| Pathogens commonly involved in foodborne disease outbreaks. Food spoilage microorganisms. Emerging, re-emerging and less well known foodborne pathogens. Microbial attachment, filamentation and biofilm formation. Microbial stress response in the food environment. Microbial survival in food. Microbial metabolism of food components. Microbial production of primary and secondary metabolites. Competitive exclusion. Nurmi concept. Microbiological criteria for foods. Standard sampling plans for microbiological examination of foods. Microbiological standards and guidelines for microbiological laboratories. Control of microorganisms. Microbiological laboratory examination of foods. Rapid and new methods and technologies in the detection, quantification, identification, characterisation and monitoring of microorganisms including non-destructive methods. Novel antimicrobials (bacteriocins, essential oils, herbs, spices). Predictive microbiology and shelf life determination. Fermented foods. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
