Microbiology for Non-Microbiologists (ONLINE)
Microorganisms have a considerable impact on the quality and safety of food products.
It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved. Contamination by microorganisms may arise from various sources such as raw materials or the processing environment (which includes food-contact surfaces, the air, people and pests). These potential contamination sources need to be controlled to prevent spoilage and to ensure safe products.
Course Objectives
Delegates will learn the basics of food microbiology in order to:
- Understand basic terminology
- Plan and implement microbiological monitoring programmes
- Give guidance on microbiological problem-solving investigations
- Understand food pathogens and their relation to HACCP
- Understand and interpret microbiological results
MODULE 1: Introduction to Microbiology
- Definition
- Size Comparison (VIDEO)
- History of Microbiology
MODULE 2: Microorganisms
- Prokaryotes & Eukaryotes
- Viruses, Prions & Protozoa
- Bacteria
- The Gram Stain
- Oxygen Requirements for Microbial Growth
- Catalase, Oxidase & API Tests
- Multiplication
- Grouping Bacteria
MODULE 3: Bacteria in Food (1)
- Factors affecting the Growth of Bacteria
- The Growth Curve
MODULE 4: Bacteria in Food (2)
- Two Rules
- Destroying Process 1 - Heat Treatment
- Destroying Process 2 - Irradiation
- Filtration
- Inhibitory Processes
- Spoilage Bacteria
- Spoilage Moulds
- Spoilage Yeast
- Pathogenic + Spoilage Organisms
MODULE 5: Sampling & Testing
- Sampling Techniques
- Sample Processing
- Plate Count
- Results
- Minimising & Control of Microorganisms
A certificate of attendance will be issued once the course has been successfully completed.
Any individual within the food industry wishing to gain a broad understanding of the field of food microbiology:
- Managers (financial, sales, marketing, purchasing)
- Support staff
- Engineers and production staff
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.