FD3303 Syllabus - Food Microbiology - 2021 Regulation Anna University

FD3303 Syllabus - Food Microbiology - 2021 Regulation Anna University

FD3303	FOOD MICROBIOLOGY	LTPC

3003

COURSE OBJECTIVES:

• 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 the students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.

UNIT I	ROLE OF MICROBES IN SPOILAGE OF FOODS	9

Factors affecting spoilage of foods, Microbial flora associated with various food groups their spoilage potential. Microbiological spoilage problems associated with typical food products.

UNIT II	CONTROL OF MICROBES IN FOODS	9

Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates, sulphites, benzoates, sorbates / propionates naturally occurring antimicrobials; physical methods- low and high temperatures, drying, radiation and high pressure; tolerance of microbes to chemical and physical methods in various foods.

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, Gram Negative and Gram-positive food borne pathogens; 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; Applications of immunological, techniques to food industry; 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

COURSE OUTCOMES:: Upon completion of the course, students will be able to

On completion of the course the students are expected to CO1 : Understand and identify the various microbes associated with foods and food groups. CO2 :Understand and identify the role of these microbes in food spoilage, food preservation. CO3 : Understand the role of pathogens in food borne infections. • Understand the methods used to detect pathogens in foods.

TEXT BOOKS:

1. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers, 1998. 2. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai, 2007. 3. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003. 4. Adams, M.R. and M.O. Moss.” Food Microbiology”. New Age International, 2002 5. Khetarpaul, Neelam. “Food Microbiology” Daya Publishing House, 2006.

REFERENCES:

1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology: An Introduction”. ASM Press, 2005 2. Ray, Bibek and ArunBhunia. “Fundamental Food Microbiology” 4th Edition, CRC Press, 2008 3. Pawsey, R. K. “Case Studies in Food Microbiology for Food Safety and Quality”. The Royal Society of Chemistry, 2001. 4. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000. 5. Doyle, Michael P. “Food Microbiology: Fundamentals and Frontiers”. 2nd Edition, ASM Press, 2001.