FDSN 505

Food Microbiology
Fall 2020
M W 11:15 am – 12:30 pm
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Announcements
• All courses online for first two weeks this semester.
• This class is listed as Hybrid (S).
• Classroom: IT 16E4-1/16C4-1
• New technology (in progress)
• Capacity: 17 students
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Who Am I?
Dr. Elizabeth Grasso-Kelley
Dough Test cell Oil bath TSAYE
Courses
• FdSN 301 – Exploring Food Science & Technology (UG)
• FdSN 411 – Food Microbiology and Lab (UG) – under development
• FdSN 505 – Food Microbiology Lecture
• FdSN 506 – Food Microbiology Lab
• FdSN 524 – Fundamentals of Food Science
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Who are you?
• Name
• Major
• Background
• What you hope to learn or one interesting fact about yourself.

• 1st IN CLASS PARTICIPATION – required for FdSN 505.1 students

Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Instructors
Elizabeth Grasso-Kelley, Ph.D.
Phone: (708) 563-8824; e-mail: egrasso@iit.edu
Office: Room 212, Building 90, Moffett Campus

Alvin Lee, Ph.D.

Phone: (708) 563-8277; e-mail: alee33@iit.edu
Office: Room 234, Building 90, Moffett Campus
Office Hours
• M: 12:30 – 1:30pm in person IIT Tower, 18D4-2
• W: 9:30 – 10:30am on Zoom
• https://zoom.us/j/4979534303?pwd=enVsRXMwb0pmTFJkRGEyRDlNTk01QT09
• Meeting ID: 497 953 4303; Passcode: 0ZyLrj

OR

• By appointment, email, etc.

Course Description
• In this course students will learn about the microorganisms of
importance to food safety and spoilage; principles of microbial
occurrence and control in the food industry; public health
implications of food contamination; importance of sanitation;
methods for detection of microorganisms in food and the
environment; processing strategies for control of microorganisms in
foods; and mechanisms of microbial inactivation. The knowledge
gained from the course will provide the fundamental building blocks
in establishing an effective Food Safety Plan. An overview of
government agencies, rules and regulations, and impacts on food
safety will also be discussed to familiarize students to the current
food regulatory scene.
Course Objectives
By the end of the course, students will be able to:
1. Describe the factors that influence the survival and growth of microbes
in foods
2. Identify and describe the significance of major pathogens in foods,
environment and importance to public health and methods of control
and prevention
3. Identify, compare and contrast various standard methods and rapid
methods for the detection, identification and enumeration of
microorganisms
4. Describe the various control strategies including food preservation
methods, to ensure the safety of foods
5. Understand the basic principles of various food regulations, laws and
guidance as they relate to food safety
Course Expectations and Requirements
1. Attend and participate in class. Students registered for 505.1 must attend
in person or synchronously online (attendance is taken). Students
registered for 505.2 may participate in synchronous lectures or watch
asynchronously.
2. Read from textbook as noted from course outline.
3. Take quizzes and exams online, platform/methodology to be determined.
4. Stay up to date on study materials to ensure ample time to review and
prepare for assessments.
5. Reach out to instructors as needed.
6. Familiarity with Blackboard
Expectations
• Reply within 24 h, but typically offline
between 5-8pm
• Reply ASAP on weekends, but only check
periodically
Study Materials and Resources
• Required Background:
• Introductory Microbiology
• Food Science
• Biochemistry
Recommended Textbooks
• Jay, J, MJ Loessner, and DA Golden. 2005. Modern Food
Microbiology. 7th Edition. Springer Science + Business Media, Inc. New
York
• Ray, B, and A Bhunia. 2007. Fundamental Food Microbiology, 4th
Edition. CRC Press, Boca Raton, FL (5th edition available)
Additional References
1. Cliver, D, and H Riemann. 2003. Foodborne Diseases, 2nd Ed. Academic Press,
San Diego, CA.
2. Downes, FP (ed). 2001. Compendium of Methods for the Microbiological
Examination of Foods, 4th Ed. American Public Health Association.
3. Doyle, MP, and LR Beuchat. 2007. Food Microbiology: Fundamentals and
Frontiers, 3rd Ed. ASM Press, Washington, DC.
4. Garbutt, J. 1997. Essentials of Food Microbiology. Arnold, London.
5. International Commission on Microbiological Specifications for Foods (ICMSF).
Books 5 - 8. Springer.
6. Matthews, KR (ed). 2006. Microbiology of Fresh Produce. ASM Press.
Washington, DC.
7. Montville, TJ, and KR Mathews. 2008. Food Microbiology: An Introduction, 2nd
Ed. ASM Press, Washington, DC.
Keep Informed-Federal Agencies
Keep Informed
Keep Informed-News/Evidence-Based Outlets
Keep Informed
Keep Informed-Professional Associations
Grading
Overall understanding of information learned throughout this course
will be demonstrated through student evaluations (quizzes and exams)
and class participation (505-1 students only).
Quizzes
• Quizzes will be given periodically to assess student comprehension of
materials covered.
• All students will take their quiz online via Blackboard.
• The quiz will open by 1:00pm on the date listed on the syllabus and
will close at 11:59pm on date indicated on syllabus.
• The short, timed quizzes will consist primarily of multiple choice and
true/false questions.
• Six, 10 point/10 question, quizzes will be given throughout the
semester, but only the 5 highest scores will be included in your grade.
• There will be no make up for missed quizzes.
Exams
• Exams will likely be taken via Blackboard.
• More details will be provided during the exam review.
• The final is cumulative.
• Only one makeup exam will be allowed per semester with a
compelling reason (serious medical reasons with valid
documentation).
Class participation
• *For students enrolled in 505.1 –
• Class participation will be assessed via attendance and participation.
• Students enrolled in 505.1 must be present in-class (or online
synchronously).
• If you know you will be absent for an excused absence, contact Dr.
Grasso-Kelley prior to the missed class and an alternative activity may
be given, if approved.
 Grading scale and point assignments

