Food microbiology MIC 204

Food Microbiology Name, differentiate and enumerate the different groups of microorganisms that are important in foods Differentiate between food poisoning and food infections and name some of the food pathogens and describe the diseases they caused Explain the principles of microbial food spoilage and methods of preservation Describe the benefits of microorganisms in food production .

WEEK CHAPTER HOURS 1 Introduction Course outline Course outcome Exit entrance survey Overview of the course 2 Groups of Microorganisms Important in Foods Moulds important in foods, eg. Mucor, Rhizopus,Penicillium, Aspergillus, etc Yeasts important in foods, eg. Saccharomyces,Debaromyces, Candida, Rhodotorula, etc. 3 Bacteria important in foods, eg. Staphylococcus aureus, Pseudomonas,sp. Salmonella sp, Shigella sp., E.coli O157, Vibrio cholera, Bacillus cereus, Clostridium, etc 4 Sources of microbial contamination of Foods Brief discussion of various sources; water, air, soil, sewage, etc.

5 Microbial Growth in Foods Microbial growth characteristics Factors that influence microbial growth in foods. 2 6 Extrinsic factor Intrinsic factor 7 Food-borne Illness Food poisoning Food infection New and re-emerging pathogens 8 Factors influence Symptoms emerging Food-borne pathogen 9 Food Spoilage General principles underlying food spoilage Meat microbiology Milk microbiology

10 Food Spoilage Fruit and vegetable spoilage General principles of preventing food spoilage 2 11 Methods of food preservation Chemical /Biological /Modern methods/Physical methods 12 Basic Techniques in Food Microbiology Total coliform test Mesophilic test Pathogenic bacteria test 13 Staphylococcus test E. Coli test Streptococci test 14 Benificials uses of microorganisms in Food Production Product of food fermentation Beneficial industrial microorganism

Foods and Disease Hazard Analysis and Critical Control Point (HACCP) FDA USDA HALAL CERTIFICATE-JAKIM GMP CERTIFICATE

Industrial Food Canning Figure 28.1

Commercial Canning Retorts Figure 28.2

Construction of a Metal Can Figure 28.3

Commercial Sterilization Destroys C. botulinum endospores 12D treatment kills 1012 endospores Surviving endospores of thermophilic anaerobic spoilage with gas Or flat sour spoilage

Food Preservation Aseptic packaging: Presterilized materials assembled into packages and aseptically filled Figure 28.4

Ionizing Radiation Figure 28.5, Table 28.2

Food Preservation High-energy electrons High-pressure: 87,000 psi Figure 28.7

Cheese Curd: Solid casein from lactic acid bacteria and rennin Whey: Liquid separated from curd Hard cheeses are produced by lactic acid bacteria Semisoft cheeses are ripened by Penicillium on surface

Making Cheddar Cheese Figure 28.8

Making Red Wine Figure 28.9

Alcoholic Beverages and Vinegar Beer and ale are fermented starch Malting: Germinating barley converts starch to maltose and glucose For sake, rice starch is converted to sugar by Aspergillus Wine is fermented plant sugars Yeast ferment sugars to ethanol + CO2 Grape wine requires bacterial malolactic fermentation Acetobacter and Gluconobacter convert ethanol to acetic acid

Microbial Metabolism Sugar Ethanol + CO2 Malic acid Lactic acid Saccharomyces cerevisiae Malic acid Lactic acid Lactic acid bacteria Ethanol Acetic acid Acetobacter or Gluconobacter

Biotechnology Use of microorganisms, cells, or cell components to make a product Classical: Fermentation Recombinant DNA

Fermentation Technology Figure 28.10a

Fermentation Technology Figure 28.10b

Industrial Products Xanthan Amino acids Citric acid Enzymes Vitamins Antibiotics Steroids Applications, p. 801

Industrial Microbiology and the Future Food processing Pharmaceuticals from rDNA technology Ethanol and hydrogen And more

OVERALL TARGET A 2 HOURS LECTURE/WEEK 2 HOURS PRACTICAL/WEEK ATTENDANCE MUST BE AT LEAST 80% LAB REPORT- 10% (LAB MANUAL MIC 204) EVERY WEEK CHECKED. TEST 1,2- 30% (T1 BEFORE MID TERM, T2 AFTER MID TERM) ASSIGNMENT- 10% GROUP ASSIGMENT

CONTINUE DECIDE YOUR GROUP BY NEXT WEEK AND LET ME KNOW. GROUP OF 4 ONLY. ASSIGNMENT FORMAT and TITLE WILL BE GIVEN NEXT WEEK.