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Course Content |
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Topic 1 |
Expected Learning Outcome |
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1.1 Introduction to fish microbiology |
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1.2 Role of microorganisms in nature and in foods |
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1.3 Microorganisms in aquatic environment |
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1.4 Primary source of microorganisms found in food |
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1.5 Micro-flora of food processing facility |
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1.6 Significance of microorganisms in foods |
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1.7 Microorganisms associated with food |
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Introduction |
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Role of microorganisms |
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Topic 2 |
Expected Learning Outcome |
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2.1. Factors affecting the growth of microorganisms in fish |
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2.1.1. Nutrient content |
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2.1.2 pH and buffering capacity |
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2.1.3. Moisture content (aw) |
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2.1.4. Redox potential |
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2.1.5. Antimicrobial constituents and barriers |
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2.2 Extrinsic parameters |
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2.2.1. Temperature of storage |
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2.2.2. Relative humidity (RH) |
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2.2.3. Presence and concentration of gases in the environmen |
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2.2.4. Presence and activities of other microorganisms |
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Extrinsic factors |
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Intrinsic factors |
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Topic 3 |
Expected Learning Outcome |
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3.1 Introduction |
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3.2 Study of microorganisms in foods by conventional methods |
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3.2.1 Direct counting methods |
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3.2.2 Culture based methods |
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3.3 Study of microorganisms by alternate and rapid methods |
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3.3.1 Alternative methods |
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3.3.2 Enumeration of microorganisms by rapid methods |
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Study of microbes |
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Study of conventional methods |
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Topic 4 |
Expected Learning Outcome |
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4.1 Food preservation techniques and microorganisms |
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4.1.1 Preservation of foods with low temperature |
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4.1.1.a. Chill storage of fish |
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4.1.1.b. Preservation by Freezing |
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4.2. Food preservation by high temperature |
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4.2.1 Pasteurization |
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4.2.2. Sterilization |
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4.2.3. Heat resistance of microorganisms |
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4.2.4. Thermal destruction of microorganisms |
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4.3. Food preservation by drying |
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4.3.1. Fish drying |
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4.3.2. Effects of drying on microorganisms |
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4.4. Food preservation by radiation |
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4.4.1. Radiations types and their characters |
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4.4.2. Effect of radiation on food quality |
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4.5. Food preservation by use of Chemicals |
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4.6. Endospores and formation of cell aggregates |
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4.6.1. Endosopre formation |
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4.6.2. Germination of spores |
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4.6.3. Resistance of spores |
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4.6.4. Cell aggregates |
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Low temperature preservation |
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High temperature preservation |
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Drying |
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Food preservation by radiation |
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Preservation by chemicals |
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Endospores |
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Topic 5 |
Expected Learning Outcome |
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5.1 Foodborne pathogens |
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5.2. Clostridium botulinum food intoxication |
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5.3. Staphylococcus food intoxication |
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5.4. Foodborne gastroenteritis caused by E. coli |
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5.5. Foodborne gastroenteritis caused by Salmonella |
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5.6. Foodborne gastroenteritis caused by Listeria |
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5.6. Foodborne gastroenteritis caused by Vibrio cholerae |
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5.7. Foodborne gastroenteritis caused by Vibrio parahaemolyticus |
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5.8. Foodborne gastroenteritis caused by Campylobacter |
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Intoxication |
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Gastroenteritis |
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Salmonella |
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Listeria |
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Vibrio |
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Campylobacter |
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Topic 6 |
Expected Learning Outcome |
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6.1. Biological hazards |
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6.2. Mycotoxins |
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6.3. Aflatoxins |
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6.4. Marine toxins |
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6.4.1. Shellfish toxins |
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6.4.2. Ciguatera fish poisoning (CFP) |
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6.4.3. Tetrodotoxin / pufferfish poisoning |
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6.4.4. Scombroid poisoning |
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6.5. Foodborne parasites |
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6.5.1 Protozoan parasites |
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6.5.2. Pathogenic flatworms and round worms |
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6.5.3. Control of parasitic infection |
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6.6. Foodborne viruses |
