Principles of Meat Microbiology

Learn the basics of microbial dynamics in meat production, focusing on how microorganisms impact product safety, quality, and shelf life. This course introduces the identification and behavior of common meatborne pathogens and spoilage organisms, as well as basic strategies for their control. Designed for those new to the meat industry or seeking foundational knowledge, this course provides an overview of microbial ecosystems in meat and builds essential skills to recognize and address microbial challenges in meat processing and retail. Prerequisites: Sanitation for Foodservice Operations 10316112 and Hazard Analysis Critical Control Point (HACCP) for Business 10316195

• Details
• Schedule