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Full course description

Descriptions of Salmonellosis and pathogenicity, characteristics of Salmonella, contamination of Salmonella to foods and processing plants, detection of SalmonellaSalmonella control, and Prevention of Salmonella contamination.

Course Objectives:


Learning outcomes

Lesson 1: Salmonellosis and pathogenicity

After finishing this lesson, the audience should be familiar with salmonellosis and understand the impact to human health fromSalmonella infection.

Lesson 2: Characteristics ofSalmonella

The audience will be able to recognize Salmonellamicroorganisms, and understand the distribution of Salmonellain the environment, and how foods can affect microbial survival. The audience can apply this knowledge to have better strategies to prevent Salmonella contamination in the future.

Lesson 3: Contamination ofSalmonella to foods and processing plants

At the end of this lesson, the audience should understandSalmonella contamination routes to different foods and facilities. They also will know of current outbreaks and recall situations caused by Salmonella contamination in foods. Inspectors can apply this knowledge to develop a better inspection plan and increase inspection effectiveness. This will improve food safety and reduce outbreaks.

Lesson 4: Detection of Salmonella

The audience will have better knowledge of how to prepare samples for Salmonella detection and numeration in different foods and facilities. They will understand the Official detection methods and other methods commonly used in the food industry. The inspectors can apply this knowledge to evaluate the data from food processing plants more fairly and accurately.

Lesson 5: Salmonella control

The audience will learn the latest Salmonella control methods and their effectiveness in various foods, processing facilities, warehouses, transportation, retail stores, etc. The inspectors can apply this knowledge to help identify problems caused bySalmonella for the food industry, and as a result reduce recalls.   

Lesson 6: Prevention of Salmonellacontamination

Through the understanding of GAP/GHP, GMP, HACCP and industry procedure guidelines, the audience can apply these principles to prevent or lower Salmonella contamination from pre- and postharvest foods. Inspectors can use this information to improve their inspection plan and the food processors can offer safer foods to consumers.