Food Microbiology -- An Introduction for Food Safety Educators

This manual was designed to provide information about basic food microbiology and sanitation practices as they relate to food safety in the food processing and retail food environments. It was adapted from the FDA course titled Food Microbiological Control that was prepared in 1998. After reading the contents of this manual, food safety educators will be able to identify potential foodborne hazards and evaluate the adequacy of and discuss the proper control methods for hazards commonly associated with food.

Contents

• SECTION 1:  Overview of Microbiology
• SECTION 2:  Foodborne Bacterial Pathogens
• SECTION 3:  Viruses
• SECTION 4:  Parasites
• SECTION 5:  Control by Water Activity, pH, Chemicals, and Packaging
• SECTION 6:  Control by Refrigeration and Freezing
• SECTION 7:  Control by Thermal Processing -- coming soon
• SECTION 8:  Emerging Technology for Microbiological Control -- coming soon
• SECTION 9:  Natural Toxins
• SECTION 10:  Aseptic Sampling
• SECTION 11:  Good Manufacturing Practices
• SECTION 12:  Cleaning and Sanitizing

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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