23099 BASIC CONCEPTS OF FOOD MICROBIOLOGY

• Certificate Course in Food Microbiology –G509.C1

Preamble

Certificate Course in “Food Microbiology” include topics to understand and practice food safety measures at homes, restaurants and hostels.

The course is designed to provide with the background necessary to understand, how microorganisms cause spoilage of food, how pathogens cause disease, how food borne illness is transmitted and how it can be controlled. This course also provides information about food adulteration and their detection, and including food safety regulations emerging food safety issues. “Food Safety ” course is developed with the educational needs of biological science students; however, considering industry demand for university-level graduates trained in sanitation procedures, this course may also be offered to undergraduates in science with chemistry as optional.

Course Objective:

This course will focus on basic microbiology concepts and their application to food safety. At the completion of this course, students will be aware of fundamental microbiological concepts, factors affecting microbial growth, sources of microbes in foods, mechanisms of bacterial transmission and food adulteration and their detection. Students will also learn about food borne illness and important pathogens including viral agents. Students will learn about government food safety agencies, regulation, and policy. Finally, students will be familiar with recent topics associated with food safety including ready-to-eat (RTE) foods, minimally processed foods, and emerging food safety challenges. The goal of the course is to provide students with essential knowledge of the dynamics of pathogenic microorganisms and the environment in which they exist and interact.

Level of Learning: Moderate

Duration: 12 weeks (3 months)

Total marks: 50

Total Credits: 2

Total Teaching hours 30 hours .

Course Outline-Syllabus

Unit I

Food as a substrate for micro organisms -. Micro organisms important in food microbiology; Molds, yeasts and bacteria – General Characteristics – Classification and importance. Principles of food preservation – Asepsis – Removal of micro organisms, anaerobic conditions – High temperature – Low temperature – Drying – Food additives.

10 hours

Unit II

Contamination and spoilage – Cereals, sugar products, vegetables and fruits, meat and meat products, milk and milk products – Fish and sea food – Poultry, Spoilage of canned foods.

10 hours

Unit III

Food borne infections and intoxications – bacterial, non -bacterial – Food borne disease outbreaks – Food control. Mycotoxins.

10 hours.

Books for further study:

1.Modern Food Microbiology , James.M.Jay,Springer,7^th Ed,2005F

2.Food Microbiology 4e ,Frazier, W.C, Tata McGraw-Hill Education,4^th Ed,2008M

3.Microbiology 5E, Peizar and Reid. 1986. Tata McGraw-Hill Education,5^th Ed,1993M

4.Microbiology, Prescott, L.M.; J.P. Harley and D.A.Klein, McGraw-HillInternatinal Edition,7^th Ed, 2008.