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752-4005-00L 3 Credits
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Food Microbiology I

Lebensmittel-Mikrobiologie I

Lecturers & Examiners: Prof. Dr. Martin Loessner
VVZ CR n/a

Last Updated: 2026-02-05 14:59:34

Abstract

The lecture offers insights into the basics, practical consequences and applications of Food Microbiology. Contents include basic microbiology of the many different bacteria, yeasts and molds in foods, as well as the occurence and control of foodborne pathogens and spoilage organisms.

Objective

The lecture offers insights into the basics, practical consequences and applications of Food Microbiology. Contents include basic microbiology of the many different bacteria, yeasts and molds in foods, as well as the occurence and control of foodborne pathogens and spoilage organisms. Focus is mainly on the organsims but also on the factors which determine spoilage and foodborne disease.

Content

1. History of Food Microbiology 1.1. Short synopsis of foodborne microorganisms 1.2. Spoilage of Foods 1.3. Foodborne Disease 1.4. Food Preservation 1.5. VIP's of Food Microbiology 2. Overview of Microrganisms in Foods 2.1 Origin of foodborne Microorganisms 2.2. Bacteria 2.3. Yeasts 2.4. Molds 3. Microbial Spoilage of Foods 3.1. Intrinsic and Extrinsic Parameters 3.2. Meats, Seafoods, Eggs 3.3. Milk and Milk Products 3.4. Vegetable and Fruit Products 3.5. Miscellaneous (baked goods, nuts, spices, ready-to-eat products) 3.6. Drinks and Canned Foods 4. Foodborne Disease 4.1. Significance and Transmission of Foodborne pathogens 4.2. Staphylococcus aureus 4.3. Gram-positive Sporeformers (Bacillus & Clostridium) 4.4. Listeria monocytogenes 4.5. Salmonella, Shigella, Escherichia coli 4.6. Vibrio, Yersinia, Campylobacter 4.7. Brucella, Mycobacterium, Aeromonas, Plesiomonas 4.8. Parasites 4.9. Viruses and Bacteriophages 4.10. Prions 4.11. Mycotoxins 4.12. Biogenic Amins 4.13. Miscellaneous (Antibiotic-resistant Bacteria, Biofilms)

Resources

Lecture Notes

A script (copies of all presentation slides) will be available

Literature

Suggestions in the first lecture.

General Information

Language
German
Frequency
Yearly recurring

Examination

Type
graded semester performance

Course Components

Type Title Time & Place Hours
lecture Lebensmittel-Mikrobiologie I
  • Mon 08:15-10:00 (LFO C 13)
2 h weekly

Offered In