Integration of Pulsed Field Gel Electrophoresis Technology into an Undergraduate Food Science Curriculum

Introduction:   The food industry and regulatory agencies are increasingly using molecular-based detection and characterization methods to identify pathogens that cause foodborne disease outbreaks. Students preparing for careers in food safety need access to curricula that develops skills enabling them to execute and understand these methods, which significantly enhance food safety. 

Purpose:  The goal of this study was to introduce Pulsed Field Gel Electrophoresis (PFGE) and PulseNet into the undergraduate Food Science curricula at Purdue University. PFGE is considered the gold standard molecular subtyping method and is used by regulatory agencies in the PulseNet network to detect foodborne disease outbreaks.  

Methods:  Outcome-based learning objectives were defined prior to instruction. New curricula materials were developed and implemented concurrently in food microbiology lecture and laboratory courses for a two week period.  In addition to classroom lecture instruction, the curriculum included hands-on execution of the Centers for Disease Control PFGE protocol for Listeria monocytogenesfingerprinting.  Pre- and post-instruction assessments were used to quantify learning gains in both courses.

Results:  Student assessment scores significantly increased from mean pre-instruction score of 9.7% (1.7/17) to mean post-instruction score of 75.7% (12.6/17) (n=56, P < .0001). The vast majority of students (98.2%) demonstrated improvement in post-instruction assessment scores in the lecture course; the mean score improvement was 10.90 ± 0.52 points.  Laboratory post-instruction assessment scores improved from an average score of 58.7% to 97.2% (n=45, P < .0001); 97.8% of the students improved their scores; mean scores improved by 38.5%.

Significance:  This study demonstrated successful integration of PFGE and PulseNet technology into undergraduate food science curricula. Lecture and laboratory exercises resulted in positive learning outcomes and enhanced students’ preparedness for successful food safety careers.