Complement of food biological safety

Duration

24h Th, 8h Pr

Number of credits

Lecturer

Coordinator

Georges Daube

Language(s) of instruction

French language

Organisation and examination

Teaching in the first semester, review in January

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

Lectures (including online course):

The first part of the course will be structured as follows:

• Introduction to foodborne illnesses and their importance in public health.
• Main foodborne pathogens: helminths, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, unconventional transmissible agents.
• Characteristics of the main bacteria responsible for foodborne illnesses: Salmonella, Yersinia, enterohaemorrhagic E. coli O157, enteropathogenic Yersinia enterocolitica, Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum , Listeria monocytogenes and other agents.
• Main organisms responsible for spoilage or used to transform or preserve food.
• Management of the microbiological shelf life of foods by producers including predictive microbiology.

• Principles of microbiological analysis of food: sampling plans, sampling, sample management, test sample, counts, detections, identifications, typing.Alternative methods in food microbiology, including genetic methods.
• Applications of the microbiological analysis of foods and significance of the flora detected or counted.
• Accreditation of laboratories and recognized methods.Definitions, development and use of microbiological criteria.

Learning outcomes of the learning unit

At the end of the first part of this teaching given mainly online, the student will have to know the main characteristics of biological agents in food: taxonomy, physiology, virulence, reservoirs, sources of contamination, associated foods, control measures. He must also be able to propose solutions to fight against pathogenic and spoilage agents and to promote the flora sought in the main categories of foodstuffs.

At the end of the second part of this course and the practical exercises associated with it, the student should be able to understand the techniques implemented by food microbiology laboratories and to choose the methods best suited to each situation. He will be able to choose the optimal flora to be counted or searched for according to the objectives set and to interpret the results obtained according to microbiological criteria.

Prerequisite knowledge and skills

Basic knowledge in microbiology required for a proper understanding of education.

Planned learning activities and teaching methods

This Teaching Unit essentially aims to acquire knowledge through traditional face-to-face or distance learning integrating formative assessments. The practical application of the concepts taught via practical work in the laboratory and exercises carried out during the tutorials will allow you to consolidate the knowledge acquired.

Mode of delivery (face to face, distance learning, hybrid learning)

Blended learning


Further information:

Blended learning


Additional information:

This is a hybrid course based on a set of online media (MOOC, Podcasts, reference sheets) which will serve as the basis for face-to-face lessons and for carrying out the exercises.

16 hours of lectures, 16 h of eLearming, 16 h of practicals and 8 hours of tutorials

Course materials and recommended or required readings

Platform(s) used for course materials:
- eCampus


Further information:

All teaching materials will be accessible via eCampus from the beginning of the academic year. They will be of various types (MOOCs, Podcasts, Powerpoint materials, reference documents available on eCampus or via links on the Web).

The ANSES summary sheets covering the main risks of biological origin transmitted by Food (https://www.anses.fr/fr/content/fiches-de-dangers-biologiques-transmissibles-par-les-aliments) are the main knowledge bases for this subject.

Additional material can be found in the following books:

• Microorganisms in Foods 6, microbial ecology of foods commodities, Springer 2005 (https://link.springer.com/book/10.1007/0-387-28801-5)
• Microorganisms in Foods 8, use of data for assessing process control and product acceptance, Springer 2011 (https://link.springer.com/book/10.1007/978-1-4419-9374-8)
• Risques microbiologiques alimentaires, Lavoisier Tec @ Doc 2017 (https://explore.lib.uliege.be/discovery/fulldisplay?docid=alma9919446289502321&context=L&vid=32ULG_INST:ULIEGE&lang=fr&search_scope=ULIEGE&adaptor=Local%20Search%20Engine&tab=ULIEGE&query=any,contains,Risques%20microbiologiques%20alimentaires&offset=0)
• Les critères microbiologiques des Denrées alimentaires, Lavoisier Tec @ Doc 2021 (https://explore.lib.uliege.be/discovery/fulldisplay?docid=alma9921919088202321&context=L&vid=32ULG_INST:ULIEGE&lang=fr&search_scope=ULIEGE&adaptor=Local%20Search%20Engine&tab=ULIEGE&query=any,contains,Les%20critères%20microbiologiques)
• Agents antimicrobiens et sécurité sanitaire des aliments, Lavoisier Tec @ Doc 2021

Oral examination after short period of preparation

Work placement(s)

Organisational remarks and main changes to the course

Contacts

• Pr. Georges Daube, professor
• Pr. Nicolas Korsak, professor
• Pr Philippe Jacques, professor
• Elisa Martinez, assistant
• Mme Christine Bal, secretary

Association of one or more MOOCs

There is no MOOC associated with this course.


Further information:

There is no MOOC associated with this course.


Additional information:

The basic notions concerning biological and chemical risks are to be acquired via the MOOC "Chemical and biological risks in the food chain", inaugurated during the academic year 2023-2024 and made available to students for the duration of their registration. at the Teaching Unit.