ANSC 350 — Food-Borne Pathogens

Exploration of the taxonomy, characteristics, epidemiology, mechanisms of pathogenicity, disease, incidence, and factors affecting the survival and growth of pathogenic microorganisms in foods of animal origin; principles of detection, prevention and control of food-borne pathogens (bacteria, fungi, protozoa, helminths, viruses).

• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Animal Science
• Prerequisite: LSCI 230, or permission of the instructor