Food Microbiology

FOOD4150
1
Food Microbiology
Department: Food Science
Course Number: 4150
Academic Session: 2015-2016
Credit Hours: 3
Prerequisites and how they apply to this course:
No course prerequisite is necessary, however, an introductory course in microbiology is strongly recommended since
several topics to be covered will assume prior knowledge of certain microbiological terms and concepts. Some
independent review of microbiology may be needed by some students to bring them to the average initial awareness
level of students in the class.
Classroom Location: Agriculture Building, room # 172
Meeting Days and Class Hours: Monday, Wednesday and Friday, from 9:30 to 10:20 am
Lab Location: Ellis Building, room # 241
Lab/Hours: MT from 2:30pm to 3:55 pm, T: 10-11:25m
Department Office location: Ellis Building, RM 250
Learning management system for this course: D2L
Instructor Information
Name & Title: Claudia Narvaez, DVM, M.Sc. PhD. Assistant Professor.
Office Location: Ellis Building room # 238
Office Phone Number: 474-6658
Office Hours: by appointment. I am generally in my office, 238 Ellis Building, from 8:30 a.m. - 4:30 p.m. daily and am
easily available with a prior appointment. To make an appointment please use D2L email system
([email protected])
Teaching Assistant(s)
Office Hours and Location
Xuan Zhang
Email: [email protected]
Yiran (Christie) Ding
Office # 240.
Email: [email protected]
Office Hours: by appointment through email
1
FOOD4150
2
Course Philosophy
Food microbiology is an exciting field, technologically dynamic and fundamental for food development, food
production and public health; it assists us in answering questions arising from food production and food technology
disciplines supporting a multibillion dollar food industry. Food Microbiology not only assures the quality and shelf life
of different food products, but also ensures that food products are safe for the consumer. The production of food
under food safety parameters and regulations is beyond the simple memorization of knowledge. It requires critical
thinking, integration of knowledge and innovative approaches to problem solving. It will help students to foster these
skills throughout, using a variety of teaching methods, including lecturing, group discussion and other activities in the
classroom. This course will combine classroom lectures with a laboratory environment on the fundamentals of food
microbiology and food safety. Additionally the student's written skills are improved through multiple writing
assignments that include laboratory reports.
Students’ Learning Responsibilities
The student is expected to participate actively in the course. Active participation means: actively listening and
responding to questions in class (I do not expect perfection!); staying on top of lecture material and assignments and
seeking help on course material that is not clear. PowerPoint presentations summarize only a portion of the
knowledge content that needs to be covered in class. For the rest of the contents, you are expected to read the
required textbook.
I expect students to arrive on time and to be prepared to learn. Please do not use your personal electronic devices
during class unless you are using them to take lecture notes.
If you do arrive late, I expect you to take your seat quietly, do not disrupt the class and to join in as soon as you are
able. I expect that you will appreciate the diversity of our campus and respect the rights of each member of the class.
Attendance and participation are essential elements to the student’s success in this course. Attendance is not
mandatory. However, you will not get credit for an in-class assignment if you are absent on the day it is given.
I will be in class for 10 minutes prior to the class, if you need to ask a quick question or talk to me about any issue
related to the class. I will treat you with respect and will appreciate the same courtesy in return. For more information
regarding a respectful work and learning environment please visit the following link:
http://umanitoba.ca/admin/governance/governing_documents/community/230.html
What you can expect from me?
You can expect me to be on time and prepared for class.
You can expect me to be available for consultation regularly.
Email is my preferred method of communication and you can expect to receive a response to any email within 24
hours on weekdays.
If you have a question that cannot wait, you may send an email. I will be happy to answer it, however make sure you
are asking a relevant question (i.e. you could not find the answer or get an understanding of the material after
reviewing the class notes or textbook). I will be glad to offer brief advice about class material or an assignment.
All assignments handed in on time will be graded and returned within 2 weeks of the due date; late assignments will
be graded as my time permits.
