1.       Pre-requisite or requisite modules: General microbiology, , cell biology

2. Administering Faculty: FST
3. Allocation of study and teaching hours

 

5.  Aims of the module

• This module will introduce the students to the fundamentals and understanding of food microbiology, classifications of microorganisms, spores and their role in food contamination and poisoning.

 

 

• The module will further help students apply the knowledge of medical bacteriology in the diagnosis and identification of the food poisoning microorganisms
• The student will learn the principles and concepts of food and analytical microbiology of food stuff to isolate the causes of pathogenesis, the knowledge of which will be applied in the biomedical laboratory diagnosis of food related diseases.

 

6. Learning Outcomes

 

At the end of this module student should be able to:

Knowledge

·         Define food microbiology

• Recognize and describe the characteristics of important pathogens and food spoiling microorganisms.
• Describe the role and significance of intrinsic and extrinsic factors on growth and response of microorganisms on foods.
• Identify the conditions under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.

·         Discuss the role of biomedical laboratories in analysis and surveys of foods and beverages transmitted pathogens

• Identify ways to control microorganisms in foods.
• Describe the beneficial role of microorganisms in fermented foods and in food processing.
• Apply microbiological laboratory techniques to detect, quantify, and identify microorganisms in foods.
• Acquire, discover, and apply the theories and principles of food microbiology in practical, real-world situations and problems.

·         Describe the characteristics of each group of microorganisms of medical importance; Use the knowledge for lab identification and diagnosis of the micro-organisms.  

• Compare and contrast the characteristics, pathogenesis and, epidemiology of food poisoning and spoilage bacteria.

• Review the factors which limit the growth of these bacteria.

·         Explain the concepts of mycology

·         Describe the morphologies and classification of fungi of medical importance

·         Demonstrate the skills and techniques for the laboratory identification and diagnosis of fungal diseases

 

Application of Knowledge

 

·         Describe and classify different groups of microorganisms responsible for food poisoning: bacteria, fungi & spores.

 

Application of Practical Skills

 

• Apply the knowledge of predictive microbiology in the analysis of food poisoning and spoilage.
• Apply all the necessary tests used in the identification of foods & beverages poisoning and spoilage.

·         Perform diagnostic procedures for identification of fungi and bacteria responsible food poisoning.

 

Attitude:

• Demonstrate good professional conduct
• Follow safety rules and procedures
• Follow directions of the instructor

 

 

 

 

 

1.      Indicative Content

 

  Microbiology II

 

·         Characteristics and description of food poisoning and spoilage bacteria:

 

v  Classification of bacteria  and fungi responsible for food spoilage

v  Food, milk and water microbiology

v  Natural and spoilage flora of foods

v  Major food poisoning micro-organisms

v  Factors which favour microbial growth in foods and beverages

v  Factors which limit microbial growth in food

 

·         Epidemiology of each species

 

v  Source of infection

v  Route of infection

v  Mode of infection

v  Cross infection

v  Health carriers

v  Domestic and Wild Animals

v  Mode of prevention and control

 

·         Tests and analysis for identification of food poisoning and spoilage bacteria and fungi

 

v  Use predictive microbiology programs for food poisoning and spoilage organisms

v  Tests used in the Identification of Bacteria and fungi of food poisoning

 

  Mycology

 

·         Definition of terminologies used in Mycology

·         Concepts of Mycology

·          Introduction to medical mycology

·         Nature and role of fungi in clinical medicine

 

·         Classification Fungi of medical importance

·         Phycomyces,

·          Ascomyces,

·          Basidiomycetes,

·          Fungi imperfect

·         Yeasts and yeast-like fungi

 

v  Candida

v  Cryptococcus

·         Dermatophytes

 

v  Tineae

v  Microsporum

v  Trichophyton

v  Epidermophyton

·         Dimorphic Fungi

v  Histoplasma

v  Blastomyces

v  Sporothrix

v  Coccidioides

·         Rapid Growers

 

v  Rhizopus

v  Mucor

v  Aspergillus     

 

·         Diagnostic procedures

 

v  Collection of specimens from skin, nails, hair, etc.

v  Direct Preparations

v  30% - 10% KOH

v  Staining techniques

v  Germ tube evaluation

Microscopic examination

8. Assessment strategies

 

·         Continuous assessment tests (CAT): Assignments, progress tests, practical activities evaluation, student  presentation =60 %;  End of module assessment examination = 40 % 

 

9. Assessment pattern

 

Component	Weight (%)
In- course assessment	20
CAT Test	40
Final assessment	40
Total	100

 

 

 

 

 

 

10. Strategy for feedback and students support during module

 

• Oral feedback will be given in class during the teaching-learning process.
• Questions are answered as they are raised.
• Comments on assignment copies will be given to students.

 

11. Teaching /Technical Tools/ Assistance

 

·         Laboratory assistant

·         LDC Projector

·         White board and markers

·         Flip charts and markers

·         Microbiology diagnostic  instruments

·         Reagents and materials

·         Biosafety materials and PPE

12. Indicative resources & Recommended Readings

 

1. Food Microbiology: An Introduction, 2008, Thomas J. Montville and Karl Matthews, American Society for Microbiology (ASM) Press, Washington, DC
2. Food Microbiology: Fundamentals and Frontiers, 2001, Edited by Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, 2nd edition, American Society for Microbiology (ASM) Press, Washington, DC
3. Modern Food Microbiology. Seventh Edition. J.M. Jay. Aspen Publishers, Inc., Gaithersburg, Maryland 2005.
4. Fundamental Food Microbiology. Second Edition. Third Edition. B. Ray. CRC Press 2005.
5. Food Microbiology: An Introduction. T.J. Montville and K.R. Matthews (any edition) ASM Press, Washington, DC.