Food and Microbes
Module Title - Food and Microbes
Number of credits – 20
Current and existing knowledge regarding the microbiological characteristics, virulence and disease associations of the bacterial, viral, fungal and protozoan pathogens associated with food borne illness will be reviewed.
In addition, methods for sub-speciation and epidemiological typing of bacterial pathogens will be investigated. Microbial food spoilage will also be studied to highlight the organisms and processes involved.
The intrinsic factors that affect the association of particular microbes with certain foods will also be investigated.