The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.

Who Should Attend?

• Individuals involved in food microbiology testing.
• Individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety.

As a Food Micro Short Course participant, you will:

• Learn about spoilage, pathogenic, and beneficial microorganisms in the food industry.
• Learn basic and advanced microbiological techniques for isolating and quantifying microorganisms of public health concern.
• Understand how to interpret laboratory results and decide what actions need to be taken to control the growth of a particular organism
• Exchange ideas and network with colleagues.