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Biological hazards |
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Topic 7 |
Expected Learning Outcome |
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7.1. Indices of fish sanitary quality |
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7.2. Quality indicators |
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7.3. Microbiological standards and criteria |
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7.4. Fish plant sanitation |
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7.4.1.Hygienic practices for seafood plant employees |
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7.4.2. Clean- up procedure |
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7.5. Process water quality |
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Topic 8 |
Expected Learning Outcome |
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8.1. Spoilage of fish and shellfish |
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8.1.1. Factors affecting spoilage |
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8.1.2. Characters of spoiling fish |
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8.2. Spoilage of semi-processed and processed fishery products |
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8.2.1. Microbiology and spoilage of fresh fish |
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8.2.2. Microbiology and spoilage of chilled fish |
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8.2.3. Microbiology and spoilage of frozen fish |
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8.2.4. Microbiology and spoilage of canned fishery products |
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8.2.5. Microbiology and spoilage of cured fishery products |
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Topic 9 |
Expected Learning Outcome |
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9.1. Assessment of fish quality |
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9.1.1. Sensory methods |
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9.1.2. Physical/mechanical/instrumental methods |
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9.1.3. Biochemical / chemical methods |
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9.1.4. Microbiological methods |
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9.1.5. Statistical methods |
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9.2. Concept of Quality Management |
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9.2.1. Total quality management (TQM) |
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9.2.2. Sanitation control procedures (SCP) |
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9.2.3. Sanitaion standard operating procedures (SSOP) |
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9.2.4. Good Manufacturing Practices (GMP) |
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9.2.5. Hazard Analysis and Critical Control Points (HACCP) |
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9.3. Quality Standards |
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9.3.1. Standards for fish and fishery products |
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9.3.2. Bureau of Indian Standards (BIS) |
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9.3.2.a. BIS standards for fresh and frozen fish and shellfish |
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9.3.2.b. BIS standards for canned fish and shellfish |
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9.3.2.c. BIS standards for dried fish and shell fish |
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9.3.2.d. BIS standards for miscellaneous products and fisheries related aspects |
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9.3.2.e. Microbiological requirements for fresh and frozen fish and shellfish |
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9.3.2.f. Standards for water used in food processing industry and ice manufacture |
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9.3.3. Export Inspection Agency (EIA) |
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9.3.4.Quality control and pre-shipment inspection of fish and fishery product |
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9.3.5. International standards |
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9.4. Waste management in processing industries |
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Topic 10 |
1. Enumeration of total bacterial load in seafood by plate count method |
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2. Enumeration of total fungal load in cured fish and shellfish |
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3. Enumeration of anaerobic sulphite reducers from seafoods |
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4. Isolation and identification of E. coli from fish and fishery products by MPN and membrane filter methods |
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Part A : Presumptive test for the determination of the most probable number of total coliform bacteria |
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Part B: Confirmed test for the determination of the most probable number of fecal coliform bacteria |
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Part C: Completed test for the confirmation of E. coli |
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5. Isolation and identification of fecal streptococci from fish and fishery products |
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6. Enumeration and identification of coagulase -positive Staphylococcus aureus from seafoods |
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7. Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products |
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8. Isolation and identification of salmonella from seafoods |
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9. Isolation and identification of Listeria monocytogenes from seafoods |
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10. Isolation and identification of Clostridia in fish and fishery products |
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11. Isolation and identification of Campylobacter from fish and fishery products |
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12. Determination of MIC and MCC of chemical preservatives |
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13. Determination of microbiological quality of food by dye reduction test |
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1. Indole Test |
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2. Methyl Red (MR) Test |
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3. Voges - Proskauer (VP) Test |
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4. Citrate utilization test |
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5. Urease test |
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6. Coagulase test |
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7. Oxidase test |
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8. Catalase test |
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9. Triple sugar iron agar (TSI) test |
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10. Sugar fermentation test |
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11. Aminoacid decorboxylase test |
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16. Sensory evaluation for assessing the quality of raw fish |
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17 . Chemical methods of assessing fish quality: Determination of hypoxanthine in seafoods |
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18.Chemical methods of assessing fish quality : Determination of histamine in seafoods by fluorometric method |
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19. Determination of available chlorine in bleaching powder, sodium hypochlorite and process water |
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Topic 11 |
Suggested reading |
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