First day (8:30AM-5:00PM)
Second day (8:30 AM – 2:00 PM)
History of Food Microbiology
Growth Factors for microorganisms
Instrinsic/Extrinsic Factors for microbial growth
Gram Negative bacteria
Gram Positive bacteria
-Spore forming bacteria
-Lactic acid bacteria
Importance of Spore forming bacteria in food Details for Foodborne pathogens Pathogenesis and importance of
- STEC and E. coli O157:H7
- ETEC, EPEC, EHEC, EIEC, EAEC, DAEC
- Salmonella/Listeria monocytogenes/Staphylococcus aureus
- Bacillus cereus/Clostridium spp./Alicyclobacillus
Media preparation/Petrifilm Detection Methods
- FDA BAM methods
- Rapid Detection Methods
- DNA Based methods
- Immunoassay Based methods
- Total microorganisms
- Foodborne Pathogens
Hurdle Technology to control pathogens
Textbooks will be provided.
Food Safety Microbiology for Industry
We update the site regularly, please contact Cathy Blood, email@example.com, if you have any questions.
Please review conference policies below.
Courses run from 8:30 am to 5:00 pm the first day
8:30 am to 3:00 pm the second day
Check-in starts at 8 am the first day.
Cancellations will be accepted until 3 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, firstname.lastname@example.org.
Your registration is not final until full payment is received. We accept check, Visa, or MasterCard. Course materials will only be available for paid attendees.
If you have problems with registration, please contact Cathy Blood via email: email@example.com
Please include your name, phone number, and problem you are having.