FST 304/3044  FOOD MICROBIOLOGY

UNIT-I

Microorganisms in foods: General characteristics of major groups of microorganisms, their importance in food industry. Sources of contamination -air, water, soil, sewage, and post processing contamination.. Intrinsic & Extrinsic factors which influence growth of microorganisms in foods.

UNIT-II

Food  Spoilage  and  Food  Contamination: Factors affecting spoilage. Spoilage of fresh and processed fruits & vegetables, milk & milk products spoilage, meat spoilage, fish and poultry products spoilage, cereals and pulses spoilage.  

UNIT-III

Food Fermentations: Bacterial , Yeast & Mould cultures. Single and  Mixed cultures. Propagation, maintenance & Evaluation of cultures. Factors affecting activity of cultures– Bacteriophage, Residual Antibiotics & Chemicals. Microbiology of fermented milks, cereal foods, vinegar, sausages, oriental foods, alcoholic beverages. Therapeutic value of fermented foods.

UNIT-IV

Probiotics,-Nutritional and therapeutic aspects. Food Infection and Intoxication- Bacteria and Non bacteria

References:

·         Food Microbiology by Adams and Moss.

·         Food Microbiology by James M Jay.

·         Food Microbiology by  Frazier