3rd Workshop on Basic Food Microbiology Techniques
Diagnostic microbiology is the study of microbial identification. The two most frequently employed methods are cultural (i.e., differential media) and molecular (i.e., genome sequencing), both with their own established advantages; cultural method is cheap and convenient, while molecular method is more rapid but requires the help of certain equipment. For food industries, however, cultural method, especially microbial enumeration, remains the “first-line defence” in quickly and economically determining acceptance or rejection against food and trade regulations. The routine isolation and identification of certain foodborne microorganisms such as Listeria, Bacillus, and coliforms are also vital to the food industry in ensuring that their manufacturing control mechanisms are effective in reducing the risk of food spoilage and food poisoning. In light of this, the Department of Food Science has made it their business to annually organise a Workshop on Basic Food Microbiology Techniques. The Workshop targets post-graduate students, QA/QC from food industries, and researchers in food microbiology.
During this Workshop (10th – 11th July, 2019), participants were exposed both theoretically and practically to the primary cultural techniques such as the 5 I’s (i.e., inoculation, incubation, isolation, inspection, identification), that are both important and relevant in tackling the issues of microbiological food safety at the food industry. Essential methods such as sampling, testing and data interpretation against the food regulations were also covered to better equip the food industry personnel in maintaining the safety and quality of their food products. As in previous years, Assoc. Prof. Dr. Nor Khaizura Mahmud @ Ab Rashid, and Dr. Nik Iskandar Putra Samsudin acted as the Workshop trainers. To ensure conducive training environment for the participants, the Workshop has limited seats; usually around 10 to 15 participants. The 1st Workshop (2016) was attended by two lecturers, three postgraduate students, and eight food industry personnel; the 2nd Workshop (2017) was attended by one lecturer, six postgraduate students, one government officer, and one food industry personnel; and the 3rd Workshop was attended by three lecturers, one postgraduate student, one government officer, and three food industry personnel.
Date of Input: 09/03/2021 | Updated: 09/03/2021 | lilytahnani
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA