Many people involved with managing food quality and safety have not been exposed to traditional education in food microbiology. This 2.5-day course will seek to provide foundational information as it relates to the microbiology of fresh fruits and vegetables. Topics will cover an introduction to food microbiology, culturing microorganisms from food and the environment, and mechanisms to control and inactivate microorganisms in fresh produce. A special focus will be placed on providing information for foodborne pathogens. There will be afternoon…