FB2MF2-Microbiological Hazards in Foods

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Spring term module
Pre-requisites: BI1BD1 Introductory Microbiology or BI1P11 Introductory Microbiology or BI1S1 Introductory Microbiology
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Marie Lewis
Email: marie.lewis@reading.ac.uk

Type of module:

Summary module description:

Ten credit module on the nature and importance of food borne illnesses and microbiological hazards in the food industry, comprising a mixture of lectures, tutorials and a case study. Topics range from viral vomit and enteric worms to hallucinogenic fungi and heat-resistant toxin producing bacteria.

Aims:

The course aims to provide basic information on the nature of food borne illnesses and their significance in the food industry, with specific focus on microbial hazards, health and microbial detection methods.

Assessable learning outcomes:

On successful completion of this module, students should be able to explain:

1. The characteristics of important illnesses-causing micro-organisms in the food chain including Salmonella, E. coli, Campylobacter and Listeria.


2. The methods used Ìýto detect and control microbial hazards in food


3. Epidemiology of food borne disease outbreaks and how to identify their probable source

Additional outcomes:

Students will gain scientific reporting skills (including experience in oral presentation), and improve their knowledge of important food microbes and methods for their detection and control.

Outline content:

The course will cover important aspects of microbial physiology, with respect to food borne pathogens and important considerations for food production and the detection and control of microbial hazards. Particular attention will be given to both food borne illnesses that (i) require microbial multiplication in foods and (ii) do not require multiplication in foods and to the epidemiology of food related outbreaks. Various assays for detecting the microbial content of foods will be discussed, including molecular methods and differentiation techniques (which are used to monitor both microbial hazards and functional cultures, such as starter cultures and probiotics).

Brief description of teaching and learning methods:

Students will attend lectures on food microbiology (with an emphasis on microbial hazards), participate in a pub quiz and group tutorials relating to Case studies - culminating in presenting flow diagrams and group-work presentations. Finally, a molecular task sheet will be set towards the end of the course.