Basic Food Microbiology

General characteristics of microorganism. Classification, morphology, physiology, growth, nutrition and reproduction of microorganisms. Spores.

• Microbial Growth Curve & its implications. Pure culture techniques and maintenance of cultures
• Incidence of microorganism in foods, Sources of contamination. Principles underlying spoilage of foods. Control of microorganisms. Physical and Chemical methods to control microorganisms. Food poisoning and food borne infections, Microbial toxins, Indicator organisms.

Sources of Contamination and spoilage of cereal products & sugar products . Methods adopted for control and preservation

• Sources of Contamination and spoilage of fruit and vegetable products, Bakery Products, Methods adopted for control and preservation
• Sources of Contamination and spoilage of Meat products, Fish and Sea foods, Egg and Poultry products. Methods adopted for control and preservation Sources of Contamination and spoilage of Milk and Milk products. Methods adopted for control and preservation.

Microbes in food fermentation, putrefaction, Lipolysis. Antagonism and Synergism in microorganisms Food plant sanitation, inspection and control, personnel hygiene. Microbiological limits.