1. Food microbiology
MIC 204

2. 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 .

3. 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.

4. 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

5. 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

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

7. Industrial Food Canning
Figure 28.1

8. Commercial Canning Retorts
Figure 28.2

9. Construction of a Metal Can
Figure 28.3

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

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

12. Ionizing Radiation
Figure 28.5, Table 28.2

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

14. 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

15. Making Cheddar Cheese
Figure 28.8

16. Making Red Wine
Figure 28.9

17. 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

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

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

20. Fermentation Technology
Figure 28.10a

21. Fermentation Technology
Figure 28.10b

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

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

24. 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

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