DESCRIPTION OF COURSES
MB 507 FOOD MICROBIOLOGY (3L+2P) II
To provide the basic concepts of microbial quality of food, microbial contamination and food- borne diseases
Food and their composition, Food as substrate for micro-organisms, Important bacteria in food microbiology, Microflora of meat, fish, eggs, fruits, vegetables, juices, flour, canned foods.
Food spoilages, Fermented foods ( Sauerkraut, Pickle,Soy Sauce, Tempeh, Miso), Bacterial toxins in food, Food-borne diseases and intoxications, Action of microbes on different components of food, Methods of food preservation.
Microarray in food microbiology, Mycotoxin, Microbiological quality assurance, Specification and standards, Hazard analysis and critical control point (HACCP) concept,Methods for examination of micro-organisms in food.
Preparation of various media, Preparation of Sauerkraut from cabbage, Determination of acidity, pH, Sensory evaluation of product, Microscopy of fermented fluid, Isolation and enumeration of lactic acid bacteria from sauerkraut, Isolation and enumeration of acid producers from pickle/ sauerkraut, Enumeration of halophiles from pickle, Enumeration of microflora (bacteria, fungi and yeast) in flour of wheat and gram, Detection of coliforms in flour and grain (Presumptive, completed and confirmed test), Enumeration of microflora of bread and pastry, Enumeration of thermophiles , psychrophiles and osmophiles in food sample, Pectinolytic bacteria in fruit sample, Enumeration of lipolytic and proteolytic bacteria in given food sample, Microbial observations of fruit surface flora and spoilage, Enumeration of microflora in juices, Detection of enterotoxigenic Staphylococcus aureus strains in food sample, Microbial examination of egg and canned food.