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.

Learning Outcomes

1. Student can know microorganisms associated with aquatic environment and fish and their role in spoilage of fish.

2. Student can learn food spoilage microorganism and their growth in food.

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. 

Session Plan

Session 1 (Theory)

Session 2 (Theory)

Session 3 (Theory)

Extrinsic factors for Growth and survival of microorganisms in food

PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C3-2.pdf

Video https://www.youtube.com/watch?v=k1S1snrK_Aw

Session 4 (Theory)

Session 5 (Theory)

Session 6 (Theory)

Session 7 (Theory)

Session 8 (Theory)

Session 9 (Theory)

Session 10 (Theory)

Session 11 (Theory)

Session 12 (Theory)

Foodborne gastroenteritis caused by E. coli, Salmonella and Listeria

PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C12-1.pdf

Video https://www.youtube.com/watch?v=L-1qogtMdYs

Session 13 (Theory)

Foodborne gastroenteritis caused by Vibrio cholera, Vibrio parahaemolyticus, Campylobacter 

PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C13-1.pdf

Video https://www.youtube.com/watch?v=WYwo0JvT51Y

Session 14 (Theory)

Session 15 (Theory)

Session 16 (Theory)

Session 17 (Theory)

Session 18 (Theory)

Spoilage of fresh and processed fish and fishery products

PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C18-1.pdf

Video https://www.youtube.com/watch?v=0Vsnia2o0G0

Session 19 (Theory)

Session 20 (Theory)

Session 21 (Practical)

Handling of diseased fish for bacteriological examination

pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P1-1.pdf

video https://www.youtube.com/watch?v=Y_f3d4gS7LU

Session 22 (Practical)

Sampling and processing of samples for microbiological investigation

pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P2-1.pdf

video https://www.youtube.com/watch?v=Et1v8EQP10U

Session 23 (Practical)

Session 24 (Practical)

Isolation and identification of pathogenic bacteria associated with fish and fishery product- vibrio Cholerae and vibrio parahaemolyticus

pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P4-1.pdf

video https://www.youtube.com/watch?v=B-fJat9__G0

Session 25 (Practical)

Isolation and identification of pathogenic bacteria associated with fish and fishery product- escherichia coli

pdf  http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P5-1.pdf

video https://www.youtube.com/watch?v=0uKwlHooIsY

Session 26 (Practical)

Determination of MIC and MCC of chemical preservatives

pdf  http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P6-1.pdf

video https://www.youtube.com/watch?v=aYxpA0GL8Ss

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