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 studentsۥ basic 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:\

Learn the interrelationships of microorganisms with foods and their role in food manufacture and food spoilage.

Predict the impact of food processing and food handling on the microbiology of food.

To develop success skills including critical thinking, professionalism, and life-long learning.

Discuss the detection and Enumeration of Microbes in Foods

Identify the indicator Microorganism and Microbiological Criteria

11. Syllabus

Weak1	Introduction

Weak2	Food Microbiota

Weak3	Food Microbiota (continued)

Weak4	Foodborne fungi

1st Midterm EXM

Weak5	Characteristics of food important to microbial contaminants

Weak6	Incidence and behavior of microorganisms in fresh products

Weak7	Pathogenic foodborne microorganisms

Weak8	Pathogenic foodborne microorganisms (continued)

2nd Midterm EXM

Weak9	Control of microorganisms during food production

Weak10	Control of microorganisms during food production (continued)

Weak11	Preservatives

Biopreservation

Weak12	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	Description of Item	% Weighting	Grading	Tariff
Theory EXM 3 Midterm EXM Final EXM	-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.	60 % 20 % 40 %	Excellent: ≥ 90 Very Good:80-89% Good: 70-79 % Medium: 60-69 % Fair: 50-59 %	3 One-hour EXM 3 hours
Practical EXM Midterm EXM Final EXM	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 media, dilutions and solutions required in isolation, identification and enumeration of different microorganisms...etc.	30 % 10 % 20 %	1 hour 1 hour
GWK	Quizzes + Report	5 %	8 + 3
PRS	Tutorial	5 %

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	Content	Learning Materials	Learning Outcomes
1	Lecture Practical	Introduction -Basics of food microbiology (review) -Introduction to Food Microbiology and Laboratory Safety	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:
2	Lecture Practical	Food Microbiota -foodborne bacteri Gram-negatives -Enumeration of microorganisms in foods -Determination of aerobic colony count in foods	ppt	- 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.
3	Lecture Practical	Food Microbiota Gram-positive bacteria Spore-forming bacteria -Most probable Number method -Enumeration of fecal Coliforms and E. Coli in foods	ppt	-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.
4	Lecture 1stMidterm EXM Practical	Foodborne fungi -Characteristics of food yeasts and molds microbiota -Enumeration of yeasts and molds in foods.	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 conditions, their sources. - how to determine the presence of yeasts and fungi, and enumerate their counts.
5	Lecture 2nd Midterm EXM Practical	Foodborne Pathogenic parasites Other foodborne pathogens - Isolation and Identification of Staphylococcus aureus	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.
6	Lecture 1 Practical	Characteristics of food important to microbial contaminants -Incidence and behavior of microorganisms in meat and poultry -Incidence and behavior of microorganisms in dairy products - Isolation and Enumeration of pathogenic microbes in foods -Isolation and Identification of Escherichia coli	ppt	- 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.
7	Lecture Practical	Incidence and behavior of microorganisms in fresh products Incidence and behavior of microorganisms in seafood Review - Isolation and Identification of Enterococcus	ppt	- 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.
8	Lecture Practical	Pathogenic foodborne microorganisms Salmonella Pathogenic Escherichia coli Other pathogenic Enterobacteriaceae Staphylococcus aureus Listeria monocytogenes - Isolation and Identification of Salmonella	ppt	-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.
9	Lecture Practical 1st EXM Practical	- Clostridium botulinum -Clostridium perfringens and Bacillus cereus Other Gram-positive pathogens -Foodborne viruses - Detection of Clostridium botulinum in honey and syrups - Enumeration of Clostridium perfringens in foods	ppt	- Describe types of Microorganisms in canned and packaged foods, Some Characteristics of Thermophiles, Canned Food Spoilage -How to isolate and enumerate pathogenic microbes from processed meet Food.
10	Lecture Practical	Control of microorganisms during food production and processing -Water removal -Chilling and refrigeration -Freezing -Modified atmosphere -Heat -Isolation and Identification of Listeria monocytogenes	ppt	-Describe the Methods of Food Preservations like: Heat (Pasteurization, Sterilization), Low temperature (Chilling, Freezing), Dehydration, Fermentation -How to isolate and identify special food poisoning bacteria
11	Lecture Practical 2nd EXM	Control of microorganisms during food production and processing -Radiation -Emerging technologies - Isolation and Identification of Bacillus cereus	ppt	-Describe the Methods of Food Preservations like: Irradiation, Salting/Sugaring. -How to isolate and identify spore forming food poisoning bacteria
12	Lecture 3rd Midterm EXM Practical	Preservatives Biopreservation .Probiotics Cleaning and sanitization Hazard analysis and critical control point (HACCP) - Examination of canned foods	ppt	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

16. Bibliography

Food Microbiology. 2nd Edition. 2000. M.R. Adams and M.O. Moss. Royal Society of Chemistry, Cambridge.

Modern Food Microbiology. 6th Edition. 2000. J. M. Jay. Chapman & Hall, New York.

Modern food microbiology. 7th Edition. 2005. J. M. Jay, J. Loessner, and D. A. Golden. Springer, New York, NY.

Fundamental Food Microbiology. 4nd Edition. 2007. B. Ray. and A. Bhunia CRC Press. Boca Ratan, FL

Food microbiology, an introduction. 2005. T.J. Montville, and K.R. Mathews. ASM Press, Washington, DC.

Atlas of Food Microbiology LAB. 1st. Electronic Edition. 2013. L. A. Omar-Zahid. University of Baghdad – College of Science – Department of Biology.

17. Authored by

Dr. Ashwaq Younis Noori (2014).

18. Validated and Verified by