Microbiology of Fish and Fishery Products
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Code (Credit): FSHM 2202
Course Objectives
1. To know different types of microorganisms associated with fish and shellfish spoilage.
2. To learn the growth and survival of microorganisms in food.
Learning Outcomes
1. Student can know microorganisms associated with aquatic environment and fish and their role in spoilage of fish.
2. Student can learn food spoilage microorganism and their growth in food.
Course Syllabus
Theory
Introduction and history of microorganisms in foods. Role and significance of microorganisms in nature and in foods. Sources and types of microorganisms in fish and fishery products. Factors (intrinsic and extrinsic) affecting the growth and survival of microorganisms in food. Enumeration of microorganisms in food by conventional and rapid techniques. Microbial principles of fish preservation and processing by application of low temperature, high temperature, drying, irradiation and chemicals. Microbiology and spoilage of fresh, semi processed and processed fish and fishery products. Indicators of microbiological quality of fish and fishery products.Food borne pathogens involved in infective and intoxication type of food poisoning – Vibrio cholerae, Vibrio parahaemolyticus, E. coli, Salmonella, Listeria monocytogenes, Clostridium botulinum, C. perfringens, Campylobacter and Staphylococcus aureus – their occurrence, growth, survival, pathogenicity and prevention. Other biological hazards associated with fish and fishery products- marine toxins-shellfish toxins, scombroid toxins, ciguatera toxins and puffer fish toxins; mycotoxins, parasites and viruses.
Practicals
1. Sampling and processing of samples for microbiological investigation.
2. Enumeration of microorganisms associated with finfish, shellfish, water and ice.
3. Testing of water for potability.
4. Isolation and identification of pathogenic bacteria associated with fish and fishery products - Vibrio cholerae, Vibrio parahaemolyticus,, E coli, Salmonella, Listeriamonocytogenes and faecal streptococci.
5. Biochemical tests for characterization of bacteria.
6. Molecular methods for the detection of pathogenic microorganisms.
7. Determination of MIC and MCC of chemical preservatives.
Reference book:
- Microbiology of Fish and Fishery Products------by F & S Felix Parthiban
- Fishand Fishery Products Analysis. A Theoreticaland Practical Perspective------by Mathew, Saleena, Raman, Maya et al.
Session Plan
Session 1 (Theory)
Role and significance of microorganisms in food
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C1-2.pdf
Session 2 (Theory)
Growth and survival of microorganisms in food
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C2-2.pdf
Session 3 (Theory)
Extrinsic factors for Growth and survival of microorganisms in food
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C3-2.pdf
Session 4 (Theory)
Enumeration of microorganisms in foods
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C4-2.pdf
Session 5 (Theory)
Study of microorganisms by alternate and rapid methods
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C5-2.pdf
Session 6 (Theory)
Food preservation techniques and microorganisms
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C6-2.pdf
Session 7 (Theory)
Food preservation by high temperature
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C7-2.pdf
Session 8 (Theory)
Food preservation by drying
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C8-2.pdf
Session 9 (Theory)
Food preservation by use of Chemicals
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C9-2.pdf
Session 10 (Theory)
Endospores and formation of cell aggregates
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C10-2.pdf
Session 11 (Theory)
Foodborne pathogens
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C11-1.pdf
Session 12 (Theory)
Foodborne gastroenteritis caused by E. coli, Salmonella and Listeria
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C12-1.pdf
Session 13 (Theory)
Foodborne gastroenteritis caused by Vibrio cholera, Vibrio parahaemolyticus, Campylobacter
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C13-1.pdf
Session 14 (Theory)
Biological hazards in foods
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C14-1.pdf
Session 15 (Theory)
Biological hazards in food products
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C15-1.pdf
Session 16 (Theory)
Pathogenic flatworms and round worms
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C16-1.pdf
Session 17 (Theory)
Sanitation and microbiological quality
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C17-1.pdf
Session 18 (Theory)
Spoilage of fresh and processed fish and fishery products
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C18-1.pdf
Session 19 (Theory)
Spoilage of fresh and processed fish and fishery products
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C19-1.pdf
Session 20 (Theory)
Assessment of fish quality
PDF https://course.cutm.ac.in/wp-content/uploads/2020/06/C20-1.pdf
Session 21 (Practical)
Handling of diseased fish for bacteriological examination
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P1-1.pdf
Session 22 (Practical)
Sampling and processing of samples for microbiological investigation
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P2-1.pdf
Session 23 (Practical)
Biochemical tests for identification of microorganisms
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P3-1.pdf
Session 24 (Practical)
Isolation and identification of pathogenic bacteria associated with fish and fishery product- vibrio Cholerae and vibrio parahaemolyticus
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P4-1.pdf
Session 25 (Practical)
Isolation and identification of pathogenic bacteria associated with fish and fishery product- escherichia coli
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P5-1.pdf
Session 26 (Practical)
Determination of MIC and MCC of chemical preservatives
pdf https://course.cutm.ac.in/wp-content/uploads/2020/06/P6-1.pdf
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