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3rd/4th Sem Food Safety & Quality Notes

Beneficial Role of Micro-Organism

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Last updated: 12 July 2023

Why not, start this unit with this nice video:

Few major Beneficial Role of Micro-Organism

  1. Antibiotics are important components of human welfare against infections and diseases. These are manufactured in industries using bacteria. For example, penicillin is one of the important antibiotics and it is produced by the bacteria, Penicillium notatum.
  2. The production and preservation of beverages like whiskey, brandy, beer, and rum are done by Saccharomyces cerevisiae.
  3. Microorganisms are also involved in the commercial production of enzymes. Example: Production of lipase.
  4. Ethanol is one of the important commercial chemicals which is produced by Saccharomyces cerevisiae.
  5. Immunosuppressive agents like Cyclosporin are prepared from the fungus, Trichoderma.
  6. Microorganisms have been widely used in lactic, propionic, and ethanolic fermentations from time immemorial.
  7. They are characteristically used in the production of about 2,000 distinct varieties of cheese throughout the world.
  8. They are used in the production of different alcoholic beverages using a variety of carbohydrate substrates.
  9. Microorganisms can be used to transform raw foods into pickles, sausages, sauces, etc.
  10. Microorganisms can themselves be used as a food source. The most common example is fungus (Agaricusbisporus) commonly as mushrooms.
  11. Probiotics are being used successfully with poultry.

 

 

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Syllabus BHM207

01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

02 Micro-organisms in Food

  1. General characteristics of Micro-Organisms based on their occurrence and structure.
  2. Factors affecting their growth in food (intrinsic and extrinsic)
  3. Common food-borne micro-organisms:
    1. Bacteria (spores/capsules)
    2. Fungi
    3. Viruses
    4. Parasites

03 Food Spoilage & Food Preservation

  1. Types & Causes of spoilage
  2. Sources of contamination
  3. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
  4. Basic principles of food preservation
  5. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04 Beneficial Role of Micro-organisms

  1. Fermentation & Role of lactic acid bacteria
  2. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
  3. Miscellaneous (Vinegar & anti-biotics)

05 Food-borne Diseases

  1. Types (Infections and intoxications)
  2. Common diseases caused by foodborne pathogens
  3. Preventive measures

06 Food Additives

  1. Introduction
  2. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07 Food Contaminants & Adulterants

  1. Introduction to Food Standards
  2. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
  3. Common adulterants in food
  4. Method of their detection (basic principle)

08 Food Laws and Regulations

  1. National – PFA Essential Commodités Act (FPO, MPO etc.)
  2. International – Codex Alimentarius, ISO
  3. Regulatory Agencies – WTO
  4. Consumer Protection Act

09 Quality Assurance

  1. Introduction to Concept of TQM, GMP and Risk Assessment
  2. Relevance of Microbiological standards for food safety
  3. HACCP (Basic Principle and implementation)

10 Hygiene and Sanitation in Food Sector

  1. General Principles of Food Hygiene
  2. GHP for commodities, equipment, work area and personnel
  3. Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)
  4. Safety aspects of processing water (uses & standards)
  5. Waste Water & Waste disposal

11 Recent Concerns

  1. Emerging pathogens
  2. Genetically modified foods
  3. Food labelling
  4. Newer trends in food packaging and technology
  5. BSE (Bovine Serum Encephthalopathy)