Written by Claire Murphy, Assistant Professor and Extension Specialist, 2/1/2024
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 sessions where participants will have the opportunity to learn different approaches for culturing bacteria. Participants will leave this course better equipped to engage in food safety and quality discussions. An increased understanding of microbiological methodologies and their limitations will also help packers interpret results and evaluate new technologies.
Who should attend?
Individuals who are working or managing fresh fruit and vegetable packinghouses, especially those with food safety, quality assurance, or compliance roles.
Dates and Location
April 24th – 26th, 2024
OR
May 22nd -24th, 2024
Irrigated Agriculture Research and Extension Center
24106 N. Bunn Rd
Prosser, WA 99350
Cost to Attend
Total cost is $500. Registration will be limited to 20 participants per course and includes all materials, a certificate, lunches, and refreshments.
Registration and Additional Information
Visit FOOD MICROBIOLOGY 101
Contact
Claire Murphy
Assistant Professor and Extension Specialist Affiliation
claire.murphy@wsu.edu
