FSTC 606



In this page you will find information regarding our food microbiology course.  Please visit this page frequently as important information may be posted


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·        Course syllabus (HTML) (PDF)

·        Course Content. A description of the course contents is here  .

·        Click to download the lecture calendar in PDF format. Disclaimer:  The dates shown in the lecture calendar are just tentative. No obligation is intended to meet these dates. It is more important for me to cover the subjects and have them understood than to adjust to a calendar.

·        Although the guidelines are included in the course syllabus, here are stand-alone Guidelines for written assignments. you can also download these guidelines in PDF format (click here).



 E-mail your instructor

Updated 1/21/2015

© Alejandro Castillo, 2004



Scroll down to see important course dates!

Scroll more to see slides related to various topics in the course and to download various course materials

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Important course deadlines and dates


February 5.     First partial examination. Will cover all the information for Module I.

February 26.   Second partial examination. Will cover all the information for Module II.

April 1.          Third partial examination. Will cover all the information for Module III.

April 29.         Fourth partial examination. Will cover all the information for Module IV.

May 10.         Final exam. Comprehensive, 10:30 am – 12:30 pm. Not required for students with an exam average of A, optional for those with a B, mandatory for all others.


See Course Content for more information on topics for each module.


Written assignments:

February 10.       Last day for submitting assignment for Module I .

March 4.            Last   day for submitting assignment for Module II .

March 30.           Last day for submitting assignment for Module III.

May 2.               Last day for submitting assignment for Module IV .


Other dates and deadlines:

March 2.            Oral presentation teams will be formed. Topic will be assigned to each team .

March 14-18.      Spring break

March 25.           Reading day. No classes.



Handouts for slides related to topics in the course (click each link to retrieve pdf file):

1.   Introduction to food microbiology, microbial groups of interest in foods

2.   Sources of microorganisms in foods

3.   Intrinsic and extrinsic factors affecting microbial growth and survival in foods

a.     Intrinsic factors

b.     Extrinsic factors

4.   Microbiology of food preservation

5.   Microbiology of food spoilage

6.   Cell Stress and Sublethal Damage. Microbial Antagonism

7.   Indicator organisms

8.   Microbiology of Food Preservation

a.     Microbiology of Food Spoilage

b.     Preservation by low temperatures and heat processing, reduced aw, acidification, modified and controlled atmospheres, chemical preservatives

c.     Food Irradiation

9.   Microbiology of primary food commodities

a.     Milk and milk products

b.     Fresh meat and poultry

c.     Processed meats    

d.     Seafood

e.     Fruits and vegetables

f.      Miscellaneous foods (eggs, mayonnaise/other dressings, delicatessen, cereals, nuts, oilseeds)

10.                Food microbiology and public health

a.     Outbreaks of foodborne disease

11.                Characteristics of microorganisms causing disease

12.                Family Enterobacteriaceae

a.     Salmonella

b.     Pathogenic Escherichia coli

c.     Shigella, Yersinia, Enterobacter and other genera

13.                Family Vibrionaceae

a.     Vibrio

b.     Aeromonas and Plesiomonas

14.                Gram-negative spiral organisms

a.     Campylobacter, Arcobacter and Helicobacter

15.                Gram-positive bacterial pathogens

a.     Listeria monocytogenes

b.     Bacillus cereus

c.     Clostridium botulinum and Clostridium perfringens

d.     Staphylococcus aureus

16.                Miscellaneous bacteria, parasites, and viruses

17.                Non-bacterial toxins associated with foodborne disease

a.     Shellfish toxins, mycotoxins, other toxins

18.                Methods for the microbiological examination of foods

a.     Conventional methods

b.     Rapid and molecular methods      

19.                Microbial quality assurance

a.     Sampling plans and schemes

b.     Microbiological criteria

c.     Data collection and control charts

20.                Food safety

a.     Codes of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP)

b.     Hazard Analysis and Critical Control Point (HACCP) system



Various materials (click each link to retrieve file):    


Ready to eat meat rule

Appendix A to Compliance Guidelines

Appendix B to Compliance Guidelines

Listeria Rule