This series of lectures focus on food safety related to Farmer’s Market products and necessary controls for the microbiological hazards associated with these foods. Particular emphasis will be placed on low water activity foods such as baked goods and jellies, acid and low acid foods, and sanitation. A special presentation on mushrooms and mushroom safety will be included.
Intro to Microbiology
This lecture provides an overview of food microbiology. It starts by describing the different groups of microorganisms associated with food, such as molds, yeasts, and bacteria. It then focuses on bacterial reproduction, spore formation and the factors that affect bacterial growth and survival. The last part of this lecture focuses on bacterial pathogens associated with food, the disease they cause and processing factors that may be used to control them in foods.
This lecture discusses the principles of acidified foods. In general, it covers definitions, regulations, and exemptions related to acidified foods, pH and acidity in foods, acidification procedures, thermal processing for acidified foods, and some processing considerations.
Low Acid Foods
Mushrooms have been eaten for centuries and are a well-known part of the human diet worldwide. But just how much do you know about them? This lecture will provide an overview of mushroom identification and their potential for toxicity, with particular emphasis on species present in Nebraska.
Downloadable Cards and NebGuides
For video lab demonstrations please visit the
Questions? Please contact the Food Processing Center at firstname.lastname@example.org