303356 (v.2) Seafood Hygiene and Microbiology 202

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Area:	Muresk Institute
Credits:	12.5
Contact Hours:	3.0
Lecture:	1 x 2 Hours Weekly
Practical:	1 x 1 Hours Weekly
Prerequisite(s):	302467 (v.2) Introduction to Microbiology 132 or any previous version
Syllabus:	Examination of the nature and role of microbes in food, factors that effect growth and control of microbes in food, food spoilage and preservation, sterilisation, disinfection and sanitation relevant to food production and some of the major infectious diseases transmitted in food and water. The roll of a microbiologist in the establishment of a HACCP program for safe food production will also be considered.
Unit Outcomes:	On completion of this unit students will have - Performed, observed, interpreted and drawn conclusions from simple practical exercises in microbiology. Appreciated the significance of microbiological principles for the production of seafood and products of aquaculture with high standards of hygiene. Implemented appropriate methods to control and monitor microbes throughout the production and processing of seafood. Discussed the microbial aetiology of several major human diseases transmitted via seafood,their prevention and control and their economic impact on industry. Performed, calculated and analysed microbial counts and understood their importance in monitoring levels of hygiene. Competently maintained a HACCP program.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Huss H H., (1994), Assurance of Seafood Quality, Rome, FAO Fisheries Technical Paper.
Unit Texts:	Black J G., (1999), Microbiology: Principles and Explorations, Prentice - Hall.
Unit Assessment Breakdown:	Continuous Assessment 50%, Examination 50%. This is by grade/mark assessment.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 2 Y