Essentials of Thermobacteriology Workshop

September 19, 2013

8:00 – 9:30am  Microbiology of Food Processing                                             

      A.    General Microbiology

a.       Bacteria, Molds and Yeast

b.       Factors Influencing Bacterial Growth and Death

c.       Bacterial Spores

      B.     Microorganisms of Greatest Importance in Food Processing

a.       Pathogenic Microorganisms

b.       Toxin–producing Microorganisms

c.       Spoilage Microorganisms

9:30-9:45am     Break

9:45 – 10:45am  Lectures
      
                        1)
Determining the Heat Resistance of Microorganisms

     A.    Selection of the Target Microorganisms

     B.     Preparation of Test Microorganisms

a.      Producing, Harvesting and Cleaning (Vegetative & Spores)

b.      Enumeration of Populations

     C.     Heating Medium

a.      Phosphate Buffer

b.      Food

c.      Heat in Product (HIP)/Recovery in Product (RIP)

   2) Methods of Measuring Heat Resistance

     A.      Thermal Death Time Tube

     B.      Thermal Death Time Can

     C.      Three–Neck Flask

     D.      Thermoresistometer

     E.      Capillary Tube

     F.      Thermal Death Time Retort

  3) Enumeration of Microorganisms After Thermal Treatment

10:45-Noon     Laboratory Session

Noon - 1:00 pm Lunch

1:00 – 2:30pm  Thermal Resistance Data Interpretation and Calculations 

     A.      Survivors Curves

     B.      Decimal Reduction Time (The D Value)

     C.      Different Methods for Calculating D Values

     D.      Nonlinear Survival Curves

     E.      Thermal Death Time (TDT) Curve – Construction and Interpretation

2:30-3:15pm   Exercise

3:15-3:30am  Break

3:30–4:00pm Lectures

                       4) Application of D, z, and F-values  

     A.       F-values

     B.      The z-value

     C.       Log-reductions

     D.      Specific Food Types

4:00–5:00 pm  5) Bacteriological Evaluation for Thermal Process      

     A.      Inoculating Pack Studies

     B.      Count Reduction

     C.      Interpreting and Applying D and z values from the
         Literature to Ensure the Safety of Foods

     D.      Integrating Current Modeling Packages and Techniques