Bact/Food Sci. 325 Welcome and Instructor info











Schedule Fall Semester, 2006

 Bact./Food Sci. 325; Food Bacteriology; 9:55 a.m.; 212 Animal Science




I.  Fundamentals of Food Microbiology Lecturer
1 9/6 Class overview Kaspar

2 9/8 Historical perspectives Kaspar Historical Perspective (ASM)



Timeline of food microbiology
3 9/11 Epidemiology and significance of foodborne diseases Kaspar
4 9/13 PFGE molecular tracking Kaspar PFGE reprint
5 9/15 Intrinsic/extrinsic factors … Kaspar rpoS Regulation in E. coli
6 9/18 Intrinsic/extrinsic factors … (continued) Kaspar
7 9/20 Preservatives, preservation methods, and HACCP Kaspar Food Irradiation (FRI brief)



Food Irradiation (ACSH)
8 9/22 Sanitation Ingham
9 9/25 Pre-harvest intervention and the food continuum Kaspar
10 9/27 video: “The Butcher”

11 9/29 Classification of foodborne organisms/entities Kaspar
12 10/2 Microbial genomics and food microbiology Hung DNA Microarray (Davidson)
13 10/4 Emergence of antibiotic-resistant pathogens Hung
14 10/6 FIRST EXAM (lectures 1–13), Friday, Oct. 6 Hung




II. Epidemiology, etiological agents, and toxins associated with foodborne illness
15 10/9 Host defenses Kaspar
16 10/11 Pathogenic E. coli and Shigella Kaspar
17 10/13 video: “E. coli — Case of the Mysterious Microbe”; Video discussion Kaspar
18 10/16 Salmonella Kaspar http://www.cdc.gov/mmwr/preview/mmwrhtml/00053368.htm




http://www.wisc.edu/fri/briefs/dt104.htm




http://www.cdc.gov/mmwr/preview/mmwrhtml/00032543.htm




http://www.cdc.gov/mmwr/preview/mmwrhtml/00017445.htm




http://www.cdc.gov/mmwr/preview/mmwrhtml/00016299.htm




http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4914a1.htm




http://www.sciencemag.org/cgi/content/full/287/5450/50
19 10/18 Campylobacter Kaspar http://www.cdc.gov/mmwr/preview/mmwrhtml/00051427.htm
20 10/20 Listeria monocytogenes Kaspar http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8077731&dopt=Abstract Kaspar
21 10/23 video: “Prions” Kaspar
22 10/25 Video discussion and Mycotoxins Kaspar
23 10/27 Staphylococcus aureus Kaspar http://www.cdc.gov/mmwr/preview/mmwrhtml/00050415.htm

24 10/30 Clostridium botulinum Kaspar http://www.cfsan.fda.gov/~mow/chap2.html





http://vm.cfsan.fda.gov/~mow/botstuff.html





http://vm.cfsan.fda.gov/~mow/botb.html

25 11/1 Foodborne viruses and avian influenza Kaspar

26 11/3 Foodborne parasites and protozoa Kaspar
27 11/6 Case studies; review for exam 2 Kaspar
28 11/8 SECOND EXAM (lectures 15–27), Wednesday, Nov. 8 Hung




III.  Methods in Food Microbiology

29 11/10 Indicator organisms / Sampling procedures / Hold-and-test Kaspar
30 11/13 Enumeration methods Kaspar
31 11/15 “Rapid” methods/Antibody-based detection/Nucleic acid methods Kaspar
32 11/17 “Rapid” methods / Antibody-based … , continued Kaspar
33 11/20 Modeling microbial growth Kaspar





IV.   Food Fermentations and Biotechnology

34 11/22 History of fermentations and Fermentation pathways Hung
              11/23 – 26/06     Thanksgiving Recess
35 11/27 Fermented meats Kaspar

36 11/29 Dairy and vegetable fermentations Kaspar https://mywebspace.wisc.edu/dbaumler/Beer%20Wine%20videos%20for%20Bact%20325
37 12/1 Beer, cider, and wine Baumler

38 12/4 Global warming and food safety Kaspar

39 12/6 Organic foods and sustainable agriculture Hung

40 12/8 video: “Biotechnology” Hung

41 12/11 “Biotechnology” video continued and discussion Hung

42 12/13 Future food microbiology Kaspar

43 12/15 Review Kaspar

  12/21 FINAL EXAM: (Third exam, lectures 29–43)  

12:25 p.m. Thursday, December 21, 2006