FST 304
FOOD MICROBIOLOGY
By
Prof. Olusola Oyewole
And
Dr. Olusegun Obadina
Know Your Lecturers
Prof. Olusola Oyewole
Dr. Olusegun Obadina
Course Content
• Indicator, pathogenic and spoilage microorganisms;
• 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.
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.
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 (diseasecausing 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 foods
For the following organisms are to be studied
• Clostridium botulinum
• Clostridium perfringens
• Bacillus cereus