Microbiology of Foods Lab
This course is devided into two parts for the undergraduate students to practice. In part one, four different fields are covered:
1. Microbiological analysis for Food quality control. Items such as microbiological examination of dairy products and frozen foods, proteolytic and lipolytic counts of meat products, and spore enumeration of low moisture foods are chosen for practices.
2. Microbiological analysis for food safety concern. Important foodborne bacterial pathogens, such as Salmonella spp, Staphylococcus aureus and Vibrio cholerae, are chosen for practices.
3. Examination of environmental microorganisms.
4. Determination of the D value and phenol sanitation index of microorganisms.
5. Rapid method used as Quality control such as spiral API system etc.
In part two, the students will be asked to submit the proposal of me microbiological analyses for a specific food. This proposal will be evaluated first by the teachers and then, students will follow the protocols to fulfill the analyses independently.
1. Microbiological analysis for Food quality control. Items such as microbiological examination of dairy products and frozen foods, proteolytic and lipolytic counts of meat products, and spore enumeration of low moisture foods are chosen for practices.
2. Microbiological analysis for food safety concern. Important foodborne bacterial pathogens, such as Salmonella spp, Staphylococcus aureus and Vibrio cholerae, are chosen for practices.
3. Examination of environmental microorganisms.
4. Determination of the D value and phenol sanitation index of microorganisms.
5. Rapid method used as Quality control such as spiral API system etc.
In part two, the students will be asked to submit the proposal of me microbiological analyses for a specific food. This proposal will be evaluated first by the teachers and then, students will follow the protocols to fulfill the analyses independently.