Introduction to Food Microbiology

Eastern Time
18 Jun 2019

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1: 8:00 am – 5:00 pm 
7:45 am Registration
8:00 am Course Introduction
Session 1 Introduction to the World of Microorganisms
Session 2 Food Microbiology & Digestive System Infections
Session 3 Introduction to Food Microbiology
Session 4 Factors that affect Microbial Growth in Foods
Session 5 Inactivation of Microorganisms in Foods
Session 6 Foodborne Illnesses
Session 7 Gram Negative Bacteria
Session 8 Gram Positive Bacteria
Day 2: 8:00 am – 5:00 pm
Session 9 Non-Bacterial Causes of Food Related Illness
Session 10 Mircobiological Spoilage of Foods
Session 11 Risk Assessment, Hazard Analysis, & Preventive Controls
Session 12 Relationship of Sanitation, Environmental Monitoring, & Equipment Design
Session 13 Environmental Monitoring
Session 14 Interaction of Food and Agriculture
Session 15 The Food Microbiology Laboratory
  • May 21, 2019 - May 22, 2019
    8:00 am - 5:00 pm

This introductory two-day course will provide participants with no prior microbiology training an introduction to microbiological organisms in food. Students will learn how these microorganisms affect various foods and the basic factors that influence microbial growth and survival in the food processing environment. Control of microorganisms in food and food handling and processing environments will be discussed and an overview of food safety regulations and memorable outbreaks will be provided. Current food safety and control systems will also be introduced and discussed.

This course will provide attendees with a starting point in food safety and the knowledge to move forward with food safety education will be provided.

Learning Objectives:

  • Gain an understanding of food microbiology and food safety systems
  • Explore various microbiological organisms in food
  • Discover the various physical and chemical agents used to control microorganisms in food
  • Learn about food related illness from microorganisms
  • Describe how microorganisms can cause food spoilage
  • Examine the interaction of sanitation, environmental monitoring, and equipment design

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.



Agricultural Science Building, Tifton, Georgia, 31793, United States

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Cancellation Policy

Course Schedule


Jeff Lucas
Jeff Lucas, M.AG.

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.


Event Contact

  • Tuesday May 21st, 2019 - Wednesday May 22nd, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences