Food Microbiology B

Code

7891

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências da Vida

Credits

5.0

Teacher in charge

José Paulo Nunes de Sousa Sampaio

Weekly hours

4

Total hours

63

Teaching language

Português

Objectives

To gain an understanding of the different roles that microorganisms play in their interaction with foodstuffs, namely their role in production of fermented food products and on the deterioration of foods. To understand why and how some microorganisms cause diseases in man when they are present in foods. To appreciate the importance of ecology in food microbiology. To critically evaluate the different methods available for detection and characterization of microorganisms present in foods.

Prerequisites

Knowledge on general microbiology and on the main groups of microorganisms and their main characteristics.

Subject matter

Food microbiology: historical perspective and objectives
Intrinsic and extrinsic parameters
Ecological concepts useful in Food Microbiology
Fermented foods and beverages
Yeasts, lactic bacteria and other microorganisms
Fermented foods and beverages: wine, beer, yoghurt, cheese, sauerkraut, soy sauce
Food preservation
Chemicals (benzoic acid, sorbic acid, nitrites and nitrates, etc)
Radiation (uv, beta and other)
Low temperature (storage stability, psychrotrophs)
High temperature (factors affecting heat resistance, thermal death time, D, z values)
Food safety and quality
HACCP: principles and definitions
Methods for the assessment of food quality
Microbiological indicators – concept, main groups, water microbiology and waterborne pathogens
Food spoilage
Meats and poultry
Seafoods
Vegetables
Milk and milk products
Alcoholic beverages
Canned foods
Foodborne diseases

Bacterial toxins (endo-, exo-, and enterotoxins)

Staphylococcus aureus
Listeria monocytogenes

Clostridium botulinum

Bacillus cereus

Salmonella spp.
Campylobacter
Vibrio spp.
Escherichia coli (O157:H7 and other)
Fungi and mycotoxins
 

Bibliography

Modern Food Microbiology. 2005. James M. Jay. Chapman & Hall, N.Y.

Food Microbiology: a Laboratory Manual. 2003. A.E. Yousef and C. Carlstrom. Wiley-Interscience.

Practical Food Microbiology. 2002. D. Roberts, M. greenwood. Blackwell Publ.

Microorganisms in Foods - Characteristics of microbial pathogens. 1996. ICMSF. Chapman & Hall, London.

Making Safe Food. 1991.W.F. Harrigan & W. A. Park. Academic Press.

Teaching method

Presentation and discussion of the concepts included in the program of the course with the help of “Power Point” presentations. Discussion of case studies. Presentation, discussion and resolution of problems related to different aspects of Food Microbiology. The practical course includes four themes. Students are encouraged to analyze critically the results obtained. General presentation and discussion of laboratory results carried out primarily by the students with guidance by the teacher. 

Evaluation method

The evaluation of the theoretical part of the course consists of a final written exam. The evaluation of the laboratory course includes two short questionnaires. The average of the grade os the questionnaires contributes 65% to the final grade of the laboratory course. The remaining 35% correspond to the teacher´s evaluation of student’s performance during the entire course. Final grade corresponds to the average of laboratory and exam marks.To be approved the student must have a grade of 10 or higher (0-20 scale).

Courses

• Biotecnologia
• Segurança Alimentar
• Qualidade Alimentar