The course covers aspects of microbial infections of food and water. Topics covered will include microbiological examination of potable water, microbial classification of raw foods, contamination of foods from natural sources, spoilage organisms and food borne pathogens. Special emphasis will be given to food borne pathogens; fungi, viruses, parasites poisoning, food infection and the effects of aflatoxins in foods. Cans, principles of canning, and other food preservation methods, use of microorganisms in food fermentation will also be studied. Microbiological food standards, good manufacturing practices, principles of cleaning, hazards in foods, risk, toxins and contaminants, Hazard Analysis & HACCP, perception of risks, stakeholders etc., will be examined.