FT3214 FOOD MICROBIOLOGY SYLLABUS | ANNA UNIVERSITY BTECH FOOD TECHNOLOGY 4TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY FOURTH SEMESTER B TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI, TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT3214 FOOD MICROBIOLOGY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the basic area of Food
Microbiology. This is necessary for effective understanding of food processing and
technology subjects as well as food safety. This course will enable students to appreciate
the role of microbes in food spoilage, preservation of foods and food borne infections.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the various microbes associated with foods and
food groups.
Be able to understand and identify the role of these microbes in food spoilage, food
preservation.
Understand the role of pathogens in food borne infections.
Understand the methods used to detect pathogens in foods.
32
UNIT I ROLE OF MICROBES IN SPOILAGE OF FOODS 9
Factors affecting spoilage of foods, Microbial flora associated with various food groups their
spoilage potential. Microbiological spoilage problems associated with typical food products.
UNIT II CONTROL OF MICROBES IN FOODS 9
Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates,
sulphites, Benzoates, Sorbates / Propionates naturally occurring antimicrobials; Physical
methods- Low and high temperatures, drying, radiation and high pressure; Tolerance of
microbes to chemical and physical methods in various foods.
UNIT III MICROBES IN FOOD FERMENTATIONS 9
Microbes of importance in food fermentations, – Homo & hetero-fermentative bacteria,
yeasts & fungi; Biochemistry of fermentations – pathways involved, Lactic acid bacteria
fermentation and starter cultures, Alcoholic fermentations -Yeast fermentations -
characteristics and strain selection, Fungal fermentations. Microbes associated with typical
food fermentations- yoghurt, cheese, fermented milks, breads, idli, soy products, fermented
vegetables and meats.
UNIT IV MICROBIAL AGENTS OF FOOD BORNE ILLNESS 9
Food borne infections and food poisoning, Microbial toxins, Gram Negative and Gram
positive food borne pathogens; Toxigenic algae and fungi; Food borne viruses; helminths,
nematodes and protozoa.
UNIT V MICROBIAL EXAMINATION OF FOODS 9
Detection & Enumeration of microbes in foods; Indicator organisms and microbiological
criteria; Rapid and automated microbial methods - development and impact on the detection
of food borne pathogens; Applications of immunological, techniques to food industry;
Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl.
Botulimum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus
from food samples.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Frazier, William C. “Food Microbiology” 4th Edition. Tata McGraw-Hill, 1988.
2. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers, 1998.
3. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai, 2007.
4. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003.
5. Adams, M.R. and M.O. Moss.” Food Microbiology”. New Age International, 2002
6. Khetarpaul, Neelam. “Food Microbiology” Daya Publishing House, 2006.
REFERENCES
1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology : An Introduction”. ASM
Press, 2005.
2. Ray, Bibek and Arun Bhunia. “Fundamental Food Microbiology” 4th Edition, CRC Press,
2008
3. Pawsey, R. K. “Case Studies in Food Microbiology for Food Safety and Quality”. The
Royal Society of Chemistry, 2001.
4. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
5. Doyle, Michael P. “Food Microbiology : Fundamentals and Frontiers”. 2nd Edition,
ASM Press, 2001.
6. Parry, Thelma J. and R.K. Pawsey. “Principles of Microbiology : For Students of Food
Technology”. 2nd Edition, Hutchinson Education, 1984.
FT3214 FOOD MICROBIOLOGY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the basic area of Food
Microbiology. This is necessary for effective understanding of food processing and
technology subjects as well as food safety. This course will enable students to appreciate
the role of microbes in food spoilage, preservation of foods and food borne infections.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the various microbes associated with foods and
food groups.
Be able to understand and identify the role of these microbes in food spoilage, food
preservation.
Understand the role of pathogens in food borne infections.
Understand the methods used to detect pathogens in foods.
32
UNIT I ROLE OF MICROBES IN SPOILAGE OF FOODS 9
Factors affecting spoilage of foods, Microbial flora associated with various food groups their
spoilage potential. Microbiological spoilage problems associated with typical food products.
UNIT II CONTROL OF MICROBES IN FOODS 9
Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates,
sulphites, Benzoates, Sorbates / Propionates naturally occurring antimicrobials; Physical
methods- Low and high temperatures, drying, radiation and high pressure; Tolerance of
microbes to chemical and physical methods in various foods.
UNIT III MICROBES IN FOOD FERMENTATIONS 9
Microbes of importance in food fermentations, – Homo & hetero-fermentative bacteria,
yeasts & fungi; Biochemistry of fermentations – pathways involved, Lactic acid bacteria
fermentation and starter cultures, Alcoholic fermentations -Yeast fermentations -
characteristics and strain selection, Fungal fermentations. Microbes associated with typical
food fermentations- yoghurt, cheese, fermented milks, breads, idli, soy products, fermented
vegetables and meats.
UNIT IV MICROBIAL AGENTS OF FOOD BORNE ILLNESS 9
Food borne infections and food poisoning, Microbial toxins, Gram Negative and Gram
positive food borne pathogens; Toxigenic algae and fungi; Food borne viruses; helminths,
nematodes and protozoa.
UNIT V MICROBIAL EXAMINATION OF FOODS 9
Detection & Enumeration of microbes in foods; Indicator organisms and microbiological
criteria; Rapid and automated microbial methods - development and impact on the detection
of food borne pathogens; Applications of immunological, techniques to food industry;
Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl.
Botulimum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus
from food samples.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Frazier, William C. “Food Microbiology” 4th Edition. Tata McGraw-Hill, 1988.
2. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers, 1998.
3. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai, 2007.
4. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003.
5. Adams, M.R. and M.O. Moss.” Food Microbiology”. New Age International, 2002
6. Khetarpaul, Neelam. “Food Microbiology” Daya Publishing House, 2006.
REFERENCES
1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology : An Introduction”. ASM
Press, 2005.
2. Ray, Bibek and Arun Bhunia. “Fundamental Food Microbiology” 4th Edition, CRC Press,
2008
3. Pawsey, R. K. “Case Studies in Food Microbiology for Food Safety and Quality”. The
Royal Society of Chemistry, 2001.
4. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
5. Doyle, Michael P. “Food Microbiology : Fundamentals and Frontiers”. 2nd Edition,
ASM Press, 2001.
6. Parry, Thelma J. and R.K. Pawsey. “Principles of Microbiology : For Students of Food
Technology”. 2nd Edition, Hutchinson Education, 1984.
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