Food Microbiology

Code:

BIOL2004

Acronym:

BIOL2004

Level:

200

Keywords
Classification	Keyword
OFICIAL	Biology

Instance: 2019/2020 - 2S

Active?	Yes
Responsible unit:	Department of Biology
Course/CS Responsible:	Bachelor in Biology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:B	25	Official Study Plan	3	-	6	48	162
L:CC	4	Plano de estudos a partir de 2014	2	-	6	48	162
			3
L:EA	8	The study plan from 2019	2	-	6	48	162
L:F	31	Official Study Plan	2	-	6	48	162
			3
L:G	4	study plan from 2017/18	2	-	6	48	162
			3
L:M	0	Official Study Plan	2	-	6	48	162
			3
L:Q	4	study plan from 2016/17	3	-	6	48	162

Teaching language

Portuguese

Objectives

The attendance of this course should offer the knowledge and practice to develop students' competencies enabling them to intervene in several issues related to food microbiology. It is further expected for the students to understand the importance of the subjects covered in the context of food industry and from a public health perspective.

Learning outcomes and competences

The syllabuses were designed in order to meet the above objectives and develop the competencies assigned. These syllabuses aim to acquire basic knowledge about the biology of microorganisms in the environment, including in foodstuffs.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

None.

Program

fr
Introduction to Food Microbiology. Definition, scientific and social framework.

Biodiversity and ubiquity of microorganisms. Chemical and physical factors that influence the growth of microorganisms.

Microorganisms and food:
Microorganisms and food production. Fermentation processes.
Food Microbiology and Public Health. Microorganisms which cause deterioration of foodstuffs. Microorganisms that cause food poisoning.
Techniques and methods for food preservation. Physical and chemical methods. The use of antibiotics in food preservation.
Factors affecting the viability and growth of microorganisms in food.

Predictive microbiology. Determination of shelf life.

Evaluation of food microbial standards. Procedures and criteria for monitoring the microbiological quality of food. Detection and identification of microorganisms in food.

HACCP (Hazard Analysis Critical Critical Point). Reference to national and Community legislation on food safety. Codex Alimentarius.

The lactic acid bacteria. The bifidobacteria. The importante of intestinal bacterial flora in host health.
Probiotics, prebiotics, symbiotics and metabiotics.
Microbiology of yogurt, kefir, cheese, bread, wine and beer. Technological and microbial processes. Traditional and alternative methods.

Pathogenic bacteria in food. The presence of Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and C. botulinum, Bacillus cereus, Brucella, Yersinia enterocolitica, and Campylobacter. Reservoirs in the environment, toxins, contamination and growth in foods, clinical data and public health.

Evaluation of the microbiological quality of plant products. Indicator, index and surrogate microrganisms. FoodNet CANADA - The Canadian integrated national system of food microbiological surveillance.

Practical classes

Microbiology of the yogurt. Levels and diversity of lactic acid bacteria in Portuguese commercial brands.

Microbiology of the kefir. Observation, characterization and quantification of bacteria and yeasts present in a brand of kefir.

Microbiological food analysis. Sample preparation. Preparation of stock suspensions and dilutions. Methods for counting, detection and identification (NP4405, NP3277-1).

Pathogenic microorganisms in food. Count of Staphylococcus coagulase positive in a food (NP 4400-1: 2002) and confirmation of suspected colonies. Detection of Salmonella (ISO 6579: 2002)and confirmation of suspected colonies.

Fecal contamination microorganisms (bioindicators). Enterobacteriaceae count in foodstuff; Count of Escherichia coli and of sulphite-reducing clostridial spores.

Hydrolytic extracellular enzymes (amylases, DNases, lipases and proteases) in different foodborne bacteria.

Fast methods in food microbiology.

Thermal inactivation. Determination of D and Z parameters in E. coli.

Mandatory literature

Adams & Moss; Food Microbiology, Royal Society of Chemistry, 2006
Neelam Khetarpaul; Food Microbiology, Daya Publishing House, 2009
Doyle Michael P. 340; Food microbiology. ISBN: 978-1-55581-208-9
Yousef Ahmed Elmeleigy; Food microbiology. ISBN: 978-0-471-39105-0
Davidson PM, Sofos JN and Branen AL (Edts); Antimicrobials in Food., CRC Press, USA, 2005
McMeekin TA (Edt); Detecting Pathogens in Food, CRC Press, England, 2003
Zeuthen, P and Bogh-Sorensen, L (Edts); Food Preservation Techniques, CRC Press, England., 2003
Blackburn, CW (Ed); Food Spoilage Microorganisms, CRC Press, England, 2006
Miliotis, MD and Bier, JW. (Edts) ; International Handbook of Foodborne Pathogens, 7ª ed. , Marcel Dekker, Inc. , 2003
McKellar, RC and Lu, X. (Edts); Modeling microbial Responses in Food. 2004. McKellar, RC and Lu, X. (Edts). CRC Press. , CRC Press, USA, 2004
Prescott Lansing M.; Microbiology. ISBN: 978-0-07-255678-0

Comments from the literature

Antimicrobials in Food. 2005. Davidson PM, Sofos JN and Branen AL (Edts). CRC Press, USA.

Detecting Pathogens in Food. 2003. McMeekin TA (Edt). CRC Press, England.

Food Microbiology. Fundamentals and Frontiers. 2001. (2nd ed.) Doyle, M.P.; Beuchat, LR. and Montville, T.J. (Edt), ASM Press.

Food Microbiology: a laboratory manual. 2003. Yousef, AE and Carlstrom, C. (Edt) Wiley-Interscience. John Wiley & Sons, Inc., Publication.

Food Preservation Techniques. 2003. Zeuthen, P and Bogh-Sorensen, L (Edts). CRC Press, England.

Food Spoilage Microorganisms. 2006. Blackburn, CW (Ed). CRC Press, England.

International Handbook of Foodborne Pathogens. 2003. 7ª ed. Miliotis, MD and Bier, JW. (Edts) Marcel Dekker, Inc.

Modeling microbial Responses in Food. 2004. McKellar, RC and Lu, X. (Edts). CRC Press.

Prescott, Harley and Klein’s Microbiology. 2008. 7ª ed. Willey JM, Sherwood LM and Woolverton CJ (Edt) Mc-Graw Hill Higher Education.

Teaching methods and learning activities

Lectures are given interactively with students.

In practical classes, students carry out themselves the experiments. The results are discussed at the end of each experiment. Students have at their disposal a guide to practical work, with the description of all experiences, and references to support key experiences.

The web based platform SIGARRA is used to provided documents needed for the theoretical and practical classes.

 

Evaluation Type

Evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	100,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Frequência das aulas	24,00
Trabalho laboratorial	24,00
Estudo autónomo	114,00
Total:	162,00

Eligibility for exams

Students have to attend at least 3/4 of the lab classes. Attending lectures is opcional.

Only students that attended the lab classes in the academic year 2018-19 are elegible to require escuse to the lab classes in the current academic year (2019-20).

Calculation formula of final grade

Corresponds to the classification of the final exam.

The exam has questions about the contents of the lectures and of the practical classes.

Final exam with questions about the lectures and the practical classes.

Examinations or Special Assignments

None.

Internship work/project

None.

Special assessment (TE, DA, ...)

None.