This course describes
with several important topics in the field of food microbiology, including:
mycotoxins and their producing microbial species, environmental conditions
suitable for their growth and production of their toxins, methods of detection
and estimation of their content in some foods, as well as their relationship to
the consumer health and safety. Also, this curriculum deals with the evaluation
of microbiological hazards in foods and risk assessment which is a
scientifically based process that includes the following steps: hazard
identification and characterization, risk exposure assessment and
microbiological risk characterization
