VM 834 Current Issues in Food Safety
Microbiological Troubleshooting
Semester: Fall
Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment
Written with in-plant food safety/quality assurance professionals in mind, this course offers proven approaches/suggestions for finding sources of microbiological contamination of industrially produced products. By the end of the course, students will have received practical real world applications that will equip them to be more effective in trouble shooting microbial issues in the food processing environment.
Topics will include:
- Troubleshooting costs
- Solving microbial spoilage problems in processed foods
- Where these contaminants are found
- What factors are required for microbes to grow, survive, and die?
- Where do I start (beginning the investigation)?
- How do I sample the environment and equipment?
- How many samples do I take?
- When can I start up my factory or processing line again?
- Value and methods for molecular sub-typing of bacteria
Course Materials
Two textbooks - both books will be made available in D2L as electronic texts at no cost to enrolled MSU students but hard copies can be purchased if desired.
1. Microbiological Troubleshooting in the Industrial Food Processing Environment
Author: Jeffrey Kornacki
Publisher: Springer Science
ISBN: 978-1-4419-5517-3 (Print)
ISBN: 978-1-4419-5518-0 (Online)
Year: 2010
2. The Microbiological Safety of Low Water Activity Foods and Spices
Editors: Joshua Gurtler, Michael Doyle, Jeffrey Kornacki
Publisher: Springer Science
ISBN: 978-1-4939-2061-7 (Print)
ISBN: 978-1-4939-2062-4 (Online)
Year: 2014
1 Credits