Soran University
Biology Module Specification
1. Module Title: Food Microbiology
2. Module Code:
3. Module Level: Bachelor - Fourth year
4. Module Leader: Dr. Ashwaq Younis Noori
5. Teaching Semester: First
6. Credit Rating for the module: 5
7. Prerequisites and co-requisites: General Microbiology,
Mycology, Parasitology.
8. Module Summary
The study of food microbiology including classification/ taxonomy of
microorganisms that may be found in food, contamination, preservation and spoilage
of different kinds of foods, pathogenic microorganisms, ; public health and food
poisoning, sanitation, control and inspection and beneficial uses of microorganisms.
The study of Microbial ecology related to food; the effect of environment on food
spoilage and food manufacture; physical, chemical, and biological destruction of
microorganisms in foods; microbiological examination of foods; practical exercises.
9. Module Aims
To gain an understanding of spoilage microorganisms and how they effect on food.
An understanding of how various types of food processing affects the microflora of
food products. To make Students familiar with procedures and techniques used to
detect and enumerate microorganisms in foods. And to make them able to think
critically about problems and issues concerning beneficial and harmful
microorganisms in foods. To integrate students ‫ ۥ‬basic knowledge of microbiology,
chemistry, biochemistry, food processing with an understanding of how these relate to
the microbiology of foods.
10. Learning Outcomes
By the end of the course, the students should be able to:\
1- Learn the interrelationships of microorganisms with foods and their role in
food manufacture and food spoilage.
2- Predict the impact of food processing and food handling on the microbiology
of food.
3- To develop success skills including critical thinking, professionalism, and lifelong learning.
4- Discuss the detection and Enumeration of Microbes in Foods
5- Identify the indicator Microorganism and Microbiological Criteria
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11. Syllabus
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Introduction
Food Microbiota
Food Microbiota (continued)
Foodborne fungi
1st Midterm EXM
Characteristics of food important to microbial contaminants
Incidence and behavior of microorganisms in fresh products
Pathogenic foodborne microorganisms
Pathogenic foodborne microorganisms (continued)
2nd Midterm EXM
Control of microorganisms during food production
Control of microorganisms during food production (continued)
Preservatives
Biopreservation
Probiotics
Cleaning and sanitization
Hazard analysis and critical control point (HACCP)
3rd Midterm EXM
12. Assessment Strategy
There are two parts to this course, the lecture and the laboratory. The lecture
will provide an opportunity to discuss conceptual information in the text, and current
topics in the subject. The laboratory will provide hands-on opportunities in structured
labs and in independent investigations. Both will count significantly to student’s final
grade.
13. Summary description of assessment
Assessment
Type
Theory
EXM
3 Midterm
EXM
Final EXM
Practical
EXM
Midterm
EXM
Description of Item
-Exam questions will be multiple
choice, matching, and short essay.
Some questions will ask you to
complete a diagram or work an
equation. Some short essay
questions may be synthetic,
meaning that you will be
presented with a situation that we
have not discussed in class and
must reason to a conclusion using
what you have learned.
Exam questions will be short
answer questions such as;
identification of slides, definition
of some topics (materials),
solving some calculations, how to
practically prepare some culture
%
Weighting
60 %
Grading
Tariff
Excellent: ≥ 90
20 %
Very Good:80-89%
3 Onehour EXM
Good: 70-79 %
40 %
30 %
Medium: 60-69 %
3 hours
Fair: 50-59 %
1 hour
10 %
2
Final EXM
GWK
PRS
media, dilutions and solutions
required in isolation,
identification and enumeration of
different microorganisms...etc.
Quizzes + Report
Tutorial
20 %
1 hour
5%
5%
8+3
14. Learning Session Structure
5 hours a week for 12 weeks (lectures 2 h / lab. 2 h / tutorial 1h)
15. Scheme of Work
Week
Delivery
Method
1
Lecture
Introduction
-Basics of food microbiology
(review)
Practical
-Introduction to Food
Microbiology and Laboratory
Safety
Lecture
Food Microbiota
-foodborne bacteri
Gram-negatives
Practical
-Enumeration of
microorganisms in foods
-Determination of aerobic
colony count in foods
Food Microbiota
2
3
Lecture
Content
Learning
Materials
Learning
Outcomes
ppt
Food microbiology Review
-describe Microorganism Growth
in Foods and Factors affecting
microbial growth in food
• Intrinsic factors: Water activity,
Oxygen availability, pH: Low acid
foods, acid foods, Buffer capacity:
change of pH, Nutrients, Natural
antimicrobial substances,
Microflora
• Extrinsic factors: Temperature,
Relative humidity, Atmospheric
condition:
- Classify microorganisms causing
food spoilage
-describe the characteristics of
Gram-negative bacteria to
be
employed in identification of food
spoilage causative agents, their
physical and chemical conditions,
their sources.
- how to determine the presence
and enumerate the their counts.
-Describe the characteristics of
Gram-positive bacteria and
Spore-forming bacteria and their
role in food spoilage, their
physical and chemical conditions
and their sources.
- how to determine the presence
and enumerate the count of some
pollution indicators.
ppt
ppt
Gram-positive bacteria
Spore-forming bacteria
Practical
4
Lecture
1stMidterm
EXM
-Most probable Number
method
-Enumeration of fecal
Coliforms and E. Coli in
foods
Foodborne fungi
-Characteristics of food yeasts
and molds microbiota
ppt
-Classify and describe the
characteristics of fungi causing
food spoilage
- how to assess their presence and
their relation in food spoilage,
their physical and chemical
3
5
Practical
-Enumeration of yeasts and
molds in foods.
