1 BASICS IN FOOD MICROBIOLOGY 

• Introduction
• Food as a growth medium for microbes
• Microorganisms in food

2 MICROBIAL SPOILAGE OF FOODS

• Changes during microbial spoilage
• Microbes in spoilage of fruits, vegetables, cereals and canned foods
• Microbes in spoilage of milk and milk products, meat, poultry, seafoods

3 MICROBIAL FOOD BORNE DISEASES 

• Food safety risks and assessment
• Microbes causing food borne infection
• Microbes causing food poisoning

4 TECHNIQUES FOR DETECTION OF FOOD BORNE PATHOGENS AND TOXINS

• Detection by conventional methods
• Detection by molecular methods
• Detection by immunological methods

5 FOOD STANDARDS

• Food safety standards
• Food laws and regulations
• Food traceability and food auditing

6 FUTURE PROSPECTS