Food microbiology training program

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On home screen of your account you can check the status of your application under pending or active licenses. CDC Laboratory Training. Section Navigation. Facebook Twitter LinkedIn Syndicate. Microbiology Series. Minus Related Pages. Series Description The Microbiology eLearning Series provides online training for public health laboratory professionals in the area of basic microbiology laboratory skills and procedures necessary to identify microorganisms from clinical specimens.

Basic Microbiology eLearning Curriculum. Related Courses. Basic Culture Media. Food Microbiologists study the interactions between food, microorganisms and their environment to ensure food safety, quality, and value. They study methods to preserve foods and prevent them from spoiling the food production chain. They study the ecology to determine how the microorganisms get into foods, what can be done to control microbial growth in foods or why pathogenic microorganisms are a problem in particular foods.

Food Microbiologists also develop new and rapid methods to detect pathogenic and spoilage microorganisms in foods. They study the genetic make-up of microorganisms to determine why bacteria have virulence and cause disease, how fermentative properties can be stabilized, and how these traits can be used to develop rapid methods for individual genus and species identification. A special focus will be placed on providing information for foodborne pathogens. There will be afternoon sessions where participants will have the opportunity to learn different approaches for culturing bacteria.

Participants will leave this course better equipped to engage in food safety and quality discussions. An increased understanding of microbiological methodologies and their limitations will also help packers interpret results and evaluate new technologies. In order to accommodate social distancing guidance, we will be hosting this workshop remotely through zoom.

All participants will need to have access to a computer with the following:. Individuals who are working or managing fresh fruit and vegetable packinghouses, especially those with food safety, quality assurance, or compliance roles.