COURSE OUTLINE

THE CULTIVATION OF BACTERIA, YEASTS, AND MOULDS

Nutritional Requirements
Bacteriological media
Physical conditions required for growth
Choice of media and conditions of incubation

REPRODUCTION AND GROWTH

Reproductive process
Growth rate
Growth curve of a population of bacteria

BACTERIAL METABOLISM

Energy relationships
Biological oxidations
Respiration
Fermentation
Dissimilation of carbohydrates, proteins and fats

CONTROL BY PHYSICAL CQNDITIONS

Temperature
Dessication
Osmotic pressure
Radiation
Filtration

KILLING AND INHIBITING BY CHEMICAL AGENTS

The ideal disinfectant
Major groups of chemical antimicrobial agents
Components of detergents and their functions
Cleaning and disinfecting a food plant
Antimicrobial drugs: types, applicability, diagnosis, resistance

MAJOR PATHOGENS FOUND IN THE LIVESTOCK INDUSTRY

Types, cultivation in the laboratory, aetiology of disease, treatment.

MICROBIOLOGY OF MILK

Sources of micro-organisms in milk
Types of utensils used on the farm, design of the milking parlour, dairy building regulations, mastitis control
Types of micro-organisms in milk
Milk quality tests
Hygiene in the dairy factory
Pasteurization of milk
Manufacture of milk products with micro-organism and quality control

MICROBIOLOGY OF MEAT

Spoilage organisms in meat
Hygiene in the abattoir
Slaughter methods for beef and pigs
Quality control of beef and pork
Curing of meats

MICROBIOLQGY OF WATER AND SEWAGE

Purification of water
Purification of sewage

MICROBIOLOGY OF THE RUMEN

Basics of microbiology in the food industry

MICROBIOLOGY OF SILAGE