Microbiology and controlling contamination and spoilage

Microbiology and the control
of contamination and spoilage.

E-learning

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General

This new online course introduces you to the basics of microbiology for the food industry in an approachable way. You will learn about the different microorganisms and under what conditions they can grow well. Then you will learn what measures you can take to prevent contamination and spoilage and inhibit the growth of unwanted microorganisms. So you learn to understand the connection between microbiological risks and the measures taken to prevent contamination and spoilage. At the end of the training, microbiological analyses and indicator organisms are briefly discussed.

This online training forms the basis for the classroom training Microbiology delivered at Précon. In the classroom training you will then learn more about specific microbiological analyses.

Target audience

The online training is suitable for all employees in a food company who need to know about microbiology and have not covered it in their education. You can take this training without prior knowledge!

Topics

What are desirable and undesirable microorganisms.
Characteristics of microorganisms.
How microorganisms spread.
What factors promote and inhibit growth.
The difference between food poisoning and foodborne infection.
How to prevent infection.
What conservation techniques and measures are available.
Review*

* Upon successful completion of the training, the student will receive a certificate.

Target

After attending this training, the student knows all the basic concepts of microbiology that are important to the food industry. In addition, the student knows which measures affect the growth of microorganisms and how contamination and spoilage can be prevented.