Course Syllabus
Department of Food Science and Technology (FST)
College of Food, Agricultural and Environmental Sciences
Division of Environmental Health Sciences
College of Public Health (CPH)
The Ohio State University
FOOD SAFETY AND PUBLIC HEALTH
FDSCTE 4536, PUBHEHS 4530
Spring semester, 2 credit hours
Instructor
Jianrong Li, Ph.D.
Assistant Professor
Department of Food Science and Technology
Division of Environmental Health Sciences
The Ohio State University
233 Parker Food Science & Tech Bldg
2015 Fyffe Road, Columbus, OH 43210
Office: 614-688-5728; Fax: (614) 292-0218
Email: [email protected]
Office Hour: Tuesday 10:00-11:30AM, or by appointment, Parker Bld Rm 233;
Class Time and Location: Time and location will be announced.
Pre-requisites: Micro 509 (General Microbiology) or permission from the instructor.
Brief course description:
Principles and practice of food safety; transmission, inactivation and control of
foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and
pest control in foods.
Course description:
Food safety is an important component of public health. This course is based on
presenting the basic principles and practice of food safety. We will be presenting
information about how foodborne illness is transmitted, how it impacts public health, and
how it can be controlled. The course will have four major components: 1)foodborne
pathogens, 2) foodborne chemical and physical hazards,3) foodborne biological toxins
and allergens, and 4) the management activities required to ensure food safety and
public health. This will include a discussion of food safety management practices such
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as Hazard Analysis Critical Control Points (HACCP), public health policies, risk
assessment, sanitation, pathogen and allergen controls in foods.
Class Format:
This course is lecture-based. Small group discussions and student presentations may be
incorporated throughout the course.
Objectives: Upon completion of this course, students should be able to:
1. Explain the common causes of foodborne illness.
2. Outline fundamental microbiological concepts.
3. Describe the characteristics of important foodborne pathogens and hazards.
4. Detect and identify foodborne pathogens and be able to list the steps in the
inspection process.
5. Summarize the procedures to be used in the control of foodborne illness.
6. Perform the risk assessment and risk benefit analysis.
7. Describe government food safety agencies, regulations, and policies.
Core competencies:
1. Identify the major foodborne hazards (biological, physical, and chemical).
2. Describe the impacts of foodborne hazards on food safety, environment, and
human health.
3. Define the transmission, epidemiology, and pathogenesis of foodborne
pathogens.
4. Understand the basic microbiological concepts.
5. Understand the efficacy and mechanism of pathogen inactivation in food and
environment by thermal and non-thermal processing technologies.
6. Describe the procedures to control foodborne illnesses.
7. Define food allergies and food safety.
8. Describe federal and state regulatory agencies, guidelines and authorities
relevant to food safety.
9. Be familiar with steps in performing the risk assessment of foodborne hazards.
Reading Materials:
Reading materials covering lecture topics given in the classroom.
Required textbook:
1. Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing.
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Additional references:
1. Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition
2. Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition.
3. Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).
4. David Knipe and Peter Howley (ed.). Fields Virology. Lippincott Williams &
Wilkins Co., 5th edition.
Examination and Grading Criteria:
Attendance and participation
5%
Pop Quiz
15%
Mid-term exam
40%
Final exam:
40%
---------------------------------------------------------------------------------Total:
100%
Note: Quiz will be given at any time during the semester. The dates will be announced
as the course progresses. It will test basic knowledge associated to the topics covered in
class and in any assigned readings using a multiple choice and short answer format.
There are no make-up quizzes.
There will be one midterm and one final exam. Both exams will be in-class and closed
book. The final exam will be comprehensive. The exams will be based on material
covered in class and in any assigned readings. The exam format may include multiple
choice, short answer, matching, and short essay. No makeup exam will be given except
under extraordinary circumstances such as medical emergency. Well- documented
justification will be needed for any potential make-up exam.
Grades will be assigned by the percentage of the total points earned:
94% - 100%
90% - 93%
87% - 89%
84% - 86%
80% - 83%
77% - 79%
74% - 76%
70% - 73%
60% - 69%
Below 60%
A
AB+
B
BC+
C
CD
E
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Course outline:
Week 1
Lecture 1: Overview of food safety and foodborne illness
Assigned Readings:
Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition. Part 1: definition of food safety and characterization of food
hazards.
Lecture 2: Emerging foodborne pathogens and public health
Assigned Readings:
Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition. Part 2: prevalence of foodborne pathogens.
Week 2:
Lecture 3: Environment, human behavior and transmission of foodborne pathogens
Assigned Readings:
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition. Chapter 5. pp76-82.
Lecture 4: Basic concepts in food virology
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.1-43.
David Knipe and Peter Howley (ed.). Fields Virology. Lippincott Williams &
Wilkins Co., 5th edition. Chapter 1.
Week 3:
Lecture 5: Human norovirus and food safety
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.43-80.
David Knipe and Peter Howley (ed.). Fields Virology. Lippincott Williams &
Wilkins Co., 5th edition. Chapter 28.
