Professional Master of Science in Food Safety Degree Program

About Us

Event Calendar

Sample Syllabus:

VM 811 – Evolution and Ecology of Foodborne Pathogens

(3 Credits)

Roy Klaviter, PhD

Visiting Professor

Michigan State University

Course Overview

Microorganisms in foods originate from the natural microflora of the raw materials and those organisms introduced while harvesting, processing, storage and distribution of foods, infection and intoxication hazards result from ingestion of pathogens transmitted via contaminated crops and foods. Human defensives must be overcome by the challenge of foodborne pathogens for infection and disease to occur. Foodborne disease is perhaps the most widespread health problem in the world and the available evidence indicates that biological contaminants are the major cause. In this course, we will examine the process of continuous changes in the relationship of foodborne pathogens to their environments from food to the human host.

Course Objectives

Students will:

A. Gain knowledge of the dynamic changing relationship between foodborne pathogens and the environment.

B. Understand foodborne pathogen modes of transmission and mechanisms of pathogenesis.

C. Develop knowledge of techniques and methods used to detect and identify foodborne pathogens.

D. Learn to use food safety management of bioterrorism within the emergency management system.

Participating Faculty

Steve Bolin
Roy Klaviter (Visiting Professor)
Linda Mansfield
Tom Whittam
Vince Young

Course Modules

Food as a substrate for microbial growth and factors that influence microbial survival. (2 weeks)
Students will learn about the microflora of foods that is usually a mixed culture comprised of some organisms that will not grow and some that will grow in association with others. The environmental factors that affect growth of foodborne pathogens include:
- Physical and chemical properties of the food
- Conditions of the storage environment
- Characteristics and interactions of the microorganisms
- Processing factors.
Physiology of the human host including nonspecific and specific defenses against infection and pathogenic effects that usually occur in the alimentary tract. (2 weeks) A dramatic change in the relationship of the foodborne pathogen to its environment occurs when the food leaves the fork and enters the human host. Nonspecific defenses of the human host include:
- Normal flora and membrane barriers
- Enzymes and secretions
- Phagocytes and natural killer cells
- Complement system and interferon.

Adaptive or specific immune defenses include:

Lymphatic system
The humoral response
The cell-mediated response.

Detection and identification of foodborne pathogens is vital for assuring the safety and quality of food. (2 week) Students will gain an understanding of the following techniques and methods in overview and in modules concerning specfic pathogens.
- Sampling for microbial analysis
- Culture methods
- Immunological techniques
- Nucleic acid analysis
- Physical and chemical methods.
The group of bacterial foodborne pathogens is comprised of gram negatives, gram positives spore formers and vibrios that can cause infection or intoxication. (4 weeks) Students will examine the characteristics, interrelationships with the environment, mode of transmission, and mechanisms of pathogenesis related to the following bacterial pathogens:
- Aeromonas hydrophilia organisms
- Bacillus species
- Camplyobacter
- Clostridium botulinum
- Clostridium perfringens
- Staphylococcus aureus
- Vibrio species
- Yersinia species.
Nonbacterial foodbome pathogens are significant hazards that students of the ecology of foodbome pathogens should be aware of and understand. (4 weeks)
These diverse groups of organisms and particles each represent distinct areas of study in themselves. Students will learn their characteristics, interrelationships with the environment, mode of transmission and mechanisms of pathogenesis.
- Animal parasites include water and foodbome protozoa, helminthes and nematodes
- Foodborne viruses are obligate intracellular parasitic particles
- Prions or proteinaceous infectious particles are heat stable non-functional proteins that cause neurodegenerative diseases.
Food safety management of outbreaks and bioterrorism within the emergency management system is needed to protect our communities. (2 weeks)
Students will learn how large outbreaks of foodbome pathogens resulting in mass casualties are responded to within the emergency management system at the various levels of jurisdiction including:
- Federal agencies and their areas of responsibility
- State statutes, disaster plans, lines of authority, and emergency management structure
- Local emergency management and emergency planning committees
- Coordination of emergency response activities within jurisdictions and between different jurisdictions.