Objectives

After the completion of the course the student will have a knowledge about:

1. General concept of Microbiology
2. Awareness and identification of important microorganisms in food
3. Techniques employed for microbial analyses foods and isolation and identification of microorganisms

Helpful for the BS students to HACCP implementation in food industries.

Recommended Books

1. Frazier, W.C. and Westhoff, D.C. 2008. Food microbiology. McGraw Hill Book Co., New York, USA.

1. Adams, M.R. and Moss, M.O. 2006. Food microbiology. The Royal Society of Chemistry, Cambridge, UK.
2. Yousef, A. E. and Carlstrom, C. 2003. Food microbiology: a laboratory manual. John Wiley and Sons, New Jersey, USA.
3. Brown, M. and Stringer, M. 2002. Microbiological risk assessment in food processing. Woodhead Publishing Ltd. Cambridge, UK.
4. Spencer, J.F.T. and Ragout de Spencer, A.L. 2001. Food microbiology protocols. Humana Press, New Jersey, USA.

Contents

Theory

1. Microbiology: introduction, historical background, branches.
2. Significance of microorganisms in food, water and environment.
3. Microorganisms: cell structure, prokaryotes, eukaryotes.
4. Characteristics of microorganisms: bacteria, yeasts, moulds, viruses.
5. Growth requirements: cultural, physical, chemical, macro- and micro-nutrients.
6. Culture media: types, applications.
7. Microbial metabolism. Bacterial multiplication: growth curve, continuous culture.
8. Microbial genetics: conjugation, transduction, transformation.
9. Food microbiology: introduction and scope. Morphological, cultural and physiological characteristics: molds, yeasts and yeast like fungi, bacteria.
10. Important microbial genera in foods: bacteria, moulds, yeasts, viruses - general, morphological, cultural and physiological characteristics.
11. Factors affecting the growth and survival of microorganisms in food: intrinsic, extrinsic and implicit.
12. Contamination and spoilage of perishable, semi perishable and stable foods: sources, transmission, microorganisms. Food microbiology and public
13. Health: food-borne infections: intoxications.
14. Microbiological risk assessment. Microbiology in food sanitation:
15. Food sanitizers and pathogen reduction - a case study.

Practical

1. Safety in microbiological laboratory.
2. Basic functions and handling of laboratory equipments.
3. Use of microscope.
4. Sterilization and disinfection of glassware.
5. Preparation of culture media.
6.  Staining of microorganisms and their structures.
7. Bacterial cultivation, growth measurement.
8. Characteristics of bacterial colonies.
9. Bacterial and fungal morphology.
10. Micrometry, Isolation of microorganisms
11.  Identification and characterization of micro organisms: morphology, biochemical
12. Enumeration of microorganisms in food sample
13.  Enumeration of microorganisms in water samples (total count, viable count, MPN).
14. Examination of foods for pathogenic organisms (Escherichia coli, Coliform)
15. Examination of foods for pathogenic organisms (Salmonella and Listeria monocytogenes).

RESEARCH PROJECT / ASSIGNMENTS

• The students will have to develop various non fermented dairy  products
• The students will write a report (MS Word) about assigned work and presented (MS Power Point) in the class.

ASSESSMENT CRITERIA

Mid Term Exam:                  30

Sessional:                                20

                 Project Report (5)

                 Presentation (5)

                 Participation in Quiz (5) & Written Tests(5)

FinalTerm Exam:                  50

RULES AND REGULATIONS

• The student should have at least 75% attendance in Theory and Practical (both) to appear final term exam.
• The student will be warned on missing three consecutive lectures.
• The student will be struck off from the rolls for being absent in six lectures consecutively.
• The attendance status will be noticed on monthly basis.