After completing this subject, it is intended that the student achieve the following specific and transversal competences:

Specific competences

1. Analyze the importance of microorganisms as pathogens transmitted by food, as agents responsible for alterations of food and as agents involved in the production of food.

2. To evaluate the factors that affect the survival and microbial growth in food, the procedures for modifying these factors to reduce the prevalence of foodborne diseases and to increase the shelf life of the food.

3. Apply microbiological techniques for the analysis of food and control of food hygiene in the stages of food processing and interpret their results.

4. Define the basic characteristics of food from the point of view of Microbiology and Food Hygiene.

Cross-disciplinary competences

1. Develop autonomous learning strategies.

2. Communicate effectively and clearly, both orally and in writing.

3. Ability to solve problems and make decisions.

4. Learn to obtain information effectively from books and specialized magazines, as well as from other sources of information.

5. Critically evaluate and know how to use information sources.

Theoretical contents



A. FOOD AS A SUBSTRATE FOR MICROORGANISMS

1. Introduction to Microbiology and Food Hygiene.

2. Food microbiota.

3. Food as a substrate for microorganisms.



B. MICROORGANISMS AND PARASITES RESPONSIBLE FOR DISEASES TRANSMITTED BY THE

FOODS

4. Intoxication and infection transmitted by food.

5. Genus Salmonella and Shigella.

6. Genus Escherichia and Yersinia.

7. Genus Campylobacter.

8. Genus Vibrio.

9. Genus Listeria.

10. Genus Staphylococcus.

11. Genus Bacillus.

12. Genus Clostridium.

13. Other bacterial genera with capacity to be transmitted by water and food.

14. Foodborne viruses.

15. Prions transmitted by food.

16. Toxigenic mushrooms and algae.

17. Parasites transmitted by food: protozoa.

18. Parasites transmitted by food: helminths.



C. MICROORGANISMS RESPONSIBLE FOR ALTERATIONS OF FOOD

19. Alterations in food produced by microorganisms.



D. MICROORGANISMS OF INTEREST IN THE PRODUCTION OF FOOD

20. Microbial fermentations in food production.

21. Probiotic and prebiotic foods



E. CONTROL OF MICROORGANISMS IN FOOD

22. Effect of temperature on the survival and growth of microorganisms in food.

23. Effect of irradiation, modification of water activity and the use of high pressures in the survival and growth of microorganisms in food.

24. Effect of changes in pH and the use of acidulant preservatives in the survival and growth of microorganisms in foods.

25. Effect of changes in the environmental atmosphere of conservation on the survival and growth of microorganisms in food.

26. Sanitation and sterilization

27. Staff health and hygiene



Practical contents



A) Detection and counting of microorganisms indicating contamination and pathogenic microorganisms by means of different counting techniques and different culture media.

B) Control of hygiene of the manipulator and of surfaces by crops, practical cases, ATP bioluminescence, etc.

In this subject, various teaching methodologies are used.



In the master mode, exposition classes will be taught in which the professor will explain the topics of the theoretical program. Even in the case of lectures by teachers, the active participation of students will be encouraged through open discussion of questions, questions and cases. In this way, in addition to deepening theoretical knowledge, students will be able to acquire skills for oral communication and ability to synthesize.



In the laboratory practices, the students will complement the knowledge acquired in the classroom by carrying out, in pairs and always under the supervision of the teacher, microbiological techniques. You will thus deepen the theoretical knowledge of the subject and acquire knowledge and technical skills.



The seminars will complement the practical aspects of the theory presented in the lectures. In these sessions case studies will be carried out, in which the students will analyze and expose an outbreak of food origin that they will have previously chosen and worked in small groups. In this way, the students will work on teamwork skills, bibliographic search, synthesis skills and oral communication.

CONTINUOUS ASSESSMENT



1. Continuous evaluation: 35%

- An individual written test on the practices carried out in the subject that will consist of short questions: 20%

- A group work that will consist in the search of information and preparation of an exhibition and oral discussion of a practical case related to the subject: 15%



2. Individual final: 65%

It will consist of a test of 70 multiple choice questions with a penalty (0.3) and short questions.



The final grade will be obtained from the sum of the previous grades, but it is necessary to pass both the individual final and the examination of the practices to pass the subject. The practical notes will only be valid during the current academic year.



To renounce the ordinary call is sufficient with not attending to the final exam.

- Protocol and practice notebook
- Lab coat
- Glass marker
- Lighter / matches

Basic bibliography

- Adams MR, Moss MO. Food Microbiology. 3rd ed. The Royal Society of Chemistry; 2008.

- Doyle MP, Beuchhat LR. Food Microbiology. Fundamentals and Frontiers. 4th ed. ASM Press; 2013.

- Doyle MP, Beuchhat LR, Montville TJ. Microbiología de los Alimentos. Fundamentos y Fronteras. 1ª ed. Editorial Acribia; 2001.

- Forsythe S.J. y Hayes PR. Higiene de los alimentos. Microbiología y HACCP. 2ª ed. Editorial Acribia; 2002.

- Jay, JM., Loessner, MJ., Golden DA. Modern Food Microbiology 7th Ed.

Plenum US; 2005.

- Ray B, Bhunia A. Fundamental Food Microbiology, 4th ed. CRC Press; 2008.



- DOYLE M.P. Microbiología de los Alimentos. Fundamentos y Fronteras. Ed. Acribia, Zaragoza,

2001

MOSSEL, D. A. A., MORENO GARCÍA, B. y STRUIJK, C. B. Microbiología de los alimentos.

Fundamentos ecológicos para garantizar y comprobar la integridad (inocuidad y calidad)

microbiológica de los alimentos. Segunda edición. Ed. Acribia, Zaragoza, 2003

In-depth bibliography

- ICMSF. Vol. 1-7. Editorial Acribia; 2004.
- Mossel DAA, Moreno García B y Struijk CB. Microbiología de los alimentos. Fundamentos ecológicos para garantizar y comprobar la integridad (inocuidad y calidad) microbiológica de los alimentos. 2ª ed. Editorial Acribia; 2003.
- Pascual Anderson MR. Microbiología Alimentaria: Metodología Analítica para Alimentos y Bebidas 2ª ed. Ediciones Díaz de Santos; 2000.
- Pascual Anderson MR. Enfermedades de origen alimentario: su prevención. Ediciones Díaz de Santos; 2005.

Journals

- Applied and Environmental Microbiology. Disponible en: http://aem.asm.org/
- Eurosurveillance. Disponible en: http://www.eurosurveillance.org/Public/Articles/Archives.aspx
- International Journal of Food Microbiology. Disponible en: http://www.sciencedirect.com/science/journal/01681605
- Food Microbiology. Disponible en: http://www.sciencedirect.com/science/journal/07400020
- Food Research International. Disponible en: http://www.sciencedirect.com/science/journal/09639969
- Journal of Food Protection. Disponible en: http://www.ingentaconnect.com/content/iafp/jfp
- Journal of Food Science. Disponible en: http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841