Course Description --Dept. of Microbiology, Immunology and Biopharmaceuticals

Advanced microbiology

This lectures presents the subject of microbiology from an ecological viewpoint by way of 3 main sections. Part I presents advanced aspects of general food microbiology in which the following topics are included: principles employed in the assurance of microbial safety, quality and acceptability; the taxonomic characteristics of organisms; the factors that affect microbial activity in foods; the descriptions of many diseases caused by microbial food pathogens; and mechanisms and principles involved in the control of spoilage organisms. Part II presents in more detail than part I topics related to the assurance of safety, quality, and acceptability with an emphasis on relevant aspects of human behaviour. Part III presents a guide to the microbiological examination of foods, drinking water, and the food environment. An extensive reference list is provided for the book as a whole in which numbers of references are proportional to the relative importance of different pathogens and foods.