Veterinary Public Health and Epidemiology

Veterinary Public Health and Epidemiology

A brief history of the department:
In 1975, two eminent scientists, Dr. S. M. Ajinkya and Dr. J. B. Khot, established the Department of Food Hygiene and Public Health (now renamed as Department of Veterinary Public Health). Since then the department made successful progress by keeping pace with time under the leadership of Dr. A. T. Sherikar, Professor and Head of the Department and founder Vice-Chancellor, Maharashtra Animal and Fishery Sciences University (MAFSU), Nagpur. The post graduate and doctoral programme were initiated in the year 1976 and 1985, respectively. The laboratory has its own identification of team work, dedication, expertise, skill and punctuality and therefore it has been identified and recognized by Agricultural and Processed Food Products Export Development Authority (APEDA) for certification of foods of animal origin. Besides, extensive work has been done by this laboratory in the field of quality control and monitoring of livestock and poultry food, products improvement of meat quality and shelf life by deploying various organic acids, salts, irradiation technology, standardization of the protocols for meat speciation and species identification. Thus, based on previous extension work carried out by the department, departmental laboratory is recognized as a referral laboratory by the government of India.
Department has successfully implemented seven ad-hoc research projects with the financial assistance from Indian Council of Agricultural Research (ICAR), Ministry of Food Processing Industries, Govt. of India, APEDA and Bhabha Atomic Research Centre (BARC). The Department has also conducted seven national level advanced short term training courses on “Meat Processing and Quality Control” and one international Indo-Italian collaborative training programme on “Animal Commodities” under the auspicious Guidance of Ministry of Food Processing Industries, Govt. of India, for human resource development in the country. Also a Food Safety (HACCP) Auditor Training Course in collaboration with DET NORSKE VERITAS AS was organized during 29th August, 2005 to 2nd September, 2005. Further, a training programme on “Standardization and Calibration Practices for Food Industries” was organized in collaboration with Institute for Design of Electrical Measuring Instruments during 9-10 January, 2006. By considering the contributions so far made by this department, this laboratory was identified as Lead Centre for the National Agricultural Technology Project (NATP) on “Quality Assurance and Monitoring of Foods of Livestock Origin” for which Dr. A. T. Sherikar and Dr. A. M. Paturkar acted as Principal Investigators. Due to the enormous work carried out during the last 29 years, the department is now envisaged into a referral laboratory by successful accomplishment of the NATP project “Establishment of Western Region Referral Laboratory for Meat and Meat Products’ Quality Standards”, Principal Investigator for this project was Dr. A. M. Paturkar. This facility was inaugurated by Hon’ble Shri Sharad Pawar, Union Minister of Agriculture, Food, Public Distribution and Consumer Affairs, Govt. of India and President, ICAR, New  Delhi, on Friday 4th February, 2004.
 Staff Positions:  
Positions                         No of posts                               
Professor                          One                              
Associate  Professor       One (Two Vacant)     
Assistant  Professor       Three                            
Laboratory  Asst.            Two
Labourers                         Four
Mazdoor                           One
 Mandate:-
  1. To impart training in the meat, food hygiene and public health to under graduate students.
  2. To impart advanced postgraduate training in the different branches and aspect of meat hygiene and public health. e.g. methods of processing of meats, preservation of meats by different methods, spoilage and deteriorative changes in the meat, bacteriological and chemical  assay, food borne diseases, Zoonoses, examination of fish, poultry, eggs, milk products, meat products etc. Occupational health, preventive and social medicine, food poisoning, HACCP in industry etc.
  3. Human Resource Development by conducting shout term courses for the benefits of veterinarians engaged in slaughter house meat inspectors food and public health inspectors, butchers and slaughter house technicians in different branches with the object of producing wholesome meat
  4. To train marketing officers and inspectors in the procedure of sampling of food articles for bacteriological and chemical examination in order to determine the fitness of food for human consumption.
