BIOL 346 - Microbiology of Foodborne Pathogen

(3 units)

Characteristics of foodborne pathogens, their detection, and outbreaks of foodborne illness.

Maximum units a student may earn: 3

Prerequisite(s): BIOL 192 Recommended preparation: BIOL 251 or MICR 276

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. identify and describe foodborne pathogens and the illnesses they cause.
2. describe the methods used for detection and enumeration of microbial pathogens and indicator organisms in foods.
3. read, critique, and discuss scientific literature related to foodborne pathogens and illness outbreaks.
4. integrate their knowledge of food microbiology to communicate food safety information to healthcare professionals and the general public.

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