Microbiology
Disposition/Food Safety: Overview of Food Microbiology July 8, 2011
Overview of Food Microbiology
OBJECTIVES At the end of this module, you will be able to: 1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat and poultry products as well as the establishment’s environment. 5. Explain the rationale of how food become contaminated and how does it leads to food borne illnesses. 6. Identify the food borne pathogens of concern from the public health regulatory and food industry perspectives. Explain their physiology and pathogenicity. 7. Describe how a food borne outbreak occurs, the methods of detection, and the outcome in food legislation. 8. Define the terms epidemiology, epidemic, and endemic. 9. Identify the surveillance systems for tracking food borne disease. 10. List the types of food preservation that are currently practiced to control, reduce, or eliminate food borne pathogens. 11. List the microbiological testing programs conducted by FSIS and the meat and poultry establishments.
INTRODUCTION Food microbiology encompasses the study of microorganisms, which have both beneficial and deleterious effects on the quality, and safety of raw and processed meat, poultry, and egg products. Food microbiology focuses on the general biology of the microorganisms that are found in foods including: their growth characteristics, identification, and pathogenesis. Specifically, areas of interest which concern food microbiology are food poisoning, food spoilage, food preservation, and food legislation. Pathogens in product, or harmful microorganisms, result in major public health problems in the United States as well as worldwide and
Overview of Food Microbiology
OBJECTIVES At the end of this module, you will be able to: 1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat and poultry products as well as the establishment’s environment. 5. Explain the rationale of how food become contaminated and how does it leads to food borne illnesses. 6. Identify the food borne pathogens of concern from the public health regulatory and food industry perspectives. Explain their physiology and pathogenicity. 7. Describe how a food borne outbreak occurs, the methods of detection, and the outcome in food legislation. 8. Define the terms epidemiology, epidemic, and endemic. 9. Identify the surveillance systems for tracking food borne disease. 10. List the types of food preservation that are currently practiced to control, reduce, or eliminate food borne pathogens. 11. List the microbiological testing programs conducted by FSIS and the meat and poultry establishments.
INTRODUCTION Food microbiology encompasses the study of microorganisms, which have both beneficial and deleterious effects on the quality, and safety of raw and processed meat, poultry, and egg products. Food microbiology focuses on the general biology of the microorganisms that are found in foods including: their growth characteristics, identification, and pathogenesis. Specifically, areas of interest which concern food microbiology are food poisoning, food spoilage, food preservation, and food legislation. Pathogens in product, or harmful microorganisms, result in major public health problems in the United States as well as worldwide and
References: Disposition/Food Safety: Overview of Food Microbiology July 8, 2011 14