  5. Harmonization of meat trade with relation with WHO and GATT  and act as nodal agency
  6. To conduct investigation and research on the meat, carcasses meat food product, ready to eat and ready to cook meat food product, in order to establish the standards both for bacteriological and chemicals present. 
 An NABL Accreditated Western Region Referral Laboratory
Department of Veterinary Public Health
Bombay Veterinary College, Parel, Mumbai – 12
The Department of Veterinary Public Health of the Bombay Veterinary College has established the “Western Region Referral Laboratory for Meat and Meat Products Quality Standards” with funding from Indian Council of Agricultural Research, New Delhi under National Agricultural Technology Project (ToE mode). The establishment of this modern laboratory which is presently well equipped with all facilities and manpower is the outcome of the many years of Research and Development (R & D) work of the scientists of this department who have developed the technical know-how to undertake the analysis of meat and meat products for all type of Quality parameters – Physical, Chemical, Microbiological, Residual pesticides and antimicrobials, etc.
This state-of-art laboratory is well equipped with modern and sophisticated equipments like Liquid Chromatography-Mass Spectrometer-Mass Spectrometer, High Performance Liquid Chromatography, Atomic Absorption Spectrophotometer (AAS), Gas Chromatography- Electron Capture Detector (GC-ECD), Gas Chromatography- Flame Thermionic Detector (GC-FTD), Gas Chromatography Mass Spectrometry, Auto-extractor, UV-visible spectrophotometer, PCR, etc. has undergone a complete transformation into one of the best chemical/biological and analytical testing facilities in the field of veterinary science.
This laboratory under the Central Sector Scheme entitled “Monitoring of Pesticide Residues at National Level” has undertaken monitoring of pesticide residues in foods of animal origin. Initially, the laboratory was engaged in detection of 14 organochlorine, 7 organophosphorus and 4 Synthetic Pyrethroid residues from Fat, Meat, Liver, Kidney and chicken eggs by liquid-liquid extraction method. However the laboratory standardized and validated a solid phase extraction procedure for the detection of 11 organochlorine and 1 organophosphorus residues from meat and chicken egg. Over all five years of extensive experience of this laboratory in pesticide residue analysis and its expertise, competency and efficiency, WRRL has been recently granted accreditation by National Accreditation Board for Testing & Calibration Laboratories, Vide Letter No. NABL/T/1481/11/04, Dated: 27.07.2011 for chemical testing in accordance with ISO/IEC 17025:2005 (Certificate No. T-2007). This is the first Veterinary laboratory to receive NABL accreditation in the country for pesticide residue analysis in complex food matrices of animal origin.
 The laboratory is committed for Quality Services under the able guidance of Dr. A.M. Paturkar, Quality Manger and Associate Dean of Bombay Veterinary College along with his team Dr. R.J. Zende, Technical Manger and Professor; Dr. V.M. Vaidya, Assistant Professor, Dr. S. G. Bhandare, Assistant Professor, Dr. Nagappa S. Karabasanavar, Assistant Professor, Dr. Amila B. Kadam, Research Associate and Mrs. Trupti P. Padalkar, Senior Research Fellow.
 VPH Vision 2025:
The Department of Veterinary Public Health would strive for development of reference centre for zoonotic disease diagnosis as per the Maharashtra Animal and Fishery Sciences University’s strategy mentioned in its MAFSU Vision 2025 document. The health education programs on zoonotic diseases would be undertaken. Also, studies on impact of Leptospirosis in man and animals would be carried out.  For improvement of animal product safety standards for fresh and preserved meats would be evolved. Fixing standards for meat products, evolving newer techniques of merchandising meat and meat products, production of commercial test kits to check malpractices in meat trade would be our priorities. The department would involve in the development of protocols for food safety, quality control with special emphasis on TQM/HACCP and evolve strategies for hygienic meat production. The department would formulate policies for reorganization and reorientation of meat trade to suit global challenge.
