Overview of Food Microbiology

1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat and poultry products as well as the establishment’s environment. 5. Explain the rationale of how food become contaminated and how does it leads to foodborne illnesses. 6. Identify the foodborne pathogens of concern from the public health regulatory and food industry perspectives. Explain their physiology and pathogenicity. 7. Describe how a foodborne outbreak occurs, the methods of detection, and the outcome in food legislation. 8. Define the terms epidemiology, epidemic, and endemic. 9. Identify the surveillance systems for tracking foodborne disease. 10. List the types of food preservation that are currently practiced to control, reduce, or eliminate foodborne pathogens. 11. List the microbiological testing programs conducted by FSIS and the meat and poultry establishments.