You can expect me to treat all of your questions and comments with respect and to take your concerns seriously. If
you are having a problem, don't hesitate to talk to me about it. Don’t wait until the last moment to realize that you
need some marks to pass the course! I won’t be able to help you at this point.
2
FOOD4150
3
Why this course is useful?
Food microbiology addresses the safety and quality of foods. This is a basic discipline that connects with fields related
to food production and processing (pre and post-harvest level). Microbes play an essential role in food preservation,
food safety, human health and food biotechnology and all of them are important aspects of food production.
Who should take this course?
Students planning careers in the fields of Food Sciences, Food Technology, Food Engineering, Human Nutritional
Sciences and Public Health.
How this course fits into the curriculum.
Required by Food Sciences and Human Nutritional Sciences programs.
Course Description/Objectives
Undergraduate Calendar Description:
FOOD 4150 focuses on the significance of the presence and/or growth of microorganisms in foods and their
importance in the production and safety of foods. Contents include: the microbial ecology of food, beneficial
microorganisms in food systems, pathogenic and spoilage microorganisms, toxins, characteristics of foodborne
infection, food intoxication and the influence within the food system of the growth and survival of microorganisms
and contaminants that may occur in a food-processing environment. Food preservation and food processing related to
food microbiology are also discussed. This course has a laboratory section that deals with conventional and rapid
methods for testing food products, including microbial indicators and foodborne pathogens. Good manufacture
practices (GMP), Standard Operating Procedures (SOP) and HACCP basics will be introduced.
Instructional Methods
Lectures, demonstrations, group activities, in class questioning/discussions and debates.
Class exercises in designated classes to stimulate critical thinking and problem solving.
Use of active learning strategies with students’ participation.
Technical experience will initially be demonstrated and/or explained. Students will demonstrate their grasp of these
technical skills by hands-on procedures, analysis of their collected data and production of laboratory reports for
evaluation.
Course Goals and Objectives
This course introduces students to food microbiology and its significance in food production and food safety. The
course will start with a refresher of basic microbiology concepts needed and used as building blocks for the rest of the
course.
The general objectives include:
1. To define microbial food spoilage, food quality, food safety and the factors affecting the growth and control of
microorganisms in food.
2. To articulate the use of hurdle technology and food preservation in the control of foodborne pathogens in
food systems.
3
FOOD4150
4
3. To discuss the principles of food preservations and to describe the different food preservation methods.
4. To describe the role of beneficial microorganisms in food processing, preservation and safety, and their
potential health benefits.
5. To understand the causes of foodborne microbial diseases and predict the pathogens that can grow in any
given food during different stages of the food production system.
6. To explain the different factors that take place during food processing and how food can be contaminated in
the food continuum (pre and post-harvest level).
7. To recognize and articulate the importance of SSOP, GMP and HACCP in the food industry.
8. To demonstrate the use of appropriate lab techniques commonly used in the food microbiology laboratory.
9. To work effectively as a team in designing and using food microbiology laboratories and in-class activities.
Learning outcomes:
1. Describe the effects and significance of the presence and/or growth of microorganisms in foods.
2. Identify and describe the role and significance of intrinsic (i.e. aw, pH, etc.) and extrinsic (gases in the
environment, etc.), factors in the growth and response of microorganisms.
3. Describe hurdle technology.
4. List the beneficial effects of lactic acid bacteria (LAB) in food production and human health.
5. Review the behavior, control and physiology of foodborne pathogens and employ this knowledge to control
foodborne pathogens in the food systems.
6. Recognize symptoms and time of onset of foodborne disease-causing organisms.
7. Be able to describe the source and variability of raw food material and their impact on food processing
operations.
8. Describe the principles and current practices of processing techniques and how they can impact food safety
and food quality.
9. Be able to run a microbial hazard analysis and predict the critical control points in food processing operations.
10. Explain the theory and demonstrate competence in the concepts and procedures commonly used in food
microbiology laboratories to enumerate, detect and identify microorganisms associated with foods
11. Read, comprehend and articulate a scientific paper describing food microbiology research (related to
laboratory protocols and procedures).
