Food Microbiology

Teacher

Dr. Ranjan Kumar Sahoo

Category

Core Courses

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Course Name : Food Microbiology

Code(Credit) : CUTM 1119(3-1-1)

Course Objectives

• 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

Learning Outcomes

To impart knowledge on Food microbiology dealing with monitoring, types of microorganisms, preservation of food, etc.

Course Syllabus

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

Session Plan

Session 1

Introduction to Food microbiology, History and concept

History of food microbiology PPT

Session Plan

Session 2

Food contamination and types

Food contaminants

Session Plan

Session 3

Practice: Isolation, enumeration and purification of microbes from a given food sample.


Food microbes

Session Plan

Session 4

Electron microscope and its types
Session 4

Session Plan

Session 5

Molds present in food

Molds in food

Session Plan

Session 6

Significance of Microorganisms in foods

Session Plan

Session 7

Practice: Staining Techniques (Simple, Spore)


Practice Gram staining

Session Plan

Session 8

Parameters Affecting Microbial Growth
Factors affecting growth of bacteria

Session Plan

Session 9

Intrinsic, Extrinsic parameters affecting growth of bacteria

Session Plan

Session 10

Combined Intrinsic and Extrinsic Parameters-lactic antagonism and hurdle concept.

Session Plan

Session 11

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Step 1: Detection of food microbes from some street foods

Session Plan

Session 12

Methods for detection of microbes in food

Methods of detection

Session Plan

Session 13

Detection of microbes from fresh meat
Fresh meat detection

Session Plan

Session 14

Detection of microbes in processed meat

Session Plan

Session 15

Detection of microbes in poultry

Microbes in poultry

Session Plan

Session 16

Practice: Biochemical identification of food microbes (bacteria, fungus, molds)


Practice

Session Plan

Session 17

Microscopic Sampling Method for detecting microbes

Session Plan

Session 18

Physical and Chemical methods for detecting microbes from samples

Session Plan

Session 19

Whole animal assay sampling for detection of Microbes

Whole animal assay

Session Plan

Session 20

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Step 2: Phenotypic characterization of isolated microbes

Session Plan

Session 21

Immunological methods for detecting microbes

Session Plan

Session 22

Microbial Food Spoilage

Food spoilage

Session Plan

Session 23

Food borne diseases: Staphylococcal, Ecoli,


Food borne diseases PPT

Session Plan

Session 24

Practice: Fermentation test

Fermentation test

Session Plan

Session 25

Salmonellosis, shigellosis, Listerial infections caused due to food spoilage

Session Plan

Session 26

Toxins produced by bacteria, Types of toxins, Mycotoxins, Aflatoxins Alternaria Toxins.


Toxins produced by bacteria PPT

Session Plan

Session 27

Toxigenic Phytoplanktons and viruses.

Session Plan

Session 28

Food Preservation & Principles of Quality Control

Session Plan

Session 29

Preservation of food by chemicals antibiotics, Radiation, Low and high temperature.


Preservation of food PPT

Session Plan

Session 30

Practice: Catalase test


Catalase test

Session Plan

Session 31

High-Pressure Processing Pulsed Electric Fields for preservation of foods

Session Plan

Session 32

Aseptic Packaging, Manothermosonication,

Session Plan

Session 33

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Step 3: Biochemical characterization of microbes

Session Plan

Session 34

Microbiological quality standards of food, FDA, HACCP, ISI.

Session Plan

Session 35

Applications of Food Microbiology


Application of food microbiology

Session Plan

Session 36

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Step 4: Pure culture and staining of microbes

Session Plan

Session 37

Beneficial Uses of Microorganisms in Food

Session Plan

Session 38

Intestinal beneficial Bacteria-Concept of Prebiotics and probiotics
Prebiotics and Probiotics

Session Plan

Session 39

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Step 5: Slant preparation using each strain of microbes

Session Plan

Session 40

Genetically modified foods. Biosensors in food
Biosensors in food industry

Session Plan

Session 41

Project: Isolation and identification of food microbes present in street foods of Bhubaneswar

Review of project and thesis submission.

Case Studies

Case Studies

Our Main Teachers

Dr. Ranjan Kumar Sahoo

Associate Professor, Department of Biotechnology
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