Week	Name	Description
	Course Content
18 February - 24 February	Expected Learning Outcome
	1.1 Introduction to fish microbiology
	1.2 Role of microorganisms in nature and in foods
	1.3 Microorganisms in aquatic environment
	1.4 Primary source of microorganisms found in food
	1.5 Micro-flora of food processing facility
	1.6 Significance of microorganisms in foods
	1.7 Microorganisms associated with food
	Introduction
	Role of microorganisms
25 February - 3 March	Expected Learning Outcome
	2.1. Factors affecting the growth of microorganisms in fish
	2.1.1. Nutrient content
	2.1.2 pH and buffering capacity
	2.1.3. Moisture content (aw)
	2.1.4. Redox potential
	2.1.5. Antimicrobial constituents and barriers
	2.2 Extrinsic parameters
	2.2.1. Temperature of storage
	2.2.2. Relative humidity (RH)
	2.2.3. Presence and concentration of gases in the environmen
	2.2.4. Presence and activities of other microorganisms
	Extrinsic factors
	Intrinsic factors
4 March - 10 March	Expected Learning Outcome
	3.1 Introduction
	3.2 Study of microorganisms in foods by conventional methods
	3.2.1 Direct counting methods
	3.2.2 Culture based methods
	3.3 Study of microorganisms by alternate and rapid methods
	3.3.1 Alternative methods
	3.3.2 Enumeration of microorganisms by rapid methods
	Study of microbes
	Study of conventional methods
11 March - 17 March	Expected Learning Outcome
	4.1 Food preservation techniques and microorganisms
	4.1.1 Preservation of foods with low temperature
	4.1.1.a. Chill storage of fish
	4.1.1.b. Preservation by Freezing
	4.2. Food preservation by high temperature
	4.2.1 Pasteurization
	4.2.2. Sterilization
	4.2.3. Heat resistance of microorganisms
	4.2.4. Thermal destruction of microorganisms
	4.3. Food preservation by drying
	4.3.1. Fish drying
	4.3.2. Effects of drying on microorganisms
	4.4. Food preservation by radiation
	4.4.1. Radiations types and their characters
	4.4.2. Effect of radiation on food quality
	4.5. Food preservation by use of Chemicals
	4.6. Endospores and formation of cell aggregates
	4.6.1. Endosopre formation
	4.6.2. Germination of spores
	4.6.3. Resistance of spores
	4.6.4. Cell aggregates
	Low temperature preservation
	High temperature preservation
	Drying
	Food preservation by radiation
	Preservation by chemicals
	Endospores
18 March - 24 March	Expected Learning Outcome
	5.1 Foodborne pathogens
	5.2. Clostridium botulinum food intoxication
	5.3. Staphylococcus food intoxication
	5.4. Foodborne gastroenteritis caused by E. coli
	5.5. Foodborne gastroenteritis caused by Salmonella
	5.6. Foodborne gastroenteritis caused by Listeria
	5.6. Foodborne gastroenteritis caused by Vibrio cholerae
	5.7. Foodborne gastroenteritis caused by Vibrio parahaemolyticus
	5.8. Foodborne gastroenteritis caused by Campylobacter
	Intoxication
	Gastroenteritis
	Salmonella
	Listeria
	Vibrio
	Campylobacter
25 March - 31 March	Expected Learning Outcome
	6.1. Biological hazards
	6.2. Mycotoxins
	6.3. Aflatoxins
	6.4. Marine toxins
	6.4.1. Shellfish toxins
	6.4.2. Ciguatera fish poisoning (CFP)
	6.4.3. Tetrodotoxin / pufferfish poisoning
	6.4.4. Scombroid poisoning
	6.5. Foodborne parasites
	6.5.1 Protozoan parasites
	6.5.2. Pathogenic flatworms and round worms
	6.5.3. Control of parasitic infection
	6.6. Foodborne viruses
	Biological hazards
1 April - 7 April	Expected Learning Outcome
	7.1. Indices of fish sanitary quality
	7.2. Quality indicators
	7.3. Microbiological standards and criteria
	7.4. Fish plant sanitation
	7.4.1.Hygienic practices for seafood plant employees
	7.4.2. Clean- up procedure
	7.5. Process water quality
8 April - 14 April	Expected Learning Outcome
