Course overview
We will introduce the fundamentals of microbial growth, survival, death, and look at factors that affect these processes.
We will cover the main controls for microorganisms in food processing, and discuss why they work, and how they may sometimes fail.
We will also consider some important effects of microorganisms on equipment and the production environment. Participants will gain an insight into how microbiological testing is carried out on food and environmental samples, and how laboratory results are reported.
