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• To highlight the microorganisms present in food
• To study in detail the growth of microorganisms and impact of environment
on the growth in food
• To know the food borne diseases and their control
• To know the methods for preservation of food
To impart knowledge on Food microbiology dealing with monitoring, types of microorganisms, preservation of food, etc.
Module I: Title (4 hrs): Developments of Food microbiology
History of Microorganisms in Food-developments: Common Food borne Bacteria,Molds.
Practice: Isolation, enumeration and purification of microbes from a given food sample
Module II: Title (4 hrs): Importance of microbes in food
Significance of Microorganisms in foods. Parameters Affecting Microbial Growth: Intrinsic, Extrinsic. Combined Intrinsic and Extrinsic Parameters-lactic antagonism and hurdle concept.
Practice: Staining Techniques (Simple, Gram staining, spore staining )
Module III: Title (4 hrs): Microbes associated with different types of food
Microorganisms in Foods and methods for detection: Fresh meat, Processed meat and Poultry culture.
Practice: Biochemical identification of bacteria
Module IV: Title (4 hrs): Detection of food microbes
Microscopic Sampling Method for detecting microbes, Physical, Chemical methods,Whole animal assays, Immunological methods.
Practice: Fermentation Test
Module V: Title (5 hrs): Food borne diseases
Microbial Food Spoilage and Food borne diseases: Staphylococcal, Ecoli, Salmonellosis, shigellosis, Listerial infections. Mycotoxins, Aflatoxins Alternaria Toxins, Toxigenic Phytoplanktons and viruses.
Practice: Catalase test
Module VI: Title (5 hrs): Food Preservation
Food Preservation & Principles of Quality Control: Chemicals antibiotics, Radiation, Low and high temperature, High-Pressure Processing Pulsed Electric Fields .Aseptic Packaging, Manothermosonication, Microbiological quality standards of food, FDA, HACCP, ISI.
Module VII: Title (4 hrs): Application of Food microbiology
Applications of Food Microbiology: Beneficial Uses of Microorganisms in Food Intestinal Beneficial Bacteria-Concept of Prebiotics and Probiotics, Genetically modified foods. Biosensors in food.
Project: Isolation and identification of food microbes present in street food of Bhubaneswar
Text Books:
1. R.K. Sahoo: Introduction to Microbiology, Year 2020, Kindle publication, Amazon, 1st Edition
2. B. Ray, A. Bhunia: Fundamental food microbiology, CRC press, 5th Edition.
Reference Books:
1. Michael Pelczar JR, E.C.S. Chan, Noel R. Krieg:Microbiology, Mc Graw Hill, 6th Edition.
2. Foster WM, Food Microbiology, CBS publishers, 2018 Edition
Course outline Prepared by; Dr. Ranjan Kumar Sahoo Date:22-05-2020
Source of reference: NSQF
Practice: Isolation, enumeration and purification of microbes from a given food sample.
Significance of Microorganisms in foods
Intrinsic, Extrinsic parameters affecting growth of bacteria
Combined Intrinsic and Extrinsic Parameters-lactic antagonism and hurdle concept.
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Step 1: Detection of food microbes from some street foods
Detection of microbes in processed meat
Practice: Biochemical identification of food microbes (bacteria, fungus, molds)
Microscopic Sampling Method for detecting microbes
Physical and Chemical methods for detecting microbes from samples
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Step 2: Phenotypic characterization of isolated microbes
Immunological methods for detecting microbes
Salmonellosis, shigellosis, Listerial infections caused due to food spoilage
Toxins produced by bacteria, Types of toxins, Mycotoxins, Aflatoxins Alternaria Toxins.
Toxigenic Phytoplanktons and viruses.
Food Preservation & Principles of Quality Control
Preservation of food by chemicals antibiotics, Radiation, Low and high temperature.
High-Pressure Processing Pulsed Electric Fields for preservation of foods
Aseptic Packaging, Manothermosonication,
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Step 3: Biochemical characterization of microbes
Microbiological quality standards of food, FDA, HACCP, ISI.
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Step 4: Pure culture and staining of microbes
Beneficial Uses of Microorganisms in Food
Intestinal beneficial Bacteria-Concept of Prebiotics and probiotics
Prebiotics and Probiotics
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Step 5: Slant preparation using each strain of microbes
Project: Isolation and identification of food microbes present in street foods of Bhubaneswar
Review of project and thesis submission.