Certificate in Food Antimicrobial Activity Testing
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โข Fundamentals of Food Microbiology: An introduction to food microbiology, including types of microorganisms, their growth and death kinetics, and factors affecting microbial growth in food.
โข Antimicrobial Agents in Food: An overview of antimicrobial agents used in food, their modes of action, and mechanisms of resistance. This unit may include natural antimicrobials, such as organic acids, bacteriocins, and essential oils, as well as synthetic antimicrobials, such as nitrites, sulfites, and antibiotics.
โข Testing Methods for Antimicrobial Activity: A survey of laboratory methods for determining antimicrobial activity, such as agar diffusion, broth dilution, and time-kill assays. This unit may also cover rapid methods, such as impedance spectroscopy and ATP bioluminescence.
โข Challenge Testing of Food Products: A detailed examination of challenge testing, a method for evaluating the effectiveness of antimicrobial agents in food products. This unit may include designing challenge studies, selecting target microorganisms, and interpreting results.
โข Regulations and Guidelines for Antimicrobial Use in Food: An overview of regulatory requirements and guidelines for the use of antimicrobial agents in food, including safety and efficacy considerations, labeling requirements, and good manufacturing practices.
โข Quality Assurance in Antimicrobial Testing: A discussion of quality assurance principles and practices in antimicrobial testing, including validation and verification of test methods, quality control procedures, and documentation requirements.
โข Emerging Issues in Food Antimicrobial Activity Testing: An exploration of current and emerging issues in food antimicrobial activity testing, such as the development of antimicrobial resistance, the use of novel antimicrobial agents, and the impact of new technologies on testing methods.
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