•This
module unit aims at imparting the trainee with skills for carrying out sampling
and practical skills in isolation, enumeration, identification and control of
microorganisms associated with foods.
•By
the end of unit, the trainee should be able to:
a)Carry
out of samplings of food materials
b)Explain
microbiological criteria of food and the concept of indicator microorganism
c)Apply
microbiological principles on assessment of food microorganism
d)Control
microorganisms in food
e)Describe
microbiological food spoilage
- Teacher: Etole Wilson