UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester I - Paper I - Microbiology

Number of Lectures: 4
Duration of Examination: 3 hrs
Maximum Marks: 75
Credits: 4

Theory 4 Hours /
Practical 2 Hours / Per Week

OBJECTIVES

To enable the students to

1. Gain knowledge of the role of micro-organisms in health and disease

2. To understand the role of micro-organisms in spoilage of various foods.

3. To gain knowledge of micro-organisms in relation to food and food preservation.

THEORY

Introduction to microbiology and its relevance to everyday life-general characteristics of microorganisms-bacteria, viruses yeasts, moulds, algae, protozoa. Morphology, classification, motility, nutrition respiration and reproduction.

F) PROTOZOA

Morphology, reproduction, motility and classification.

Entamoeha histolitica - Plasmodium Vivax - Balantidium Coli.

2. DISTRIBUTION AND ROLE OF MICRO ORGANISM IN

a) Soil

i) Micro-organisms in the soil.

ii) Nitrogen Cycle.

B. Water

i) Micro-organisms in water

ii) Total laterial count in water.

iii) Sanitary tests done on water.

iv) Listing of water borne infections.

c) Air

i) Micro-organisms present in air.

ii) Total bacterial count of air.

iii) Listing of air borne infections

d) Sewage

i) Composition of sewage

ii) Effect of treatment of sewage by micro-organisms, septic tanks, Activated sludge process.

3) DESTRUCTION OF BACTERIA

a) Sterilization

i) Application of dry heat. burning, flaming and hot air over.

ii) Application of moist heat, boiling, pasteurization, steam steriliser and autoclave.

iii) Sterlization with the use of filters

b) Pasteurization

Advantages involved in pasteurization / methods - holder, flash.

C) Disinfection

Methods of disinfection, natural, physical and chemical.

4) PURIFICATION OF WATER INDUSTRIAL AND DOMESTIC METHODS

i) Industrial method of purification of water, sedimentation, filteration - slow sand fibers rapid sand filters.
Differences between slow and rapid sand filters - disinfection of water with the use of chemicals.

ii) Domestic method of water purification - involving simple techniques like straining water through as muslin cloth, filteration of water by 'Three pitchers system and use of domestic filters like Pasteurs, Chamberland filters and Berkfield filters. Use of Certain Common Chemicals like alum, quick lime and potassium permanganate in filteration.

5. MICRO-ORGANISM IN INFECTION, RESISTANCE AND IMMUNITY

i) Different modes of spread of infection.

ii) Reaction of the body to infection cellular and chemical defences - plagocytoses - antigens - antibody. 2 examples of antigen antibody reactions.

iii) Immunity - active and passive - artificial and natural

6. ALLERGY AND HYPER SENSITIVITY

vi) Different types of allergies like Idocynoracies, allergy of infection, contact dermitities and drug allergy.

ii) Hypersensitivity - definition - anaphyicaxis and serum sickness.

7. CHEMOTHERAPY AND ANTIBIOTICS

i) Chemotherapy - use of sulphonamides, sulphones and PAS. Antibiotics - use of antibiotics, spectrum of activity, mode of adminstration, complication arising due to constant use of antibiotics, sensitivity tests done on antibiotics. Brief knowledge of any four common antibiotics.

8. GENERAL PRINCIPLES UNDERLYING SPOILAGE

Chemical changes caused by Micro-Organism fitness or unfitness of food for consumption - causes of spoilage - classification of foods by the case of spoilage - factors affecting - kinds and numbers of micro-organisms in food - growth and chemical changes - caused by micro-organisms.

9. PRINCIPLES OF FOOD PRESERVATION

Use of high and low temperatures. Canning of fruits and vegetables.

Preservation by drying, use of chemicals in food preservation. Part played by antibiotics in the preservation of fleshy foods.

10. FOOD MICRO-BIOLOGY CONTAMINATION AND SPOILAGE OF FOODS

Principles of food spoilage by micro-biological, Physical and biological factors.

a) Cereal and Cereal products and baked products.

i) Contamination, preservation and spoilage of cereals.

ii) Spoilage of bread, ropiness in bread, Red read and chalky bread.

b) Fruits and vegetables and their products: Contamination. Preservation and spoilage of fruits and vegetables.

c) Fleshy food 1. Meat, 2. Poultry 3. Fish

i) Contamination of Meat, fish and poultry.

ii) Preservation of Meat, fish and poultry.

iii) General principles underlying the spoilage of meat, fish and poultry.

d) Eggs :

Contamination, preservation and spoilage occuring in eggs.

e) Milk and Milk Products:

i) Contamination, preservation and spoilage of milk.

ii) Brief knowledge of butter, cheese and fermented milk.

f) Fats and Oils :

Contamination, preservation, storage and spoilage of fats and oils.

11. FERMENTATION, PUTREFACTION AND DECAY:

i) Fermentation - aerobic respiration, anaerobic, respiration, products of fermentation.

ii) Part played by micro-organisms in putrefaction and decay.

12. MICRO-BIOLOGY OF FOOD POISONING, FOOD INFECTIONS AND FOOD HOME DISEASES, PRINCIPLES OF FOOD PRESERVATION

i) Microbial food poisoning by Staphy Lococci, Salmonella of food poisoning group and clostridum botulinum (Botulism). Measures to present microbial food poisoning.

ii) Food infections - food home diseases - Dysentries, diarrhoea, Typhoid, Cholera.

MICRO-BIOLOGY PRACTICALS

1. Examination of Yeast, moulds, Protozoa and Bacteria.

2. Examination of Unstained Organisms, wet methods and hanging drop preparations.

3. Examination of stained Organisms, Simple Staining and grain method of staining.

4 Common culture media and uses.

5. Purifying water at home - Micro-organisms present in water.

6. Testing milk for purification:

Direct microscopic count of Organisms in milk. Standard plate count in milk - Redcutase test for milk. Methylene Blue.

DEMONSTRATIONS

a) Study of Sterlising equipment.

b) Cultivation of Organisms in the laboratory methods and equipments.

MICRO-BIOLOGY PRACTICALS

RELATED EXPERIENCES

Field trip to dairy and food industries.

REFERENCES

1. Joshua. A.K. : Micro-biology - India printing works, Madras - 1971.

2. Carpenter : Micro-biology - W.B. Saunders Co., London.

3. Salie. A.J. : Fundamental principles of Bacteriology - MCGraw Hill Book Co.,

4. R.C. Rubey & D.K. Maheshwari : A Textbook of Micro-biology

5. Pelczar J. Michael : Micro-biology concepts and Application

6. Ananthanarayan. R. & Paniker C.K.J : Textbook of Microbiology.

7. Frazier. W.C. : Food Micro-biology - McGraw Hill Book and Co; New York.

8. Smith and Water : introductry food services - McGraw Hill Book and Co., Newyork 1975.

9. West Wood and Harger: Food Service in Institutions, 1966. John Wiley and Sons, Incorpora tion, New York, London.

10. ADAMS M.R. and MOSS M.O : Food microbiology, the Royal society of chemistry, Cambridge 1995.

11. Banwart. G.J Basic food micro-biology. Chapman and Hall, New York.

12. HOBBS BC and Roberts. D. : Food poisoning and food Hygiene. Edward Arnold (A diceision of Hodder and stoughton), London.

Institute of Microbial Technology (IMTECH), Chandigarh, Punjab
Admission To Ph.D. Program : Walk in Interview on July 28, 2008