This unit examines the source, types, growth and effects of microbes in food and their impact on food quality and safety; food spoilage and preservation; sterilisation, disinfection and sanitation relevant to food production; microbial intoxications and infectious diseases transmitted in food and water; effluent and wastewater treatment from food production facilities; use of predictive microbiology to determine safe storage and distribution of food. -- Course Website
Prerequisites: 302467 (v.2)<br/> Introduction to Microbiology 132<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> 313457 (v.1)<br/> Introduction to Food Safety Science 180<br/> <br/> or any previous version
