ASC2697

Food microbiology

Next offered by distance in 2000

Mr Chris Panter

4 points - First semester - 2 hours of lectures and 2 hours of practical work per week - Gippsland - Prerequisites: ASC2666 - Prohibitions: GAS3121

Objectives On completion of this subject, students will be able to discuss how food composition, conditions of food storage, and associations between microorganisms influence the development of microbiological populations in food; describe the various microorganisms that are important in the food industry and relate their characteristics to their roles in food, both in terms of taxonomic group and as physiological groups; describe the roles of the most important organisms of public health significance in food, appreciating the conditions in food which allow these pathogens to cause problems and to understand how these pathogens may be controlled in the food industry. They will also be able to discuss principles involved in microbiological spoilage of food and methods of preserving foods against microbiological spoilage and growth of pathogens. The examples of microbiology of canned foods and of milk and milk products will be used to illustrate principles discussed in this subject. Finally students will have an awareness of the importance of microbiological food criteria and HACCP systems for maintaining food safety in industry.

Synopsis The subject begins with a consideration of food as a habitat for microorganisms. Next there is an examination of the taxonomic groups of microorganisms important to food, followed by a different perspective of looking at the physiological groups of microorganisms important to food. Microorganisms that are of public health significance in food are treated next, but not in great detail, since this is covered in ASC3666. The subject then turns from public health considerations to spoilage considerations, in which the principles involved in microbiological spoilage of foods is considered, followed by a section on the microbiological aspects of food preservation. Two individual food commodities are treated in detail to give examples of food spoilage and food safety; the microbiology of canned foods, and the microbiology of milk and milk products. The subject is concluded by aspects of microbiological testing of foods, which includes the use of HACCP and microbiological criteria for foods.

Assessment Final examination: 70% - Practical work: 30%

Prescribed texts

A comprehensive study guide and reader is provided.

Recommended texts

Doyle M P, Beuchat L R and Montville T J (eds) Food microbiology: Fundamentals and frontiers ASM Press, 1997
Frazier W C and Westhoff D C Food microbiology 4th edn, McGraw-Hill, 1988
Jay J M Modern food microbiology 4th edn, Van Nostrand, 1992

Back to the 1999 Science Handbook