FOOD MICROBIOLOGY

1. Discuss the natural flora of different foods
2. Analyze the importance of natural flora in foods
3. Discuss the Microbiology of fermented foods
4. Discuss the Intrinsic Factors or Food Environment
5. Discuss food poisoning and foodborne infection

13 weeks, about 34 hours in total. Yours will differ.

1. Week 1Module 1: Natural Flora of Importance in Foods

   • Unit 1: Natural Flora of Importance in Foods · 2 hours

     Identify the natural flora present in raw and ready-to-eat meat products.. Discuss the sources of these microorganisms and their potential impact on food quality..

2. Week 2Module 1: Natural Flora of Importance in Foods

   • Unit 2: Behaviors of Natural Flora in Food · 2 hours

     Describe the behaviors of natural flora in food, including their classification, nomenclature, morphology, and structure.. Explain the importance of different microorganisms in food..

3. Week 3Module 1: Natural Flora of Importance in Foods

   • Unit 3: Uses of Natural Flora in Food Industry · 2 hours

     Discuss the uses of natural flora in the food industry, focusing on fermentation processes.. Analyze the importance of microorganisms in food production, including lactic starter cultures, yeasts, and molds..

4. Week 4Module 1: Natural Flora of Importance in Foods

   • Unit 4: Factors Influencing the Growth of Microorganisms in Food · 2 hours

     Examine the intrinsic and extrinsic factors that influence the growth of microorganisms in food.. Analyze how these factors can be controlled to prevent spoilage and ensure food safety..

5. Week 5Module 2: Pathogenic and Spoilage Microorganisms

   • Unit 1: Indicator Organism · 2 hours

     Discuss the role of indicator organisms in assessing food safety.. Identify the key indicator bacteria groups and species, such as coliforms, Enterobacteriaceae, and Enterococcus..

6. Week 6Module 2: Pathogenic and Spoilage Microorganisms

   • Unit 2: Pathogenic and Spoilage Microorganisms · 2 hours

     Describe the pathogenic and spoilage microorganisms commonly found in food.. Distinguish between bacteria, fungi, yeasts, and molds and their impact on food quality and safety..

7. Week 7Module 2: Pathogenic and Spoilage Microorganisms

   • Unit 3: Principle of Microbial Food Spoilage · 2 hours

     Explain the principles of microbial food spoilage, including chemical, physical, and biological factors.. Analyze the effects of deterioration on food quality, focusing on sensory and nutritional aspects..

8. Week 8Module 2: Pathogenic and Spoilage Microorganisms

   • Unit 4: Food Spoilage by Insects and Rodents and Their Microbial Relationship · 2 hours

     Discuss the causes of food spoilage by insects and rodents and their microbial relationships.. Examine the effects of deterioration on food quality, including sensory and nutritional aspects..

9. Week 9Module 3: Microbiology of Water Supplies

   • Unit 1: Microbiology of Water Supplies · 2 hours

     Explain the microbiology of water supplies, including biological contamination and foodborne infections.. Discuss water contamination from sewage, handling, and dust..

10. Week 10Module 4: Food and Water Borne Diseases

    • Unit 4: Water Treatment Process · 2 hours

      Describe the water treatment process, including various treatment methods.. Analyze the causes and management of food poisoning, including inadequate cooking, storage, and cross-contamination..

    • Unit 2: Food Infections and Toxicants · 2 hours

      Discuss food and water borne diseases.. Discuss food infections and toxicants..

11. Week 11Module 5: Laboratory Methods of Assessing Microbiological Status of Beverages

    • Unit 3: Identification of Food Poisoning Microorganisms · 2 hours

      Describe the identification of food poisoning microorganisms.. Discuss the control of food poisoning microorganisms, including temperature-based and non-temperature-based methods..

    • Unit 1: Laboratory Methods of Assessing Microbiological Status of Beverages · 2 hours

      Explain laboratory methods of assessing the microbiological status of beverages, cereals, roots, tubers, fruits, vegetables, meat, fish, and dairy products.. Discuss enumeration methods, microscopic counts, plate counts, and the most probable number (MPN) technique..

12. Week 12Module 6: Microbiological Standards and Criteria

    • Unit 1: Microbiological Standards and Criteria · 2 hours

      Discuss microbiological standards and criteria, including Hazard Analysis Critical Control Point (HACCP) and Food Safety Objective (FSO).. Explain indices of food sanitary quality, including indicator microorganisms and personal hygiene..

    • Unit 2: Indices of Food Sanitary Quality · 2 hours

      Discuss indices of food sanitary quality.. Discuss personal hygiene and factors to consider during sanitation in foods..

13. Week 13Module 6: Microbiological Standards and Criteria

    • Unit 3: Microbiology of Cheese and Beverage Fermentation (Tea, Coffee, Vinegar) · 2 hours

      Discuss the microbiology of cheese and beverage fermentation (tea, coffee, vinegar).. Explain the microorganisms involved in fermentation processes and the fermentation process itself..

    • Unit 4: Microbiology of Fermented Milk Products (Acidophilus Milk, Yoghurt) and Probiotics · 2 hours

      Discuss the microbiology of fermented milk products (acidophilus milk, yoghurt) and probiotics.. Explain milk composition and quality, the microbiology of yogurt fermentation, and the role of probiotics..