Basics of Microbiology: Microorganisms associated with foods: Bacteria – Beneficial and Contaminants. Molds, Yeast and their importance. Viruses – growth and multiplication. Factors affecting the growth of bacteria. Methods of screening, isolation and enumeration of bacteria, fungi and algae.

Conventional and modern methods of preservation: Thermal mode of preservation: Pasteurisation and appertization. Determination of D and Z values. Spoilage of canned foods. Aseptic packaging. Low-temperature storage.

Non-thermal methods of preservation: High pressure processing. Irradiation. Use of chemical preservatives,
Natural food preservatives. Microbiological quality control and HACCP

Biological methods of food preservation: Use of bacteriophages and bacteriocins as food preservatives
Microbiology of milk, milk products and oriental food products

Microbiology of milk. Yogurt and Cheese fermenting organisms. Lactic acid, citric acid and mixed acid
fermentations. Traditional vegetable fermented products. Fermented oriental food products.

Probiotics and Prebiotics: Concepts of probiotics and prebiotics. Characteristics of probiotic microorganisms. Selection, screening and identification of probiotic microorganisms and prebiotic oligosaccharides. Methodologies to study the probiotic and prebiotic characters. Concept of synbiotics.

Food borne pathogens: Food Poisoning and intoxication. Food borne diseases associated with Bacillus spp., Clostridium botulinum, Escherichia coli, Salmonella, Staphylococcus aureus, Shigella spp., Hepatatis, Gastroenteritis viruses, Entamoeba histolytica and Entamoeba coli.

Explains the factors that influence microbes in food

Describes the standard methods and some recent rapid methods for
detection and enumeration of microorganisms

Describe food borne pathogens to the origins, growth, environments and methods of control or prevention

Explain the various physical methods of food preservation, the role of antimicrobial
chemicals and industrial strategies of ensuring safe foods

The course acquaints students with microbial aspects of food, which includes the methods to control the spoilage microbes and promoting the nutritive value of foods by fermentation technology.

M.R. Adams and M.O. Moss, Food Microbiology, Panima Publishing corporation

William C Frazier and Dennis C.Westoff, Food Microbiology, The Mc Graw-Hill

Bhunia AK, Foodborne Microbial pathogens – Mechanisms and Pathogenesis, Springer Food Science Text Series

Labbe RG, Garcia, S., Guide to Foodborne Pathogens, Wiley Blackwell