Quality and Safety Monitoring in Dairy Industry

Teacher

Dr. Prasanta Kumar Choudhury

Category

Core Courses

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Course Name : Quality and Safety Monitoring in Dairy Industry

Code (Credit) : CUTM1155 (2-0-1)

Course Objectives

  • To understand about the food safety management system and create awareness among the students about consumer welfare on microbiological quality and safety of dairy foods.
  • To understand the basic procedure and principles of quality and safety management involved in processing of dairy foods in industry.

Learning Outcomes

  • Understand the consumer awareness about microbiological quality and safety of dairy foods.
  • Learn the quality and food safety management system concepts and principles.
  • Develop concepts on microbiological risk analysis and hygiene in dairy plant.

Course Syllabus

Module-I: Concept of quality, safety, and food laws (3 hrs)

  • Consumer awareness, quality control, quality assurance and food safety.
  • Global quality and food safety standards: an overview.
  • Integrated food law, its main features and functions.

Module-II: Food safety and quality management systems (5 hrs)

  • Concepts of the quality management system
  • Principles and standard requirements for quality management system
  • Introduction to Food Safety Management System
  • HACCP concepts and principles
  • TQM tools and techniques

Projects (1 hrs)

  • Quality evaluation by HACCP in the preparation of dairy products.

Module-III: Plant hygiene and sanitation (3 hrs)

  • Concepts of hygiene and sanitation
  • Personnel and equipment hygiene
  • Environmental hygiene

Projects (3 hrs)

  • Microbiological tests for assessing environmental, equipment and personnel hygiene by swab and rinse methods.
  • Evaluation of common sanitizing agents used in dairy plants a) suspension test b) capacity test.

Module-IV: Microbiological risk profile and safety criteria for dairy products (3 hrs)

  • Concepts of microbiological risk profile
  • Microbiological criteria and sampling guidelines.
  • Risk profile and criteria for milk and milk products.

Projects (2 hrs)

  • Rapid detection of TPC, yeast and mold counts, coliform using D-count and 3M Petrifilm kits.
  • Rapid detection of E. coli, Enterococci, Enterobacteriaceae count using D- count and 3M Petrifilm kits.

Module-V: Microbiological techniques and analysis (9 hrs)

  • Biosafety concepts in handling dairy pathogens.
  • Enumeration of hygiene indicator organisms.
  • Enumeration of E. coli/ E. coli O157:H7.
  • Enumeration of Salmonella and Shigella.
  • Enumeration of Listeria monocytogenes and Staphylococcus aureus.
  • Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens.
  • Rapid enumeration of hygiene and safety indicator organisms.
  • Monitoring antibiotic residues and aflatoxin M1.
  • Biosensors for monitoring contaminants.

Projects (6 hrs)

  • Rapid detection of pathogenic bacteria Staphylococcus, E. coli O157:H7,
  • Rapid detection of pathogenic bacteria Listeria monocytogenes and Salmonella.
  • Rapid detection of antibiotic residues in milk using commercial kits.
  • Rapid detection of aflatoxin M1/pesticides residues in milk using enzyme inhibition assay.

 Suggested Readings

  • Yasmine Motarjemi and Huub Lelieveld: Food Safety Management
  • Adnan Y. Tamime: Milk processing and Quality management

Online Recourses

Session Plan

Session 1

Consumer awareness, quality control, quality assurance and food safety (1 hr).

Session 2

Session 3

Session 4

Session 5

Session 6

Session 7

Session 8

Session 9 (Project)

Quality evaluation by HACCP in the preparation of dairy products (1 hr).

Session 10

Session 11

Session 12

Session 13 (Project)

Microbiological tests for assessing environmental, equipment and personnel hygiene by swab and rinse methods (1 hr).

Session 14 (Project)

Evaluation of common sanitizing agents used in dairy plants a) suspension test b) capacity test (2 hr).

Session 15

Concepts of microbiological risk profile (1 hr).

Session 16

Microbiological criteria and sampling guidelines (1 hr).

Session 17

Session 18 (Project)

Rapid detection of TPC, yeast and mold counts, coliform using D-count and 3M Petrifilm kits (1 hr).

Session 19 (Project)

Rapid detection of E. coli, Enterococci, Enterobacteriaceae count using D- count and 3M Petrifilm kits (1 hr).

Session 20

Biosafety concepts in handling dairy pathogens (1 hr).

Session 21

Enumeration of hygiene indicator organisms (1 hr).

Session 22

Enumeration of coli/ E. coli O157:H7 (1 hr).

Session 23 (Project)

Rapid detection of pathogenic bacteria Staphylococcus, E. coli O157:H7 (2 hr).

Session 24

Enumeration of Salmonella and Shigella (1 hr).

Session 25

Session 26 (Project)

Rapid detection of pathogenic bacteria Listeria monocytogenes and Salmonella (2 hr).

Session 27

Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens (1 hr).

Session 28

Rapid enumeration of hygiene and safety indicator organisms (1 hr).

Session 29

Session 30 (Project)

Rapid detection of antibiotic residues in milk using commercial kits (1 hr).

Session 31

Session 32 (Project)

Rapid detection of aflatoxin M1/pesticides residues in milk using enzyme inhibition assay (1 hr).

Case Studies

Case Studies

Our Main Teachers

Dr. Prasanta Kumar Choudhury

Asst. Professor and Head, Dairy Technology
VIEW PROFILE

Dr. Prasanta Kumar Choudhury is currently working as Assistant Professor and Head in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph. D degree from the National Dairy Research Institute, Karnal in the field of Dairy Microbiology. He has more than 9 years of experience at […]