Course Details

• Credit: 3
• Semester: 2
• Prerequisites:
  1. IMG111 Food Microbiology I (pass), and
  2. IMG222 Food Microbiology II (pass)

Synopsis

The course covers incidence, trends, epidemiology, nature of illness, growth characteristics and current detection, prevention and control methods of both traditional and emerging food borne pathogens (bacteria and their toxins, viruses and parasites). Outbreaks of recent foodborne illness and their investigations will also be discussed.

Course Objective

This course is designed to introduce the various aspects in relation to the recent and traditional food borne pathogen.

Course Content

Lectures:
 ➤ Chapter 1: Introduction to Food Borne Diseases
 ➤ Chapter 2: Gram Negative Food Borne Pathogens
 ➤ Chapter 3: Gram Positive Food Borne Pathogens
 ➤ Chapter 4: Food Borne Viruses
 ➤ Chapter 5: Food Borne Parasites
 ➤ Chapter 6: Discussion on the Recent Food Poisoning Incidents
 ➤ Chapter 7: Investigations on Food Poisoning Incidents

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the spread of important pathogens in food and situation for growth in food.
2. Implement suitable methods to prevent, destroy, and inhibit the growth of pathogens.
3. Investigate the incidence of food poisoning.
4. Describe orally the spread of important pathogens and their control measures.