Undergraduate: A = 90-100% B = 80-89% C = 70-79% D = 60-69% F < 60%

Graduate: A = 90-100% B = 80-89% C = 70-79% E < 70%

Assessment Points
Midterm 100
Final 150
Quizzes (10 pts each) 50
Participation *50 .
Total Points Possible 300 for students enrolled in 505.02
*Total Points Possible 350 for students enrolled in 505.01
Notes on assessments

If you anticipate any issues meeting these

deadlines or having access to complete the
assessments on time, please reach out to
me as soon as possible. Cases will be
assessed on an as needed basis.
Accommodations
• Students with disabilities requiring academic accommodations
should: (1) register with and provide documentation to the Center for
Disability Resources; (2) request the Center for Disability Resources to
provide or bring an accommodation letter to the instructor indicating
the need for accommodations and what type. This should be done
during the first week of class or as soon as possible.
• For more information about services available to Illinois students with
disabilities, contact the Illinois Tech Center for Disability
Resources at 312-567-5744 or disabilities@iit.edu.
Department of Food Science and Nutrition
Student Etiquette Code
• Students are expected to respect the following Code of Student
Etiquette at all times
• Punctuality and Behavior
• Class Engagement
• Academic Integrity
Punctuality and Behavior
• Synchronous meetings will start on time. All homework assignments
and exams are to be completed and submitted on time. Late or
improper behaviors are unprofessional and will not be tolerated.
Class Engagement
• Attendance, preparation, and participation are expected and represent an
essential component of the learning experience. Engagement is evaluated
based on the quality of participation, not its “quantity.” You should be
prepared to provide insights, observations, inferences, or conclusions that
not only express your viewpoint, but also defend your analysis. Your
comments should be relevant to the topic at hand, and should advance the
discussion. A simple opinion or viewpoint is not very valuable without any
justification. Valuable comments respond to, elaborate on, lend support to,
contradict, or correct a comment by one of your classmates. Counter-
productive comments include opinions without a justifying argument, pure
repetition of previous points, class interruptions that do not advance the
discussion, and rambling, vacuous or disparaging comments.
Academic Integrity
• All students are expected to act with utmost civility and personal integrity;
to respect other students’ dignity, rights and property; and to help create
and maintain an environment in which all students can succeed through
the fruits of their own efforts. Academic integrity includes a commitment
to not engage in or tolerate acts of falsification, misrepresentation or
deception. Such acts of dishonesty include cheating or copying,
plagiarizing, submitting another person’s work or efforts as one’s own,
using sources without citation, having another student take your exam,
tampering with the work of another student, and facilitating other
students’ acts of academic dishonesty. Sanctions for breaches in academic
integrity range from a fail grade in an assignment or test to a fail grade in
the course, as well as severe disciplinary sanctions up to and including
suspension or expulsion.
When interacting with fellow students in online discussions and in other
web-enabled activities, students are further expected to respect the
following Online Code of Conduct at all times:

