IFT100 - Applied Food Microbiology

Outline info
Last revision date 2018-07-20 11:47:41.394
Last review date 2018-07-20 11:47:48.995

Subject Title
Applied Food Microbiology

Subject Description
This subject emphasizes the importance of micro-organisms in production of food, spoilage of food by unwanted organisms and pathogenic micro-organisms which can cause mild sickness to death of humans. It also covers the role of microbes in different types of foods like raw food, ready to cook foods and ready to eat foods. Students are introduced to various methods of growing microbes under controlled conditions with lab experiments which include counting of micro-organisms and identification of some important bacteria from a variety of foods. Students learn about Canadian and USA food regulations in regard to micro-organisms. (Lectures and Labs)

Credit Status
One credit toward the Industrial Food Technology Certificate Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

  1. Discuss the role of micro-organisms in foods such as cheese, meat, milk, yoghurt and vegetables.
  2. Describe the classification of micro-organisms.
  3. Discuss the factors that affect and control the growth of micro-organisms in food products.
  4. Explore historical approaches to control the growth of micro-organisms
  5. Apply sampling techniques and quantitative/qualitative determinations of micro-organisms.
  6. Discuss the impact of microbes on the shelf life of foods.
  7. Summarize methods used to prevent and control micro-organisms.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

PFT401- Microbiology 1 or industry experience

Topic Outline
Introduction to Food Microbiology; Lab safety; WHMIS overview
Microbiology of Important Foods
Classification of Microorganisms Important in Food Industry
Intrinsic and Extrinsic Factors Affecting the Growth, Death and Survival of Microorganisms in Foods
Fermentation; Food Producing Microorganisms
Different Sampling Methods in Microbiology
Recombinant DNA Technology Genetically Modified Organisms (GMOs), GM Foods
Advantages and disadvantages
Food Spoilage Organisms;
Factors Contributing to the Contamination and Spoilage of Microorganisms;
Food Pathogens (Bacteria - E.coli, Salmonella, Listeria, Viruses, Fungi and Molds etc.)
Food Preservative Techniques: Advantages and Disadvantages
Hurdle Technology; Food Irradiation
Importance of Microbiology Relating to Types of Foods - Raw, Processed, Semi-Processed, Ready to Eat
Food Poisoning: Food Borne Intoxication and Infection;
Major Bacteria, Molds, Yeasts, Virus, Causes and Methods of Control
Prevention and Control of Listeria, Salmonella and E.coli in Foods
Prevention and Control of Parasites/Viruses in Foods
Shelf Life Determination of Foods Based on Microbiology
Shelf Life Extension of Foods
Food Industry Regulatory Bodies - Canada, US (Pertaining to Microbiological Standards Only)

Mode of Instruction
Lectures, Laboratory Practicals, Group Discussion, Handouts, Home Assignment, Quiz 

Prescribed Texts
Modern Food Microbiology, James M. Jay, 7th Edition; Springer Publishers Inc. ISBN: 978-0-387-23180-8
Readings provided by instructor
Laboratory experiment handouts 

Reference Material
Food Microbiology: Fundamentals and Frontiers, M.P. Doyle, R.L. Beuchat and T.J. Montville (eds) ASM Press, Washington, D.C. 
Laboratory Methods in Food Microbiology - Harrigan 

Required Supplies

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.

Modes of Evaluation

  • Assignments are due at the beginning of the class on which they are due.
  • A late penalty of 10% per day is assessed for late assignments, including those not handed in at the beginning of class when due.
  • Material will not be accepted after one week following the due date and/or when the marked material is returned to students, whichever comes first.
  • Assignments are to be prepared by computer.

Absenteeism and Exams
  • Students should be aware that absenteeism almost guarantees an inability to achieve satisfactory grades.
  • Students who are absent for an examination due to an emergency (e.g., motor vehicle accident, hospitalization or death in the family) may provide official documentation within five days of the missed exam and be provided a deferred exam at a later date.  Official documentation includes a death notice or an original doctor’s certificate identifying the date, length of time expected absence and the specific reason for the absence.  Examinations missed without official documentation and approval result in a grade of zero.
  • There are no deferred options for missed tests.  The value of missed tests, at the discretion of the Faculty, will be added to other evaluation components

English Proficiency
  • All written work should demonstrate the following characteristics for clarity and conciseness:
-writing is consistent with the rules of English grammar
-spelling and punctuation are correct
-sentences are structured correctly
-main ideas are supported with specific, relevant examples and reasons
-work flows logically through supporting statements/paragraphs
-work is arranged in correct format (e.g., as a report, essay)
-up to 10% of the final grade may be deducted on all work if the above English competencies are not met.

Format for Assignments
  • Students must use the standard, APA style for quoting sources.   Help is available at:  http://library.senecacollege.ca

Laboratory Attendance

The laboratory component is essential and therefore it is strongly recommended  that you attend all labs.  Any missed labs must be supported with a legal document with three days of the lab.  Any student who fails to attend 2 scheduled laboratory classes for a 7 week subject and more than 3 laboratory classes for a 14 week subject will not pass the subject.    

Laboratory Safety
Students are required to review and understand the safety procedures and guidelines outlined on the first class and sign the sheet to this effect before beginning work in the laboratory.  Students must also wear a lab coat and safety glasses when conducting experiments.
A student who arrives without the proper safety equipment will not be permitted to participant in the lab but will be asked to leave the class.  The student will receive no grade for the lab missed.

Grading is based on the following marking scheme:
Mark Distribution:
Lecture Tests (2) - 30%    
Laboratory Test- 20%,
Lab Reports/Assignments/Quizzes/ Notebooks – 20% 
Final Exam – 30%

Other Evaluation Considerations
The student is expected to comply with the Safety Rules for working in the laboratory, sign the safety contract, and WILL NOT UNDER ANY CIRCUMSTANCES WEAR CONTACT LENSES in the laboratory.  The student will know where all safety equipment is located in the laboratory and will be familiar with WHMIS concepts and signage.


Approved by: Denis Gravelle