FST 304FOOD MICROBIOLOGY

ByProf. Olusola Oyewole

AndDr. Olusegun Obadina

Know Your Lecturers

Prof. Olusola Oyewole Dr. Olusegun Obadina

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.

REQUIREMENTSThe 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.

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.

Food Microbiology

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

• 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

Food Microbiology

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:

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

Food Microbiology

Food Microbiology

What is expected:

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

What is expected:

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

Yeast and Molds

Food Microbiology

What is expected:

• Molds• Yeast

Spore-forming Pathogens

Food Microbiology

What is expected:• Distribution• Characteristics• Illness and implicated foodsFor the following organisms are to be studied• Clostridium botulinum

• Clostridium perfringens

• Bacillus cereus