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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


FOOD MICROBIOLOGY

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