Microbiology of foodborne human pathogens of food animals, raw and processed food, and human disease; methods to control incidence of pre- and post-harvest contamination. Prerequisites: ANSC 326/FSTC 326, FSTC 326/ANSC 326, BIOL 351 or VTPB 405; junior or senior classification Credits 4. 3 Lecture Hours. 2 Lab Hours.
Microbiology of foodborne human pathogens of food animals, raw and processed food, and human disease; methods to control incidence of pre- and post-harvest contamination. Prerequisites: ANSC 326/FSTC 326, FSTC 326/ANSC 326, BIOL 351 or VTPB 405; junior or senior classification Credits 4. 3 Lecture Hours. 2 Lab Hours.
