Syllabus

Basic food microbiology laboratory procedures and culture techniques. Enumeration of
microorgan-isms in foods by most probable technique. Microbiological examination of raw and
pasteurized milk. Evaluation of microbial quality of milk by dye reduction test. Estimation of total
bacterial count, coli-form count and mold of fruit juices. Enumeration of pychrotrophic,
thermoduric and thermophilic bacteria in food sample. Enumeration of anaerobic spore forming
bacteria in canned foods. Isolation of pure culture. Isolation and enumeration of microorganisms
in food. Procedures of quality assurance in food microbiology laboratory. Maintenance of food
microbiology lab equipment and instrument. Mi-crobiological standards of food and lab auditing.

To learn basics of microbiology in food processing

To learn basics of microbiology in food processing

McLandsborough, Food Microbiology Laboratory, CRC Press