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  • Course Introduction and Description

                                                          

                                                            Food microbiology | PPT

     Food Microbiology is the study of microorganisms that inhabit, make, or contaminate food.

    Many microorganisms are used to make food:

    *Bacteria which converts liquid milk into yogurt or cheese

    *   Yeast for making bread, through fermentation.

    Other microorganisms or toxins they produce cause spoilage of food.


    • Contact Form

      Name: Dr. Nassima Didouh

      University of Tlemcen

      Department of Biology

      Group: Biochemistry

      mail:nassimadidouh@gmail.com



      • Communication space

        Why food microbiology is very interesting for us?

        • Course Obejectives

                                                                                 

                                                                                 

                                                                                    

          The teaching of food microbiology aims to provide the necessary information on the main micro-organisms of interest in the agri-food sector, to evaluate the hygienic qualities of food, to show that the development of these microorganisms can cause health micro-organisms can cause health problems in the case of pathogenic germs.  Technologically, the aim is also to demonstrate the properties and capacity of micro-organisms to produce substances useful to the food and bio-industries.

          • Prerequisites


            Food microbiology comprehends the study of microorganisms that colonise, modify, and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology.

            • Table of contents

              Chapter 01 :

              1.1. The most important bacteria for food microbiology

              1.2. Enterobacteriaceae

              1.3. Pseudomonas

              1.4. Acid acetic bacteria

              1.5. Vibrio

              1.6. Brucella

              1.7. Micrococcus

              1.8. Streptococcus

              1.9. Lactobacillus

              1.10. Spore‐forming bacteria

              2. Yeast and molds

              Chapter 02 :

              1. Destruction of manufacturing flora on microbes

              2. Chemical factors (antiseptics, fungicides, antibiotics)

              3. Activation and orientation of the flora

              4. Search for optimal environmental conditions for the development of flora

              Chapter 03 :

              3.1. Predominant microrganisms in different sources

              3.2. Manufacturing accidents

              Chapter 04 : Intoxication and toxi-infection

              5.1. Botulism

              5.2.. Staphylococcal intoxication

              5.3. Salmonellosis by Salmonella

              5.4. Mycotoxicosis

              5. 5. Seafood toxins


              • Chapter 01: The most important microorganisms in food microbiology


                1.1. The most important bacteria for food microbiology

                1.2. Enterobacteriaceae

                1.3. Pseudomonas

                1.4. Acid acetic bacteria

                1.5. Vibrio

                1.6. Brucella

                1.7. Micrococcus

                1.8. Streptococcus

                1.9. Lactobacillus

                1.10. Spore‐forming bacteria

                2. Yeast and molds


              • Chapter 02

                Chapter 02 : Intoxication and toxi-infection



                5.1. Botulism

                5.2.. Staphylococcal intoxication

                5.3. Salmonellosis by Salmonella

                5.4. Mycotoxicosis

                5. 5. Seafood toxins


              • CHAPTER 03

                3.1. Predominant microrganisms in different sources

                3.2. Manufacturing accidents


              • chapter 04

                4.1. Destruction of manufacturing flora on microbes

                4.2. Chemical factors (antiseptics, fungicides, antibiotics)3. Stabilisation de la flore

                4.3. Activation and orientation of the flora

                4.4. Search for optimal environmental conditions for the development of flora


              • REFERENCES

                Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.

                D’Agostino, M., Cook N.2016. Encyclopedia of Food and Health.

                Mladenović, K. G., Grujović, M. Ž., Kiš, M., Furmeg, S., Tkalec, V. J., Stefanović, O. D., & Kocić-Tanackov, S. D. (2021). Enterobacteriaceae in food safety with an emphasis on raw milk and meat. Applied Microbiology and Biotechnology, 1-13.

                Rock, C., & Donnenberg, M. S. (2014). Human pathogenic Enterobacteriaceae.

                António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús, Conrado Carrascosa.2016. Food Spoilage by Pseudomonas spp.—An Overview cited in  Foodborne Pathogens and Antibiotic Resistance. Book Editor(s):Om V. Singh.

                M. Nuñez, in Encyclopedia of Food Microbiology (Second Edition), 2014

                María-Luisa García-López, ... Andrés Otero, in Encyclopedia of Food Microbiology, 2019

                History, Science and Methods Z. Hossain, in Encyclopedia of Food Safety, 2014.

                MICROORGANISMS ASSOCIATED WITH MILK A.N. Hassan, J.F. Frank, in Encyclopedia of Dairy Sciences (Second Edition), 2011.

                Pathogens of Food Animals Catherine M. Logue, ... Daniel W. Nielsen, in Advances in Food and Nutrition Research, 2017

                The microbiology of cheese ripening P.L.H. McSweeney, ... J.J. Sheehan, in Cheese Problems Solved, 2017