CORE PAPER VIII - FOOD MICROBIOLGY UNIT-I Food and Microorganisms - Important microorganisms in food (Bacteria, Mold and yeasts) ; Factors affecting the growth of microorganisms in food - pH, moisture, oxidation - Reduction potential . Nutrient content and Inhibitory substances and biological structure. UNIT-I Principles of food preservation — General principles and application methods - Asepsis - Techniques of removal — use of temperature (low & high). Drying, radiation and chemical preservatives, UNIT-IIL Spoilage of food - cereals . vegetables.fruits , egg and milk — canned foods UNIT-IV Fermented food — pickled cucumber , saurkraut- soysauce , Bread , Idli - Fermented dairy products — Yoghurt and cheese. UNIT-V. Food borne diseases ~ Food poisoning and Food borne infections ~ Bacterial and Mycotoxins- Investigation of food poisoning outbreaks- food standards, quality control. References 1. Frazier. W.C and D.C Westhoff . 1978. Food Microbiology . 3rd ed. Tata Macgraw Hill publishing Co., New Delhi 2. Jay.J.M .1991 . Modern Food Microbiology 4th edition , Van Nostra and Rainhokdd Co. 3. Adams. M. R and M. D Moss . 1995. Food Microbiology . New Age International limited.