Food Microbiology

Recommended Prerequisites

Microbiology.

Teaching Methods

Lectures will be presented by faculty experts, supported with presentations illustrating the addressed subjects, using the available media-Power Point presentations.
Some practical classes will have an expository nature of case studies and others will be presentation of papers by the students.
At laboratorial class the microbiological analyses of a food will be done.

Learning Outcomes

The main objective of this curricular unit is to teach the microorganisms that contaminate water and food, their significance as etiologic agents in disease and in food preservation, in a food safe perspective and in prevention and reduction of public health risks. The students must know the main pathogens that may contaminate the food, the illness, the food spoilage and transmission to the host.
On this basis it is intended that students achieve:
i. Depending on the type food, processing and preservation, evaluate which pathogens or potential pathogens that can contaminate food
ii. Known how food can be contaminated
iii. Minimize or avoid the contamination during the processing and storage of the food.

Work Placement(s)

No

Syllabus

Introduction to Microbiology of Food
Factors that influence the growth of microorganisms in foods. Controlling food spoilage.
Agents responsible for food borne diseases: general traits, pathogenesis, transmission, reservoirs and prevention.
Bacterial agents responsible for food born intoxications and infection: Enterobacteria, Aeromonas e Plesiomonas sp., Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfrigens, Listeria monocytogenes, Mycobacterium sp, Brucella sp, Leptospira sp, Staphylococcus aureus, Vibrio sp., Yersinia enterocolitica and others.
Vírus responsible for food borne diseases
Hepatite A virus, hepatite E virus, rotavirus, calicivirus, enteric adenovirus, and astrovirus
Concepts of Parasitology. Life cycle, epidemiology and control of parasites. Parasites transmitted by food , water , meat , fish and shellfish: Giardia lamblia, Cryptosporidium, Toxoplasma gondii, Trichinella, Echinococcus, Taenia solium/T. saginata.

Head Lecturer(s)

Olga Maria Antunes Rodrigues Carvalho Cardoso

Assessment Methods

Assessment
Theoretical evaluation: Final exam to evaluate the acquisition of theoretical subjects and practical evaluation: grade given to the works exposed: 100.0%

Bibliography

Microbiology, Prescott, Harley, Klein, 6th ed, MacGraw-Hill Companies, NY, 2005
Doyle MP & Beuchat LR. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press. 2007.
Bell C, Neaves P & Williams AP. Food Microbiology and Laboratory Practice. Blackwell Science. 2005.
Entis P. Food Safety: Old Habits, New Perspectives. ASM Press. 2007.
Ray B. Fundamental Food Microbiology. CRC Press. 3rd edition. 2004.