ANSC 4302 Food and Meat Safety (3-0). This course is designed to educate students about Food and Meat safety; food borne pathogens; hazard analysis critical control points (HACCP) and total quality management (TQM) practices. We will identify and evaluate potential human health problems from bacterial pathogens; Study the behavior of pathogenic bacteria (e.g. Escherichia coli O157:H7 non-O157 Shiga Toxin-producing E. coli Listeria monocytogenes Salmonella and Campytobacter) in foods. We will also study how to reduce the incidence of foodborne illness by developing procedures techniques and effective interventions for pathogen reduction and control throughout the food chain; Study the molecular ecology and transmission dynamics of human food borne pathogens; Probe the molecular pathogenesis of human food borne diseases. Examine animal identification and traceability systems for prevention/control of spread of foreign animal diseases foodborne pathogen outbreaks and agricultural/food bioterrorism. Prerequisite: ANSC 2406
