This document outlines 15 learning objectives related to microbiology in the meat, poultry, and seafood industries. The objectives cover topics like common foodborne illness bacteria, pre-harvest and post-harvest factors that influence microbiology, less common and more common pathogens, assessing and inhibiting spoilage, the role of consumers in food safety, differences in raw and cooked meat environments, and major pathogens in seafood.

1. Write a one to two page summary of the following learning
objectives:
1. the most common foodborne illness bacteria in beef / poultry
2. the concept of a microbial reservoir
3. the pre-harvest factors that may be addressed at the farm or
ranch level including: animal factors, manure handling, drinking
water, and feed handling
4. the post-harvest factors in meat/poultry microbiology
including: intestinal tract, hides, skin, workers, tools,
equipment, and the processing environment
5. the less common meat and poultry pathogens
6. the common features of meat and poultry biota
7. what is so special about Pseudomonas
8. methods to assess microbial spoilage
9. inhibition of meat and poultry spoilage
10. the role the consumer plays in the food safety of raw foods
11. the main pathogens in processed meats
12. Listeria monocytogenes as an environmental contaminate
13. the differences in microbial environments of raw meats, raw
ground meats, and cooked meats
14. the main characteristics of seafood biota

2. 15. the three main bacterial pathogens in seafood and nematode
contamination