Food Microbiology 101 for the Fresh Produce Industry
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Description
Many people involved with managing food quality and safety have not been exposed to traditional education in food microbiology. This 2.5 day course will seek to provide foundational information as it relates to the microbiology of fresh fruits and vegetables. Topics will cover an introduction to food microbiology, culturing microorganisms from food and the environment, and mechanisms to control and inactivate microorganisms in fresh produce. There will be hands-on laboratory sessions where participants will have the opportunity to learn different approaches for culturing bacteria. Participants will leave this course with enhanced skills to participate in conversations regarding food safety and quality. They will also gain a deeper understanding of microbiological methodologies, enabling them to interpret results and assess emerging technologies.
Agenda
Day 1
| Time | Activity |
|---|---|
| 8:00-8:30 | Registration |
| 8:30-9:00 | Welcome and Introductions |
| 9:00-10:00 | Introduction to Food Microbiology |
| 10:00-10:15 | Break |
| 10:15-12:00 | Introduction to Food Microbiology |
| 12:00-1:00 | Lunch |
| 1:00-2:00 | Culturing microorganisms from produce and the environment |
| 2:00-5:00 | Hands-on lab |
Day 2
| Time | Activity |
|---|---|
| 9:00-10:00 | Extrinsic and Microbial properties that impact microbial growth and survival |
| 10:00-11:00 | Intrinsic properties that impact microbial growth and survival |
| 11:00-12:00 | Postharvest handling practices to inactivate or inhibit target organisms |
| 12:00-1:00 | Lunch |
| 1:00-2:00 | Postharvest handling practices to inactivate or inhibit target organisms |
| 2:00-5:00 | Hands-on lab |
Day 3
| Time | Activity |
|---|---|
| 9:00-9:45 | Know where to go – factual information for food safety |
| 9:45-11:30 | Hands-on lab |
| 11:30-12:00 | Course evaluation and certificates |