FD6303 - FOOD MICROBIOLOGY (Syllabus) 2013-regulation Anna University

FD6303 - FOOD MICROBIOLOGY (Syllabus) 2013-regulation Anna University

FD6303	FOOD MICROBIOLOGY	LPTC

3003

AIM:

The course aims to develop the knowledge of students in the basic area of Food Microbiology. This is necessary for effective understanding of food processing and technology subjects as well as food safety. This course will enable students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.

OBJECTIVES: On completion of the course the students are expected to

• Be able to understand and identify the various microbes associated with foods and food groups.
• Be able to understand and identify the role of these microbes in food spoilage, food preservation.Understand the role of pathogens in food borne infections.
• Understand the methods used to detect pathogens in foods.

UNIT I	MICROBES - STRUCTURE AND MULTIPLICATION	9

Basics of microbial existence; history of microbiology, classification and nomenclature of microorganisms, microscopic examination of microorganisms, light and electron microscopy; principles of different staining techniques like gram staining, acid fast, capsular staining, flagellar staining. Structural organization and multiplication of bacteria, viruses, algae and fungi; Nutritional requirements of bacteria; different media used for bacterial culture; growth curve and different methods to quantify bacterial growth; aerobic and anaerobic bioenergetics and utilization of energy for biosynthesis of important molecules.

UNIT II	ROLE OF MICROBES IN SPOILAGE OF FOODS AND FOOD BORNE ILLNESS	9

Factors affecting spoilage of foods, Microbial flora associated with various food groupstheir spoilage potential. Microbiological spoilage problems associated with typical food products. Food borne infections and food poisoning, Microbial toxins - types, Gram Negative and Gram positive food borne pathogens – Salmonella, Coliforms, E. coli, Shigella, Vibrio cholerae, Staphylococcus aureus; Clostridium botulinum; Lysteria monocytogenes Toxigenic algae and fungi; Food borne viruses; helminths, nematodes and protozoa.

UNIT III	MICROBES IN FOOD FERMENTATIONS	9

Microbes of importance in food fermentations, – Homo & hetero-fermentative bacteria, yeasts & fungi; Biochemistry of fermentations – pathways involved, Lactic acid bacteria fermentation and starter cultures, Alcoholic fermentations -Yeast fermentations - characteristics and strain selection, Fungal fermentations. Microbes associated with typical food fermentations- yoghurt, cheese, fermented milks, breads, idli, soy products, fermented vegetables and meats.

UNIT IV	MICROBIAL AGENTS OF FOOD BORNE ILLNESS	9

Food borne infections and food poisoning, Microbial toxins - types, Gram Negative and Gram positive food borne pathogens – Salmonella, Coliforms, E. coli, Shigella, Vibrio cholerae, Staphylococcus aureus; Clostridium botulinum; Lysteria monocytogenes Toxigenic algae and fungi; Food borne viruses; helminths, nematodes and protozoa.

UNIT V	MICROBIAL EXAMINATION OF FOODS	9

Detection & Enumeration of microbes in foods; Indicator organisms and microbiological criteria; Rapid and automated microbial methods - development and impact on the detection of food borne pathogens; Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. botulimum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food samples.

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Vijaya Ramesh “Food Microbiology”. MJP Publishers, 2007
2. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003
3. Adams, M.R and M.O. Moss. “Food Microbiology”. New Age International, 2002

REFERENCES

1. Pawsey, R.K. “Case Studies in Food Microbiology for Food Safety and Quality”. The Royal Society of Chemistry, 2001.
2. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
3. Harrigan, W.F. “Laboratory Methods in Food Microbiology” 3rd Edition, Academic Press.