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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

Pre-Requisites
Sanitation for Foodservice Operations
Hazard Analysis Critical Control Point (HACCP) for Business

Classes


Course: Principles of Meat Microbiology (22482)

Online
Location: Virtual Campus
Duration: 3/22/2027 - 4/16/2027

Days & Time:

Mon, Tues, Wed, Thurs, Fri: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Adam Borger

Tuition and Fees: $342.94

Out of State Tuition and Fees: $342.94

 Status:Active Seats Available:15
Essential Class Information: Online courses use Blackboard for course content and assignments. Information about accessing Blackb ...
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Principles of Meat Microbiology
Catalog #10008167
Undergraduate

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