Introduction to Food Microbiology
£25.00 Plus VAT
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Description
Section 1 – What are micro – organisms?
• History of Microbiology
• Understanding bacteria, Fungi, viruses and toxins
• Why microbiology is important
• Naming of micro-organisms
Section 2 – Growth and control of micro-organisms
• What is growth?
• Effect of temperature on growth of micro-organisms
• Chill and frozen storage
• Effect of water activity on growth of micro-organisms
Section 3 – Micro-organisms by food type
• Typical micro-organisms of concern by food type
• Which foods are prone to which pathogens and why
• Food types and mayor micro – organisms of concern for food safety
Section 4 – Testing micro-organism
• Legal requirements
• Selecting the right test
• Deciding on critical limits when testing
• Interpreting test reports
