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1. To know different types of microorganisms associated with fish and shellfish spoilage.
2. To learn the growth and survival of microorganisms in food.
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.
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.
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.
Role and significance of microorganisms in food
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C1-2.pdf
Growth and survival of microorganisms in food
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C2-2.pdf
Extrinsic factors for Growth and survival of microorganisms in food
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C3-2.pdf
Enumeration of microorganisms in foods
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C4-2.pdf
Study of microorganisms by alternate and rapid methods
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C5-2.pdf
Food preservation techniques and microorganisms
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C6-2.pdf
Food preservation by high temperature
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C7-2.pdf
Food preservation by drying
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C8-2.pdf
Food preservation by use of Chemicals
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C9-2.pdf
Endospores and formation of cell aggregates
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C10-2.pdf
Foodborne pathogens
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C11-1.pdf
Foodborne gastroenteritis caused by E. coli, Salmonella and Listeria
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C12-1.pdf
Foodborne gastroenteritis caused by Vibrio cholera, Vibrio parahaemolyticus, Campylobacter
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C13-1.pdf
Biological hazards in foods
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C14-1.pdf
Biological hazards in food products
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C15-1.pdf
Pathogenic flatworms and round worms
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C16-1.pdf
Sanitation and microbiological quality
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C17-1.pdf
Spoilage of fresh and processed fish and fishery products
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C18-1.pdf
Spoilage of fresh and processed fish and fishery products
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C19-1.pdf
Assessment of fish quality
PDF http://courseware.cutm.ac.in/wp-content/uploads/2020/06/C20-1.pdf
Handling of diseased fish for bacteriological examination
pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P1-1.pdf
Sampling and processing of samples for microbiological investigation
pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P2-1.pdf
Biochemical tests for identification of microorganisms
pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P3-1.pdf
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
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
Determination of MIC and MCC of chemical preservatives
pdf http://courseware.cutm.ac.in/wp-content/uploads/2020/06/P6-1.pdf
Teaching, Research and Product Development, Business Development.