Facilities available for Academic/ Research/ Industrial collaboration
(List of equipments/ instruments, etc)
1.         ‘IMECO’ Ultrasonic cleaner model
2.         “Door closer”
3.         4-Drawers filling cabinet
4.         Accaire air conditioners
1.         Air purifier
2.         Air-Conditioner
3.         Alarm Timer
5.         Aluminum Buckets 12”x 12”
6.         Aluminum Buckets 6”x 6”
7.         Aluminum Buckets 9”x 9”
8.         Aluminum Rods
9.         Aluminum vessel
4.         Anaerobic culture jar
5.         Antibiotic Disc Dispenser
6.         Aquaguard Water Purifier
10.       Audio aid (system) sound system
7.         Auto Extractor
8.         Autoclave Large Verticle
11.       Autoclave vertical
9.         Automatic Loop Sterilizer
12.       Automatic slide projector
10.       B.O.D. Cooled Incubator
11.       Bacteriological colony counter
13.       Bacteriological digital colony counter
14.       Bacteriological Incubator
15.       Binocular Microscope No. PZO 11443
12.       Binocular Microscope Olymplus
16.       Book case
17.       Book case 4 drawers
18.       Book case unit
13.       Bowl Chopper
19.       Brothymol blue indicator disc
20.       Butcher’s knife
21.       Butchering set of knives
14.       C.C.D. Camera
22.       C.I. Weight set (5 pcs)
15.       Casio Calculator
23.       Chair cane seat and back
24.       Chair with arm
16.       Chairs with tablet
17.       Chilling Cabinet
25.       Clamps Burette
18.       Colony Counter
26.       Colorimeter ‘Kleft’
27.       Computer black & white monitor
19.       Computer Chair
20.       Computer Intel PI 550 MHZ
21.       Computer Table
28.       Concord water filter
22.       Constant Temperature Bath
29.       Cooking tank
30.       Cork Borer
23.       Cox tracer peripheral kit
31.       Cupboard 4 shelves
24.       Cyclo Mixer
25.       Deep Freezer (300 Lt.)
32.       Digital Electro-Phoretic Apparatus
26.       Digital temp. & humidity deta system
27.       Direct Q 5 with Pyrogard purification system
33.       Door closer
28.       Double Distillation Glass set
34.       Drawers Racks
35.       Electric Mincer
29.       Electric oven
36.       Enamel Basin
37.       Enamel Bowl 6”
38.       Enamel Buckets cap. 10 lit.
39.       Enamel trays 30 x 25 x 4 cm
30.       Enameled Bucket
40.       Epidioscope
41.       Epson – LX 300 printer
31.       EPSON LQ 1070 Printer
42.       Filex revolving stools
32.       Filter assembly
43.       Forceps  Mouse Toothed
33.       Forceps 4”
44.       Forceps 5” Mouse Toothed
45.       Forceps 5” Toothed
46.       Forceps 8” Mouse Toothed
47.       Forceps 8” Mouse Toothed
48.       Forceps 8” Toothed
34.       Forceps dissecting
35.       Freeze Dryer
36.       Fume Hood
49.       Gas cylinder with Accessories
37.       Gel Documentation System
50.       Glass Blackboard
51.       Glass door cabinet
38.       Glassware Dryer
39.       Glassware washing machine
52.       Godrej Navtal 5 Liver
53.       Godrej Navtal 7 Liver
54.       Godrej prima Typewriter
55.       Hack saw handle
56.       Haemagglutination plates
40.       Hand-cum-Seamer
41.       Hard Board
42.       Heating Mantles with Regulator
43.       Heavy Duty Mixer/Blender
44.       Hi Air Sampler system
45.       High speed centrifuge
57.       Homogeniser MSE cat
46.       Homogenizer
58.       Hot air oven (Tempo)
47.       Hot Plate with Magretic stirr
48.       Hydrolic Sausage Filler
49.       Hygienic filler
59.       Incubator (Tempo)
60.       Incubator 18” x 18” x 27”
61.       Incubator Bacteriological
50.       Infra-red moisture balance
62.       Inkjet Printer
51.       Inspisstor Improved Type
