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FST 304 FOOD MICROBIOLOGY

FST 304 FOOD MICROBIOLOGY. By Prof. Olusola Oyewole And Dr. Olusegun Obadina. Know Your Lecturers. Prof. Olusola Oyewole. Dr. Olusegun Obadina. Course Content. Indicator, pathogenic and spoilage micro-organisms; Food and water-borne diseases; Food infections and toxicants;

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FST 304 FOOD MICROBIOLOGY

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  1. FST 304FOOD MICROBIOLOGY By Prof. Olusola Oyewole And Dr. OlusegunObadina

  2. Know Your Lecturers Prof. Olusola Oyewole Dr. Olusegun Obadina

  3. Course Content • Indicator, pathogenic and spoilage micro-organisms; • Food and water-borne diseases; • Food infections and toxicants; • Identification of food-poisoning micro-organisms. • Laboratory methods of assessing microbiological status of different classes of food commodities – beverages, cereals, roots and tubers; fruits and vegetables, met, fish and dairy products. • Microbiological standards and criteria. • Indices of food sanitary quality.

  4. REQUIREMENTS The content covered in Food Microbiology 304 assumes that you: • Have successfully completed General Microbiology 305 • Have good written and verbal communication skills. • Can effectively source, access and use library resources (printed and electronic). • Are familiar with the use of a computer.

  5. AIM • Today, employers seek university graduates capable of working independently, who can plan and organise their workload to achieve pre-determined goals. • Graduates are expected to be able to retrieve, analyse and evaluate information, • to solve problems and make sound decisions, • to have effective written, verbal and interpersonal communication skills and to work as part of a team. • This unit is designed to develop these skills in the context of learning about fundamental concepts in Food Microbiology. • This unit will provide you with an opportunity to develop both.

  6. Indicator Organisms Food Microbiology

  7. What Is Needed To Benefit from this Topic • Need for Microbiological Criteria • Definitions of Terms • Indicators of Quality • Criteria - Indication of Quality • APC as an Indicator • Criteria -Indicators of Food Safety

  8. Safety Indicators Coliforms Finding Coliforms Limitations of Coliforms as Indicators Coliform Criteria and Standards Indicators of Safety - Fecal Fecal Coliforms and E. coli Enterococci Recommendations

  9. FOODBORNE PATHOGENS Food Microbiology

  10. Common Food borne Pathogens • Even though the United States has one of the safest food supplies in the world, there are still millions of cases of foodborne illness each year. • Here are common foodborne pathogens (disease-causing microorganisms) with research based information that includes: • Cause of illness: • Symptoms: • Possible contaminants: • Steps for prevention:

  11. Campylobacter jejuni Bacillus cereus Clostridium botulinum Clostridium perfringens Cryptosporidium parvum Escherichia coli 0157:H7 Giardia lamblia

  12. Microbiology of different classes of food Food Microbiology

  13. Milk and Dairy Products Food Microbiology

  14. What is expected: • Modern Dairy Processing • Milk as Growth Media • Dairy Products • Spoilage Organisms • Spoilage-Psychrotrophs • Fermentative Spoilage • Control

  15. Fruits, Vegetables and Grains

  16. What is expected: • Spoilage of Plant Materials • Internal Defense Mechanisms • Vegetable Spoilage • Fruit Spoilage • Grain Spoilage

  17. Yeast and Molds Food Microbiology

  18. What is expected: • Molds • Yeast

  19. Spore-forming Pathogens Food Microbiology

  20. What is expected: • Distribution • Characteristics • Illness and implicated foods For the following organisms are to be studied • Clostridium botulinum • Clostridium perfringens • Bacillus cereus

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