• Do not dominate any discussion. Allow others the opportunity to join in the discussion.
• Do not use offensive language. Present your ideas appropriately.
• Be cautious in using Internet language. Do not capitalize all letters or rely heavily on acronyms.
• Avoid using vernacular and/or slang language. This could possibly lead to misinterpretation.
• Never make fun of someone’s ability to read or write.
• Share tips with other students.
• Keep an “open-mind” and be willing to express your opinion. Respect minority opinions.
• Reread your posting and edit before you push the “Send” button.
• Do not hesitate to ask for feedback.

Using humor is acceptable. Do not use sarcasm as a form of humor as it is easily misinterpreted.
COVID-19 PRECAUTIONS AND FACE
COVERINGS IN CLASS
• Illinois Tech students are required to wear face masks at all times and maintain
social distancing (6 feet between individuals) in traditional classrooms,
instructional laboratories, and similar settings. In general, individuals should
spend as little time as practicable in closer proximity when doing so is necessary
to achieve learning objectives. Students who are feeling ill or experiencing
symptoms such as sneezing, coughing, or a higher than normal temperature will
be excused from class and are expected to stay at home.
COVID-19 PRECAUTIONS AND FACE
COVERINGS IN CLASS
• Instructors have the right to ask those who are not complying with these requirements
to leave class in the interest of everyone's health and safety. In the event that a student
refuses to comply with instructor directions regarding face masks and/or social
distancing, the instructor has the right to ask the student to leave, and/or cancel class. A
student who refuses to comply with these requirements will be referred to the Office of
the Dean of Students for possible disciplinary action under the Student Code of Conduct.
• Additionally, as a reminder, following other simple practices such as frequent and
thorough hand washing, wiping down desks and seats with disinfectant wipes when
possible, not sharing personal items such as pens and cell phones, and avoiding crowded
hallways and other enclosed spaces will promote good health in and out of the
classroom.
• Visit iit.edu/COVID-19 for details on Illinois Tech’s response to coronavirus (COVID-19).
For information from government authorities, please see the Centers for Disease Control
and Prevention website at cdc.gov.
 26 12/2 Final review
Finals week Final exam
*Asynchronous
EGK - Elizabeth Grasso-Kelley

