运用教学创新理念改革食品微生物学教学

文章从改革教材,构建完整的教材系统;建立创新式课堂教学模式;引导学生充分利用文献资料;改革实验课结构,着重培养学生解决实际问题的能力等四个方面,运用教学创新理念,对食品微生物学教学进行了教改研究,探索培养学生创新能力的有效途径.     

Modeling Microbial Growth Within Food Safety Risk Assessments

Risk estimates for food-borne infection will usually depend heavily on numbers of microorganisms present on the food at the time of consumption. As these data are seldom available directly, attention has turned to predictive microbiology as a means of inferring exposure at consumption. Codex guidelines recommend that microbiological risk assessment should explicitly consider the dynamics of microbiological growth, survival, and death in foods. This article describes predictive models and resources for modeling microbial growth in foods, and their utility and limitations in food safety risk assessment. We also aim to identify tools, data, and knowledge sources, and to provide an understanding of the microbial ecology of foods so that users can recognize model limits, avoid modeling unrealistic scenarios, and thus be able to appreciate the levels of confidence they can have in the outputs of predictive microbiology models. The microbial ecology of foods is complex. Developing reliable risk assessments involving microbial growth in foods will require the skills of both microbial ecologists and mathematical modelers. Simplifying assumptions will need to be made, but because of the potential for apparently small errors in growth rate to translate into very large errors in the estimate of risk, the validity of those assumptions should be carefully assessed. Quantitative estimates of absolute microbial risk within narrow confidence intervals do not yet appear to be possible. Nevertheless, the expression of microbial ecology knowledge in "predictive microbiology" models does allow decision support using the tools of risk assessment.     

Estimating a Single Shelf‐Life for Multiple Batches

Pharmaceutical companies and manufacturers of food products are legally required to label the product's shelf‐life on the packaging. For pharmaceutical products the requirements for how to determine the shelf‐life are highly regulated. However, the regulatory documents do not specifically define the shelf‐life. Instead, the definition is implied through the estimation procedure. In this paper, the focus is on the situation where multiple batches are used to determine a label shelf‐life that is applicable to all future batches. Consequently, the short‐comings of existing estimation approaches are discussed. These are then addressed by proposing a new definition of shelf‐life and label shelf‐life, where greater emphasis is placed on within and between batch variability. Furthermore, an estimation approach is developed and the properties of this approach are illustrated using a simulation study. Finally, the approach is applied to real data.     

“食品微生物学”教学改革的创新性设计

论文针对现行的＂食品微生物学＂课程教学中存在的问题,兼具考虑课程特点,引入了新型教学方式混成学习（Blended Learning）方式,从教材选用、教学方法、教学手段、实验与实践教学等方面设计＂食品微生物学＂课程的混成教学改革思路,为寻求＂食品微生物学＂教学新的研究方向做出有意义的尝试。     

Improving Food Safety in the Domestic Environment: The Need for a Transdisciplinary Approach

Microbial food safety has been the focus of research across various disciplines within the risk analysis community. Natural scientists involved in food microbiology and related disciplines work on the identification of health hazards, and the detection of pathogenic microorganisms. To perform risk assessment, research activities are increasingly focused on the quantification of microbial contamination of food products at various stages in the food chain, and modeling the impact of this contamination on human health. Social scientists conduct research into how consumers perceive food risks, and how best to develop effective risk communication with consumers in order to improve public health through improved food handling practices. The two approaches converge at the end of the food chain, where the activities regarding food preparation and food consumption are considered. Both natural and social sciences may benefit from input and expertise from the perspective of the alternative discipline, although, to date, the integration of social and natural sciences has been somewhat limited. This article therefore explores the potential of a transdisciplinary approach to food risk analysis in terms of delivering additional improvements to public health. Developing knowledge arising from research in both the natural and social sciences, we present a novel framework involving the integration of the two approaches that might provide the most effective way to improve the consumer health associated with food-borne illness.     

环境微生物学教学改革的探索与实践

作为专业基础课的环境微生物学的特点是内容广、发展快、实践性强,因而该课程的教学具有一定的难度。文章提出了在该课程的教学内容、教学方法、实验教学和考核方法等方面进行改革的一些建议和具体实施方法。     

CAI在微生物学教学中的恰当运用

微生物学是一门发展较快、纵横交错和广泛联系实际的学科,它具有内容覆盖面广和跨度较大等特点,不仅如此,微生物学的研究对象是一切用肉眼看不见或者看不清的微小生物,因此在日常教学中,往往出现主线不清楚、层次不分明、内容多而杂和学生理解困难等棘手的问题。随着我国教育课程改革的不断推进,多媒体辅助教学在教育事业中运用得越来越广泛,这给微生物教学带来极大的方便。     

综合性院校微生物学课双语教学实践的探索

以综合性院校的微生物学双语教学的实践为基础,就教材选用、教学方法、教学模式和教学目标等方面进行了探索,并就实践中出现的问题提出了改进的措施。     

在微生物学绪论教学中激发学生学习积极性的一些尝试

本文针对微生物学的特点,提出了如何上好绪论课的几点意见：①使学生明确学习内容,掌握学习方法;②激发学生学习兴趣;③加强爱国主义教育,增强民族自豪感;④激励学生献身科学事业的热情.     

Meta-Analysis of Food Safety Information Based on a Combination of a Relational Database and a Predictive Modeling Tool

The management of microbial risk in food products requires the ability to predict growth kinetics of pathogenic microorganisms in the event of contamination and growth initiation. Useful data for assessing these issues may be found in the literature or from experimental results. However, the large number and variety of data make further development difficult. Statistical techniques, such as meta-analysis, are then useful to realize synthesis of a set of distinct but similar experiences. Moreover, predictive modeling tools can be employed to complete the analysis and help the food safety manager to interpret the data. In this article, a protocol to perform a meta-analysis of the outcome of a relational database, associated with quantitative microbiology models, is presented. The methodology is illustrated with the effect of temperature on pathogenic Escherichia coli and Listeria monocytogenes, growing in culture medium, beef meat, and milk products. Using a database and predictive models, simulations of growth in a given product subjected to various temperature scenarios can be produced. It is then possible to compare food products for a given microorganism, according to its growth ability in these products, and to compare the behavior of bacteria in a given foodstuff. These results can assist decisions for a variety of questions on food safety.