Food & Dairy Microbiology

SEMESTER – VI

DSE – 1B

APMB 362 FOOD AND DAIRY MICROBIOLOGY (4 credits)

Unit - I

Food as a substrate for microorganisms – microorganisms important in food microbiology: molds, yeasts and bacteria – factors affecting the growth of microorganisms in food, feed and fodder.

Unit - II

Principles of food preservation: general principles and application methods – asepsis, removal of microorganisms, anaerobic conditions, high temperature, low temperature, drying and food additives.

Unit - III

Spoilage of food: vegetables, eggs, milk and milk products, meat and meat products, fish and sea foods and canned foods.

Unit - IV

Fermented foods: pickled cucumber, sauerkraut, bread, cheese, vinegar, fermented dairy products – spoilage of fermented dairy products.

Unit - V

Food borne infections and intoxications: bacterial and non-bacterial – Investigation of food borne disease – microbiology in food sanitation – sewage

and waste treatment and disposal – good manufacturing practices – hazard analysis – quality control – employee health standards.

Text Books

1. Frazier W.C. and Westhoff D.C. (2008) Food Microbiology, 4^th Edn. Tata McGraw Hill Publishing Co., New Delhi.

2. Bamforth C.W. (2005) Food, Fermentation and Microorganisms, Blackwell Science.

Reference Books

1. Doyle M.P. and Buchanan R.L. (Ed.) (2013) Food Microbiology: Fundamentals and Frontiers, 4^th Edn. ASM press.

2. Jay J.M., Loessner M.J. and Golden D.A. (2005) Modern Food Microbiology, 7^th Edn. Springer Publishers.

3. Robinson R.K. (2002) Dairy Microbiology: Milk and Milk Products, 3^rd Edn. Wiley Publishers.