Tentative Schedule AL - Alvin Lee

MY- Mu Ye
CR - Catherine Rolfe
GB - Glenn Black (FDA)
NA - Nathan Anderson (FDA)
Lecture Date Topic Instructor Jay et al. Ray et al. Quiz
KD - Kaiping Deng
1 8/24 Introduction & Overview of Food Microbiology EGK 1-37 1-31
2 8/26 Regulations related to Food Safety EGK
3 8/31 Sources of Microorganisms in Food AL 17-18 33-39
4 9/2 Microbial Growth Characteristics: Growth Curves EGK 52-56 53-60 #1 open through 9/4
9/7 No Class
5 9/9 Intrinsic & Extrinsic Properties of Food AL 39-59 61-72
6 9/14 Foodborne Pathogens of Concern: Sporeformers AL 567-589 329,335, 371-378
7 9/16 Foodborne Pathogens of Concern: G+/G- EGK 517-678 323-384 #2 open through 9/18
8 9/21 Foodborne Pathogens of Concern: G- EGK 517-678 323-384
9 9/23* Human Enteric Viruses MY 727-731 390-392
10 9/28 Other Foodborne Hazards EGK
11 9/30 Detection of Microorganisms: Pathogens & Indicators AL 217-298 535-560 #3 open through 10/2
12 10/5 Factors Contributing to Foodborne Disease Outbreaks CR 517-544 305-321
13 10/7 Midterm review EGK
10/12 No Class
10/14 Midterm
14 10/19 Control of Microorganisms: Processing & Additives EGK 299-370, 395-456 4355-502
15 10/21 Control of Microorganisms: Thermal Processing GB 415-442 69, 449-457
16 10/26 Control of Microorganisms: Novel Technologies EGK 371-394, 457-470 505-524
 13 10/7 Midterm review EGK
10/12 No Class
Lecture Date Topic Instructor Jay et al. Ray et al. Quiz
10/14 Midterm
141 10/19 8/24 Control
Introduction & Overview ofProcessing
of Microorganisms: Food Microbiology
& Additives EGK
EGK 1-37395-456
299-370, 1-31
4355-502
152 10/21 8/26 Control
Regulations related to FoodThermal
of Microorganisms: Safety Processing EGK
GB 415-442 69, 449-457
163 10/26 8/31 Control
SourcesofofMicroorganisms:
MicroorganismsNovel Technologies
in Food EGK
AL 371-394, 457-470
17-18 505-524
33-39
17 10/28 Hurdle Technology and Predictive Modeling AL 341 527-531 #4 open through 10/30
18
4 9/2 Microbial Growth Characteristics: Growth Curves
11/2 Metabolic Injury and Repair
EGK
CR
52-56
229-233
53-60
99-114
#1 open through 9/4
19 9/7 Food
11/4 No Class
Safety Objectives NA
205 9/9 Environmental
11/9 Intrinsic & Extrinsic Properties
Monitoring of FoodMicroorganisms
& Indicator AL
EGK 39-59
473-496 61-72
295-300
216 11/11 9/14 Surrogate
Foodborne Microorganisms in the Food
Pathogens of Concern: Industry
Sporeformers EGK
AL 567-589 329,335, 371-378 #5 open through 11/13
22 11/16 Case Study: Leafy Greens KD 138-148 262-264, 441-442
23
7 9/16 Foodborne Pathogens of Concern: G+/G-
11/18 Case Study: Low Moisture Foods
EGK
EGK
517-678 323-384
203-206, 443-456 64-65, 467-474
#2 open through 9/18
248 11/23 9/21 Validation
Foodborne Pathogens of Concern: G- EGK
AL 517-678 323-384 #6 open through 11/25
9 11/259/23* NoHuman
Class Enteric Viruses MY 727-731 390-392
2510 11/30 9/28 Blockchain / AI / Food
Other Foodborne Safety Culture
Hazards AL
EGK
26 12/2 Final review EGK
11 9/30 Detection of Microorganisms: Pathogens & Indicators
Finals week Final exam
AL 217-298 535-560 #3 open through 10/2
12
*Asynchronous 10/5 Factors Contributing to Foodborne Disease Outbreaks CR 517-544 305-321
EGK 13 10/7Grasso-Kelley
- Elizabeth Midterm review EGK
AL - Alvin Lee
10/12 No Class
MY- Mu Ye
10/14 Midterm
CR - Catherine Rolfe
GB - 14
Glenn 10/19 Control of Microorganisms: Processing & Additives
Black (FDA) EGK 299-370, 395-456 4355-502
NA - 15
Nathan10/21 Control
Anderson of Microorganisms: Thermal Processing
(FDA) GB 415-442 69, 449-457
KD - 16
Kaiping10/26
Deng Control of Microorganisms: Novel Technologies EGK 371-394, 457-470 505-524
17 10/28 Hurdle Technology and Predictive Modeling AL 341 527-531 #4 open through 10/30
Questions on syllabus and grading?
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
Blackboard Netiquette
• Join the meeting at least 5 minutes early and dress properly as if you are
attending a regular class on campus.
• Turn your video camera ON and be present at all time during our class
• Be sure to mute your mic as soon as you sign on and whenever you are not
speaking. This is important and perhaps the most critical tip on this list to avoid
background noise and distractions for others.
• Close unneeded applications on your computer to keep the video optimally
functioning.
• If you want to speak, use the “raise hand” feature
• When you are speaking, let others know that you are finished by saying one of these signoffs:
“That’s all.” “I’m done.” “Thank you.” So that everyone knows you have finished your
comments.
• You can ask questions and make comments silently if desired using the “Chat”
feature .
Outline
• Announcements
• Tour of Collaborate Ultra
• Who I am
• Who are you?
• Syllabus
• FdSN Netiquette
• Introduction to Food Microbiology
What is Food Microbiology?
 Microorganisms

Promote growth Inhibit growth

&/or survival &/or inactivate

Fermentation
Spoilage
(controlled Probiotics Pathogens
microorganisms
spoilage)
 Microorganisms

