Microbiology for Non-Microbiologists (ONLINE)

Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
5 MODULES
OVERVIEW & OBJECTIVES

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
OUTLINE

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.

ENTRY LEVEL REQUIREMENTS
Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND

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
COURSE DATES & ENROLMENT

This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.

ENROL NOW

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