On completion of this subject the student should be able to:
1. Describe the roles of microorganisms in food;
2. Identify common sources of contamination of foods;
3. Describe the factors that influence growth of microorganism in foods and be able to apply these in preventing or reducing food spoilage and foodborne illnesses;
4. Evaluate growth parameters of common foodborne pathogenic bacteria and apply measures to prevent contamination and subsequent growth in foods;
5. Understand the sampling plans and procedure used in sampling and analysis of foods;
6. Use microbial methods in assessing microbial quality of foods.
Microbial ecology of foods: sources of contamination of foods, changes in properties of foods due to microbial activities, factors affecting growth of microorganisms in foods; Foodborne microorganisms, food safety, microbial testing of foods, sampling plans and microbiological criteria for foods; Indicator microorganisms; Foodborne pathogenic microorganisms-taxonomy, habitat, distribution, factors affecting their growth and/or toxin production, diseases they cause, control measures; Microbiology of fish, meat poultry, egg and canned foods; Hazard analysis critical control points (HACCP) principles; Control of growth of microorganisms in foods.
Frazier, W. C., Westhoff, D. C., Food microbiology, Tata McGraw-Hill, New Delhi, India, 2008.
Jay, M. J., Modern food microbiology, APAC Publishers, Singapore, 2000.
Foodborne microorganisms of public health significance, Australian Institute of Food Science and Technology, Sydney, Australia, 1996.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
