FOOD MICROBIOLOGY AND SAFETY (PRACTICAL)

This course will enable students to:

• Understand and know various aspects of  food quality in terms of microbes.
• Understand the significance of microbes in food and  human health.
• Have an insight of sanitation and hygiene and its role in food production and storage.
• Learn to isolate, maintain and identify microorganisms.
• Know about characteristics of bacteria and fungi.

Contents:

1. Preparation of sterilized media.
2. Isolation of pure culture and culture maintenance (Liquid Parrafin).
3. Simple & Gram’s staining
4. Determination of potability of water by MPN test.
5. Methylene blue reductase time test for checking microbial quality of milk.
6. Analysis of microbial count from air, water, soil by Standard Plate Count (SPC) technique.
7. Determination of indicator organisms in water & food on selected media (any two)

 (a) E.coli (b) Shigella (c)S.aureus (d)Salmonella

8. Isolation and identification of microorganisms (fungi & bacteria)from spoiled food items.
9. Blotter’s Test  (a) Cereals- Wheat & Maize

(b) Pulses- Blackgram & Chick pea

(c) Others-Peanut/Coconut/Ginger/garlic/Turmeric

10. Production of fermented food using Pure Microbial Culture (Cap. Lactobacillus acidophilus, Tab. Sporolac).
11. Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to understand HACCP functioning.
12. Visit to water testing lab. of PHED.