Food Microbiology (FHM 20306)

Examiner(s): Dr. Ir. HMW den Besten, Prof. Dr. Ir. MH Zwietering Teachers: Dr. Ir. HMW den Besten, WC Hazeleger, Dr. EJ Smid, Dr. Ir. MW Reij, Prof. Dr. Ir. MH Zwietering Contents: For the production and/or preparation of food products solid knowledge of micro-organisms and hygiene is necessary. Both negative (spoilage, disease) and positive aspects (fermentation) of micro-organisms will be dealt with. Important factors that influence growth and inactivation of micro-organisms (e.g. water activity, pH, adding preservatives, heating, modified atmosphere packaging) will be discussed. The main bacterial food borne pathogens (e.g. Campylobacter, Salmonella, E. coli O157, Listeria monocytogenes), viruses, parasites and fungi will be reviewed. Moreover, good manufacturing practices (including personal hygiene) and the principles of cleaning and disinfection and methods for microbiological examination of foods will be explained. In a four weeks practical course both spoilage organisms and pathogens will be isolated from various food products and environments using traditional and modern methods (e.g. PCR techniques). Finally, the effect of several (bactericidal) treatments will be investigated. Aims: At the end of this course a student is expected to be able to: - know and describe the (growth and inactivation of) micro-organisms in several food products; - know the relation between food borne pathogens and food products; - know the effects of food borne pathogens after consumption; - explain and apply good manufacturing practices; - judge cleaning and disinfection procedures in the food industry; - understand basic aspects of fermentation; - isolate important spoilage organisms and food borne pathogens from food products and food production environments. Activities: The course consists of two parts: lectures (about spoilage, fermentation, food borne pathogens, good manufacturing practices) and a four weeks practical course. At the end of the practical course, students have to hand in a report, discussing the results of the experiments. Examination: 75% theory exam (open and multiple choice questions may be asked), 25% practical course (both parts must be passed with 5.5 or higher). The theoretical background of the practical classes can be included in the theory exam. Literature: The theory book of MR Adams and MO Moss, Food Microbiology (3rd ed., RSC, Cambridge, UK, 2008) will be used and a binder that includes the hand-outs of the lectures, the manual of the practical course and the protocol book for laboratory work. The theory book and the binder are available at the WUR shop (Forum). The various chapters in the theory book, including hand-outs of the ppt presentations, are used as supporting material for the course. The following chapters (or paragraphs) should be read or studied: Spoilage: Marcel Zwietering 1: study introduction 2: read ecology (relevant for spoilage, pathogens; airborne relevant for hygiene and GMP) 3: study spoilage (factors affecting growth, QFM) 4: study spoilage preservation 5: study spoilage products

Bacterial pathogens: Wilma Hazeleger and Heidy den Besten 6: read 7.2: study 7.4: study 7.5: study 7.6: study 7.8: study 2nd edition: 7.7 7.9: study 2nd edition: 7.8 7.12: study 2nd edition: 7.11 7.14: study 2nd edition: 7.13 7.15: study 2nd edition: 7.14 7.17: read 2nd edition: 7.16 Non-bacterial pathogens: Wilma Hazeleger 8.1: study 8.2: study 8.3: study 8.5: study 8.6: study Fermentation: Eddy Smid 8.4: study 9: study Methods for microbiological examination of foods: Heidy den Besten 10.1: study 10.2: study 10.3: study 10.4.1: study 10.4.2: read 10.5.3: study 10.6: study GMP, cleaning and disinfection: Martine Reij 11.4: read 11.5: read study: hand-outs on Food Hygiene and GMP and Cleaning and Disinfection