Food Microbiology Course Specifications PDF

Food Microbiology  COURSE SPECIFICATIONS I. BASIC INFORMATION Course Title: Food Microbiology Course Code: FOD 302 Credit Hours: Number of Units in the Course: Page 3 - 80 Theoretical...

Food Microbiology  COURSE SPECIFICATIONS I. BASIC INFORMATION Course Title: Food Microbiology Course Code: FOD 302 Credit Hours: Number of Units in the Course: Page 3 - 80 Theoretical Page 81- 120 Practical Program (s) in which the course Food Industry Technology is given: Program II. COURSE DESCRIPTION Food microbiology is the study of The specific microorganisms in food (food microbes), and their beneficial and harmful effects on the quality and safety of raw and processed food through:  Classifying microbes.  Study traditional methods of identifying microbes.  Microbial Growth and Factors affecting microbial growth.  Techniques microbiologists use to measure numbers of bacteria.  Indicators for food quality and food safety.  Fermentation microorganisms.  Foodborne Illnesses.  Microbial spoilage And Chemical spoilage (fat oxidation). III. COURSE CONTENTS Week NO. of Topic NO. Hours Microbiology Introduction - Why Study Food W1 2 Microbiology? Classifying microbes 2 W2 Traditional methods of identifying microbes Microbial Growth and Factors affecting microbial 2 W3 growth What’s in the food (Intrinsic factors)? W4 What’s outside of the food (Extrinsic factors)? 2 2 What’s being done to the food (Processing factors)? W5 What other microbes are doing to the food (Microbe factors)? Growth characteristics of bacteria 2 W6 Phases of bacterial growth  Techniques microbiologists use to measure numbers 2 W7 of bacteria Indicators for food quality and food safety Midterm W8 Food Microorganisms are important in many 2 W9 different ways Fermentation microorganisms Foodborne Illnesses 2 Bacteria - Gram Positive Bacteria W10 1-Staphylococcus 2. Streptococcs 3. Bacillus 4. Clostridium botulinum 5. Clostridium perfringens 6. Enterococci 2 W11 7. Listeria monocytogenes 8. Mycobacterium avium Gram Negative Bacteria 2 W12 Enterobacteriaceae W13 Non-Enterobacteriaceae 2 W14 Food Borne Yeasts And Food Borne Molds 2 Virus And Parasite 2 W15 Food spoilage And Autolysis or enzymatic spoilage Microbial spoilage And Chemical spoilage (fat 2 W16 oxidation). 30 Total VIII. WEIGHING OF ASSESSMENTS Quizzes and assignments Marks 20% = 30 degree Mid-term exam Marks 20% = 30 degree Practical Examination Marks 20% = 30 degree Final-term Examination Marks 30% = 45 degree Field work Marks 10% = 15 degree Total Marks 100% = 150 degree  Microbiology  Microbiology is the study of microorganisms. Microorganisms (also called microbes) are organisms that are too small to see without a microscope.  Microorganisms include algae, bacteria, fungi, parasites (made up of protozoa and worms), and viruses.  In the human body, there are over 10 trillion human cells and approximately ten times that many, 100 trillion, bacteria.  These bacteria share the food we eat, help us to digest it and recycle nutrients from our waste. Some of these bacteria protect us, but others can make us sick (are pathogenic  We have bacteria on our hands, in our mouth, our nose, and in our gut. Wherever they find an inviting environment, bacteria will make themselves at home.  As well as being home to trillions of bacteria, our bodies also house various viruses and fungi. The community of microbes in a particular environment is known as a microbiome.  Microbiome  Just as each of us has a distinct fingerprint, each person has a unique microbiome. Those who live in close contact with one another, such as parents and their children, will have more similar microbiomes, but they will not be identical.  The makeup of our microbiomes is affected not only by the food we eat, but also the people with whom we come into contact, the environments we pass through, and the environments the food itself has passed through as it makes its way from farm to fork.  The differences among people’s microbiomes may explain why some people are more susceptible to disease than others and why people react differently to drug treatments. Although there are many microbes capable of causing human illness and food spoilage, there are even more that are beneficial and, in fact, essential to the health of our bodies and the environment.  The Human Microbiome Project was started in 2007 and completed in 2014.  Food microbiology is the study of:  The specific microorganisms in food (food microbes), and their beneficial and harmful effects on the quality and safety of raw and processed food TO  Provide Clean, Safe, Healthful Food to Consumer  Prevent Food Spoilage  Prevent Food-borne Illnesses  Food Preservation and Production  Many different microbes can potentially affect our food.  Before we learn how to prevent transmission and growth of dangerous microbes, we first need to learn a little more about them, such as what they need to live in their environment.  But even before that, we need to identify the microbes we are dealing with Food Microorganisms are important in many different ways:  Fermentation microorganisms produce a desired food product.  Spoilage microorganisms cause a food to smell, taste, and look unacceptable.  Pathogenic, or disease causing, microorganisms can cause foodborne illness. I. Beneficial aspects of microbes to the food industry  The actions of microbes can transform foods.  Fermentation is the breakdown of substances in food by microbes.  Fermentation occurs in a variety of foods and environments.  Fermentation is essential in the production of some foods.  It can give foods unique and wonderful tastes.  For example:  Bread rises through the fermentation action of yeasts.  Sausages and cheeses are fermented with a mixture of moulds and lactic acid bacteria.  Grape juice is transformed into wine through the fermentation of sugars by lactic bacteria and specific types of yeast.  II. Harmful aspects of microbes to the food industry Food spoilage and foodborne illness are the two major harms of microbes to food businesses. Spoilage microbes  Spoilage microbes (sometimes referred to in the industry as objectionable bacteria) are casually called “slimies”.  Spoilage microbes cause undesirable deterioration of food quality that may affect the appearance (colour), odour, and/or taste of the final food product.  Another definition of food spoilage is “to destroy the value or quality of a food.”  Rotten-egg smells may arise from putrefaction and breakdown of proteins in foods by specific bacteria that produce sulfurous compounds and odours.  Other microbes can produce a surface slime on aging foods, or excessive gas that will cause bulging cans or exploding packets of ketchup. I. Spoilage can occur through both microbial and non- microbial routes. II. Spoilage does not necessarily mean that the food is dangerous to eat.  It just means that the food has been transformed in ways that make it less appealing for human consumption III. Foods that are drier, acidic, salted or stored under refrigeration tend to be less susceptible to spoilage.  Foodborne illnesses Foodborne illnesses (also called food poisoning) can arise from:  Contaminated ingredients.  Improper cooking and processing.  Unsanitary food handling. There are many microbes that may cause illness. When a microbe causes illness, it is called a pathogen  Where are microbes found? Microbes are found everywhere in our environment—including us!  Classifying microbes Bacterial Taxonomy Scientific / International Name – same all over world, consists of two words (in Italics) e.g. Salmonella typhi, Staphylococcus aureus The first part of the name, Escherichia, refers to the genus, The second part, coli, refers to the species, the genus is capitalized.