12. Clearly communicate in different oral and written formats, the results of laboratory analyses and in class
group activities.
13. Demonstrate the correct use of food microbiology lab procedures (i.e. bacterial stain, dilution’s preparation,
bacterial counts, data interpretation and pathogens detection).
Assessment
a) Description of Examinations:
1. Short answer, multiple choice and fill in the blank exams will be given to gauge food microbiology principles.
2. Teamwork, written assignments (short essay) and class discussions/short presentations (5-8 min) related to
teamwork.
3. Laboratory reports and lab exams will be completed by each student so as to apply all principles learned in the
classroom and laboratory exercises.
b) Class Participation:
Each class member is expected to contribute to some of the class discussions.
You may participate by:
1. Asking a question.
2. Responding to a question.
4
FOOD4150
5
3. Making a comment or observation.
Grade Evaluation
 Midterm tests: 40%
Midterm exams will be given during scheduled class times. There will be two midterms, one on October 21st and one
on November 20th. Each midterm will be worth 20% of the final mark and will cover classroom and laboratory
material (lecture handouts, homework and laboratory notes). Information covered on midterm exams is subject to
change with advance notice from the professor.
 Class Activities/assignments: 15%
 Laboratory reports: 20%
See the laboratory manual for additional information.
 Final examination: 25%
The final exam will be comprehensive and will cover all lecture material, handouts and laboratory notes.
You will have the opportunity to earn bonus points on each midterm exam (2 points each) through attendance and
answering bonus questions correctly.
Standardized grades used are those followed by the Food Science Department:
A+ 90 - 100%
A 80 - 89%
B+ 75 - 79%
B 67 - 74%
C+ 61 - 66%
C 56 - 60%
D 50 - 55%
F Under 50%
Note: Grades will not be curved.
Important Dates
Voluntary withdrawal date: November 18, 2015.
Texts, Readings, Materials
I will be using the iClicker student response system in class this Fall 2015 term. iClicker helps me to understand what
you know and gives everyone a chance to participate in class.
Textbook(s)
Required:
Food Microbiology. An Introduction. Edited by Thomas J. Montville and Karl R. Mathews (2012). 2nd Ed. ASM Press
Available at the University of Manitoba book store.
Laboratory manual:
5
FOOD4150
6
The food 4150 microbiology laboratory manual is available through UMLearn (under contents, lab module)
Supplementary Reading:
 Lab Math: A Handbook of Measurements, Calculations, and Other Quantitative Skills for Use at the Bench By
Dany Spencer Adams. http://www.amazon.ca/Lab-Math-Measurements-Calculations
Quantitative/dp/0879696346
 Modern Food Microbiology, edited by Jay J.M., Loessner, M.J. and Golden, D.A. (2005), 7th ed. Springer, New
York, NY.
 Food Microbiology: Fundamentals and Frontiers, edited by Doyle, M. P., and Beuchat, R. L. (2007) 3rd ed. ASM
Press, Washington, DC.
 Compendium of Methods for the Microbial Examination of Foods. Edited by Downes, F.P. and Ito, K. (2001)
4th ed. American Public Health Assoc
Available at the University of Manitoba Library
 A Guide to Writing in the Sciences. Gilpin, A.A., Patchet-Golubev, P. University of Toronto Press 2000.
Additional Materials:
PowerPoint slides or handouts:
You will be able to download and/or print any relevant notes, PowerPoint slides or handouts from Desire2Learn.
The Power Point slides will be posted in D2L before the lecture.
A good basic microbiology textbook may be very useful.
Some Suggestions:
-Foundations in Microbiology. Kathleen Park Talaro. 2005. 5th Ed. McGraw Hill.
-Microbiology. Daniel Lim. 2003. 3rd Ed. McGraw Hill.
-Microbiology. An introduction. Tortora, G.; Funke B.; Case, C. 2002. 7th Ed. Benjamin Cummings
Course Policies
Late Assignments:
Assignments (electronic papers and hard copies) are considered late if they are not submitted by the day they are due.