63.       Instrument sterilizer
64.       Junior Officer Table
52.       KEROY Balance
53.       Khan Rack
65.       Kitchen knife
66.       Labexcel instrument table
67.       Labexcel stools
68.       Laboratory Blenders
69.       Laboratory stool plastic pink colour
70.       Laboratory stools (steel)
71.       Laboratory table
72.       Lactometer with thermometer
54.       Laminar Flow
55.       Letter Embossing Gun
56.       LG Microwave oven
57.       Lovibond comparator
73.       M.S. Table with s  plain
74.       Magnetic stirrer
58.       Mapro Projector
59.       Metal Cover
75.       Metal tongs S.S.
60.       Metzer Spectral – 75
61.       Micro Titrator
62.       Microcentrifuge
63.       Microcentrifuge Rotor 12X0.5 ml
64.       Microimaging system
65.       Miniscan Xe plus with accessories
76.       Minor store well steel cabinet
77.       Mirror 14” x 20”
78.       Modular Microscope model No. 777
66.       Monochannel Pipettes
79.       Monocular Inclined Microscope
67.       Monopan Balance (Model – CX 220)
68.       Muffle Furnace
69.       Nitrogen Dryer
70.       Overhead Projector
80.       Overhead Projector
71.       Pentium IV computer Dot Matrix printer
72.       Perkin Elmer Series 200 HPLC system
73.       PH meter
74.       Phillips Tube Light
75.       Photo frame 27” X 40”
76.       Photo Tube
81.       Pipette container Metal
77.       Pipette Washer
82.       Planimeter range 114 cm.
83.       Planimeter range 71 cm.
78.       Printer motrix Epson
79.       Punch Machine
84.       Refractometer
80.       Refriferator (Videocon)
81.       Refrigerator centrifuge with accessories
82.       REMI Centrifuge
83.       REMI Exhaust Fan
85.       Retort stand
86.       Rico mixer-cum grinder
87.       Rostrum
84.       Rotary Vacuum Evaporator
85.       S. S. Hot air oven with digital display
86.       S. S. Water Bath with Lid
87.       S.S. Incubator
88.       Salter Brand Weighing Balance
89.       Saw Amputating Handle
90.       Scalpal Handle
88.       Scissors 5” both pointed ends
89.       Scissors 5” one end blunt
90.       Scissors 6” both pointed ends
91.       Scissors 6” Both pointed ends
92.       Scissors 6” one end blunt
93.       Scissors 6” one end Blunt
91.       Scissors Straight
92.       Seitz Filter
94.       Shoker Incubator
95.       Single Pan Balance
96.       Slide Box 100 slides capacity
97.       Slide Box 50 slides capacity
93.       Sonication water bath
94.       Soxhelt Extraction Heater
98.       Spare seamer
95.       Spirit Lamp
99.       Stand with clamp
96.       Steel Cupboard
100.     Steel cupboard
101.     Steel cupboard
102.     Steel Table 48”x 24”x 29½”
103.     Steel trays
104.     Still cupboard
105.     Still racks
106.     Stomacher
107.     Store well (still cupboard)
108.     Storewel Cabinate
109.     Thermometers
110.     Thermostatic Oven
111.     Thin layer chromatography kit
112.     Timer unit
113.     Tissue homogeniser polytron system
114.     Tissue Homogenizer
115.     Top Pan Balance
116.     Trainee chair with arms and back and seat with cushion
117.     Trainee chairs
118.     Tripod Stand
119.     Trolley for overhead and slide projector
120.     Two Pan Balance
121.     U. V. Light cabinet
122.     Ultra Sonicator
123.     Ultra Violet Tubes
124.     Ultra Violetinspection cabinate
125.     UMAX Scanner
126.     Upgradation Existing Motherboard
127.     UV-Vis Detector for HPLC
128.     UV-Vis Spectrophotometer
129.     Vacuum cleaner (Eureka forces)
130.     Vacuum Dryer
131.     Vacuum pump model V4
132.     Vernier caliper
133.     Vertex shaker
134.     Vertical Deep Freezer
