Introduction to Food Microbiology

The Foundation of Food Safety

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Course curriculum

Welcome to the course!

  1. introduction-to-video-course

  1. Course Overview

Chapter 1: Introduction to Microbiology

  1. 1-1 Let’s start by understanding Microorganisms are invisible to the human eye

  1. 1-2 The ancestor of bacteria The story of the birth of prokaryotic cells

  1. 1-3 The story of the birth of eukaryotic cells

  1. 1-4 The divergence of animal and plant destinies

  1. 1-5 The relationship between yeast, mould, and bacteria

  1. 1-6 How do we measure the number of microorganisms

  1. 1-7 Pure culture isolation methods for microorganisms (image)

  1. 1-8 How is Gram staining done

  1. Chapter 1 Slides with note-taking sections (PDF format)

Chapter 2: Introduction to Food Microbiology

  1. 2-1 Gram staining and bacterial characteristics are all interconnected

  1. 2-2 Toxin-producing and infectious types of food poisoning bacteria

  1. 2-3 Summary of Gram staining, growth environments, and characteristics

  1. 2-4 Application of fundamental understanding to interpreting medium components

  1. 2-5 Microbiology toolbox (Gram-negative bacteria)

  1. 2-6 Oxygen and microbial metabolism, and the OF test

  1. 2-7 Oxidase test

  1. 2-8 Microbiology toolbox (Gram-positive bacteria)

  1. 2-9 The significance of total viable counts

  1. Chapter 2 Slides with note-taking sections (PDF format)

Chapter 3: Representative microorganisms other than food poisoning bacteria

  1. 3-1 Pseudomonas

  1. 3-2 Coliforms and E.coli

  1. 3-3 Micrococcus

  1. 3-4 Bacillus subtilis

  1. 3-5 Lactic acid bacteria

  1. 3-6 Yeasts, moulds, and food hygiene

  1. Chapter 3 Slides with note-taking sections (PDF format)

Chapter 4: Ten Key Foodborne Pathogens

  1. 4-introduction

  1. 4-1-E-coli

  1. 4-2-Salmonella

  1. 4-3-norovirus

  1. 4-4Campylobacter

  1. 4-5-Listeria-monocytogenes

  1. 4-6-Clostridium-botulinum

  1. 4-7-Staphylococcus-aureus

  1. 4-8-Vibrio-parahaemolyticus

  1. 4-9-Clostridium-perfringens

  1. 4-10-Baci;;is-cereus

  1. Chapter 4 Slides with note-taking sections (PDF format)

Chapter 5: Cleaning and Disinfection in Factories

  1. 5-introduction

  1. 5-1 The significance of hand washing

  1. 5-2 The importance of cleaning and disinfection

  1. 5-3 Basic knowledge of cleaning How not to fail in cleaning

  1. 5-4-ethanol

  1. 5-5-sodium-hypochlorite

  1. 5-6-acid-electrolized-water

  1. 5-7-peracetic acid

  1. 5-8-benzalkonium-chloride

  1. 5-9-drug-resistance

  1. 5-10-biofilm

  1. Chapter 5 Slides with note-taking sections (PDF format)

Chapter 6: Heat Sterilisation of Food

  1. 6-1-pasteurization

  1. 6-2-D-value

  1. 6-3-Z-value

  1. 6-4 -outline-figure-D-and-F

  1. 6-5-dry-food-heat-sterilization

  1. 6-6 Retort sterilisation

  1. 6-7 Important considerations in general sterilisation and control

Chapter 7:Control of microbial growth

  1. 7-1 temperature

  1. 7-2 feezing

  1. 7-3-pH

  1. 7-4-water-activity

  1. 7-5 preservatives

  1. Chapter 7 Slides with note-taking sections (PDF format)

Chapter 8: Final thoughts to deepen your learning

  1. 8 final thoughts

About this course

  • $297.00

  • 67 lessons

  • 15.5 hours of video content

  • Course access for 180 days

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Instructor

Bon Kimura

Instructor

　Bon Kimura is Professor Emeritus of Food Science at Tokyo University of Marine Science and Technology (TUMSAT). After graduating from Kyoto University in 1979, he completed his PhD there and has worked in food microbiology at national universities. 　His research spans food safety, foodborne pathogens, spoilage bacteria, and enterobacteria, with over 200 international peer-reviewed publications. He served as President of the Japanese Society for Food Hygiene (2017-2019) and Vice-President of the Japanese Society for Food Microbiology (2020-2022). From 2011 to 2024, he has been an editor for the International Journal of Food Microbiology, overseeing the peer review of 1,895 articles