For each day the assignment is late (excluding weekends) a 10% deduction to the grade will be applied.
Make up exams or absence:
Attendance is essential to student success in this course. Class roll will be taken each class and lab period. Make-up
exams, assignments or absence on required days will be given only with the professor’s permission.
Arrangements should be made with the professor for excused laboratory absences or in the case of missed exams. You
will not be allowed to copy data from other students to makeup lab reports.
Missing labs policy:
A student who misses a lab will be expected to make it up in the following manner:
After approval by the professor, you are expected to summarize 3 peer-reviewed journal articles addressing the lab
methods directly related to the missed labs. The lab technician will provide you with data so that you will be able to do
the calculations and to draw conclusions in your report. The peer-reviewed journal articles must be turned in with the
lab report. This rule can be applied a maximum of two times under justified reasons. If the student does not turn in
the lab report along with the summarized peer-reviewed journals, the grade in the lab report will be zero.
6
FOOD4150
7
Academic Integrity
Plagiarism or any other form of cheating on examinations, term tests or academic work is subject to
serious academic penalties. Cheating on examinations or tests may take the form of copying from another student or
bringing unauthorized materials into the exam room. Exam cheating can also include exam impersonation. A student
found guilty of contributing to cheating in examinations or term assignments is also subject to serious academic
penalty. Students should acquaint themselves with the University’s policy on plagiarism, cheating, exam
impersonation and duplicate submission (see Section 7, p. 29 in the University of Manitoba Undergraduate Calendar
09/10).
Students Accessibility Services (SAS)
The University of Manitoba is committed to providing all students equal access to learning opportunities. “This means
that our classroom, our virtual spaces, our practices, and our interactions should be as inclusive as possible. Mutual
respect, civility, and the ability to listen and observe others carefully are crucial to universal learning.”
Student Accessibility Services (SAS) is the office that works with students who have permanent, chronic, or temporary
disabilities to provide and/or arrange reasonable accommodations.
• Students who have, or think they may have, a disability (e.g. mental health, attentional, learning, vision, hearing,
physical, medical or temporary), are invited to contact Student Accessibility Services to arrange a confidential
discussion at (204) 474-7423 (V), (204) 474-9790 (TTY) or [email protected]
• Students registered with Student Accessibility Services and who have a letter requesting accommodations
are encouraged to contact the instructor early in the semester to discuss the accommodations outlined in
their letter.
Additional
information
is
available
at
the
Student
Accessibility
Services
website
umanitoba.ca/student/saa/accessibility/.
Respectful Work and Learning Environment
In this course we support a climate of respect in the workplace and in the learning environment where individuals or
groups of individuals are free from harassment and discrimination. For more information in this policy visit the
following link: http://umanitoba.ca/admin/governance/governing_documents/community/230.html
Additional comments
If you have any conflict with these scheduled lectures or laboratory exams, talk to the professor now (that is, at the
beginning of the semester). Please don't wait until the exam time to present your conflict.
Be aware that laboratory practice will vary in length and analysis. Students are expected to attend lab for
observations or analysis outside of lab days or send at least one representative of the group. This is a laboratoryintensive course and, as such, your participation in the laboratory work is expected and mandatory.
7
FOOD4150
8
The study of microbiology involves the analysis of living organisms, whose rate of growth is dependent upon their
physiological makeup and we cannot entirely adjust it to lab schedules, so for these reasons, students are expected to
follow up and to perform their laboratory practicum accordingly. You should expect to visit the laboratory and your
cultures, two days (sometimes 3 days depending on the lab) after your formal laboratory session, to record your
results and transfer isolates. You will do this work only during the regular working schedule, Monday to Friday from
8:30 am to 4:30 pm. Cultures that are not transferred at the time when expected (without previous notice to your TA)
will be discarded, and you won’t have results to write your lab report, in this case your mark will be zero (we will not
allow you to use somebody else’s results).
If you are struggling with coursework or any of life's other challenges, please familiarize yourselves with the resources
available to you by visiting the Student Affairs website at http://umanitoba.ca/student/index.html.
The site contains helpful general information as well as links to webpages for the Aboriginal Student Centre, the
International Centre for Students, the Academic Learning Centre, Student Advocacy & Accessibility, the Student
Counselling & Career Centre, and University Health Service.
Course Schedule
Lecture
Lecture Date
Introduction
Microbiology: basic review
Microbiology: Sample Reception and preparation for microbiological
analysis, enumeration
Intrinsic-Extrinsic factors affecting microbial growth. Hurdle technology
Group activity introduction/team work and critical thinking
Group Activity1: Hurdle Technology
Indicator microorganism. Standards, guideline and specifications
Invited speaker Jeff Fitzpatrick McDonald’s Senior Manager,
Sustainability
Methods to Detect Coliforms, fecal coliforms and E. coli
Yeast and molds
Spoilage introduction, Meat, poultry and seafood
Meat, poultry and seafood/class activity cross contamination (germwise-cross contamination)
Milk and Dairy Products/fruits and vegetables
Sep 11
Sep 14
Sep 16
Thanksgiving Day
Control of microorganisms in foods: Chemical preservation/ Modified
Atmosphere Package
Control of microorganisms in foods: Food Preservation: High
temperature processing, Low temperature preservation
Bio-preservation
Midterm exam 1
Foodborne Intoxications and Toxico-Infections: S. aureus and B. cereus
Foodborne Intoxications and Toxico-Infections: C. botulinum and C.
perfringens
Foodborne infections
Oct 12
Oct 14
Sep 18
Sep 21
Sep 23
Sep 25
Sep 28
Sep 30
Oct 2
Oct 5
Oct 7
Oct 9
Oct 16
Oct 19
Oct 21
Oct 23
Oct 26
Oct 28
8
FOOD4150
- Salmonella
- Listeria
- Campylobacter
Foodborne infections: E. coli
Foodborne infections:
-Shigella, Yersinia
-Vibrio paraheamolyticus
-Hepatitis A virus and Norovirus
Biofilms introduction /Significance of Biofilms in the Food Industry
Cleaning and sanitation
Sanitation and Standard Operating Procedures (SSOP)
Remembrance day
Good Manufacture Practices
Good Manufacture Practices continuation
Control of Listeria monocytogenes video and discussion
Midterm exam 2
HACCP: Introduction, Hazard analysis and critical control points
HACCP: Biological, chemical and physical hazards, Critical limits
HACCP: Monitoring procedures, corrective actions
HACCP: Verification, record keeping and documentation procedures
Invited lecturer: "Foodborne Disease Surveillance and Outbreak
Response in Canada"
Celine Nadon, PhD. Chief, Enteric Diseases
National Microbiology Laboratory
Public Health Agency of Canada.
Case study activity
Case study activity
Review for final test
9
Oct 30
Nov 2
Nov 4
Nov 6
Nov 9
Nov 11
Nov 13
Nov 16
Nov 18
Nov 20
Nov 23
Nov 25
Nov 27
Nov 30
Dec 2
Dec 4
Dec 7
Dec 9
Note: FM4150 Lectures Calendar can be subjected to changes.
