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303356 (v.2) Seafood Hygiene and Microbiology 202
Area: Muresk Institute Contact Hours: 2.0 Credits: 12.5 Lecture: 2 x 2 Hours Monthly Practical: 2 x 3 Hours Monthly Prerequisite(s): 302467 (v.2) Introduction to Microbiology 132 or any previous version
Statistics of seafood-borne diseases. Indigenous and non-indigenous pathogenic bacteria, viruses and parasites. Traditional microbiological quality control. Application of the ISO-9000 series. Cleaning and sanitation in seafood processing.
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