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Ft203 Food Microbiology

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Ft203 Food Microbiology VFSTRUNIVERSITY IIYearB.Tech.FoodTech.I-Semester L T P To C 4 0 - 4 4 FT203FOODMICROBIOLOGY CourseDescription&Objectives: Thiscoursewillimpartbasicknowledgeaboutmicro-organismsassociated withfoods Bytheendofthecourse,thestudentswillbeabletogainknowledgeonthe sources,contaminationandspoilageofmicro-organisms,thepreservation offoodforfutureuse. CourseOutcomes: 1. Identifytheimportantpathogensandspoilagemicroorganismsin foodsandtheconditionsunderwhichtheywillgrow. 2. Identifytheconditionsunderwhichtheimportantpathogensare commonlyinactivated,killedormadeharmlessinfoods. 3. Utilizelaboratorytechniquestoidentifymicroorganismsinfood. 4. Knowtheprinciplesinvolvingfoodpreservationviafermentation processes. UNITI-MicroorganismandFoodSpoilage Microbialspoilageoffoods.Causeofspoilageclassificationoffoodsby easeofspoilage.Factorsaffectingkindsandnumbersofmicroorganismsin food.Factorsaffectinggrowthandsurvivalofmicroorganismsinfoods.Intrinsic factors–Nutrientcontent,pH,bufferingcapacity, redopotential(En),Inhibitory substancesandbiologicalstructures(Antimicrobialbarriersandconstituents) wateractivity.Extrinsicfactors–RelativeHumidity,Temperature,andGaseous Atmosphere.Chemicalchangescausedbymicroorganisms-changesin nitrogenousorganiccompounds,non-nitrogenousorganiccompounds, organicacids,othercompounds,Lipids,Pecticsubstances.Contamination ofFoods.Sourcesofcontamination.GreenplantsandFruits,Animals, Sewage,Soil,Water,Air. 42 FoodTechnology VFSTRUNIVERSITY UNITII-ClassificationofMicro-Organism MicroorganismsimportanceinFoodMicrobiology.Moulds-General characteristicofmoulds,classificationandidentificationofmoulds.Yeasts andYeastlikefungi-Generalcharacteristicsofyeasts,classification andidentificationofyeasts,yeastsofindustrialimportance.Bacteria - MorphologicalcharacteristicsimportantinFoodBacteriology.Culturaland Physiologicalcharacteristicsimportantinfoodbacteriology.Generaofbacteria importantinFoodBacteriologygroupsofbacteriaimportantinfood bacteriology.PrinciplesofFoodPreservation.MethodsofFoodpreservation, applicationinfoodpreservation.Asepsis,removalofMicroorganisms. MaintenanceofAnaerobicconditions. UNITIII-MethodsofFoodPreservation FoodPreservationbyuseofhightemperature.Factorsaffectingheat resistance(Thermaldeathtime).HeatresistanceofMicroorganismsand theirspores.Determinationofheatresistance.Heatpenetration - Pasteurization,Heatingatabout100C. Heatingabove 100C, canning.Preservationbyuseoflowtemperatures.Growthmicroorganisms atlowtemperatures.CommonorCellarstorage.Chillingorcoldstorage. FreezingorFrozenstorage.SharpFreezingandquickfreezing.Changes duringfreezing,storageand thawing.Preservationbydrying,methodsofdrying. Intermediatemoisturefoods.Preservationbyfoodadditives-Theideal antimicrobialpreservatives.Organicacidsandtheirsalts,nitritesandnitrates, sulfurdioxideandsulfites.Ethyleneandpropyleneoxide,sugarandsalt. PreservationbyFoodAdditives-Alcohol,formaldehyde,woodsmoke,spices andothercondimentsandotheradditives.Othergroupingsofchemical agents,antibiotics,developedpreservatives.FoodPreservationbyRadiation -U.V.Radiation,ionizingradiations,definitionofterms,xrays,gammarays andcathoderays,Microwaveprocessing.Highpressureprocessing, pascalization UNITIV-MicrobialspoilageandpreservationofmilkandmilkProducts Microbiologyofmilkandmilkproducts.Contamination,preservation, pasteurizationandultrapasteurization,vatpasteurization.Vacreation,useof lowtemperatures,freezing,dryingetc.Spoilageofmilkandcream, gasproductionproteolysis,ropiness,changesinmilkfat.Alkaliproduction. Flavourschanges&colourchanges.Spoilageofmilkatdifferent FoodTechnology 43 VFSTRUNIVERSITY temperatures.Condensedanddrymilkproducts.Flavourdefects,colour defects.Microbiologyoffruitsandvegetables,contamination,preservationof vegetables,asepsis,chilling,freezing,drying,preservatives,CAstorage,MA storage.Spoilageoffruitsandvegetables.Microbiologyofcerealandcereal productscontamination,preservationandspoilageofflours.Microbiologyof cerealandcerealproducts.Spoilage-Bread,Mold,Rope,Redbread,Chaky Bread. UNITV-SpoilageandpreservationofMeat MicrobiologyofMeatandMeatProducts.Contamination,preservation. Spoilageofmeatandmeatproducts.Invasionoftissuesbymicroorganisms andgrowthofmicroorganismsinmeatGeneraltypesofspoilageofmeats. Spoilageunderanaerobicconditions,spoilageofdifferentkindsofmeats. Contamination,preservation,spoilage.Factorsinfluencingkindandrateof spoilage,evidencesofspoilage,bacteriacausingspoilage.Microbiologyof eggs.Contamination,preservation,spoilage.Changesduringstorage. Changes not caused by microorganisms and changes caused bymicroorganisms.Microbiologyofcannedfoods.Causesofspoilage, appearanceoftheunopenedcontainer,typesofbiologicalspoilageofcanned foods.Flatsourspoilage,TAspoilage,sulphidespoilage.Typesofspoilage ofcannedfoodsbybacteria,yeasts,molds.Spoilageofcannedmeat. TEXTBOOKS: 1. FoodMicrobiology,TMH,NewDelhi by WCFrazier&DCWesthoff 2.ModernFoodMicrobiology,CBSPublication,NewDelhi by JMJay REFERENCEBOOKS: 1.G.L.Ganwart(1987), BasicFoodMicrobiology, AVIPublishingCo.Inc., USA.FrazierandWesUobb. 2.AdamMRandMossM.O., FoodMicrobiology, NewAgeInternational(P) Ltd.,Publishers,NewDelhi. 3.Frazer,MathandDeibel, LaboratoryManualforFoodMicrobiology,Burgers Publishers–Minnesota,USA. 4.CarlvanDerzantandSplittsoessev, MethodsforMicrobialExaminationof Foods,APHAPublishers,WashingtonDC,USA. 44 FoodTechnology.
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