Intermediate microbiology
Benefits of attending
Delegates on the course will gain a wider knowledge of food microbiology in the factory environment. Lectures give up-to-date information on both established and emerging food pathogens, as well as a variety of spoilage microorganisms. Practical demonstrations show delegates a selection of both traditional and rapid methods for detection and enumeration of microorganisms. Delegates will also receive information on the related areas of legislation, standards and specifications and the use of sampling plans for microbiology.
Course content
- Salmonella
- Listeria
- Emerging and other pathogens including: Bacillus cereus, Staphylococcus aureus, Campylobacter, Clostridium perfringens, Escherichia coli O157, E. sakazakii
- Spoilage organisms
- Legislation, standards and specifications
- Sampling plans
- Laboratory management
- Hygiene in the factory
"This course is for senior technicians who already have a basic training in microbiology and who need further training in specific areas of food microbiology."
Fiona Cawkell – Event Director
Next step
Further information
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or