Food hygiene and public health deals with food safety, contamination of food of animal origin with microbial and non microbial agents (residues), food preservation, transportation of slaughter animals, their management in the shelter, ante mortem and post mortem inspection of food animal, slaughtering methods, differentiation of caresses, construction of abattoirs, maintenance of hygiene in the abattoir quality control of poultry, eggs and fish, moreover, brief introduction is also given on the application of hazard analysis critical control point (HACCP) in the food chain, quantitative and qualitative risk analysis (RA). RA is applied to assess the ability of a given country to comply with the sanitary and phyto-sanitary requirements laid by the World Trade Organization. Practical • Collection of milk samples for chemical and bacteriological examination; • Detection of adulteration and detection of preservatives in milk; • Test for pasteurization; • Test of plant sanitation; • Bacteriological examination of raw and pasteurized milk, milk products and water for processing plant:  S.P.C, coliform count,  faecal streptococcal count,  psychrophilic count,  mesophilic count,  thermophilic count, • Preparation of concentrated, dehydrated , and fermented milk products; • Detection of adulteration in butter/ghee; • Isolation and identification of organisms of public health significance from milk and its products; • Mastitis and its Diagnosis; • Test of mastitic milk in relation to public health.

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