Department of Biological Sciences

Lecturer	Hana BOUZAHOUANE
Information	Bachelor - Microbiology Department of Biological Sciences Website : https://www.univ-soukahras.dz/en/module/4506 Semester : S6 Unit : UEM 3.2.1.1 Credit : 6 Coefficient: 3
Content	1. Introduction: Need for and objectives of microbiological control 2. Prerequisites for bacteriological (microbiological) analysis 3. Collection, transport and preparation of samples 3. 1. Case of solid foods 3. 2. Case of food liquids 3. 3. Surface sampling 3. 4. Dilution techniques 4. Quantitative analysis of microorganisms: Classic enumeration techniques 4. 1. Microscopic counting 4. 2. Enumeration in solid media 4. 3. Liquid enumeration 5. Qualitative analysis of microorganisms: Identification of germs 5. 1. Morphological characters 5. 2. Cultural characteristics 5. 3. Biochemical and physiological characteristics 5. 4. Immunological characteristics 5. 5. Pathogenic power 6. Carrying out the microbiological control 6. 1. Water control 6. 2. Control of fresh meat 6. 3. Control of canned goods
Evaluation	60% EXAM 40% TUTORIALS 40% PRESENTATION 50% TESTS 10% ATTENDENCE