Pathogenic microorganisms in food
TRAINING CENTRE
Information
- Target audience: Laboratory staff, technicians and quality managers in the food industry
- Duration: 1 day, i.e. 7 hours
- Location: On-site or remote
- Prerequisites: Basic knowledge of food microbiology
- In-house price: on request
- Open (inter-company) training dates: Contact us
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
TRAINING CENTRE
Objectives
- Know the microbial world, pathogenic food microorganisms and associated risks
- Know how to identify the various sources of contamination and implement appropriate preventive and corrective measures
- Know the key elements of current regulations
- Know the enumeration and detection methods for these microorganisms
- Know how to interpret a test report
TRAINING CENTRE
Programme
- 1. Pathogenic microorganisms: the fundamentals
Main pathogenic germs found in food
- Salmonella
- Escherichia coli STEC
- Listeria monocytogenes
- Coagulase-positive staphylococci
- Bacillus cereus
- Cronobacter spp
- Clostridium perfringens
- Campylobacter jejuni
- Ochratoxin-producing Aspergillus and Penicillium
- Origins, characteristics and development factors
- Epidemiology and pathogenicity
- 2. Analysis methods for pathogenic flora:
- Standardised methods
- Alternative methods
- 3. Test reports:
- Regulatory microbiological criteria
- Interpreting a test report
- Mycotoxin analysis methods
- 4. Pathogen control in the food industry