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Food Microbiology I
Lebensmittel-Mikrobiologie I
Last Updated: 2026-02-05 15:13:23
Abstract
This lecture is the first part of a one-year course. It offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present 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 different bacteria, yeasts, molds and protozoa in foods, as well as the occurence and control of foodborne pathogens and spoilage organisms. The focus of this first part of the lecture lies 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) is available at the Secretary's office (LFV B20) for a nominal fee.
Literature
Recommendations will be given in the first lecture
General Information
- Language
- German
- Levels
- BSC , MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Lebensmittel-Mikrobiologie I
Für D-BIOL nur als 4. Konzeptkurs wählbar.
|
|
2 h weekly |