Food Microbiology& Safety (Practical)

Paper Code: 
HFN 126
Credits: 
6
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

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.
     

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

COFN19: Differentiate the organisms likely to grow in food products like wheat, maize, peanut, garlic etc.

COFN20: Perform laboratory experiments aimed at isolating and identifying common food poisoning causing microbes

COFN21: Classify spoilage microorganisms according to the foods they are most likely to affect based on the intrinsic and environmental characteristics of the food

COFN22: Design and carry out laboratory experiments to evaluate the microbial quality of common food products

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

 

 

Quiz,

Individual and group projects,

Semester End Examination, demonstration

 

 

 

  
 

 

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

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

(b) Pulses- Blackgram & Chick pea

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

  1. Production of fermented food using Pure Microbial Culture (Cap. Lactobacillus acidophilus, Tab. Sporolac).
  2. Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to understand HACCP functioning.
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 Mc Graw 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. Casida Jr; 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: 
2018-2019
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