Lovely Professional University,Punjab

Format For Instruction Plan [for Courses with Lectures and Labs

Course No BTY364

Cours Title FUNDAMENTALS OF FOOD MICROBIOLOGY

Course Planner 13504 :: Shalini Singh

Lectures Tutorial Practical Credits 3 0 2 4

Text Book:

1 Modern Food Microbiology: James M. Jay, CBS Publishers and Distributors, New Delhi. 2005

Other Specific Book:

2 Food microbiology: Adams, M R., Moss, M.O. 2nd Ed. New Delhi, New Age International. 2000. 3 Food microbiology: an introduction: Matthews, K R., Washington, DC. ASM Press. 2005. 4 Fundamental food microbiology: Ray, Bibek. 3rd Ed. New York, CRC Press. 2004. 5 Food microbiology: fundamentals and frontiers: Doyle, Michael P., Beuchat, L R. 2nd Ed. Washington, ASM Press. 2001. 6 Microbiological safety and quality of food: Lund, B M., Baird-Parker, T.C., Gould, GW. Maryland, Aspen Publishers. 2000.

Other Reading Sr No Jouranls atricles as compulsary readings (specific articles, Complete reference) 7 Terry A. Roberts, Maximizing the Usefulness of Food Microbiology Research, Emerging Infectious diseases, Vol.3, No.4, http://www.cdc.gov/ncidod/eid/vol3no4/roberts.htm 8 Hurrell, E., Kucerova, E., Loughlin, M., Caubilla-Barron, J., Hilton, A., Armstrong, R., Smith, C., Grant, J., Shoo, S.& Forsythe, S. (2009) Neonatal enteral feeding tubes as loci for colonisation by 9 Townsend, S., Caubilla-Barron, J., Loc-Carrillo, C. & Forsythe, S. (2007) The presence of endotoxin in powdered infant formula milk and the influence of endotoxin and Enterobacter sakazakii on bacteri Relevant Websites

Approved for Autumn Session 2011-12

Sr. No. (Web adress) (only if relevant to the courses)

Salient Features

10 http://books.google.co.in/books? Gives an idea about the various food products hl=en&lr=&id=C0sO1gNFWLAC&oi=fnd&pg=PA4&dq=microbi ology+of+vegetable +products&ots=moztE9jAWl&sig=arLjAjH8ZAGmDbKlRYmXQ k7FFWM#PPA5,M1 11 http://en.wikipedia.org/wiki/Aflatoxin Gives an idea about the toxin produced by Fungi

Detailed Plan For Lectures

Week Number Lecture Number Lecture Topic Chapters/Sections of Pedagogical tool Textbook/other Demonstration/case reference study/images/anmatio n ctc. planned

Part 1
Week 1 Lecture 1 Lecture 2 Lecture 3 Week 2 Lecture 4 Lecture 5 Lecture 6 Week 3 Lecture 7 Lecture 8 Lecture 9 Week 4 Lecture 10 History of microorganisms in food Structure of Foods Food Groups: Carbohydrates Food Groups: Lipids Food Groups: Proteins Significance of microorganisms in foods Incidence and types of microorganisms in meats and poultry Incidence and types of microorganisms in seafood Incidence and types of microorganisms in vegetables Incidence and types of microorganisms in dairy products ->Reference :1,Ch.1/pg. 3-9 ->Reference :3,Ch.6/pg. 118-122 ->Reference :3,Ch.6/pg. 122-127 ->Reference :3,Ch.6/pg. 127-129 ->Reference :3,Ch.6/pg. 129-133 ->Reference :1,Ch2/20 -35 ->Reference :1,Ch.4/pg. 63-76 ->Reference :1,Ch.4/pg. 76-79 ->Reference :1,Ch.4/pg. 79-81 ->Reference :1,Ch.4/pg. 81-82

