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

易learn.It食品微生物的注意事项几乎涵盖在下面给出的所有重要议题

UNIT - 我：介绍微生物

微生物学简史

纯培养技术

维护文化

UNIT - II：形态土壤微生物

分类

影响微生物的生长因子

生长曲线

对微生物的生长的环境因素的影响。

细菌的特性

菌类

酵母菌 - 的Sacchromyces

藻类

动物病毒

噬菌体

UNIT - 三：微生物不同的食物

污染源

谷物和粮食产品

糖及糖制品

水果和蔬菜

肉制品

牛奶及其制品

罐头食品

食物中毒

UNIT - 四：控制微生物

杀菌与消毒的概念

杀菌消毒的方法

水进行质量检测

牛奶测试

作菜食用普通微生物标准

单位 - 五：食品卫生和环境卫生

食品卫生的重要性

卫生的重要性

准备食物，加工，包装，储存和运输及个人卫生