ASC3666

Pathogens in food and water

Mr Chris Panter

New introduction in 1999

4 points
* First semester
* 2 hours of lectures and 2 hours of practical work per week
* Gippsland/Distance
* Pre-requisites: ASC2676 or ASC2697
* Prohibitions: GAS3121

Objectives On completion of this subject, students will be able to discuss the characterisitics and properties of microorganisms causing disease after ingestion which either grow in food or are transported in food as water, and describe the conditions in foods and food handling which allow pathogenic organisms to cause problems. They will have an understanding of the pathological or toxicological mode of action of the pathogen. They should be able to outline the epidemiology of the major water and food borne diseases and discuss how these pathogens may be controlled in the food industry.

Synopsis This unit examines the microorganisms which cause disease after ingestion and which either grow or are transported in food or water. The conditions in food or water which allow the pathogens to cause problems are examined, together with a brief consideration of their pathology and epidemiology, and consideration of how these pathogens may be controlled. Organisms examined include those growing in food to cause food intoxications, such as Clostridium botulinum and Staphlococcus aureus, and those growing both in the food and in the gastrointestinal tract to cause intoxication such as Clostridium perfrigens and Bacillus cereus. Bacteria which grow in food and cause infections or a combination of infection and toxin production then are examined, including Salmonella, Vibrio parahaemolyticus, and enteropathogenic Escherichia coli, Aeromonas and Yersinta enterocolytica. Next considered are a group of pathogenic organisms which may simply be carried in food, milk, or water: Campylobacter, Salmonella typhi, Shigella, Vibrio cholera, Brucello, Bacillus anthracis, Mycobacteriam tuberculosis, Corynebacterium diphtheriae, haemolytic steptococci and Listeria. Food and water-borne rickettsias and viruses which may cause disease are then examined. This is followed by a brief consideration of food and water borne parasites and concluded by treatment of toxigenic fungi of potential importance in food.

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

Prescribed texts

A comprehensive study guide and reader is provided.

Recommended reading

AS1766 (Australian Standard) Standard methods for the microbiological examination of foods AGPS
Buckle K and others (eds) Foodborne organisms of public health significance AIFST-CSIRO-UNSW, 1989
Doyle M P, Beuchat L R and Montville T J (eds) Food microbiology: Fundamentals and frontiers ASM Press, 1997
Jay J M Modern food microbiology 4th edn, Van Nostrand, 1992
Oliver D O (ed.) Foodborne diseases Academic Press, 1990
Roberts T A, Baird-Parker A C and Tompkin RB (eds) Microbiological specifications of food pathogens International Comm. on Microbiological Specifications for Foods, Blacke Academic, 1996