Current and existing knowledge regarding the microbiological characteristics, virulence and disease associations of the bacterial, viral, fungal and protozoan pathogens associated with foodborne 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 effect the association of particular microbes with certain foods will also be investigated.
Laboratory media and techniques, both traditional and new rapid methods, available for the detection and characterisation of microorganisms will be studied.
Learning Outcomes
By the end of the module the student should be able to:
Describe the main features and characteristics of bacteria, fungi, viruses and protozoa that are associated with foodborne infection/intoxication.
Describe, evaluate and discuss the methods available for sampling, detection and enumeration of microorganisms including new rapid methods and recognise the limitations of each technique.
Describe the methods available for epidemiological typing of foodborne microorganisms including molecular biology approaches.