Course title
食品衛生学実習   [Practice in Food Hygienics]
Course category		Requirement		Credit	1
Department		Year	4～	Semester	Spring
Course type	Spring	Course code	01VN4312
Instructor(s)
石原 加奈子, 藤川 浩   [ISHIHARA Kanako, FUJIKAWA Hiroshi]
Facility affiliation	Faculty of Agriculture	Office		Email address

Course description

This course provides students assay procedure for food hygiene. This practical training will teach students techniques to isolate, identify and determine viable bacterial count, and to detect chemical agents in food.

Expected Learning

Learners who successfully complete this course will be able to: 1) examination for pathogenic agents and indicator bacteria 2) detection and identification for chemical agents in food

Course schedule

(1) Orientation (2) Quality examination for milk (1) (3) Quality examination for milk (2) (4) Examination for residual antimicrobials in food (5) Examination for food additive (synthetic colorant) (6) Freshness assessment for meat (7) Examination for foodborne illness (1): Clostridium perfringens and Bacillus cereus (8) Examination for foodborne illness (2): staphylococcal enterotoxin (9) Examination for foodborne illness (3): Campylobacter (10) Examination for foodborne illness (4): Salmonella (11) Epidemiological analysis for foodborne illness case (12) Compositional standard for food (13) Genetic testing by PCR (14) Visit of health-care center

Prerequisites

Students must wear a white coat and footwear for laboratory. Do not enter and exit laboratory without reasonable excuse. Review of practice of microbiology, practice of epizootiology and Public Health I is needed.

Required Text(s) and Materials

Practice of Veterinary Public Health (GAKUSOSYA)

References

Assessment/Grading

Examination, 60% Report, 40%

Message from instructor(s)

Course keywords

Food hygiene, food-borne disease,

Office hours

Remarks 1

Remarks 2

Related URL

Lecture Language

Japanese

Language Subject

Last update

3/13/2018 3:20:12 PM