This course introduces students to current aspects of food microbiology with an emphasis on spoilage organisms and foodborne pathogens. Subjects covered include food infection and intoxication, factors affecting microbial growth and death, sanitation and predictive microbiology. Special emphasis will be given to the microbial ecologies associated with foods from agricultural and marine sources. The characteristics of emerging food pathogens and their influence on the safety of the food supply will be examined. Rapid methods of detection of foodborne microorganisms using laboratory methods will be studied.