FOOD MICROBIOLOGY

Notes of food microbiology to easy learn.It almost cover all important topics which are given below

UNIT - I : INTRODUCTION TO MICROBIOLOGY

Brief history of microbiology

Pure culture techniques

maintenance of cultures

UNIT - II : MORPHOLOGY OF MICROORGANISMS

Classification

Factors Affecting Growth of Microorganisms

Growth curve

Effects of environmental factors on growth of microorganism

Characteristics of Bacteria

Fungi

Yeasts - sacchromyces

Algae

ANIMAL VIRUSES

Bacteriophages

UNIT - III : MICROBIOLOGY OF DIFFERENT FOODS

Sources of contamination

Cereal & Cereal products

Sugar and sugar products

Fruit and vegetables

Meat products

Milk and its products

Canned Food

Food poisoning

UNIT - IV : CONTROL OF MICROORGANISMS

Concepts of sterilization & Disinfection

Methods of sterilization and disinfection

Water for Quality testing

Milk testing

Normal microbiological criteria for food consumption

UNIT - V : FOOD HYGIENE AND SANITATION

Importance of food hygiene

Importance of sanitation

Food preparation, processing, packaging, storage and transport and personal hygiene

Nota mikrobiologi makanan untuk learn.It mudah hampir meliputi semua topik penting yang diberikan di bawah

UNIT - I: PENGENALAN MIKROBIOLOGI

Sejarah ringkas mikrobiologi

teknik kultur tulen

penyelenggaraan budaya

UNIT - II: morfologi MIKROORGANISMA

klasifikasi

Faktor Pertumbuhan Mikroorganisma

keluk pertumbuhan

Kesan alam sekitar terhadap pertumbuhan mikroorganisma

Ciri-ciri Bakteria

fungi

Yis - sacchromyces

alga

ANIMAL VIRUS

bacteriophages

UNIT - III: MIKROBIOLOGI MAKANAN BERBEZA

Punca pencemaran

Bijirin dan bijirin produk

Gula dan gula produk

Buah-buahan dan sayur-sayuran

produk daging

Susu dan produk-produknya

Makanan dalam tin

Keracunan makanan

UNIT - IV: KAWALAN MIKROORGANISMA

Konsep pensterilan & Pembasmian

Kaedah pensterilan dan pembasmian kuman

Air untuk ujian Kualiti

ujian susu

kriteria mikrobiologi Normal untuk penggunaan makanan

UNIT - V: MAKANAN KEBERSIHAN DAN KEBERSIHAN

Kepentingan kebersihan makanan

Kepentingan sanitasi

penyediaan makanan, pemprosesan, pembungkusan, penyimpanan dan pengangkutan dan kebersihan diri