Promote growth Inhibit growth

&/or survival &/or inactivate

Fermentation
Spoilage
(controlled Probiotics Pathogens
microorganisms
spoilage)
 Microorganisms

Promote growth Inhibit growth

&/or survival &/or inactivate

Fermentation
Spoilage
(controlled Probiotics Pathogens
microorganisms
spoilage)
 Microorganisms

Promote growth Inhibit growth

&/or survival &/or inactivate

Fermentation
Spoilage
(controlled Probiotics Pathogens
microorganisms
spoilage)
What is Food Microbiology? - Preservation
What is Food Microbiology? – Spoilage
What is Food Microbiology? - Pathogenic
What is Food Microbiology?
• The study of microorganisms which have both beneficial and
deleterious effects on the quality and safety of foods
• Growth characteristics
• Identification
• Pathogenesis
• Control measures
• Specific areas of interest:
• Food preservation
• Food spoilage
• Foodborne illness
Important Bacterial Groups in Foods
1. Lactic Acid Bacteria 13. Halotolerant Bacteria Growth
2. Acetic Acid Bacteria 14. Aciduric Bacteria environment
3. Propionic Acid Bacteria Producers 15. Osmophilic Bacteria
4. Butyric Acid Bacteria 16. Aerobes Growth
5. Gas-Producing Bacteria 17. Anaerobes gaseous
6. Slime Producers 18. Facultative Anaerobes environment
7. Proteolytic Bacteria Hydrolyzers
19. Coliforms Sanitation
8. Lipolytic Bacteria 20. Fecal Coliforms
9. Saccharolytic Bacteria 21. Enteric Pathogens
10. Thermophylic Bacteria Growth 22. Spore Formers
11. Psychrotrophic Bacteria temp
12. Thermoduric Bacteria
Important Microbial Groups in Food

Lactic Acid Bacteria Gas producers

-Lactic acid from carbs -produce gas (CO2, H2, H2S) during
-Lactococcus, Leuconostoc, metabolism
Pediococcus, Lactobacillus, - Lueconostoc, Lactobacillus,
Streptococcs thermophilus Escherichia, Enterobacter,
Clostridium

Slime producers
- Synthesize polysaccharides
- Leuconostoc, Enterobacter,
Lactococcus, Lactobacillus
 Important Microbial Groups in Food

Proteolytic Bacteria
-Produce extracellular proteinases
-Micrococcus, Staphlococcus, Bacillus, Clostridium,
Pseudomonas

Lipolytic Bacteria Saccharolytic Bacteria

-Produce extracellular lipases -Hydrolyze complex carbs
-Micrococcus, Staphlococcus, -Bacillus, Clostridium, Aeromonas,
Pseudomonas, Flavobacterium Pseudomonas, Enterobacter
 Important Microbial Groups in Food

Thermoduric
Psychrotrophiles
Thermohiles
-survive pasteurization
-Growth <5°C
-Growth above 50°C
-Clostridium, Micrococcus,
-Pseudomonas,
-Bacillus, Clostridium, Enterococcus, Lactobacillus,
Flavobacteria, Serratia,
Pediococcus, Streptococcus, Pediococcus, Bacillus
Bacillus, Listeria, Clostridium
Lactobacillus
 Important Microbial Groups in Food

Halotolerant Bacteria Aciduric Bacteria

-survive high salt >10% -Survive at pH <4.0
- Bacillus, Micrococcus, -Lactobacills, Pediococcus,
Staphylococcus, Pediococcus, Vibrio Lactococcus, Enterococcus,
Streptococcus

Coliforms Sporeformers
-index of sanitation -Bacillus, Clostridium
-Escherichia, Enterobacter, Citrobacter -Aerobic/anaerobic sporeformers
Important Bacterial Groups in Food
• Gaseous atmosphere:
Aerobes Anaerobes Facultative Anaerobes
Require oxygen cannot grow in O2 grow w/ or w/o O2
Pseudomonas Clostridium lactic acid bacteria
Bacillus coliforms
Evolution of food safety problems
• Botulism
• Typhoid, drinking water sanitation
• Unpasteurized milk
• Listeria monocytogenes
• Prions
• Sprouts
• Norwalk/norovirus
• E. coli, Salmonella in fresh produce
• Salmonella in low moisture foods
Risk-based Food Safety Programs
Questions?