Course title: Sampling Methods for Food

Prerequisite: Food bacteriology

Targeted group: Food safety and quality

Credits: 3

Second semester 2015-16

Teaching duration: One semester

Location: Nutrition Department/Faculty of Medical Sciences

Level: Master's degree

Course type: Theory and practical

Professors: Dr. Asma Afshari

 

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Overall Objective:

The overall objective of the course is gaining the required knowledge regarding the basic principles of food, different types of food poisoning, preventing the diseases transmitted through food, and methods of culturing and isolating important bacteria in food. Moreover, the course discusses various aspects of bacteriology, food quality and safety and new approaches in identifying and controlling food bacteria.

Specific Objectives:

• Expressing the principles of food hygiene
• Demonstrating important microorganisms involved in the decay and chemical changes of food
• Expressing different types of food poisoning and preventive approaches
• Demonstrating, controlling and preventing viral, fungal and parasitic contaminations in food
• Detecting beneficial bacteria and their function in food
• Identifying the methods of isolation for important bacteria in food
• Explaining ELISA and PCR 

 

Contents and Order of Presentation:

(Titles and outlines of the educational materials required to attain the semester's objective, including theoretical teachings and practical skills)

 

Session	Date	Titles	Executors
1	19.2.17	Importance of Food Bacteriology
2	26.2.17	Contaminating Sources in Food
3	5.3.17	Types of Important Microorganisms in Food Hygiene
4	12.3.17	Salmonella and E. coli Poisoning
5	2017	Shigella and Vibrio Poisoning
6	2017	Yersinia, Campylobacter and Bacilli Poisoning
7	2017	Staphylococcal, Streptococcus and Clostridium Poisoning
8	2017	Viral, Fungal and Parasitic Contaminations in Food and their Control
9	2017	Types of Mycotoxins in Food and Methods of Detection
10	2017	Beneficial Bacteria in Food and their Function
11	2017	Novel Methods of Microbiology Culture
12	2017	Introduction to ELISA
13	2017	Introduction to PCR
14	2017	Assessing the Economic Costs of Foodborne Diseases
15	2017	Novel Methods of Food Preservation
16	2017	Seminar Presentation

 

Practical courses:

Session	Date	Titles	Executors
1		Total Microbial Count
2		Diagnostic Method and Total Counts of Fecal and Non-fecal Food Forms
3		Diagnostic Method and Total Counts of Fecal and Non-fecal Food Forms
4		Isolation and Count of Staphylococcus Aureus
5	2017	Mold and Yeast Counts
6	2017	Diagnosis and Count of Bacillus Cereus
7	2017	Diagnosis and Count of Salmonella
8	2017	Diagnosis and Count of Salmonella
9	2017	Diagnosis and Counts of Listeria Monocytogenes and Clostridium Perfringens
10	2017	Counting Psychrotrophic Microorganisms
11	2017	Diagnosis of Pathogenic Microorganisms in Food Using the Molecular Method
12	2017	Diagnosis of Pathogenic Microorganisms in Food Using the Molecular Method

 

 

Teaching Method:

Lectures, discussions, question-and-answer

Student Evaluation Method:

Final exam, active participation in class

 

 

References:

 

1. Adams, M.R., and Moss, M.O. Food Microbiology. New Age International Publisher, New Delhi, India. Latest Edition.
2. Bell, C., Neaves, P., and Williams, AP. Food Microbiology and Laboratory Practice. Blackwell Publishing, UK, Latest edition.

 

3. Jay, J.M. Modern Food Microbiology, An Aspen Publication. Aspen Publisher, INC., Latest edition.
4. Wilson, C.L., and Droby, S. Microbial Food Contamination. CRC Press, Latest edition.
5. Maurer, J. PCR Methods in Foods. First Edition. Springer. USA. Latest Edition.
6. Laboratory methods in food microbiology .W.F.Harigan(2005)
7. Pathogenic bacteria in food and Epidemiology of Food Poisoning, Dr. Vadud Razavilor
8. Principles of Food Hygiene, Dr. Noordahr Rokni