FOOD MICROBIOLOGY AND SAFETY -PRACTICAL (Practical)

Paper Code: 
25HFN126
Credits: 
4
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.
  4. 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

 

 

 

 

 

 

 

 

25HFN126

 

 

 

 

 

 

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
   
   
   

 

60.00
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.

e RESOURCES:

  1. https://www.youtube.com/watch?v=_TbPwIzGFNA – Construction and working of Laminar Flow Hood
  2. https://www.youtube.com/watch?v=rP-6ybf3ocQ – Construction and working of Autoclave
  3. https://www.youtube.com/watch?v=KRL7Bt3F38k – Construction and Working of Hot Air Oven
  4. https://www.youtube.com/watch?v=KHg_PyjQPwk Culture media
  5. https://www.youtube.com/watch?v=FwW_2ii1Zoo Spread plate technique
  6. https://www.youtube.com/watch?v=loyeVy1D-3o – Serial dilution

 

Academic Year: 
2025-2026
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