on ready-to-eat foods and on surfaces in the food preparation and distribution environment, Guideline values, National Institute of Health Doutor Ricardo Jorge. Collection: Technical guidance documents. ISBN: 978-989-8794-52-9
• COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 on microbiological criteria for foodstuffs
• Standard ISO 4833 -1 of 2013 Quantification of Total Aerobes in Food Products
• Standard ISO21527-1Quantification of Molds and Yeasts in Food Products
• Standard ISO21528-2 Quantification of enterobacteria in food products