FST 304 FOOD MICROBIOLOGY

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FST 304FOOD MICROBIOLOGY

• By
• Prof. Olusola Oyewole
• And
• Dr. Olusegun Obadina

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Know Your Lecturers

• Prof. Olusola Oyewole

• Dr. Olusegun Obadina

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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.

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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.

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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.

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Indicator Organisms

• Food Microbiology

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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

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• 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

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FOODBORNE PATHOGENS

• Food Microbiology

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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

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• Campylobacter jejuni
• Bacillus cereus
• Clostridium botulinum
• Clostridium perfringens
• Cryptosporidium parvum
• Escherichia coli 0157H7
• Giardia lamblia

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Microbiology of different classes of food

• Food Microbiology

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Milk and Dairy Products

• Food Microbiology

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What is expected

• Modern Dairy Processing
• Milk as Growth Media
• Dairy Products
• Spoilage Organisms
• Spoilage-Psychrotrophs
• Fermentative Spoilage
• Control

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Fruits, Vegetables and Grains
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What is expected

• Spoilage of Plant Materials
• Internal Defense Mechanisms
• Vegetable Spoilage
• Fruit Spoilage
• Grain Spoilage

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Yeast and Molds

• Food Microbiology

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What is expected

• Molds
• Yeast

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Spore-forming Pathogens

• Food Microbiology

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What is expected

• Distribution
• Characteristics
• Illness and implicated foods
• For the following organisms are to be studied
• Clostridium botulinum
• Clostridium perfringens
• Bacillus cereus