135.     Vertical S.S. Autoclave with display
136.     Video cassette player
137.     Voltage Stabilizer
138.     Wall storage cupboard
139.     Walls Hanging Type plastic screen
140.     Washing Blander (Grinder cum Mixer)
141.     Wasserman Rack
142.     Waste Paper Bucket
143.     Waste Receptacle
144.     Water bath (Rectangular Thermostat)
145.     Water bath ‘Halke’
146.     Wire basket
147.     Wire gauge 150 x 150 mm.
148.     Wooden stools 
 

UG Syllabus

Lecture Schedule : Theory
Course: VPE-311 (2 + 1 = 3) 
Milk and Meat Hygiene, Food Safety and Public Health
Sr.No.
Topic
1.
Introduction to Veterinary Public Health & Epidemiology, Historical significance, Definition of Veterinary Public Health, Epidemiology, milk hygiene, meat hygiene, food safety. 
2.
Milk hygiene in relation to public health. Importance of the subject. Composition of milk as complete food.  Germicidal properties of milk. Role of public health veterinarian in society.
3.
Sources of contamination and its prevention during handling of milk at farm level (Clean milk production etc.)
4.
Sources of contamination and its prevention during processing, storage and transportation of milk.
5.
Microbial flora of raw milk with its classification and characterization.
6.
Microbial flora of milk products with its classification and characterization.
7.
Handling and management of dairy equipments.  Hygiene assessment, sanitation etc.
8.
Quality control of milk and milk products.
9.
Milk hygiene practices in India & other countries.
10.
Legislations and standards for milk and milk products.
11.
Milk borne diseases; its prevention and control – I : Food infection and intoxication
12.
Milk borne diseases; its prevention and control – II : Toxi- infection, emerging diseases
13.
Disposal of Effluent from Dairy plants
14.
Introduction to food animals, definitions. Meat hygiene concept.
15.
Elements of meat inspection. Organization of slaughterhouse, Hygiene in abattoir etc.
16.
Transportation of food animals (Laws, animal-welfare aspects & pathological conditions associated with faulty transportations etc.)
17.
Ante-mortem inspection of meat animals
18.
Stunning methods & different methods of Slaughter of animals including ritual methods of slaughter.
19.
Post-mortem inspection of meat including examination lymph nodes – I. cattle, buffalo, sheep, goat, pig & poultry
20.
Rigor mortis & Composition of meat            
21.
Inspection of egg and aquatic food (fish) for human consumption.
22.
Hygienic disposal of unsound meat (slaughter house waste disposal)
23.
Meat speciation and species identification.
24.
Principles & methods of meat preservation.
25.
Meat spoilage & its control
26.
Meat-borne diseases including occupational health hazards its prevention and control – I : Bacterial and Viral.
27.
Meat borne diseases including occupational health hazards its prevention and control – II : Fungal, parasitic and rickettsial  
28.
Food safety concept. Hazard analysis and critical control point (HACCP) system
29.
Types of biohazards, Sanitary and phytosanitary (SPS) measures in relation to foods of animal origin and aquatic foods.
30.
Toxic residues (pesticides, antibiotics, heavy metals and hormones) and microbial toxins in food and their health hazards – I.
31.
Toxic residues (chemical, pesticides, antibiotics, metals and hormones) and microbial toxins in food and their health hazards – II
32.
Risk analysis: assessment and management. Food safety measures.
33.
International and national food safety standards (WHO, FAO, OIE, WTO, SPS & Codex Alimentarius, Food Safety and Standard Act 2006, BIS, EIC, APEDA, AGMARK, MFPO etc.                 
