Food Microbiology Lab Practices

This two-part course includes both a seminar and a hands-on laboratory session. Part 1 of this two-part course is a seminar on current topics in food safety and quality as related to pathogens of concern and spoilage organisms, techniques in testing, root cause analysis, and whole genome sequencing. Part 2 of this course is a two-day laboratory session designed to give food safety professionals hands-on experience with basic techniques, current methods used by industry with a focus on new rapid methods, identification, and characterization protocols. Common sources of laboratory contamination and error, as well as best practices to avoid, will be discussed throughout the laboratory session. Delivered in partnership with Merieux NutriSciences.

Overview

This two day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment.

Learning Outcomes

Explore various microbiological organisms in food
Discover the various physical and chemical agents used to control microorganisms in food
Learn about food related illness from microorganisms
Determine microorganisms that can cause food spoilage

Evaluation

As this is not part of the certificate program, there is no test required.

Agenda

Day 1:

Welcome and Introductions
Pathogens of Concern and Implications of Foodborne Illness
Spoilage Organisms of Concern and Implications on the Food Industry
Technologies and Evolution of Rapid Methods and the Impact of FSMA on Laboratory Testing
Whole Genome Sequencing
Data Review and Investigating Questionable Results
Root Cause Analysis
Quality Systems
Training Employees for Success

Day 2:

Introductions
Aseptic Technique
Media Preparation and Media Quality Controls
Preparation of Sample Homogenates
Quantitative Techniques

Day 3:

Sharing/Questions
Qualitative Techniques
Confirmations, Identifications, and Characterizations
Methods for organisms of importance

Fees

Tuition is $800-$960 for in-state registrants.
Tuition is $960-$1,100 for out-of-state registrants.
Limited to the first 40 participants.

Instructors

Lead Instructor

Martin Wiedmann
Gellert Family Professor in Food Safety Professor
607-254-2838
martin.wiedmann [at] cornell.edu

Additional instructors and contributors to this course include experts from Merieux NutriSciences.

Course Dates

December 1-2, 2021
Delivery mode TBD

Register

Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu ()