IMG222/3 Food Microbiology II
- Credit: 3
- Semester: 1
- Type: Core
- Prerequisite: IMG111 Food Microbiology I (pass)
This course covers factors (intrinsic, extrinsic and implicit) responsible for the selection of specific spoilage organism of different food commodities; microbiology of various food commodities, indicator organisms microbiological criteria and sampling plans. Various foodborne pathogens are also discussed. The laboratory component of this course covers the microbiological examination of foods for both indicator and pathogenic organisms.
This course is designed to give students an understanding of the relationship of microorganisms to foodborne illness and intoxications, food quality, food spoilage, food preservation, and bioprocessing.
➤ Chapter 1: Introduction to Food Spoilage
➤ Chapter 2: Microbial Growth, Selection of Spoilage Organisms & Adaptation Mechanism
➤ Chapter 3: Microbiology of Animal Products (Meat, Poultry, Eggs, Milk, and Seafood)
➤ Chapter 4: Microbiology of Plant Produce (Fruits, Vegetables, Dried Fruits)
➤ Chapter 5: Microbiology of Canned Foods & the Importance of Spore-Forming Organisms
➤ Chapter 6: Thermal Resistance
➤ Chapter 7: Effect of Low Temperature on Microbial Growth
➤ Chapter 8: Mode of Inhibition of Microbes by Preservatives
➤ Chapter 9: Indicator Organisms for Quality, Safety, and Sanitation
➤ Chapter 10: Foodborne Infections and Intoxications
➤ Lab 1: Recap on Laboratory Techniques; Good Lab Practice; Organisation of groups meat product: Manufactured meat
➤ Lab 2: Microbiological examination of raw milk, pasteurized milk, UHT milk and reconstituted milk powder for TPC, Coliform, E. coli and psychrophilic counts
➤ Lab 3: Microbiological examination of raw chicken, chill chicken and frozen chicken using both dilution and swab techniques for TPC, Coliform, E. coli and psychrophilic counts
➤ Lab 4: Microbiological examination of raw beef, chill beef minced beef and frozen beef using both dilution and swab techniques for TPC, Coliform, E. coli and psychrophilic counts
➤ Lab 5: Microbiological examination of fresh fish, iced fish, frozen fish and salted fish. using both dilution and swab techniques for TPC, Coliform, E. coli and psychrophilic counts. For salted fish should include halophilic organisms
➤ Lab 6: 6. Microbiological examination of spices and cereals for TPC, Coliform, E. coli and spore counts
➤ Lab 7: Isolation and identification of Salmonella from poultry carcass
➤ Lab 8: Isolation and identification of Vibrio parahaemolyticus from fish and shrimps
➤ Lab 9: Isolation and identification Staphylococcus aureus from ready to eat foods
➤ Lab 10: Isolation and identification of Clostridium perfringens from cook beef curry or korma
➤ Lab 11: Determination of D-value for E. coli
➤ Lab 12: Effect of different pH values on benzoic and sorbic acid against yeast in-lab media
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Discuss the interaction of intrinsic (food-related) and extrinsic (environmental) factors in relation to food spoilage by microorganisms.
2. Describe the influence of various physical, chemical and biological processes used in food processing on spoilage organisms and pathogens.
3. Implement cultivation, isolation and identification methods on the presence of important pathogens and spoilage organisms in food.
4. Describe orally and in writing on the concept, principle and techniques in food microbiology.