MFFM401 – Food Microbiology

Dr.hadir El Kady

Course lecturer :

A.L. Mai ragab

Course assistant :

After completing this course, students should be able to:
• Define the basic fundamentals of food microbiology
• List the basic features of the microorganisms of importance in food microbiology:bacteria, viruses &fungi
• Differentiate the eukaryotes & prokaryotesand differentiate pathogenic organisms &beneficial microorganisms
• Recognize the concepts of food contamination, spoilage and food poisoning
• Explain Factors affecting the survival of microorganisms in food, sources of microbial contamination,methods of growth control of microbes in foods and the bacterial growth curve
• Describe the physical and chemical methods used to control microorganisms in food.
• Understand the basics of microbiological examination of food samplesin the microbiology laboratory
• Be familiar with the different methods used for preservation of food
• List the microbial indicators in quality of food

Course objectives :

The course deals with the different groups of microorganisms of importance in the field of food microbiology. It also defines the basic knowledge aboutconcepts of food contamination, spoilage and food poisoningand highlights the different physical and chemical applicable methods of food preservation. It includes a review ofsterilization and disinfection techniques applicable in the field offood industries and illustrates the classification of the indicator organisms of food quality and summarizes the different techniques used for microbiological examination of food samplesin the microbiology laboratory

Course description :

Research and self-learning7 % Assignment 3 % Midterm written exam 15 % Final written exam 50 %

Course assessment :

• Tortora, GJ Funke, BR and Case CL (2010) Microbiology, an Introduction10th edition. Pearson Education, Inc.
• Ray, B., and A. Bhunia. 2007. Fundamental food microbiology, 4th Ed. CRC Press, BocaRatan, FL.
• Jay, J. M., M. J. Loessner, and D. A. Golden. 2005. Modern food microbiology, 7th ed.Springer, New York, NY.
• Montville, T.J., and K.R. Mathews. 2005. Food microbiology, an introduction. ASMPress, Washington, DC

Recommended text books :

DevlieghereF,et al. Food microbiology and analysis. Theory. Universiteit Gent.2013
• Harvey RA, Champe PC and Fisher BD, 2007, Lippincott Illustrated Reviews:Microbiology, 12th edition

Recommended refrences :