Food Microbiology and Safety

Paper Code: 
FSQ-231
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to:

  • Gain deeper knowledge of micro organisms in humans and environment
  • Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
  • Understand the latest procedures adopted in various food operations  to prevent food borne disorders and legal aspects involved in such cases.
  • Become aware of the food quality determinants and their estimation methods
12.00
  • General morphology, classification, growth and reproduction of micro-organism bacteria, fungi.

Factors affecting growth: pH, water activity, oxygen availability, temperature, nutrients,  O-R potential and others

12.00

Microbiology of different foods. Definition of spoilage and contamination                                                                                                                                                                               

12.00
  • Microbial intoxication and infections : Name of diseases and causal organisms.
  •  Beneficial effects of micro-organisms (Concept of fermentation.) Various types of fermented products.
12.00
  • Importance of sanitation and hygiene -  personal hygiene of food handler-habits, clothes, illness, education of food handler in handling and serving food.

Sanitation-kitchen equipment and systems-structure and layout of food premises maintaining clean environment,  cleaning of equipment / utensils

12.00
  • Waste product handling- planning for waste disposal, solid wastes and liquid wastes                                                                                

Control of infestation: rodent control, vector control and use of pesticides

Essential Readings: 
  1. Banwart, G.T. Basic Food Microbiology. CBS Publisher, New Delhi
  2. Frazier, W.C. ‘Food Microbiology’ 4th Edition 1988. McGraw Hill, New York.
  3. Pelczar H.J. and Rober D. ‘Microbiology’ 2nd Edition 1968. McGraw Hill, New York.
  4. Jay J.H. ‘Modern Food Microbiology’ CBS Pub., New Delhi. Jacob, M. (1989). a safe food handling. A training guide for manager.WHO, Geneva, Marriott, N. G.
References: 
  1. Principles of food sanitation – II Edition. AVI Book. Van Nostrand Reinhold, New York.
  2. Kawata, K. (1963). Environmental Sanitation in India, Lucknow Publishing House.
  3. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.
Academic Year: 
2017-2018
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