Special Topics in Food Microbiology

 

LEARNING OUTCOME

The course aims to equip the student with the basic knowledge of microbiological pathogens in food and microbiological standards of basic food groups.

Additionally, it aims to introduce and familiarize students to the concepts and methodology of quality assurance systems and specifically of HACCP and ISO22000. Furthermore, the student can understand the factors that cause the growth of microorganisms in foods and the preventive measures to control  microbiological risks.

By the Food Microbiology course, the student acquires the necessary knowledge of sampling in food, microbiological tests of food and the assessment of the laboratory results. Food Microbiology gives students the necessary skills to understand the quality control of food at all stages of the production process.

Teaching of Food Microbiology contributes to:

• To obtain the degree of knowledge about the microbiological standards for food and microbiological hazards that threaten food
• Being able to carry out food samples in the Health Control at all stages of production, storage, distribution and food consumption and to issue an opinion on the suitability
• To know the methodology of microbiological tests of food and participate in quality control in food industry
• Being able to assess the results of food microbiological analysis.

 

 

GENERAL SKILLS

• Search, analysis and synthesis of data and information, the use and the necessary technologies
• Decision making
• Autonomous work and teamwork
• criticism and self-criticism

 

 

CORSE CONTENT

• Pathogenic microorganisms transmitted by food and drinking water
• Microbiological characteristics of food
• Microbiological standards for milk and milk products
• Microbiological standards for meat and meat products
• Microbiological standards for seafood
• Microbiological standards for juices and soft drinks
• Microbiological standards for cream
• Microbiological standards for prepared foods
• Food Microbiological Risks
• Implementation of Quality Assurance in Food Industry
• Implementation of HACCP
• Implementation of ISO 22000
• Preventive measures to handle microbiological hazards in foods
• Factors affecting the growth of microorganisms in food. Cross-contamination
• Methods of Microbiological Examination of food. Food samplings. Transport of samples. Sampling Protocols
• Assessment of Food Microbiological Analysis  in Food  Industry – Quality Control. Rating results

 

STUDENT EVALUATION

Evaluation in Greek Language.

• Written final examination including Test Multiple Choice, Short Answer Questions, Questions crisis.

The students, when their issues are given, are informed on how to assess each group of subjects, depending on their degree of difficulty. The evaluation will consider the completeness of answer, clarity, the degree of critical thinking of the student and the language proficiency.

 

 

RECOMENDED BIBLIOGRAPHY

GREEK

• Τυμπής Δ., Πετράκης Ε., Κοντελές Σ., Εργαστηριακή Μικροβιολογία Τροφίμων, Εκδόσεις Δίσιγμα, Αθήνα 2011
• Γαΐτης Φ., Μικροβιολογικά Κριτήρια για τα Τρόφιμα, Εκδόσεις Έμβρυο, Αθήνα 2010
• Εθνικό Ίδρυμα Ερευνών, Αποτίμηση ρίσκου και ασφάλεια τροφίμων, Επιστήμης Κοινωνία, Αθήνα 2005
• Εργαστηριακές ασκήσεις Μικροβιολογίας Δημόσιας Υγείας- CDs ΕΠΕΑΕΚ-ΠΠΣ ΤΙΕ.
• Μπαλατσούρας Γ., Μικροβιολογία Τροφίμων, Εκδόσεις Έμβρυο, Αθήνα 2006
• Οδηγία 2000/13/ΕΚ της Ευρωπαϊκής Ένωσης
• Κανονισμοί: 1924/2006, 641/2004, 1830/2003, 1829/2003.
• Ελληνικός Οργανισμός Τυποποίησης http://www.elot.gr/home.htm

ENGLISH

• Modern Food Microbiology (Food Science Texts Series) by James M. Jay, Martin J. Loessner, and David A. Golden (Hardcover – May 10, 2006)
• Water Recreation and Disease – Plausibility of Associated Infections: Acute Effects, Sequelae and Mortality. WHO 2005
• M. Bourgeois, et al, Analysis and Control Methods for Foods and Agricultural Products: Microbiological Control for Foods and Agricultural Products, February 1995
• Codex Alimentarius Commission http://fao.org
• Π.Ο.Υ. Πρόγραμμα Ασφάλειας Τροφίμων http://www.who.int/fsf
• Ευρωπαϊκή Αρχή για την Ασφάλεια των Τροφίμων (European Food Safety Authority) http://www.efsa.eu.int
• Food Standard Agency (FSA) http://www.foodstandards-qov.uk
• Food Safety Authority of Ireland (FSAI) http://www.fsai.ie
• Γαλλική Αρχή για την Ασφάλεια των Τροφίμων (AFSSA) http://www.afssa.fr
• Ενιαίος Φορέας Ελέγχου Τροφίμων (ΕΦΕΤ), http://www.efet.gr
• Canada Food Inspection Agency http://www.inspection.gc.ca/english/toc.html
• Food and Drug Administration (F.D.A), Center for Food Safety & Applied Nutrition http://www.fda.gov/list.html
• Food and Nutrition Information Center http://www.nal.usda.gov/fnic
• Μονάδα Διατροφής στη Δημόσια Υγεία και Διατροφικής Επιδημιολογίας http://nut.uoa.gr/greek

Related scientific journals:

1. International Journal of Food Microbiology
2. Journal of applied microbiology
3. Food Microbiology

 

EUDOXUS

•  Μικροβιολογία Τροφίμων, Montville Thomas J., Matthews Karl R. Λεπτομέρειες