Course Details

• Credit: 3
• Semester: 1
• Type: Core
• Prerequisite: IMG111 Food Microbiology I (pass)
  

Synopsis

This course covers factors 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 covers microbiological examination of foods for both indicator and pathogenic organisms.

Course Objective

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.

Course Content

Lectures:
 ➤ Chapter 1: Introduction to Food Spoilage and Contamination
 ➤ Chapter 2: Factors affecting Microbial Growth in Foods
 ➤ Chapter 3: Indicator Organisms for Quality, Safety, and Sanitation
 ➤ Chapter 4: Microbiology of Milk and Dairy Products
 ➤ Chapter 5: Microbiology of Meat and Meat Products
 ➤ Chapter 6: Microbiology of Poultry and Poultry Products
 ➤ Chapter 7: Microbiology of Fish and Seafood Products
 ➤ Chapter 8: Microbiology of Fruits and Vegetables
 ➤ Chapter 9: Microbiology of Canned Foods
 ➤ Chapter 10: Thermal Resistance
 ➤ Chapter 11: Food Preservation
 ➤ Chapter 12: Foodborne Pathogens (Infection, Intoxication, and Toxicoinfection: Gram Negative and Gram Positive Pathogens)
 ➤ Chapter 13: Microbiological Criteria and Sampling Plans

Lab Practicals:
 ➤ Lab 1: Examination of milk
 ➤ Lab 2: Examination of meat
 ➤ Lab 3: Isolation and identification of Salmonella in chicken
 ➤ Lab 4: Isolation and identification of Vibrio parahaemolyticus and Vibrio cholerae from seafoods
 ➤ Lab 5: Isolation and identification of Staphylococcus aureus from ready to eat food
 ➤ Lab 6: Isolation and identification of Clostridium perfringens

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Identify beneficial microorganisms, spoilage organisms, and pathogens in food, and suitable conditions for microbial growth
2. Discuss the interaction of intrinsic and extrinsic factors in relation to food spoilage by microorganisms.
3. Implement cultivation, isolation and identification methods on the presence of spoilage organisms and pathogens in food.
4. Explain the influence of various physical, chemical and biological processes used in food processing on spoilage organisms and pathogens.