Lecture 6: Human sapovirus and food safety
Assigned Readings:
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Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.43-80.
Week 4:
Lecture 7: Hepatitis A virus
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.121-151.
David Knipe and Peter Howley (ed.). Fields Virology. Lippincott Williams &
Wilkins Co., 5th edition. Chapter 27.
Lecture 8: Hepatitis E virus
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.121-151.
Week 5:
Lecture 9: Rotavirus
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.189-205.
Lecture 10: Influenza virus
Assigned Readings:
David Knipe and Peter Howley (ed.). Fields Virology. Lippincott Williams &
Wilkins Co., 5th edition. Chapter 47.
Week 6:
Lecture 11: Bacteriophage and its application in food safety
Assigned Readings:
Sagar Goyal and Michael P. Doyle (ed.). 2006. Viruses in Foods (Food
Microbiology and Food Safety).pp.189-205.
Lecture 12: Prion disease
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. pp 309-332.
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Week 7:
Lecture 13: Major bacterial pathogens and food safety
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing.
Lecture 14: E.coli O157:H7
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. Part II: Emerging strains of E.coli.
Week 8:
Lecture 15: Salmonella
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. Part II: Salmonella.
Lecture 16: Campylobacter
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. Part II: Campylobacter.
Week 9:
Lecture 17: Fungi
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. Part II: Fungi
Lecture 18: Parasites in foods
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. pp 222-253.
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Week 10:
Lecture 19: Chemical hazards
Assigned Readings:
Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition. Part 3: food hazards: chemical and physical
Lecture 20: Physical hazards
Assigned Readings:
Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition. Part 3: food hazards: chemical and physical
Week 11:
Lecture 21: Toxins
Assigned Readings:
http://sis.nlm.nih.gov/enviro/toxtutor.html
Lecture 22: Foodborne allergens
Assigned Readings:
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition. Chapter 4. pp70-75.
Week 12:
Lecture 23: Pest control and food safety
Assigned Readings:
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition. Chapter 13. pp235-255.
Lecture 24: Inactivation of pathogens and toxins during food processing
Assigned Readings:
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition. Chapter 4. pp165-188.
Week 13:
Lecture 25: Hygiene, handling, cleaning and sanitation
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Assigned Readings:
Norman G. Marriott and Robert B. Gravani. 2006. Principles of Food
Sanitation. Springer; 5th edition. Chapter 6. pp 83-98.
Lecture 26: HACCP and federal policy
Assigned Readings:
Ronald H. Schmidt and Gary E. Rodrick. 2002. Food Safety Handbook. Wiley;
1st edition. Part 5:Hazard Analysis Critical Control Point; Part 8. World-wide
food safety issues.
Week 14:
Lecture 27: Systems for risk management and risk assessment
Assigned Readings:
Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne
Pathogens. Woodhead Publishing. pp 130-151.
Final exam
ACADEMIC INTEGRITY
Academic integrity is essential to maintaining an environment that fosters excellence in
teaching, research, and other educational and scholarly activities. Thus, The Ohio State
University, the School of Public Health, and the Committee on Academic Misconduct
(COAM) expect that all students have read and understood the University’s Code of
Student Conduct and the School’s Student Handbook, and that all students will complete
all academic and scholarly assignments with fairness and honesty. The Code of Student
Conduct and other information on academic integrity and academic misconduct can be
found at the COAM web pages (http://oaa.osu.edu/coam/home.html). Students must
recognize that failure to follow the rules and guidelines established in the University’s
Code of Student Conduct, the Student Handbook, and in the syllabi for their courses may
constitute “Academic Misconduct.”
The Ohio State University’s Code of Student Conduct (Section 3335-23-04) defines
academic misconduct as: “Any activity that tends to compromise the academic integrity of
the University, or subvert the educational process.” Examples of academic misconduct
include (but are not limited to) plagiarism, collusion (unauthorized collaboration), copying
the work of another student, and possession of unauthorized materials during an
examination. Please note that the use of material from the Internet without appropriate
acknowledgement and complete citation is plagiarism just as it would be if the source
were printed material. Further examples are found in the Student Handbook. Ignorance
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of the Code of Student Conduct and the Student Handbook is never considered an
“excuse” for academic misconduct.
If I suspect a student of academic misconduct in a course, I am obligated by University
Rules to report these suspicions to the University’s Committee on Academic Misconduct.
If COAM determines that the student has violated the University’s Code of Student
Conduct (i.e., committed academic misconduct), the sanctions for the misconduct could
include a failing grade in the course and suspension or dismissal from the University. If
you have any questions about the above policy or what constitutes academic misconduct
in this course, please contact me.
SPECIAL ACCOMMODATIONS
If you need an accommodation based on the impact of a disability, you should contact me
to arrange an appointment as soon as possible. At the appointment we can discuss the
course format, anticipate your needs and explore potential accommodations. I rely on the
Office for Disability Services for assistance in verifying the need for accommodations and
developing accommodation strategies. If you believe you need accommodation and have
not previously contacted the Office for Disability Services, I encourage you to do so (more
information available at http://www.ods.ohio-state.edu/).
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