Microbiology of Thermally Processed Foods

Food preservation is the prevention of the growth of microorganisms in food that may cause spoilage or foodborne illnesses. This process has evolved into a widely practiced commercial sterility practice that has been evolving since 1810. Commercial sterility acts to kill harmful and concerning microorganisms to protect public health and maintain consumer trust.

This course will cover:

• the microbiology of canned foods
• define microorganisms, including bacteria, molds, and yeasts
• different kinds of bacteria and the various states of bacterial cells
• effect of moisture requirements, respiration, pH, and temperature

This course includes videos, followed by interactive exercises that allow you to work with the information, and practice using it using real-world scenarios.

There are interactive exercises within the training that you must pass, with a score of 80%, in order to successfully complete the course. If you do not pass, you may try again.

You may log in to the course and begin right away after your purchase. You can log in and out at your convenience (24/7) and complete the course as you have time. Your account will be set up to give you 90 days of access.

Once you successfully complete the course, you may download your certificate of completion.