Approved for Autumn Session 2011-12

Part 2
Week 4 Lecture 11 Lecture 12 Microbial spoilage of fruits and vegetables Spoilage of meats, poultry and seafood: introduction,spoilage of fresh beef, pork, and related meats, detection and mechanism of meat spoilage, spoilage of vacuum-packed meats Spoilage of meats, poultry and seafood: spoilage of poultry, fish Spoilage of miscellaneous foods: dairy products, canned foods ->Reference :1,Ch.8/pg. 187-196 ->Reference :1,Ch9/199-210 ->Reference :1,Ch9/212-214 ->Reference :1,Ch9/220-225 ->Reference :1,Ch10/237-239 ->Reference :1,Ch10/243-247 ->Reference :1,Ch3/38 -52 ->Reference :1,Ch3/52 -59 http://www.microbiology procedure.com/microbiol ogy-in-dairy/milkbornediseases. htm

Week 5

Lecture 13 Lecture 14

Lecture 15 Week 6 Lecture 16 Lecture 17

Intrinsic parameters of foods that affect microbial growth Extrinsic parameters of foods that affect microbial growth

Food preservation with chemicals: benzoic acid and ->Reference the parabens, sorbic acid, NaCl, sugars, :1,Ch11/251-281 antioxidants, spices and essential oils, nisin, anitfungal agents for fruits Characteristics of radiaitions of interest in food preservation, Radiation preservation of foods: principles underlying of the destruction of microorganisms by irradiation, processing of foods for irradiation, radappertization, radicidation and radurization, legal status of food irradiation, effect of irradiation on food quality Low temperature food preservation: definitions, temperaure grown minima, preparation of foods for freezing of food and freezing effects, effect of freezing on microorganisms, High temperature food preservation, Thermal destruction, aseptic packaging, Preservation of foods by drying: preparation and drying of lowmoisture foods, effect of drying on microorganisms, storage and stability of dried foods, storage stability of intermediate-moisture foods ->Reference :1,Ch12/292-295 ->Reference :1,Ch12/297-305

Lecture 18

Week 7

Lecture 19

->Reference :1,Ch13/314-318 ->Reference :1,Ch13/320-323 ->Reference :1,Ch14/335-336 ->Reference :1,Ch14/342-347 ->Reference :1,Ch15/355-361 ->Reference :1,Ch15/368

Lecture 20

Lecture 21 3

Revision Approved for Autumn Session 2011-12

MID-TERM Part 3
Week 8 Lecture 22 Lecture 23 Lecture 24 Week 9 Lecture 25 Lecture 26 Lecture 27 Microbiology of primary food products: Lactic acid bacteria Beverage and distilled products Bacterial food borne illness: Staphylococcal gastroenteritis Bacterial food borne illness: Staphylococcal gastroenteritis contd. Bacterial food borne illness: Botulism Food borne Gastroenteritis caused by Salmonella ->Reference :1,Ch16/372-378 ->Reference :1,Ch16/392-396 ->Reference :1,Ch19/455-460 ->Reference :1,Ch19/460-472 ->Reference :1,Ch20/489-501 ->Reference :1,Ch22/553-567 ->Reference :1,Ch22/570-575 http://www.niaid.nih.gov/ topics/salmonellosis/Pag es/Symptoms.aspx

Week 10

Lecture 28

E.coli gastroenteritis syndromes

Part 4
Week 10 Lecture 29 Lecture 30 Foodborne animal parasites: Protozoa Other foodborne agents: Mycotoxins ->Reference :1,Ch.24/pg. 611-621 ->Reference :1,Ch125/641-651 ->Reference :1,Ch16/378-384 ->Reference :1,Ch16/384-388 ->Reference :1,Ch16/388-392 ->Reference :1,Ch.16/pg. 397-400 ->Reference :1,Ch.16/pg. 400-403 ->Reference :1,Ch.18/pg. 434-450 http://www.fao.org/docre p/U3550t/u3550t0e.htm #TopOfPage