Lecture
Foodborne
Pathogenic parasites
Other foodborne
pathogens
2nd
Midterm
EXM
6
Practical
- Isolation and Identification of
Staphylococcus aureus
Lecture
Characteristics of food
important to microbial
contaminants
-Incidence and behavior of
microorganisms in meat and
poultry
-Incidence and behavior of
microorganisms in dairy
products
1
Practical
7
Lecture
conditions, their sources.
- how to determine the presence of
yeasts and fungi, and enumerate
their counts.
ppt
ppt
- Isolation and Enumeration of
pathogenic microbes in foods
-Isolation and Identification of
Escherichia coli
Incidence and behavior of
microorganisms in fresh
products
Incidence and behavior of
microorganisms in seafood
Review
ppt
Practical
- Isolation and Identification of
Enterococcus
8
Lecture
Pathogenic foodborne
microorganisms
Salmonella
Pathogenic Escherichia coli
Other pathogenic
Enterobacteriaceae
Staphylococcus aureus
Listeria monocytogenes
Practical
- Isolation and Identification of
Salmonella
ppt
-Classify and describe the
characteristics of protozoa
parasites causing food spoilage
- how to assess their presence,
Food poisoning caused by those
parasites, their physical and
chemical conditions, their
sources.
- how to determine the presence
of Food poisoning causative
agents.
Describe
types
of
Microorganisms in Foods like
Fresh Meats and Poultry,
Biochemical Events That Lead
to Rigor Mortis, The Biota of
Meats
and
Poultry,
Incidence/Prevalence
of
Microorganisms in Fresh Red
Meats and Poultry, Microbial
Spoilage of Fresh Red Meats
and
Poultry,
Carcass
Sanitizing/Washing.
-how to isolate and enumerate
pathogenic microbes in Fresh
Red Meats and Poultry.
- Describe types of
Microorganisms in Foods like
seafood,
The Biota of seafood,
Incidence/Prevalence of
Microorganisms in seafood,
Microbiological Quality of
Various Fresh and Frozen Products
Fermented Fish Products,
Spoilage of Fish and Shellfish
-how to isolate and enumerate
pathogenic microbes in seafood.
-Demonstrate Fermentation and
Fermented Dairy Products,
Fermentation, , Apparent Health
Benefits of Fermented Milks,
Diseases Caused by Lactic Acid
Bacteria. Foodborne
Gastroenteritis Caused by
Salmonella and Shigella
And other pathogenic bacteria.
-How to isolate and enumerate
pathogenic microbes from Dairy
Products.
4
9
Lecture
- Clostridium botulinum
-Clostridium perfringens
and Bacillus cereus
Other Gram-positive
pathogens
-Foodborne viruses
ppt
- Describe types of
Microorganisms in canned and
packaged foods, Some
Characteristics of
Thermophiles,
Canned Food Spoilage
Practical
1st EXM
10
Practical
- Detection of Clostridium
botulinum in honey and syrups
- Enumeration of Clostridium
perfringens in foods
Lecture
Control of
microorganisms during
food production and
processing
-Water removal
-Chilling and refrigeration
-Freezing
-Modified atmosphere
-Heat
-How to isolate and enumerate
pathogenic microbes
from
processed meet Food.
ppt
-How to isolate and identify
special food poisoning bacteria
Practical
11
Lecture
Practical
2nd EXM
12
Lecture
3rd
Midterm
EXM
Practical
-Isolation and Identification
of Listeria monocytogenes
Control of
microorganisms during
food production and
processing
-Radiation
-Emerging technologies
ppt
- Isolation and Identification of
Bacillus cereus
Preservatives
Biopreservation
.Probiotics
Cleaning and sanitization
Hazard analysis and
critical control point
(HACCP)
- Examination of canned
foods
-Describe the Methods of Food
Preservations like:
Heat (Pasteurization,
Sterilization), Low temperature
(Chilling, Freezing),
Dehydration, Fermentation
ppt
-Describe the Methods of Food
Preservations like: Irradiation,
Salting/Sugaring.
-How to isolate and identify
spore forming food poisoning
bacteria
Demonstrate Food Preservation
and Some Properties of
Psychrotrophs, Thermophiles,
Food Preservation with
Chemicals like:
Benzoic Acid and the Parabens,
Sorbic Acid, Propionates,
Sulfur Dioxide and Sulfites and
miscellaneous Chemical
Preservatives, The HACCP
System and Food Safety
Hazard Analysis Critical
Control Point System.
-How to assess the validity of
canned Food
5
16. Bibliography
1. Food Microbiology. 2nd Edition. 2000. M.R. Adams and M.O. Moss. Royal
Society of Chemistry, Cambridge.
2. Modern Food Microbiology. 6th Edition. 2000. J. M. Jay. Chapman & Hall,
New York.
3. Modern food microbiology. 7th Edition. 2005. J. M. Jay, J. Loessner, and D.
A. Golden. Springer, New York, NY.
4. Fundamental Food Microbiology. 4nd Edition. 2007. B. Ray. and A. Bhunia
CRC Press. Boca Ratan, FL
5. Food microbiology, an introduction. 2005. T.J. Montville, and K.R. Mathews.
ASM Press, Washington, DC.
6. Atlas of Food Microbiology LAB. 1st. Electronic Edition. 2013. L. A. OmarZahid. University of Baghdad – College of Science – Department of Biology.
17. Authored by
Dr. Ashwaq Younis Noori (2014).
18. Validated and Verified by
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