Food Microbiology Short Course: Do-It-Yourself Spoilage and Pathogen Testing

Module One
Food Microbiology Short Course:
Do-It-Yourself Spoilage and Pathogen Testing

September 15, 2014

9:00-10:30 am Introduction to Food Microbiology

A. Introduction

B. Basics of Food Microbiology

10:30-10:45 am  Break

10:45-11:15 am Introduction to Food Microbiology (Continued)

C. Pathogens

11:15-12:15 pm Introduction to the Food Microbiology Lab

A. Biosafety Plans and GLP

B. Basics of Aseptic Technique

C. Sample preparation

12:15-1:00 pm    Lunch

1:00-2:15 pm     Laboratory Demo 1 - Quantitative Testing

 A. Sample Preparations, Dilutions, Aseptic Technique

 B. Aerobic Plate Counts, Escherichia coli, Coliforms,
     Bacillus cereus and Staphylococcus aureus

2:15-3:30 pm      Specialized Testing

  A. Environmental Testing

  B. Experiments in Microbiology - Shelf Life
Determination and Challenge Studies

3:15-3:30 pm      Break

3:30-4:45 pm      Lab Demo 2 - Pathogen Testing

   A. VIDAS and VITEK analysis for Listeria spp.
     Salmonella and E. coli O157:H7

4:45 pm              Questions and Adjourn

September 16, 2014

9:00-11:00 am   More Advanced Concepts in Food Microbiology

   A. Significance and Control of Microorganisms in Foods

11:00-11:15 am  Break

11:15-12:30 pm Laboratory Demo 3 - Finalization of Pathogen Testing

12:30-1:30 pm    Lunch

1:30-2:45 pm     Microbial Test Methods

A. Why do we test what we test?

B. Sampling Plans

C. Reference Methods

D. Rapid Methods/Method Validation

E. Confirmation and Identification

F. Interpretation

2:45-3:00 pm    Break

3:00-4:30 pm     Laboratory Demo 4 - Quantitative Results

4:30-4:45 pm     Questions

4:45 pm              Adjourn