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FST 304 FOOD MICROBIOLOGY PowerPoint Presentation
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FST 304 FOOD MICROBIOLOGY

FST 304 FOOD MICROBIOLOGY

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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