Introduction ,Importance of microorganisms in food ,primary sources of microorganisms in food , Intrinsic and Extrinsic parameters of food affecting microbial growth ,types of microorganisms in foods like Meats, Poultry, Seafood, Vegetables ,Dairy products, Fruits and Vegetables.

Microbial spoilage and its control: Types of food spoilage, Microbial spoilage of different types of foods, Fruits and vegetables, meat and meat products, bakery products, dairy products, Fermented foods and Canned foods. Control of microorganisms: Physical agents, Chemical agents and their mode of action. Role of antibiotics.

Incidence of Microorganisms: Primary sources of microbes in food, Parameters influencing the growth of microorganisms in food- Intrinsic and Extrinsic. Microbial Load assessment: SPC, MPN, DMC, Dye Reduction test, ATP measurement. Immunological methods: PCR, Fluorescent Antibody, ELISA.

Food Fermentations, Role and importance of microorganism in food fermentation, Lactic acid Bacteria and their fermentation products, Fermented Dairy products- Yoghurt, Cheese - Starter cultures in fermentation and their importance. Vegetable Fermentation- sauerkraut and pickle products ,Meat fermentation- Yeast based and other fermentations – Bread, Beer and Wine; Fermented Cereal Products , Probiotics- Characteristic features of probiotic microorganism- prebiotics.

Food borne infections and intoxication – food poisoning – botulism – salmonellosis – gastroenteritis, food borne pathogens – Clostridium, Bacillus ceres, Staphylococcus aureus, Vibrio, Campyloacter, Yersinia etc., Viruses – food borne Illness- Bacteriophages in the Dairy Industry- Beneficial uses of Viruses.