Food Microbiology Lab Schedule
Laboratory
Lab Day
Lab Report Due
Date
(First day of class Sept. 10)
Lab# 1
Serial dilution
Lab #2 Standard Plate Count Method
Monday Sept 14
Tuesday Sept. 15
Monday Sept. 21
Tuesday Sept. 22
Monday Oct. 5
Lab #3 Yeast and Mold Standard Plate Count
Monday Sept. 28
Tuesday Sept. 29
Monday Oct. 12
Lab #4 Most Probable Method (MPN)
Monday Oct. 5
Monday Oct. 19
a)
b)
c)
Psychrotrophic
Mesophilic
Thermophilic
9
FOOD4150
10
Tuesday Oct. 6
Thanksgiving No Labs
Lab #5 Plate count and petrifilm for Coliform
Bacteria
Monday Oct. 12
Tuesday Oct. 13
Monday Oct. 19
Tuesday Oct. 20
Monday Nov. 2
Lab #6 Enterococci
Monday Oct. 26
Tuesday Oct. 27
Monday Nov. 9
Lab #7 Salmonella
Monday Nov. 2
Tuesday Nov. 3
Monday Nov. 16
No Labs
Monday Nov. 9
Tuesday Nov. 10
Monday Nov. 16
Tuesday Nov. 17
Lab #8 Coagulase Positive Staphylococci
Lab #9 Bacillus cereus
Last week of class No Lab
(Last day Dec. 9)
Monday Nov. 23
Tuesday Nov. 24
Monday Nov. 30
Monday Dec. 7
Monday Nov. 30
Tuesday Dec. 1
Monday Dec.7
Tuesday Dec. 8
Note: FM4150 Lab Calendar can be subjected to changes.
Assignment Description
1. Total plate count (TPC) and Most Probable Number Exercises (MPN)
During the first two weeks of classes students will receive two pages of bacteria enumeration
exercises focused on TPC and MPN. The exercises must be solved by each student (individually assignment)
and will be submitted for marking within 7 days.
This assignment will be worth 5 % of the final mark.
2. Group activity. Intrinsic-Extrinsic factors.
Assessment: Group activities instructor evaluation and peer evaluation sheets.
Main topic: Intrinsic-Extrinsic factors affecting microbial growth/Hurdle technology.
Content: Intrinsic-Extrinsic factors affecting microbial growth. Hurdle technology.
Purpose: to stimulate the understanding of hurdle technologies and their importance in food preservation
and food safety using active learning tools: application to different food products, sharing knowledge with
their classmates and to promote team-work and critical thinking.
10
FOOD4150
11
a. The class will be organized into different groups. A food product will be assigned (lottery) to each group.
b. The instructor will provide a short introduction, including the activity explanation and expectations.
c. Student reviews of intrinsic and extrinsic factor definitions and outline the components in each category.
Review hurdle technology definition and its importance. A textbook reading will be assigned and students
must read at home, before the activity takes place.
d. Students will describe the specific type of food product: ingredients, shelf-life, processing (canned,
pasteurized, etc.) preservatives, packaging, storage and what groups of microorganisms, including
pathogens, that are more likely to be present in that particular food.
e. To gather relevant information, students were allowed use iphones, ipads, computers, text books and
class notes.
f. Sharing the information: Students will explain if a hurdle approach was applied to that specific food and
what particular intrinsic/extrinsic factors were targeted and why. Students will be provided with markers
and 3M post-it white paper sheets in order to list their results and to present them to the class (time 5-8
min.).
g. Conclusion: At the end of this activity, the instructor will briefly summarize the main points of the lecture
and how it was linked to the group activity on power point.
h. Assessment: All groups have to prepare a written summary – one per group- (Length 5,000 characters
including, 1.0 line spacing - about a 1 1/2 page) for the activity. Activity 1 summary will be submitted using
the dropbox function on D2L within seven days after in-classroom activity.
i. All students must fill the peers’ evaluation sheets.
This assignment will be worth 5 % of the final mark.
3. Case study Activity:
Assessment: Group activities instructor evaluation and peers evaluation sheets.
a. The class will be organized into different groups. A case study will be assigned to each group.
b. The instructor will provide a short introduction, including the activity explanation and expectations.
c. The instructor will provide different case studies for each group.
d. Students will discuss the case and answer the questions.
e. Sharing the information: Students will be provided with markers and 3M post-it white paper sheets in
order to list their results and to present them to the class (time 5-8 min.).
f. All students must fill out the peers’ evaluation sheets.
This assignment will be worth 5 % of the final mark.
Citation style
All written assignments and lab reports in this course shall include in-text citation.
Citation style that will be in use for lab reports and essays: APA style:
http://mypages.iit.edu/~aroback/research_paper/style/style4.html
11