FOOD MICROBIOLOGY AND SAFETY -PRACTICAL

Paper Code: 
24HFN126
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

 

1.    Learn to isolate, maintain and identify microorganisms.

2.    Gain knowledge about characteristics of bacteria and fungi.

3.    Determine the food quality of different food products.

Have an insight of sanitation and hygiene practices in food industries

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24HFN126

Food Microbiology and Safety -Practical (Practical)

COFN29: Enumerate and  identify microorganisms from air water and food

COFN30: Evaluate microbial quality of food and water.

COFN31: Compile comprehensive practical records for enumeration,

identification and differentiation of microbes and cultivate verbal

communication skills to converse effectively with examiners

COFN32: Contribute effectively in course specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, demonstration

 

Learning activities for the students:

Self-learning assignments, Effective questions, presentations, Field trips

Quiz,

Power Point Presentations, Individual and group projects, Semester End Examination, demonstration

 

 

 

 

Unit I: 
CONTENTS
  • Preparation of sterilized media.
  • Isolation of pure culture 
  • Maintenance & preservation of pure culture
  • Simple & Gram’s staining
  • Determination of potability of water by MPN test.
  • Methylene Blue Reductase Time Test for checking microbial quality of milk.
  • Analysis of microbial count from air, water, soil by Standard Plate Count (SPC)           technique.
  • Determination of indicator organisms in water & food on selected media (any two)
    • E.coli (b) Shigella (c)S.aureus (d) Salmonella
  • Isolation and identification of microorganisms (fungi & bacteria) from spoiled food     items.
  • Blotter’s Test to check seed health
  • Visit to Food Manufacturing Unit/Processing Units/Hotels to observe quality control process & to understand the concept of Quality HACCP application.

 

Essential Readings: 

 

  1. Frazier and Westhoff (2006) Food Microbiology by Tata Mc. Graw Hill Publishing Company Ltd. New Delhi.
  2. Banwart (2004) Basic Food Microbiology CBS Publishers & Distributors New Delhi.
  3. Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison-        Wesley Publishing Company.

 

 

References: 

 

  1. Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi.
  2. Roday S. (1999) Food Hygiene & Sanitation Tata McGraw Hill
  3. James M. Jay (2005) Modern Food Microbiology (IV Edition), CBS Publishers & Distributors New Delhi.
  4. Potter & Hotchkiss Food Science CBS Publishers & Distributors New Delhi.
  5. Ramesh Vijaya K. (2007) Food Microbiology, MJP Publishers Chennai.
  6. CasidaJr; L.E. (2002) Industrial Microbiology New Age International (p) Ltd. New Delhi.
  7. Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.

 

Academic Year: 
2024-2025
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