Summary of IMG222 MIKROBIOLOGI MAKANAN II (FOOD MICROBIOLOGY II)

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IMG222 MIKROBIOLOGI MAKANAN II (FOOD MICROBIOLOGY II)

MEMPERKENALKAN PELAJAR KEPADA FAKTOR-FAKTOR YANG MEMPENGARUHI PERTUMBUHAN, PEMILIHAN MIKROORGANISMA PEROSAK DAN
PATOGEN DALAM MAKANAN.

Lecturer: DR. EFFARIZAH BINTI MOHD ESAH
Lecturer: DR. NORLIA BINTI MAHROR

Skill Level: Beginner

General

Announcements

IMG222 Course plan

IMG 222 Lab Manual

Rubric for Video Assignment (20%)

PADLET: Video assignment

Lab report 1 submission (Salmonella)

Lab report 2 submission

Lab slides

Lab 1: Microbiological examination of raw meat

Lab 2: Microbiological examination of raw milk

Lab 3: Identification of Escherichia coli

Lab 4: Isolation and identification of Salmonella from poultry carcass

Lab 5: Isolationa nd identification of Vibrio spp from fish and shrimp

Lab 6: Isolation and identification of S. aureus from read-to-eat food

Lab 7: Isolation and identification of Clostridium spp

Lab 7: Isolation and identification of Clostridium perfringens

Course briefing and Lecture 1: Introduction to food spoilage and contamination

Course briefing (updated slides)

Lecture notes 1

Lecture 2: Factors influencing the growth of microorganisms in foods

Lecture note 2

Reading material 1: Factors that influence microbial growth

Lecture 3: Indicator organisms

Indicator organisms

Lecture 4: Microbiology of meat

Microbiology of meat

Lecture 5: Microbiology of milk

Microbiology of milk

Lecture 6: Microbiology of poutry

Lecture notes

Lecture 7: Microbiology of fish and seafoods

Webex link for online class

Lecture Notes

Lecture 8: Microbiology of canned food products

Lecture notes

Lecture 9: Microbiology of fruits and vegetables

Lecture notes: Microbiology of fruits and vegetables

Lecture 10: Food preservation

Lecture notes: Food preservation

Lecture 11: Thermal resistance

Lecture notes: Thermal resistance

Lecture 12: Microbiological criteria and sampling plan

Lecture note: Microbiological criteria and sampling plan

IMG 222 PRACTICAL TEST

IMG 222 Practical test (grouping)

Lecture 13: Foodborne pathogens

Lecture notes: Foodborne pathogens

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