FOOD MICROBIOLOGY LABORATORY (2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Recognize the fungi, yeasts, pathogens and spoilage micro essential for food products and growth conditions ; Explain the environmental factors that affect microbial growth; Practice and perform microbiological analysis techniques to identify microbes in food; Apply the principles of various techniques of handling and processing and its influence on the quality of food products

Topics:

1. Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts;
2. Microscopic Examination of Yeast, Mold, and Bacteria;
3. Enumeration of Yeasts and Molds from Foods;
4. Coliforms and Escherichia coli from Water: Most Probable Number Methods and 3M® Petrifilm™;
5. Detection and Identification of Salmonella spp;
6. Enrichment MPN of Vibrio parahaemolyticus from Shrimp;
7. Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria;
8. Maintenance of Lactic Acid Bacteria;
9. Enumeration of spores from Peppers;
10. Cleaning and Sanitation;
11. Fermentation of lactic acid in food preservation (making product);
12. Fermentation of lactic acid in food preservation (analysis lactic acid bacteria);
13. Fermentation of lactic acid in food preservation (enumerate lactic acid bacteria).