Course coordinator
Professor Mark Turner
Consultation is by appointment. To make an appointment, please email.
Course overview
- Study period
- Semester 2, 2024 (22/07/2024 - 18/11/2024)
- Study level
- Postgraduate Coursework
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Introduction to microbiology and food microbiology including microbial ecology of food; important foodborne pathogens (bacteria, viruses, fungi, seafood toxins, parasites, prions); food borne illness; indicator organisms; culture-based microbe detection; epidemiological and DNA fingerprinting methods used in outbreak investigations, antibiotic resistance in foodborne bacteria, foodborne pathogen pathogenesis mechanisms and emerging foodborne pathogens and evolution; practical culture-based microbiological examination of foods.
Assuring the microbiological safety of their products is imperative to all food production companies. The most important reason for this is that outbreaks of foodborne illness may result in substantial suffering and loss of life among consumers eating contaminated food. In addition to the obvious public health effects, companies may also suffer high financial losses through recalls and loss of consumer confidence in their product. This course provides students with an understanding of the main characteristics of many commonly encountered foodborne pathogens, including bacteria, viruses, parasites and fungi. It covers the ways in which these pathogens contaminate and survive in foods, possibly produce toxins and subsequently go on to cause disease.ﾠThe significance of indicator organisms and potential emerging foodborne pathogens are also examined.ﾠAustralian and international standards relating to microbiological criteria for foods are also explained.ﾠImportantly this course teaches students basic practical skill techniques necessary to isolate and identify microorganisms in a safe and aseptic manner in a food microbiology laboratory.
Every week, this course will have a 2 hr lecture and a 3 hr practical in the first half of semester and a 1 hr tutorial in the second half of semester. The tutorial and practical will not run in the same weeks together.
Course requirements
Assumed background
No microbiology experience is needed to undertake this course. Students should however have completed some basic university biology and chemistry courses.
Incompatible
You can't enrol in this course if you've already completed the following:
MICR2001 (co-taught)
Course contact
Lecturer
Mr Deon Mahoney
Course staff
Lecturer
Timetable
The timetable for this course is available on the UQ Public Timetable.
Aims and outcomes
Understand the important roles microorganisms in foods can play in food with specific regards to their impact on human health.
Develop hands-on skills to work safety and aseptically in a food microbiology laboratory.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Categorise the broad microbe groups in foods and general factors that influence their contamination and growth.
LO2.
Distinguish between the infection, intoxication and toxicoinfection modes of foodborne illness.
LO3.
Categorise important foodborne disease-causing microorganisms based on their characteristics, epidemiological features, and diseases they cause.
LO4.
Illustrate relevant control methods for preventing food poisoning at different stages of food production and processing.
LO5.
Work individually or as part of a team to illustrate how lab techniques could be used to solve experimental problems involving the accurate isolation, enumeration, and confirmation of the identity of microorganisms from foods.
LO6.
Appreciate the significance of food poisoning outbreaks and understand reasons why they can occur and ways in which they are investigated.
LO7.
Explain how antibiotic resistance occurs, how foodborne pathogens can invade host cells (pathogenesis) and ways in which they are evolving.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Examination |
In-semester exam
|
35% |
11/09/2024 6:00 pm
Note: this exam will be held on a different day/time to normal contact classes. |
| Presentation, Role play/ Simulation |
Simulated public health response to a foodborne illness outbreak
|
25% |
25/10/2024 1:00 pm |
| Examination |
End of semester exam
|
40% |
End of Semester Exam Period 2/11/2024 - 16/11/2024 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
In-semester exam
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 35%
- Due date
11/09/2024 6:00 pm
Note: this exam will be held on a different day/time to normal contact classes.
- Learning outcomes
- L01, L02, L03, L05
Task description
The mid-semester exam will cover topics in selected lectures and practicals taught thus far.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Exam details
| Planning time | no planning time minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | (In person) Casio FX82 series or UQ approved , labelled calculator only |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Simulated public health response to a foodborne illness outbreak
- Team or group-based
- Mode
- Oral
- Category
- Presentation, Role play/ Simulation
- Weight
- 25%
- Due date
25/10/2024 1:00 pm
- Learning outcomes
- L06
Task description
Bacterial foodborne pathogens cause significant illness around the world and need to be understood from a consumer, industry and regulatory body standpoints. In this task, working in groups of 4, students with specific roles you will retrieve and analyse important information about ONE food poisoning outbreak that occurred (this outbreak will be assigned to you).
Roles within the Group:
- Public Health Official: Leads the investigation, collects epidemiological data, and coordinates with other agencies.
- Food Safety Inspector: Inspects food premises, collects samples, and ensures compliance with safety standards.
- Microbiologist: Analyzes samples in the lab (including pathogen isolation and molecular typing), identifies the causative agent, and suggests control measures.
- Media Liaison Officer: Communicates with the public and the media, prepares press releases, and handles inquiries.
