But du cours
Understand the main hazards related to the sanitary safety of a product
Acquis d'apprentissage visés
Acquire scientific and technical knowledge related to food safety and spoilage — Understand hazards and the assessment of microbiological risks linked to food preservation — Learn hazard analysis methods and propose microbiological criteria — Understand microbiological spoilage and the microorganisms responsible for it
Prérequis
Basic knowledge of cells and microorganisms: microbial growth and trophic types — Food constituents
Programme
Main parameters influencing microbial growth both qualitatively and quantitatively (redox potential, pH, water activity, temperature, medium composition, interactions between microbial flora) — National surveillance of infectious diseases, major pathogenic bacteria responsible for foodborne infections (Salmonella spp., Listeria monocytogenes, Campylobacter spp., Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum), other agents potentially involved in foodborne outbreaks (Trichinella spp., Norovirus), spoilage flora (lactic acid bacteria, yeasts and moulds) — Food spoilage: microbial development based on matrices and preservation conditions, microbiological, chemical and biochemical spoilage — Analysis methods: detection, enumeration, identification using classical microbiology
Modalités d'évaluation
Individual knowledge assessment, group oral presentation, group lab report
Bibliographie
ANSES fact sheets (fact sheets describing biological hazards transmitted by food) — Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs — Santé Publique France (list of notifiable diseases)
Supports
Course materials, standards and regulatory texts