Microbiology of Fish and Fishery Products

Teacher

Mr. Avijit Biswas

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Course Title : Microbiology of Fish and Fishery Products

Code (Credit): FSHM 2202

Course Objectives

1. To know different types of microorganisms associated with fish and shellfish spoilage.

2. To learn the growth and survival of microorganisms in food.

Course Outcomes

CO1: Understand the Role and significance of microorganisms in nature and in foods.

CO2: Knowledge of the Enumeration of microorganisms in food by conventional and rapid techniques

CO3: Knowledge of Indicators of microbiological quality of fish and fishery products.

CO4: Aware of Food borne pathogens involved in infective and intoxication type of food poisoning

CO5: Aware of biological hazards associated with fish and fishery products

CO-PO Mapping

COs	Course outcome	POs addressed
CO-1	Understand the Role and significance of microorganisms in nature and in foods.	PO1, PO2, PO3, PO4, PO5, PO6, PO7, PO8, PO9
CO-2	Knowledge of the Enumeration of microorganisms in food by conventional and rapid techniques	PO1, PO2, PO3, PO4, PO5, PO6, PO7, PO8, PO9
CO-3	Knowledge of Indicators of microbiological quality of fish and fishery products.	PO1, PO2, PO3, PO4, PO5, PO6, PO7, PO8, PO9
CO 4	Aware of Food borne pathogens involved in infective and intoxication type of food poisoning	PO1, PO2, PO3, PO4, PO5, PO6, PO7, PO8, PO9
CO 5	Aware of biological hazards associated with fish and fishery products	PO1, PO2, PO3, PO4, PO5, PO6, PO7, PO8, PO9

Program Outcomes

PO1: Knowledge enhancement

PO2: Professional and Entrepreneurial Skill development

PO3: Critical thinking

PO4: Problem Solving

PO5: Environment and Sustainability

PO6: Data Handling and computational skills

PO7: Communication & Extension Skills

PO8: Team Work

PO9: Ethics

PO1: Knowledge enhancement: Enhanced knowledge on concepts, essential facts, basics, principles and theories relating to fishery biology, biodiversity and aquatic environment, aquaculture, fish nutrition, fish physiology, genetics and biotechnology, fish processing, fisheries engineering, fish microbiology, fishery extension, economics, and biostatistics.

PO2: Professional and Entrepreneurial Skill development: Understanding the value and processes of life-long learning and professional enhancement and entrepreneurship development.

PO3: Critical thinking: After identifying the assumptions from the subject, take informed actions to frame the thinking and check out the degree to which these assumptions are accurate and valid, and look at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.

PO4: Problem Solving: Solve the problems from concerned disciplines using the knowledge, skills and attitude acquired from various disciplines in fisheries science.

PO5: Environment and Sustainability: Understand the issues of environmental contexts and sustainable development.

PO6: Data Handling and computational skills: Collect, analyze and interpret biological and scientific data for the scientific and farming community with the help of computer-based programmes.

PO7: Communication & Extension Skills: Develop appropriate communication skills for effective transfer of knowledge and technologies through extension activities.

PO8: Team Work: Play effective roles in capture, culture, management, financial and marketing of fish produce.

PO9: Ethics: Application of ethical principles and commitment to professional ethics and responsibilities.

Course Syllabus

Theory

Introduction and history of microorganisms in foods. Role and significance of microorganisms in nature and in foods. Sources and types of microorganisms in fish and fishery products. Factors (intrinsic and extrinsic) affecting the growth and survival of microorganisms in food. Enumeration of microorganisms in food by conventional and rapid techniques. Microbial principles of fish preservation and processing by application of low temperature, high temperature, drying, irradiation and chemicals. Microbiology and spoilage of fresh, semi processed and processed fish and fishery products. Indicators of microbiological quality of fish and fishery products.Food borne pathogens involved in infective and intoxication type of food poisoning – Vibrio cholerae, Vibrio parahaemolyticus, E. coli, Salmonella, Listeria monocytogenes, Clostridium botulinum, C. perfringens, Campylobacter and Staphylococcus aureus – their occurrence, growth, survival, pathogenicity and prevention. Other biological hazards associated with fish and fishery products- marine toxins-shellfish toxins, scombroid toxins, ciguatera toxins and puffer fish toxins; mycotoxins, parasites and viruses.

Practicals

1. Sampling and processing of samples for microbiological investigation.

2. Enumeration of microorganisms associated with finfish, shellfish, water and ice.

3. Testing of water for potability.

4. Isolation and identification of pathogenic bacteria associated with fish and fishery products - Vibrio cholerae, Vibrio parahaemolyticus,, E coli, Salmonella, Listeriamonocytogenes and faecal streptococci.

5. Biochemical tests for characterization of bacteria.

6. Molecular methods for the detection of pathogenic microorganisms.

7. Determination of MIC and MCC of chemical preservatives.

Reference book:

Microbiology of Fish and Fishery Products------by F & S Felix Parthiban
Fishand Fishery Products Analysis. A Theoreticaland Practical Perspective------by Mathew, Saleena, Raman, Maya et al.