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MCRO06019 2024 Food Microbiology

General Details

Full Title
Food Microbiology
Transcript Title
Food Microbiology
Code
MCRO06019
Attendance
75 %
Subject Area
MCRO - 0511 Microbiology
Department
HEAL - Health & Nutritional Sciences
Level
06 - Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2024 - Full Academic Year 2024-25
End Term
9999 - The End of Time
Author(s)
Aideen Considine, Thomas Smyth, Eithne OFlaherty
Programme Membership
SG_SHUMA_H08 202400 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 202400 Bachelor of Science in Human Nutrition
Description

The aim of this module is to introduce the student to both the theoretical and practical aspects of basic microbiological techniques required to safely handle, investigate and manipulate microorganisms in a laboratory setting. The module will also introduce students to the relevance and importance of microorganisms in the food sector.

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

Demonstrate an awareness of introductory principles of Microbiology  

2.

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

3.

Describe the characteristics of food, water and airborne pathogens and discuss the control methods available to limit their growth

4.

Review microbial food fermentations , gut bioflora and probiotics

5.

Enumerate microorganisms in a selection of foods, liquids, surfaces and skin samples

Teaching and Learning Strategies

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

Module Assessment Strategies

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.

Where attendance of practicals is < 75%, students will be required to offset the deficit before being regarded as having successfully completed the module.

Repeat Assessments

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

Indicative Syllabus

Demonstrate an awareness of introductory principles of Microbiology and be able to explain basic microbiological concepts 

  • History of Microbiology
  • Structure of the bacterial cell
  • Aseptic technique
  • Microbial classification
  • Bacterial growth

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 
  • Redox potential

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

  • Bacterial infections
  • Viral infections
  • Food intoxications
  • Symptoms/ treatments of infections
  • Control measures
  • Antimicrobial resistance 

Review microbial food fermentation

  • Bread fermentation
  • Chocolate fermentation
  • Milk fermentation
  • Alcoholic fermentation
  • Nutritional value of fermentation food
  • Probiotics
  • Gut bioflora

 Evaluate the importance of air bioflora in the food sector

  • Factors effecting air microflora
  • Major diseases transmitted through air
  • Evaluation of air quality
  • Standards and limits for air quality
  • Controlling air biohazards

Appraise drinking water microbiology

  • EU regulations
  • Indicator organisms
  • Pathogens in Irish water 
  • Water Treatment 

Enumerate microorganisms in a selection of food and drinking water. Monitor surfaces, personnel and air for microbial contaminants.

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

  • Basic microbiological laboratory skills such as microscopy, aseptic techniques, staining of microbial cells and enumerating techniques
  • Spread plate counts on raw and cooked meat samples
  • Examine the effects of antibiotics on microorganisms and minimum inhibitory tests
  • 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

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
70 %
End of Semester / Year Formal Exam
30 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Short Answer Questions Theory Coursework Assessment Assessment 20 % Week 12 1,2,3,4
2 Short Answer Questions Practical Assessment 50 % Week 13 2,5
             

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final Theory Exam Final Exam Closed Book Exam 30 % End of Semester 1,2,3,4
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Practical / Laboratory Science Laboratory Practical 3 Weekly 3.00
Independent Learning Not Specified Independent learning 2 Weekly 2.00
Total Full Time Average Weekly Learner Contact Time 5.00 Hours

Required & Recommended Book List

Recommended Reading
2023 Microbiology
ISBN 0137941617 ISBN-13 9780137941612

"Since the publication of the first edition nearly 30 years ago, well over 1 million students have used Microbiology: An Introduction at colleges and universities around the world, making it the leading microbiology textbook for non-majors. The fourteenth edition continues to be a comprehensive beginning text, assuming no previous study of biology or chemistry. The text is appropriate for students in a wide variety of programs, including the allied health sciences, biological sciences, environmental science, animal science, forestry, agriculture, nutrition science, and the liberal arts"--

Recommended Reading
2021-05-04 Practical Handbook of Microbiology CRC Press
ISBN 9781000245035 ISBN-13 1000245039

Practical Handbook of Microbiology, 4th edition provides basic, clear and concise knowledge and practical information about working with microorganisms. Useful to anyone interested in microbes, the book is intended to especially benefit four groups: trained microbiologists working within one specific area of microbiology; people with training in other disciplines, and use microorganisms as a tool or "chemical reagent"; business people evaluating investments in microbiology focused companies; and an emerging group, people in occupations and trades that might have limited training in microbiology, but who require specific practical information. Key Features Provides a comprehensive compendium of basic information on microorganismsfrom classical microbiology to genomics. Includes coverage of disease-causing bacteria, bacterial viruses (phage), and the use of phage for treating diseases, and added coverage of extremophiles. Features comprehensive coverage of antimicrobial agents, including chapters on anti-fungals and anti-virals. Covers the Microbiome, gene editing with CRISPR, Parasites, Fungi, and Animal Viruses. Adds numerous chapters especially intended for professionals such as healthcare and industrial professionals, environmental scientists and ecologists, teachers, and businesspeople. Includes comprehensive survey table of Clinical, Commercial, and Research-Model bacteria. The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license. Chapter 21, "Archaea," of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license available at http://www.taylorfrancis.com See Emanuel Goldman's Open Access article: "Lamarck redux and other false arguments against SARS-CoV-2 vaccination," https://www.embopress.org/doi/full/10.15252/embr.202254675

Recommended Reading
2020-08-06 Food Microbiology John Wiley & Sons
ISBN 9781555819392 ISBN-13 1555819397

Authoritative coverage presented in a format designed to facilitate teaching and learning.

Recommended Reading
2021-11-02 Introductory Microbiology Lab Skills and Techniques in Food Science Academic Press
ISBN 9780128232439 ISBN-13 0128232439

Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting. Includes case studies of microorganism causing infectious disease. Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.

Module Resources

Journal Resources

Nature Microbiology

FEMS Microbiology

Microbiome

URL Resources
Other Resources

Laboratory manuals

Moodle site

Lectures notes and handouts