1 Syllabus Principles of Food Microbiology

Syllabus Principles of Food Microbiology FDSC 4823 Fall 2010

Course Description; This course is a study of the fundamentals of food microbiology to include its history, classifications, spores and their importance and the most common and serious pathogenic food microorganisms. Fermentation, spoilage and control methodology are also discussed.

Prerequisite(s); It is preferred that students have at least one undergraduate microbiology course or obtain instructors approval.

Instructor; Steven C Seideman Office; Food Science N205 Phone; 479/575-4221 E-Mail; [email protected]

Required Text; Food Microbiology; An Introduction; Thomas J. Montville Karl R. Matthews. 2005. 1st ed. ASM Press, Washington DC. ISB 1-55581-308-9

Goals; The goal of this course is to provide students with information and learning activities that will allow them to demonstrate mastery of microbiology and pathogens .

Objectives; Upon completion of this course, the student will be able to; 1) Describe the factors that influence microbes in food. 2) Discuss the importance of spore forming bacteria and their significance in foods. 3) Identify some of the standard methods and some recent rapid and automated methods for detection and enumeration of microorganisms 4) Describe the most common and severe pathogenic bacteria as to the origins, growth environments and methods of control or prevention. 5) Explain the various physical methods of food preservation, the role of antimicrobial chemicals and industrial strategies of ensuring safe foods.

Content/ Course Topics; 1) The Trajectory of Food Microbiology 2) Factors the Influence Microbes in Foods. 3) Spores and Their Significance. 4) Detection and Enumeration of Microbes in Food. 5) Rapid and Automated Microbial Methods. 6) Indicator Microorganisms and Microbiological Criteria 7) Salmonella Species 8) Campylobacter Species 9) Enterohemorrhagic Escherichia coli 10) Yersinia enterocolitica 11) Shigella Species 12) Vibrio Species 13) Listeria monocytogenes 14) Staphylococcus aureus 15) Clostridium botulinum 16) Clostridium perfringens 17) Bacillus cereus 18) Fermentative Organisms 19) Spoilage Organisms 20) Molds 21) Viruses and Prions 22) Antimicrobial Chemicals 23) Biological Based Preservation and Probiotic Bacteria 24) Physical Methods of Food Preservation 25) Industrial Strategies of Ensuring Safe Food.

Activities: The following are activities that you will perform in order to receive a grade. Since most of these activities are papers/reports require thought which makes them subjective, my grading will be mostly on the thought process and versus following the proper style, etc; 1) 4 Reports/Papers - During the semester, you will write 4 reports or papers. Each report/paper is to be 4 or more pages in length, double-spaced. a) Paper #1; Write a 2-4 page report listing 20 food products you find in food stores and explain why there is little concern for spore-forming bacteria. For example- bread has such a low Aw/moisture availability that spores cannot produce toxin. Due Sept 13. b) Paper #2; Pick a food product that you have an interest in and describe the types of spoilage bacteria that are typically found on it and anything you find of interest in the area of spoilage. Make it about 2-5 pages in length (double-spaced).Include at least 3 citations. Due October 18 c) Paper #3; Write a paper on 10 food products you typically find in a food store and discuss the preservation method(s) used. Most products utilize more than one method. The paper should be 4-10 pages in length. No Citations required. Due Nov 1

d) Paper #4; I would like for you to write a case study of some particular microbiological event that you participated in. It may possibly be a problem solving case. It should be 3-10 pages (double-spaced). If you do not have anything to write on, please let me know early so we can determine an alternative writing assignment. Due anytime before Nov 12. 2) Research paper – Pick one of the pathogens in the book and find several food current events/crises. Develop a 5-10 page report (double-spaced) on what caused it, how it happened and how to prevent it. Include anything in this report that you believe is relevant and/or interesting. You must have at least 5 citations. Due Nov 12. 3) Final Exam Questions – Prior to the final exam, please email me a list of 20 questions that you would like to see on the final exam. These are due before Nov 8. 4) Final Exam – This will be given November 19 or within the general time frame.

Evaluation; Point Assignment; Reports/Papers (4 papers @10pts each) 40% Research Paper 25% Final Exam Questions 10% Final Exam 25% ------Total Percentage 100%

Cutoff Percentage (Rounded) Grade Equivalent 100- 90% of possible course points A 89 - 80% of possible course points B 79- 70% of possible course points C 69- 60% of possible course points D <59% of possible course points F

Grades of ”I” (incomplete) are awarded for emergency situations only as identified by the University Handbook. Documentation must be provided in such instances. Incomplete grades automatically turn into an “F” after a certain date.

Late Work Policy; All work is due based on established and announced due-dates unless prior approval is obtained from the instructor. If work is turned in late, 50% of the total assignment value will be deducted prior to assessment of the work, as long as the work is turned in no later than three days following the due date. Work turned in after that will automatically receive a 0. This policy is in effect as an incentive to stay current with the assigned work. Like many courses, the work of one session is based on understanding the work of the previous session(s). Falling behind in the work greatly reduces the chances of success at attempting later work.

Academic Honesty; I am committed to the principle of academic honesty and I expect each student in my class to maintain a high standard of academic integrity. My commitment to you, the student, is to provide a learning environment that promotes academic honesty in and out of the classroom. I support the University of Arkansas policy concerning academic honesty that is described in the Student Handbook. Consequently, any student involved in an academically dishonest act will be given an F in the class and the action will be reported to the All University Judiciary.

Communications: 1) If you have any questions about the course material, email or call Steve Seideman ([email protected]; 479/575-4221). I will check my email on a regular basis and usually get back to you within 48 hours.