Learning outcomes of the course unit
The course of Microbial Contaminants aims to know the effect of the presence and development of pathogenic and spoilage microorganisms in food. In particular, it should be developed knowledge about the major diseases originating from microorganisms through the consumption of food and alterations of microbial origin of food. Students must know the intrinsic, extrinsic and implicit factors that influence the development and survival of microorganisms in food. The knowledge of these aspects will provide the essential elements for understanding the impact on food quality. The use of this knowledge will also allow to understand the principles of the control of microorganisms using physical, chemical and biological or their combinations. The course aims to put the student in a position to draw conclusions about the effect of the presence and development of different microorganisms in food as defined in agreement with the specific objectives of the Degree of Gastronomic Science.
Course contents summary
The first lessons are about topics of general interest related to microbial contamination and the effect of their development in food.
The second part of the course are about the effect of the development of pathogenic and alterative microorganisms in different foods.
The third part of the course focuses on the factors that influence the growth of microorganisms in foods and the modalities of their control in order to prevent or reduce the development of pathogenic and spoilage microorganisms.
The food microbiological quality
The micro-organisms in food: bacteria, yeasts, molds
Microorganisms and process indicators of contamination
Spoilage organisms: degradation of food
Pathogenic microorganisms in foods: Gram + and Gram-
Food and infections and food poisoning: definition
Contamination of food
Factors affecting the growth of microorganisms in foods: temperature, pH, Aw, redox potential and oxygen availability, composition of a food
The control of growth and survival: pH control, control of the AW, the use of high and low temperatures, packing and protective atmospheres.
Contamination and microbial growth in: water, animal products (meat, fish, eggs, milk and butter), vegetable products (fruits and vegetables, spices) ice cream and sauce.
Factors which influence the growth of microorganisms in foods: temperature, pH, Aw, potential redox and availability of oxygen, food composition.
Assessment methods and criteria