Course description - Faculty of Agriculture

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Feb 12, 2013 (4 years and 4 months ago)

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University of Jordan




Faculty of Agriculture

Department of Nutrition and Food Technology



Course title: Food Microbiology

(0603401)

Credit hours: 3 hours

Prerequi
site (s):
General
Microbiology (
0
304341)

Level: Fourth year

Classes

for the
First

semester 20
10
-
20
11
:




Lectures
:
1
3



1
4

Mon
,
Wed
.



Laboratories
: 3


6
Sun
.
,
3



6

Tue.


Instructor:
Dr. Ghadeer Mehyar


Room
:

2
79

(First floor)

Phone Ext.
:
2
242
4

Office h
ours:

9
-
12 (
Sun & Tue
) and
10
-
12

(
Mon & Wed
)


Course description

This course provides senior students with a coverage of the role and significance of
microorganisms in quality and safety of foods. Factors affecting life and death of
microorganisms in food
s. Microbiology of some selected foods is covered with emphasis on
safety and quality. Role of microorganisms in food processing.

The course provides students with basic knowledge and skills of work in food microbiology
laboratory.


Learning outcomes/objec
tives

By the end of this course student will be able to:

1
-

I
dentify foods as microbial ecosystems,

2
-

A
ppreciate the role and significance of microorganisms in food,

3
-

R
ecognize important microorganisms affecting food quality and safety,

4
-

U
nderstand factors affect
ing life and death of microorganisms in foods,

5
-

I
dentify methods of microorganism control to preserve food and make food
consumption
safe,

6
-

I
dentify microbial flora and microorganisms of public health importance to selected
food commodities.

7
-

A
cquire skills n
eeded in food microbiology laboratory to enumerate, isolate and
identify microorganisms relevant to food quality and safety.



Course content

Theoretical part


1
-

Role and significance of microorganisms in foods


-

Primary sources of microorganisms in

foods


-

Food as an ecosystem


-

Food
-
borne microorganisms as spoilage flora and as pathogens

2
-

Bacteria important to foods


-

Taxonomy of bacteria


-

Bergye’s Manual and the Prokaryotes


-

Gram negative and gram positive bac
teria important to food


-

Use of bacteria


in food production and preserva
tion


-

Spoilage bacteria


-

Bacterial foodborne infections and intoxications

3
-

Yeasts important to foods


-

Taxonomy of yeasts


-

Use of yeasts in f
ood production

4
-

Molds important to foods


-

Taxonomy of molds


-

Use of molds in food production


-

Molds as spoilage microorganisms


-

Mycotoxins

5
-

Factors affecting life and death of food
-
borne microorganisms

-

Intrinsic factors

-

Water activity

-

pH and acidity and organic acids

-

Oxidation
-
reduction potential

-

Nutritional content, anti microbial constituents and biological structures

-

Extrinsic factors


-

Temperature


-

Relative humidity and gases in the environment

-

Imp
licit factors and microbial interactions

6
-

Microbiology of selected commodities


-

Vegetable and their products


-

Fruits and their products


-

Cereals


-

Spices


-

Sugars, cocoa, chocolates and confectionery

7
-

Food fermentatio
ns and introduction to food biotechnology


-

Food fermentation


-

Traditional biotechnology


-

Role of biotechnology in food







Practical Part:

1.

Food sampling and sample handling in the laboratory and preparation of sample
homogenate.

2.

Micros
copic examination of foods and tests generally used for the identification of food
-
borne microorganisms: Gram stain, spore stain, catalase test, oxidase test, oxidation
-
fermentation test and motility test.

3.

Effect of temperature on the growth
of microorgani
sms

in foods

-

Enumeration of
mesophilic aerobes, the agar plate methods, in samples of hoummos.

4.

Faecal contaminations of food
-

Enumeration and identification of coliform bacteria and
Escherichia

coli
in a salad sample.

5.

Role of gram negative bacteria in s
poilage of food
-

Enumeration and identification of
Enterobacteriaceae
and

Pseudomonad
aceae

in a meat sample.

6.

Spoilage of acidic foods
-

Enumeration

of yeasts and molds in a labaneh samples.

7.

Foodborne infections
-

Enumeration

and identification of
Salmonella

in a poultry sample.

8.

Foodborne intoxications
-
Enumeration and identification of
Sta
p
hylococcus aureus

in a
cheese sample.

9.

Role of spore forming bacteria in the spoilage of foods
-

Enumeration of mesophilic and
thermophilic spores in a flour samples; Enumer
ation of flat sour spores and sulfide
spoilage spores in a sugar sample.

10.

Vegetable fermentation
-

Lactic acid bacteria and halophilic microorganisms.

11.

Microbiological examination of equipment and containers
-

swab and rinsing methods.

12.


Microbiological e
xamina
tion of canned foods



Grade distribution and exam time


Exam

%

Expected
Date

Midterm exam

30

Between 31 Oct
-
15 Nov

Lab midterm exam

10

Between 31 Oct
-
15 Nov

Reports
of
the practical part

and performance

10

-------------

Final theory exam

35

To be de
termined

Final lab exam

15

To be determined

Total

100









Learning Resources


Required texts

1
-

Adams, M. R. and Moss, M. O.
2004
. Food Microbiology. The Royal Society of
Chemistry, Cambridge.

2
-

Jay J.M., Loessner, M. J. and Golden, D. V.

200
5
. Modern Food

Microbiology.
7
th

edition Springer
, New York.



* Selected reference chapters will be available*


Recommended references

1
-

Forsythe, S. J. and Hayes, P. R. (1998). Food Hygiene, Microbiology and HACCP. 3
rd

edition. Aspen Publishers, Inc.

2
-

Ray, B. (2001). F
undamental Food Microbiology. CRC Press, Boca Raton.

3
-

Doyle, M. P., Beuchat, L. R.
and Montville
, T. J. (1997). Food Microbiology:
Fundamentals and Frontiers. American Society for Microbiology.

4
-

Center for Food Safety & Applied Nutrition

(2001). Bacteriolog
ical Analytical
Manual Online
U.S. Food & Drug Administration,
U. S. Department of Health and
Human Services. (http://www.cfsan.fda.gov/~ebam/bam
-
toc.html)

5
-

Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. Academic Press,
London.