Basic Food Microbiology Training

This customizable training provides an introduction to food microbiology including pathogenic and non-pathogenic microorganisms of relevance to foods.  Types of microorganisms covered include bacteria, viruses, parasites, prions and fungi. Topics include intrinsic and extrinsic factors that impact the growth and survival of microorganisms in food, spoilage organisms, fermentation, processing to destroy and/or control microbes, basic sanitation controls, as well as principles and types of microbial testing.  The course can also be customized to provide a laboratory workshop to demonstrate basic testing practices.