Growth Requirements of Common Food Borne Pathogens
Understand the growth requirements of common food borne pathogens and spoilage microorganisms. Be able to attribute the characteristics of a food borne illness with unknown etiology to the most likely organism. Differentiate which organisms would be likely to grow in a specific food product.
Intrinsic and Environmental Aspects
Understand intrinsic and environmental aspects of foods and how they can be modified to affect the growth and metabolism of food borne microorganisms to include spoilage, pathogenic, and beneficial organisms.
Carry out a series of laboratory experiments aimed at isolating and identifying common food borne microbial pathogens
Classify spoilage microorganisms according to the food or foods they are most likely to affect based on the intrinsic and environmental characteristics of the food and compare to various storage methods to determine which method would be most appropriate for the given food product
Microbial Safety of a Common Food Product
Design and carry out a laboratory experiment to evaluate the microbial safety of a common food product or process