| Topic |
Sub-topic |
SECTION I. MICROORGANISMS AND FOODS
|
Lesson 1. Relationship microorganisms-food |
SECTION I. MICROORGANISMS AND FOODS
|
Lesson 2. Origin of food-borne microorganisms |
SECTION I. MICROORGANISMS AND FOODS
|
Lesson 3. Factors affecting the growth and survival of microorganisms in foods |
SECTION I. MICROORGANISMS AND FOODS
|
Lesson 4. Food preservation |
| SECTION II. METHODS FOR MICROBIOLOGICAL ANALYSIS OF FOODS |
Lesson 5. Analytical techniques |
| SECTION II. METHODS FOR MICROBIOLOGICAL ANALYSIS OF FOODS |
Lesson 6. Microbiological markers: index and indicator microorganisms |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 7. Salmonella |
| SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES |
Lesson 8. Shigella |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 9. Escherichia coli |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 10. Yersinia enterocolitica |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 11. Campylobacter |
| SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES |
Lesson 12. Vibrio (V. parahaemolyticus, V.cholerae, V. vulnificus) |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 13. Aeromonas e Plesiomonas |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 14. Brucella |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 15. Staphylococcus aureus |
| SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES |
Lesson 16. Bacillus cereus |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 17. Clostridium botulinum |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 18. Clostridium perfringens |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 19. Listeria monocytogenes |
SECTION III. BACTERIA CAUSING FOOD-BORNE DISEASES
|
Lesson 20. Other food-borne pathogenic bacteria |
| SECTION IV. NON BACTERIAL AGENTS CAUSING FOOD-BORNE DISEASES |
Lesson 21. Toxins producing fungi |
| SECTION IV. NON BACTERIAL AGENTS CAUSING FOOD-BORNE DISEASES |
Lesson 22. Toxins producing algae and cyanobacteria |
| SECTION IV. NON BACTERIAL AGENTS CAUSING FOOD-BORNE DISEASES |
Lesson 23. Food-borne viruses. Prions |
| SECTION IV. NON BACTERIAL AGENTS CAUSING FOOD-BORNE DISEASES |
Lesson 24. Food-borne parasites |
SECTION V. MICROBIOLOGICAL QUALITY CONTROL
|
Lesson 25. Microbiological quality control of foods |
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 26. Meat and meat products |
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 27. Fish, shellfish and their products
|
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 28. Milk and dairy products |
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 29. Eggs and egg products |
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 30. Nuts, cereals, fruits and vegetable products |
SECTION VI. MICROBIAL ECOLOGY OF FOODS
|
Lesson 31. Canned food, fermented products and ready to eat foods |
| LABORATORY PRACTICES |
1. Detection and counting Enterobacteriaceae lactose-positive (coliforms) and Escherichia coli in cheese.
2. Detection and counting enterococi en cheese.
3. Counting mesophiles in cheese.
4. Investigation of Salmonella in eggs.
5. Investigation of Vibrio parahaemolyticus in seashells.
6. Investigation of Staphylococcus aureus in custard cream. |
