Discusses food-borne pathogens, toxins, and contaminants. Covers spoilage, pathogenic and beneficial microorganisms in the food industry and microbiological techniques for isolating and quantifying microorganisms of public health concern. Course Information: Prerequisite(s): BIOS 350 and BIOS 351; and approval of the department. Class Schedule Information: To be properly registered, students must enroll in one Lecture and one Laboratory.