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Questions and Answers
Which types of microorganisms are included in the study of microbiology?
Which types of microorganisms are included in the study of microbiology?
- Bacteria, parasites, and multicellular organisms
- Viruses, arthropods, and protozoa
- Bacteria, fungi, and algae (correct)
- Algae, bacteria, and fungi (correct)
What is a significant characteristic of the human microbiome?
What is a significant characteristic of the human microbiome?
- It only contains bacteria.
- It becomes fixed at birth and never changes.
- It is identical for every individual.
- It is influenced by diet and environment. (correct)
What role do some bacteria in the human body play?
What role do some bacteria in the human body play?
- They exclusively recycle nutrients.
- Some protect us while others can cause disease. (correct)
- They always make us sick.
- They only assist in digestion.
How does the microbiome relate to susceptibility to diseases?
How does the microbiome relate to susceptibility to diseases?
What are the components of the total assessment in microbiology education as mentioned in the provided content?
What are the components of the total assessment in microbiology education as mentioned in the provided content?
What is the main focus of food microbiology?
What is the main focus of food microbiology?
Which of the following is NOT considered a factor affecting microbial growth in food?
Which of the following is NOT considered a factor affecting microbial growth in food?
What is the purpose of traditional methods of identifying microbes in food microbiology?
What is the purpose of traditional methods of identifying microbes in food microbiology?
Which group of bacteria includes potential foodborne pathogens?
Which group of bacteria includes potential foodborne pathogens?
Which phase of bacterial growth is characterized by cell division and population increase?
Which phase of bacterial growth is characterized by cell division and population increase?
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Study Notes
Course Overview
- Course Title: Food Microbiology (Code: FOD 302)
- Credit Hours: Theoretical (80 hours), Practical (40 hours)
- Program: Food Industry Technology
Course Description
- Focuses on microorganisms in food and their effects on food quality and safety.
- Covers classification of microbes and traditional identification methods.
- Studies factors influencing microbial growth: intrinsic, extrinsic, processing, and microbial factors.
- Addresses foodborne illnesses, microbial spoilage, and chemical spoilage (e.g., fat oxidation).
Course Contents by Week
- Week 1: Introduction to Food Microbiology and classification of microbes.
- Week 2: Traditional methods for identifying microbes.
- Week 3: Factors affecting microbial growth.
- Week 4: Intrinsic and extrinsic factors in food.
- Week 5: Processing factors impacting food.
- Week 6: Growth characteristics and phases of bacteria.
- Week 7: Techniques for measuring bacterial numbers and food quality indicators.
- Midterm examination follows Week 7.
- Weeks 8-15 delve into fermentation microorganisms, foodborne illnesses, Gram-positive and Gram-negative bacteria, yeasts, molds, viruses, parasites, spoilage, and enzymatic changes.
Assessments
- Quizzes and assignments: 20%
- Mid-term exam: 20%
- Practical examination: 20%
- Final exam: 30%
- Field work: 10%
- Total marks: 150
Microbiology Fundamentals
- Microbiology: Study of microorganisms, including algae, bacteria, fungi, parasites, and viruses.
- Human body hosts approximately 100 trillion bacteria, promoting digestion and nutrient recycling.
- Distinct microbiomes shape individual health and susceptibilities to diseases.
Importance of Microorganisms
Beneficial Aspects
- Fermentation leads to unique food transformations.
- Essential in producing items like bread (yeast fermentation) and cheese (molds and lactic acid bacteria).
Harmful Aspects
- Spoilage microorganisms degrade food quality affecting taste, odor, and appearance.
- Pathogenic microorganisms can lead to foodborne illnesses (food poisoning).
- Spoilage can occur through both microbial and non-microbial routes, impacting aesthetics rather than safety.
Classification of Microbes
- Bacterial taxonomy uses a two-word system (genus and species) like Salmonella typhi.
- First part indicates the genus (capitalized); second part indicates the species (non-capitalized).
Understanding Food Spoilage and Safety
- Causes of foodborne illnesses include contaminated ingredients and poor handling.
- Spoilage does not always mean food is unsafe, but it affects its desirability for consumption.
- Certain food conditions (dry, acidic, chilled) reduce spoilage risks.
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