The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologists in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E.coliO157:H7, Listeria, Salmonella, Campylobacter, spoilage, and mycotoxigenic fungi, and mycotoxins. Individuals involved in food microbiology, as well as those in quality control and assurance, sanitation, and food production, will expand their knowledge and skills in basic and applied food microbiology and food safety.