A comprehensive overview of the pertinent pathogens to be identified during hazard analysis and how they must be controlled by food handling organizations
SUMMARY
The basic introductory course to food microbiology is aimed at all members from the food industry and addresses how to control and prevent foodborne illnesses. Delegates will gain a greater understanding of what micro-organisms are, why they are important, the difference between food spoilage and foodborne illness and information on recent as well as historical outbreaks and emerging pathogens.
Ultimately, with a view to identify which foods are sensitive to microbial contamination and how to control and prevent foodborne illnesses.
WHO SHOULD ATTEND?
With a focus on food categories and relevant up to date cases, this course is well suited to both the microbiology novice as well as the experienced food scientist, technologist or food safety manager or quality manager.
OUTCOMES
By the end of the course, learners will understand:
- The difference between common food spoilage organisms and foodborne pathogens
- The historical events that have led to the identification to foodborne illness
- The major groups of micro-organisms
- The prevention and control of pathogens
- Foods sensitive to microbial contamination
- The emergence of resistant strains
- Microbes in food preservation – the “good” micro-organisms