You will identify information sources and prepare a video summarizing the following points:
Details of the Outbreak:
- Time/Date: Specify when the outbreak occurred.
- Microorganism Features: Describe the pathogen involved, including its characteristics.
- Number of Ill: Indicate how many people were affected.
- Location: State where the outbreak took place.
- Food Source: Identify the implicated food(s).
- Symptoms: Outline the symptoms experienced by those affected.
- Incubation Period: Provide the time between exposure and onset of symptoms.
- Duration of Illness: Describe how long the illness typically lasts.
- Further Complications: Discuss any additional health issues that arose from the outbreak.
Cause of the Outbreak:
- Explain how the outbreak occurred, including the chain of events that led to the contamination and spread of the pathogen.
Future Prevention Measures:
- Suggest improvements and strategies to prevent similar outbreaks in the future. This could include changes in food safety practices, regulations, or public awareness.
Use of Advanced Technologies:
- Discuss any advanced technologies or methods used during the outbreak investigation to track or confirm the causative agent. This could include genomic sequencing, traceability systems, or other innovative tools.
Public Communication: Press release or mock press conference recording. This should be presented in clear and simple language that is understandable to the general public.
You will prepare a 10-minute oral presentation using Powerpoint and record the presentation using Zoom or other software which can generate a file that can be easily accessed using standard media players. Tutorial time slots have been allocated for work to occur and assemble your presentation, however extra work will likely be required outside of these set times in order to complete the task. The Zoom file needs to be submitted before the due date/time through an Assignment submission link in Blackboard.
Extra information:
You need to make sense of the material and present it in a clear understandable manner. The number of slides should be around 10-12 and it should go for at least 9 minutes and no longer than 11 minutes. You should practice your timing before recording it, and you also may need to attempt several recordings to improve it. The slides should have not too much text and there should be a good mix with diagrams, pictures, tables etc. The sources of all figures etc should be acknowledged in the particular slides that they are used.
Tips for food poisoning bacteria oral presentation slide organisation.
- Always have bacterial names in italics (for the first time, write the bacterial name in full [e.g. Escherichia coli], then every time after that you can abbreviate the genus [e.g. E. coli]
- Use dot points and not sentences (less text is better)
- Include pictures, diagrams and tables (but make sure you explain them)
- Include one final summary slide which summarises the main points of the talk.
Use of Artificial Intelligence (AI)
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
Submission guidelines
The case study recorded talk file will be submitted to the Assignment submission link on the course Blackboard website by the date it is due. It should be uploaded by only one member of the group. You should also keep an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
If an extension of due date is required, one representative of the group can apply on behalf of the group before the due date of the assessment item, online via the My Requests tab https://portal.my.uq.edu.au/#/dashboard.
End of semester exam
- Hurdle
- Identity Verified
- Mode
- Written
- Category
- Examination
- Weight
- 40%
- Due date
End of Semester Exam Period
2/11/2024 - 16/11/2024
- Learning outcomes
- L03, L04, L07
Task description
Aspects of the course covered in lectures and tutorials will be assessed during the end of semester examination period by a centrally run exam. The exam will be an on-campus exam.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | (In person) Casio FX82 series or UQ approved , labelled calculator only |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
Course Grading rules and Assessment Hurdles
Students must achieve 50% or higher in the End of Semester (Final) Exam in order to pass the course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final exam and the student does NOT score 50% or higher in the final exam, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Students must address any additional assessment requirements identified in this eCP.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments.
You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Artificial Intelligence (AI) tools
Students are not permitted to use artificial intelligence (AI) tools such as ChatGPT or text-to-speech (voice over) generators to produce any assessment material, including graphs, unless instructed to do so by the Course Coordinator. All submitted written assessment must be your own work and all oral assessment (including presentations or narration) must use your own voice unless an alternative has been arranged as part of a Student Access Plan (SAP).
Turnitin Assignments
Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. ﾠIf you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Where there is an end-of-semester exam in the course:
Unless specifically indicated by the lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. ﾠFor items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. ﾠResults and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Before applying for a remark, students should consider the following:
- You have consulted the course coordinator for feedback.
- Your academic grounds for remark have been discussed and are valid.
- Wanting a higher grade is not grounds for a remark. A remark can decrease your grade.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lecture series Food microbiology and foodborne disease (Lecture Series): Contains lectures on important microbes in foods, microbial ecology of food, microbiological examination of food, indicator organisms and general types of food poisoning and the causative agents. Antibiotic resistance, pathogenesis and evolution of food microbes will also be covered. Learning outcomes: L01, L02, L03, L04, L07 |
Multiple weeks From Week 2 To Week 7 |
Practical |
Practical series Hands-on techniques for the isolation, enumeration and confirmation of bacteria from food. Learning outcomes: L05 |
Multiple weeks From Week 8 To Week 12 |
Tutorial |
Tutorial series Food poisoning outbreak investigation (Tutorial) Learning outcomes: L06 |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.