Dr Steve Forsythe
Best time after Essential Food Microbiology Course' if intermediate knowledge is required.
Part 1: Food poisoning micro-organisms
- Review and up-date on ‘conventional’ food poisoning organisms:Salmonella, Campylobacter, St. aureus, Cl. perfringens, Listeria, etc.
- Emerging food pathogens: Enteorbacter sakazakii, Small round structured viruses, Arcobacter, Aeromonas, etc.
- The emergence of antibiotic resistance strains.
- Methods of detection. Conventional and rapid methods.
Part 2: Microbiological specifications and guidelines
- Predictive microbiology; Pathogen Modeling Program and Microfit
- Microbiological criteria; two-class and three-class plans
- PHLS guidelines
- EU vertical directives
- Microbiological criteria and HACCP
- Microbiological Risk Asessment
This one day taught course (no laboratory work) is designed to up-date an industrial microbiologist, or equivalent, with regard to current
issues in food microbiology and the detection of specified organisms in foodstuffs, via the setting of microbiological specifications or criteria. Issues such as the recognition of emerging food pathogens and the link with HACCP (Hazard Analysis Critical Control Point) and Microbiological Risk Assessment will be covered.
A basic knowledge of microbiology is assumed, i.e. aseptic techniques, selective media and the identity of the principal food pathogens.
Prior attendance at 'Essential Food Microbiology' is not necessary.
This course is available for delivery at food companies on request
Prof SJ Forsythe
School of Science and Technology
Nottingham Trent Unversity
Clifton Lane, Nottingham, UK
Tel : 0115 8483529 Fax: 0115 9486636
Prof Steve Forsythe's book 'The Microbiology of Safe Food' companion web site