The Advanced Food Microbiology: Pathogen Testing course is designed for students that have completed M102 or have some experience with microbiology in a laboratory setting. The primary focus of the course is pathogenic microorganisms in food. The course includes two days of exercises in a lab setting including PCR testing for Listeria spp. Students will also explore manufacturing quality and food safety concepts such as the pillars of food safety.
Lab exercises include PCR testing for Listeria spp.
- Class Intro
- Pathogen Basics & Characteristics
- Foodborne Illness
- Risk Assessment
- Pathogens in Food Exercise Review and Discussion
- Testing for Pathogens by PCR Lab Exercise
- Testing for Listeria spp.
- Pathogen Environmental Monitoring (PEM)
- Facility Design for Food Safety
- Pillars of Food Safety
- Facility Design and Pathogen Mitigation Exercise
- PCR Sample Preparation and Analysis Validating Thermal Processes Against Pathogens
- The Confirmation Process for Presumptive Samples Lab Exercise,
- PCR Results and Discussion, Outbreaks and Lessons Learned
- Whole Genomic Sequencing
- Confirmation Process Lab Exercise
- Gram Stain Exercise
- Group Review of Lab Results
Cost for this 3-day course is $995 per individual. Contact us for group pricing for your organization.
MARY BANDU, PHD — DIRECTOR OF TECHNICAL SERVICES
Mary L. Bandu joined Chestnut Labs in November of 2011 as the Director of Technical Services – research and chemistry. She has 10 years of experience in analytical chemistry and holds a patent for sequencing unknown oligoneucleotides using tandam mass spectrometry.
Bandu has numerous publications and honors relevant to her research in mass spectrometry, along with 10 years of experience in research microbiology, with extensive experience in microbial/pack challenge studies, thermal process validations and antimicrobial intervention validations.
MATT OLTMAN — RESEARCH MICROBIOLOGIST
Matt has been with Chestnut Labs since 2007. His first role was as a Microbiologist working in the Microbiology Division, testing for indicator and pathogenic organisms in a wide variety of food matrices utilizing DNA, ELISA and EFLA based technologies, as well as performing bacterial identification and serotyping.
Matt has a Bachelor’s degree in Biology from Truman State University and has a total of 3 years teaching in a college lab setting. One year as an undergraduate teaching assistant, and two years teaching a lab as a graduate assistant. Matt is certified in HACCP, and is an SQF trained practitioner.