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NUR 412 Food Microbiology & Hygiene

HND2 levelMedical & Health Sciences15 topics

NUR 412 covers 15 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

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Course outline

The topics this course covers, in teaching order.

  1. Food-related microorganisms
  2. Structure of bacteria, viruses and fungi
  3. Microorganisms in food poisoning
  4. Natural sources of food contamination
  5. Processes of food contamination
  6. Chemical factors affecting microbial growth
  7. Physical factors affecting microbial growth
  8. Biotic factors affecting microbial growth
  9. Common food-poisoning microorganisms
  10. Foods susceptible to microbial poisoning
  11. Control of food poisoning
  12. Symptoms, first aid and management of food poisoning
  13. Food hygiene and kitchen hygiene
  14. Food- and water-borne diseases
  15. Prevention and control of food-borne diseases

A sample from this course

One topic, as StudyPath teaches it.

Food-related microorganisms

Food‑related microorganisms include bacteria, yeasts, molds and viruses that can either benefit food production, cause spoilage, or pose health risks. Understanding their characteristics, growth conditions, and control measures is essential for predicting shelf life, ensuring safety, and meeting regulatory standards in the Nigerian tertiary exam.

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