This course is mainly designed for the graduate students to understand the topics on the foodborne bacterial pathogens including Aeromonas hydrophila, Bacillus cereus, Campylobacter jejunii, Clostridium botulinum, pathogenic E. coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica and Y. pseudotuberculosis. The information list followings will be covered:

1. historical and general background about the pathogen
2. the classification survival, and growth characteristics of the organism
3. the nature of the disease
4. the epidemiology of foodborne disease
5. procedures for detecting and identifying the organisms or its toxins
6. mechanisms of pathogenicity
7. control measures to prevent foodborne disease