Week 11

Lecture 31 Lecture 32 Lecture 33

Dairy products Meat and Fishery products Nonbeverage food products of plant origin, Singlecell protein

Week 12

Lecture 34 Lecture 35 Lecture 36

Apparent health benefits of fermented foods Controlling microbial quality of food and food standards Revision

Approved for Autumn Session 2011-12

Spill Over
Week 13 Lecture 37 Lecture 38 Determining microorganisms and /or their products in foods by whole animal assays Determining microorganisms and /or their products in foods by whole animal models requiring surgical procedures

Details of homework and case studies

Homework No. Objective Topic of the Homework Nature of homework (group/individuals/field work Group Evaluation Mode Allottment / submission Week 4/4

Test 1

To analyze understanding of the course by the students

History of microorganisms in food, Structure of Foods, Food Groups: Carbohydrates, Food Groups: Lipids, Food Groups: Proteins, Significance of microorganisms in foods, Incidence and types of microorganisms in meats and poultry, Incidence and types of microorganisms in seafood, Incidence and types of microorganisms in vegetables.

test for 10 marks

Test 2

analysis of understanding of the course

Incidence and types of microorganisms in dairy Products, Group Microbial spoilage of fruits and vegetables, Spoilage of meats, poultry and seafood: introduction, spoilage of fresh beef, pork, and related meats, detection and mechanism of meat spoilage, spoilage of vacuum-packed meats, Spoilage of meats, poultry and seafood: spoilage of poultry, fish, Spoilage of miscellaneous foods: dairy products, canned foods, Intrinsic parameters of foods that affect microbial growth. Microbiology of primary food products: Lactic acid bacteria, Group Beverage and distilled products, Bacterial food borne illness: Staphylococcal gastroenteritis, Bacterial food borne illness: Staphylococcal gastroenteritis contd., Bacterial food borne illness: Botulism, Food borne Gastroenteritis caused by Salmonella

test for 10 marks

6/6

Test 3

analysis of understanding of the course

test for 10 marks

10 / 10

Scheme for CA:out of 100*

Component Test Frequency 2 Total :Out Of 3 Each Marks Total Marks 10 10 20 20

* In ENG courses wherever the total exceeds 100, consider x best out of y components of CA, as explained in teacher's guide available on the UMS 5 Approved for Autumn Session 2011-12

*Each experiment of the lab will be evaluated using following relative scheme:
Component J/E WR VIVA % of Marks 20 50 30

List of experiments :Lecture Number group 1 Lecture Topic To study the microbiological quality of milk by DMC, SPC and MBRT test. To check the microflora of air during day and night Pedagogical Tools Or Equipment Planned Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates lab Manual Not Applicable

group 2

Not Applicable

group 3

To test the sterility of sterilized market milk

Not Applicable

group 4

To test the potability of drinking water sample by coliform test To test the microflora of raw and pasteurized milk by pour-plating using nutrient agar To test the milk sample for presence of antibiotics residues by TTC (Triphenyl tetrazoliumchloride) method and by disc assay technique

Not Applicable

group 5

Not Applicable

group 6

Not Applicable

Mid Term
group 7 To test the given food/ milk sample for routine spoilage Laminar cabinet, Lamp, Inoculating needles, microorganisms Bacterial strains, Microscope, oil immersion, petriplates To test the microflora of meat by meat slicing tryptone glucose yeast extract agar Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Not Applicable

group 8

Not Applicable

Approved for Autumn Session 2011-12

group 9

Estimation of total microbial count of (a) fruits and vegetable products and (b) canned foods. Study of the growth curve of micro-organisms

Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates Laminar cabinet, Lamp, Inoculating needles, Bacterial strains, Microscope, oil immersion, petriplates

Not Applicable

group 10

Not Applicable

Spill Over
group 11 Revision Not Applicable

Approved for Autumn Session 2011-12