Food Microbiology

To introduce students to the role of microorganisms in food production, processing, and preservation.
To provide an understanding of the impact of microorganisms on food safety, spoilage, and fermentation.
To explore the microbiological principles behind foodborne pathogens, foodborne illnesses, and control measures.
To examine the methods for detecting and identifying microorganisms in food products.
To study the role of beneficial microorganisms in food fermentation, probiotics, and functional foods.

Upon successful completion of this course, students will be able to:

Understand the microbiological principles related to food safety, spoilage, and fermentation.
Identify and classify different microorganisms in food, including bacteria, yeasts, molds, and viruses.
Analyze the impact of microorganisms on food quality, spoilage, and the development of foodborne diseases.
Apply microbiological methods for detecting, enumerating, and controlling microorganisms in food.
Evaluate the role of beneficial microorganisms in food products such as fermented foods and probiotics.

Unit 1: Introduction to Food Microbiology

Overview of food microbiology: Role and importance in food production and safety.
Types of microorganisms in food: Bacteria, yeasts, molds, viruses, and protozoa.
General characteristics of microorganisms: Structure, metabolism, and growth requirements.
Microbial ecology of food: Interaction between microorganisms and food components.
Environmental factors influencing microbial growth in food: Temperature, pH, water activity, and oxygen levels.

Unit 2: Foodborne Pathogens and Foodborne Illnesses

Types of foodborne pathogens: Bacteria (e.g., Salmonella, Escherichia coli, Listeria), viruses (e.g., Norovirus, Hepatitis A), and parasites (e.g., Giardia, Toxoplasma).
Mechanisms of foodborne illnesses: Infection vs. intoxication.
Symptoms, diagnosis, and treatment of foodborne illnesses.
Routes of contamination: Cross-contamination, improper handling, and foodborne outbreaks.
Control measures for foodborne pathogens: Sanitation, pasteurization, and irradiation.

Unit 3: Food Spoilage Microorganisms

Microbial spoilage of food: Mechanisms of spoilage by bacteria, yeasts, and molds.
Major spoilage organisms: Pseudomonas, Lactobacillus, Bacillus, Clostridium, and Aspergillus.
Spoilage of different food categories: Dairy products, meat, seafood, fruits, vegetables, and cereals.
Factors affecting microbial spoilage: Temperature, moisture, packaging, and processing methods.
Control strategies for food spoilage: Refrigeration, freezing, drying, and the use of preservatives.

Unit 4: Microbiological Techniques for Food Quality Control

Sampling and handling of food for microbiological analysis.
Methods for the detection, isolation, and enumeration of microorganisms: Plate counts, PCR, ELISA, and biosensors.
Techniques for identifying foodborne pathogens and spoilage organisms: Selective media, biochemical tests, molecular methods.
Microbiological testing of food products for safety and quality assurance.
Interpretation of microbiological data and regulatory standards (e.g., FDA, EFSA).

Unit 5: Food Fermentation and Beneficial Microorganisms

Role of microorganisms in food fermentation: Lactic acid bacteria, yeast, molds, and acetic acid bacteria.
Fermented food products: Dairy products (yogurt, cheese), alcoholic beverages (beer, wine), and fermented vegetables (sauerkraut, kimchi).
Probiotics and prebiotics: Mechanisms of action and health benefits.
Microbial biotechnology in food production: Use of genetically modified microorganisms in food production and food safety.
Advances in food fermentation technology: Innovations in fermented food products and functional foods.

Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). Springer.
Downes, F. P., & Ito, K. (2001). Microbiological Examination of Foods (2nd ed.). Academic Press.
Adams, M. R., & Moss, M. O. (2015). Food Microbiology (4th ed.). Royal Society of Chemistry.
Motarjemi, Y., & Todorov, S. (2014). Foodborne Pathogens: Microbiology and Molecular Biology. Caister Academic Press.
Beuchat, L. R. (2007). Foodborne Microorganisms of Public Health Importance. CRC Press.

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