The unit is based on the awareness that micro-organisms play an important role in food and nutrition. It addresses the current state of food microbiology in industrial and domestic applications, the risks associated with food handling practices in food borne illness control, and the regulatory systems current in Australia at the three levels of Government. Hazard Analysis and Critical Control Point (HACCP) is examined as a control mechanism for the prevention of food borne illness. The clinical outcomes of microbial contamination for selected at risk groups in the population, and methods to prevent the transmission of contamination are examined. -- Course Website
Instructor: Dr Maxine Bonham (Nutrition & Dietetics) & Dr Mohamed Mohideen (Microbiology)
Prerequisites: BMS1021, and either BMS1062 or BIO1022
