MCRO06009 2019 Agricultural and Food Microbiology

 Explain the effects of both extrinsic and intrinsic factors on the growth of microorganisms in foodstuffs.  

 Describe the characteristics of food borne pathogens and discuss the control methods available to limit their growth

Review microbial fermentations and air bioflora and evaluate their importance in the agri-food sector

Appraise zoonotic diseases, pest control and hygienic food production

 Enumerate microorganisms in a selection of food, drinking water and soil samples and monitor surfaces , personnel and air for microbial contaminants- with emphasis on emerging rapid methods 

This module will be delivered by lecturers, enquiry based learning sessions and laboratory activities. All topics will be available on Moodle as will an extensive amount of additional relevant information

This module is 70% continuous assessment and 30% final exam.

To assess the learning outcomes the students will be tested on the theory covered by short question tests and final theory examination.

The laboratory activities will be assessed on an ongoing basis by short question examinations, electronically uploaded laboratory reports and the periodic testing of practical laboratory skills acquired. 

The student must reach an assigned gate (mark) in the final exam and achieve 40% overall to pass the subject.

Repeat final theory examinations will be available as will repeat C/A  

Explain the effects of both extrinsic and intrinsic factors on the growth of microorganisms in foodstuffs

• Water activity
• pH
• Nutrients
• Biological barriers
• Antimicrobial chemicals
• Temperature / concentration of gases / relative humidity of storage area 

Describe the characteristics of food borne pathogens and discuss the control methods available to limit their growth

• Bacterial infections
• Viral infections
• Food intoxications
• Methods of food preservation
• Inhibition principle
• Killing principle

Review microbial fermentation and air bioflora and evaluate their importance in the agri-food sector

• “Superfoods”
• Alcoholic fermentation
• Microbiology of silage
• Factors effecting air microflora
• Major diseases transmitted through air
• Evaluation of air quality
• Standards and limits for air quality
• Controlling air biohazards

Appraise zoonotic diseases and develop an understanding of pest control and hygienic food production methods 

• Diseases passed from animas to man
• Methods of prevention and control
• Safe handling of foods
• Sources of contamination
• Pest control
• Waste management  

Enumerate microorganisms in a selection of food, drinking water and soil samples and monitor surfaces, personnel and air for microbial contaminants- with emphasis on immerging rapid methods 

Students will perform a range of laboratory tests that support module theory content

• Enumerating yeast cells using a haemocytometer slide
• Spread plate counts on raw and cooked meat samples
• Counting and microscopic examination of microbial contaminants in compost and soil samples
• Total viable counts on a selection of drinking water samples
• Analysis of water for faecal indicator bacteria
• Collection of organisms on surfaces and personnel using swab and contact plate techniques
• Air analysis for bacterial and fungal organisms