Course Details

• Credit: 3
• Semester: 1
• 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 foodborne 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 Foodborne Pathogens
 ➤ Chapter 2: Foodborne Gram Negative Pathogens
 ➤ Chapter 3: Foodborne Gram Positive Pathogens
 ➤ Chapter 4: Foodborne Viruses
 ➤ Chapter 5: Foodborne Parasites
 ➤ Chapter 6: Foodborne Fungi
 ➤ Chapter 7: Foodborne Outbreak Investigation

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the spread, pathogenesis, and situation for growth in food.
2. Describe suitable methods to detect, prevent, and control the growth of pathogens.
3. Present the incidence of food poisoning baased on cases.