	8.1. Spoilage of fish and shellfish
	8.1.1. Factors affecting spoilage
	8.1.2. Characters of spoiling fish
	8.2. Spoilage of semi-processed and processed fishery products
	8.2.1. Microbiology and spoilage of fresh fish
	8.2.2. Microbiology and spoilage of chilled fish
	8.2.3. Microbiology and spoilage of frozen fish
	8.2.4. Microbiology and spoilage of canned fishery products
	8.2.5. Microbiology and spoilage of cured fishery products
15 April - 21 April	Expected Learning Outcome
	9.1. Assessment of fish quality
	9.1.1. Sensory methods
	9.1.2. Physical/mechanical/instrumental methods
	9.1.3. Biochemical / chemical methods
	9.1.4. Microbiological methods
	9.1.5. Statistical methods
	9.2. Concept of Quality Management
	9.2.1. Total quality management (TQM)
	9.2.2. Sanitation control procedures (SCP)
	9.2.3. Sanitaion standard operating procedures (SSOP)
	9.2.4. Good Manufacturing Practices (GMP)
	9.2.5. Hazard Analysis and Critical Control Points (HACCP)
	9.3. Quality Standards
	9.3.1. Standards for fish and fishery products
	9.3.2. Bureau of Indian Standards (BIS)
	9.3.2.a. BIS standards for fresh and frozen fish and shellfish
	9.3.2.b. BIS standards for canned fish and shellfish
	9.3.2.c. BIS standards for dried fish and shell fish
	9.3.2.d. BIS standards for miscellaneous products and fisheries related aspects
	9.3.2.e. Microbiological requirements for fresh and frozen fish and shellfish
	9.3.2.f. Standards for water used in food processing industry and ice manufacture
	9.3.3. Export Inspection Agency (EIA)
	9.3.4.Quality control and pre-shipment inspection of fish and fishery product
	9.3.5. International standards
	9.4. Waste management in processing industries
22 April - 28 April	1. Enumeration of total bacterial load in seafood by plate count method
	2. Enumeration of total fungal load in cured fish and shellfish
	3. Enumeration of anaerobic sulphite reducers from seafoods
	4. Isolation and identification of E. coli from fish and fishery products by MPN and membrane filter methods
	Part A : Presumptive test for the determination of the most probable number of total coliform bacteria
	Part B: Confirmed test for the determination of the most probable number of fecal coliform bacteria
	Part C: Completed test for the confirmation of E. coli
	5. Isolation and identification of fecal streptococci from fish and fishery products
	6. Enumeration and identification of coagulase -positive Staphylococcus aureus from seafoods
	7. Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products
	8. Isolation and identification of salmonella from seafoods
	9. Isolation and identification of Listeria monocytogenes from seafoods
	10. Isolation and identification of Clostridia in fish and fishery products
	11. Isolation and identification of Campylobacter from fish and fishery products
	12. Determination of MIC and MCC of chemical preservatives
	13. Determination of microbiological quality of food by dye reduction test
	1. Indole Test
	2. Methyl Red (MR) Test
	3. Voges - Proskauer (VP) Test
	4. Citrate utilization test
	5. Urease test
	6. Coagulase test
	7. Oxidase test
	8. Catalase test
	9. Triple sugar iron agar (TSI) test
	10. Sugar fermentation test
	11. Aminoacid decorboxylase test
	16. Sensory evaluation for assessing the quality of raw fish
	17 . Chemical methods of assessing fish quality: Determination of hypoxanthine in seafoods
	18.Chemical methods of assessing fish quality : Determination of histamine in seafoods by fluorometric method
	19. Determination of available chlorine in bleaching powder, sodium hypochlorite and process water
29 April - 5 May	Suggested reading