Food Microbiology and Safety

N/A

Taking into account the contents, the UC will work through two modules, characterized by expository classes with a strong component of participation by students, complemented by classes using the active and demonstrative method, with the execution of practical laboratory work.

Recognize the main microbial groups with food interest, the sources of contamination;
Factors influencing the growth and control of microbial populations in food;
Know and execute laboratory methods of research, identification and quantification of specific microorganisms, hygiene indicators, metabolites and/or toxins in food;
Relate microbiological food quality principles and criteria with public health;
Recognize and characterize microorganisms responsible for food poisoning; Identify potential chemical and physical hazards;
Make a risk assessment;
Indicate good hygiene and manufacturing practices;
Know the main legal requirements related to the production of safe food Implement HACCP systems when integrated into multidisciplinary teams.

Module I – Microbiology:
Relevant microorganisms in different food categories;
Primary sources of food contamination;
Cross contaminations;
Factors that influence microbial development in food;
Growth curve;
Methods for quantitative assessment of microbial populations;
Foodborne poisonings;
Microbiological analyzes of foods: laboratory execution of microbiological analysis techniques;
Interpretation of results comparing with legislated criteria or guide values;
Notion of hygienic quality and safety indicators;
Conservation methods and food stability;
Módule II- Food Safety:
Food-chemical, physical and biological hazards;
Good Hygiene and Manufacturing Practices: food safety in catering or food distribution establishments: design and construction, personal hygiene, cleaning of equipment and facilities, pest control;
European and national food legislation;
HACCP system – principles and implementation.

• - Exam - 100.0%

• - Continuous assessment of module I (50%): written test (with questions of the theoretical and practical component) and mandatory presence at 80% of practical laboratory classes. - 50.0%
• - Continuous assessment of module II (50%): written test (50%) and assignments proposed to students (50%) - 50.0%

NAO

BAPTISTA, P.. Higienização de Equipamentos e Instalações na Indústria Alimentar. Guimarães: Forvisão. 2003
BAPTISTA, P., NORONHA, J., OLIVEIRA, J e SARAIVA, J. – Sistemas Genéricos de HACCP. Guimarães: Forvisão, 2003
BAPTISTA, P. e SARAIVA, J. – Higiene Pessoal na Indústria Alimentar. Guimarães: Forvisão, 2003
FERREIRA,WANDA F. C. e SOUSA, J.C.F. Microbiologia , Vol 1. Lisboa: Edições Técnicas,Lda. 1998
JAY, JAMES MONROE. Modern Food Microbiology . – 5th. ed . – New York : Chapman & Hall. 1996
NORONHA, J. e BAPTISTA, P. – Segurança Alimentar em Estabelecimentos Agro-Alimentares: Projecto e Construção. Guimarães: Forvisão, 2003.
PRESCOTT, L.M., HARLEY, J.P., KLEIN D.A.. Microbiology, 6ª Ed, WCB/McGraw-Hill Companies, Boston. 2005
SHAPTON., D.A. Safe processing of foods: principles and practices. Oxford: Butterworth-Heinemann, 1991 ASQ Food, Drug & Cosmetics Division – HACCP – Manual del auditor de calidad. Zaragoça, Espanha: Editorial ACRIBIA, S.A., 2003.