Food Microbiology
Undergraduate
Undergraduate
FOSC 2003
Undergraduate
No
101078
4.5
No
School of Pharmacy and Medical Sciences
To extend the student’s knowledge of techniques and procedures for the systematic isolation and characterisation of bacteria in a food context.
Introduction to food poisoning and food spoilage; Hurdle Technology and factors affecting the growth, survival and death of microorganisms in foods. Systematic isolation and characterisation of relevant food bacteria; Gram positive food poisoning bacteria including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Clostridium perfringens & Clostridium botulinum; Gram negative bacteria including spoilage by acetic acid bacteria and pseudomonads; food poisoning due to Salmonella, Shigella, E.coli O157H7, Campylobacter, Yersinia, Vibrio parahaemolyticus & Vibrio cholera. Viruses and food poisoning. Case studies and the epidemiology of food poisoning.
Cox, B and Bauler, M., , Cook Chill for food service and manufacturing: guidelines for safe production, storage and distribution, Current Edition, AIFST Inc, Alexandria, NSW
Jay, J., Loessner, M., Golden D, Modern food Microbiology, Current Edition, Springer
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
BIOL 2051 | Microbiology |
Nil
Component | Duration | ||
---|---|---|---|
INTERNAL, CITY EAST | |||
Lecture | 2 hours x 13 weeks | ||
Tutorial | 2 hours x 13 weeks | ||
Practical | 3 hours x 13 weeks | ||
INTERNAL, OFFSHORE, HONG KONG BAPTIST UNIVERSITY | |||
Lecture | 26 hours x - | ||
Tutorial | 26 hours x - | ||
Practical | 39 hours x - |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Examination, Practical Assessment, Written Assignment
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
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Fee-paying program for domestic and international students
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Non-award enrolment
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* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.