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

SYLLABUS

Semester III - Paper V - Microbiology of Sanitation & Hygiene

Number of Lectures: 4
Duration of Examination: 3 hrs
Teaching/Practical Hours Per Week: Theory: 3 hrs/Week
Maximum Marks: 100
Credits: 4

Theory - 4hrs. / week
Practicals - 2 hrs. / week

Objectives :

To help students to-

a) To acquire elementary knowledge about micro-organisms.

b) To develop an understanding of the role of micro-organisms in environment, industry and in maintenance of health.

UNIT I

Course Outline

1. Introduction to Microbiology and its relevance to everyday life-general morphology of micro-organisms-general characteristics of bacteria, fungi, virus, protozoa, algae. No. of Lectures: (4)

2. Control of micro-organisms-growth curve-effect of environmental factors on the growth of micro-organisms-PH, water activity-oxygen, availability, temperature and others No. of Lectures: (2)

3. Microbiology of different foods - spoilage and contamination, sources, types, effects on the following: No. of Lectures: (10)

a) Cereals and Cereal products

b) Sugar and sugar products

c) Vegetables and fruits

d) Meat and meat products

e) Fish and other sea foods

f) Eggs and poultry

g) Milk and milk products

h) Canned foods

4. Environmental microbiology-water, air, soil and sewage. No. of Lectures: (4)

5. Microbial intoxication and infections-sources of contamination of foods, toxin
production and physiological action. Sources of infection of foods by pathogenic
organisms-symptoms and methods of control. No. of Lectures: (2)

6. Beneficial effects of micro-organisms.

7. Relevance of microbiological standards for food safety. No. of Lectures: (1)

REFERENCES:

1. Frayler, W.C., "Food Microbiology", 4^th Ed. 1988 McGraw Hill, New York.

2. Kawata, K. "Environmental Sanitation in India", 1963, Lucknow Publ. House.

3. Pelezar, H.J. and Rober, D., "Microbiology" 2^nd Ed. 1968, McGraw Hill, New York.

4. Banwart, G.T. "Basic Food Microbiology", 1987, CBS Publ., New Delhi.

5. Jay, J.H., "Modern Microbiology", CBS Publ., New Delhi.

6. Joshua, A.K. "Microbiology" Popular Book Depot, Madras 1988.

7. Carpenter, "Microbiology"-W.B. Saunders Co., London.

8. West wood and Harger, "Food service in Institutions", 1966, John Wiley and sons, Incorporation, New York, London.

9. Simith and Water, "Introductory Food Services", McGraw Hill Book Co., New York, 1975.

10. Salie, A.J., "Fundamental Principles of Bacteriology" Mcgraw Hill Book Co.

11. Vash Pal Bedi, "Social and Preventive Medicine"- Arma Ram & Co., Delhi.

12. Mackmill and Mac Carney "Handbook of Practical Bacteriology", William and Wilkins Company, Baltimore.

UNIT- II

Course Content

1. The relationship of microorganisms to sanitation. Role of microbiology - environmental effects on microbial growth. No. of Hours (3)

- Effects of micro-organisms on food degradation and food borne illness.

- Bacteria, virus, molds, yeasts and parasites

2. Other food hazards-chemical, antibiotics, Metal contamination - poisonous foods. No. of Hours (2)

3. Food contamination - sources and transmission. Water, air, sewage and soil as reservoirs of infection and their ways of spreading infection. No. of Hours (2)

4. Importance of personal hygiene of food handler- habits-clothes, illness, education of food handler in handling and serving food. No. of Hours (1)

5. Safety in food procurement, storage, handling and preparation - control of spoilage- safety of left over foods. No. of Hours (2)

6. Cleaning methods-sterilization and disinfection-products and methods-use of detergents, heat, chemical test for sanitiser strength. No. of Hours (3)

7. Sanitation-Kitchen design requirement and systems. No. of Hours (2)

- Structure and layout of food premises, maintaining a clean environment.

- Selecting and installing equipment, cleaning equipment.

8. Waste product handling - Planning for waste disposal. Solid waste and liquid waste. No. of Hours (2)

9. Control of infestations - Rodent control-Rats, mice-Rodents, probing, Destruction, vector control-use of pesticides. No. of Hours (2)

10. Food sanitation, control and inspection- Planning and implementation of training program for health personnel. No. of Hours (1)

REFERENCES:

1. Jacob, M. (1989), "Safe Food Handling". A training guide for Managers. WHO, Geneva, Marriot, NG. 1989.

2. Principles of food sanitation II Ed. AVI Books, Van Nostrand Reinhold, New York

3. lllobbs, B.C. and R.J. Gillbert (1978), "Food poisoning and food hygiene", 4^th Ed., The English Language Book Society.

4. Longre, K (1967), "Quantity Food Sanitation", lnterscience Publishers, New York.

5. Kawata, K. (1963), "Environmental Sanitation in India", Lucknow Publishing House.

6. Minor, L.J. (1983) "Sanitation, Safety and Environmental Standards" AVI Publishing Co. Westport, Connecticut.