 Schedule : Practicals
Course: VPE-311 (2 + 1 = 3)  Milk and Meat Hygiene, Food Safety and Public Health
Sr.No.
Topic
1.
Methods of collection of samples for chemical and bacteriological examination
2.
Grading of milk by Physical methods including organoleptic / sensory techniques and physical characteristics like estimation of specific gravity, fat, sedimentation test, clot on boiling test etc.
3.
Grading of milk by various chemical techniques including platform tests as estimation of titrable acidity, alcohol test, ten minutes resazurin test, Methylene Blue Reduction test etc.
4.
Grading of milk and milk products by various microbiological examination like Standard Plate Count, Coliform count, Detection of faecal streptococci, psychrophilic, mesophilic and thermophilic counts.
5.
Detection of adulterants in milk and milk products [water in milk, skim milk, thickening agents (cane sugar, gelatin, starch), colouring matter (annatto, coal-tar dyes & urea etc.)]
6.
Detection of preservatives in milk and milk products (boric acid, borax, formaldehyde, salicylic acid, benzoic acid, hydrogen peroxide, sodium carbonates & bicarbonates etc).
7.
Test for detection of heated milk, pasteurized milk, mastitis milk, and demonstration for antibiotic & pesticide residue detection.
8.
Evaluation of water quality for use in dairy plant and tests for plant sanitation.
9.
Visit to milk processing plant / establishments
10.
Study of common food animals
11.
Study of scientific design of an abattoir / modern slaughterhouse
12.
Ante-mortem inspection of food animal & poultry
13.
Demonstration at slaughter house, methods of slaughter of food animals and poultry. 
14.
Visit to meat processing plants, marketing centers and food service establishments
15.
Demonstration at slaughterhouse, Postmortem inspection of carcass
16.
Quality evaluation of meat & meat products by Physical, Chemical and microbiological tests.  Speciation of meat products
17.
Quality evaluation of fish and eggs including Physical & microbiological qualities.
18.
Isolation and identification of organisms of public health significance from meat and meat products, milk & milk products, egg & egg products and seafoods.
Course No. VPE – 321
Title: Veterinary Epidemiology & Zoonoses
Credit Hours : 2 + 1 = 3                                                                   
Lecture Schedule
Sr.No.
Topic
1.
Definitions and aims of Epidemiology.
2.
Epidemiological  approach and basic measurements in Epidemiology – rates, ratios, proportions, morbidity and mortality.
3
Epidemiological  methods I: Descriptive, Analytical (observational), Experimental epidemiology. 
4
Epidemiological  methods II: theoretical (modeling) serological and molecular methods.
5
Factors influencing occurrence of livestock diseases and production – various modes of disease  transmission and classification of determinants of diseases
6
Ecological basis and natural history of diseases  – biomes, biocenosis, ecological niche, population size and their distribution. Types of ecosystem. Epidemic curve, host, agent and environment, the cause of disease and postulates – Koch’s postulates, Evans postulates.
7
Sources, storage, retrival and representation of disease information / data- Management . – nature of data;  classification of data. Non computerized – use of long hand, day book, record cards, proforma’s, punch card recording techniques.
8
Epidemiological hypothesis, testing.
9
Surveillance and monitoring of livestock diseases.
10
Animal disease forecasting.
11
Strategies of disease management, prevention, control and eradication.
12
Economics of animal diseases.
13
National and International regulations on livestock diseases. – ICAR, structure of animal husbandry department, FAO, OIE and WHO.
14
Regulations regarding handling, import and export of animals.
15
Role of OIE and laws on international trade on animals and animal products. – OIE and animal health, animal disease classification as per OIE norms, OIE recommended diagnostic assays, OIE and animal health regulations, OIE food standards. WTO and food trade. – SPS measures,
HACCP, ISO,Codex (CAC).
16
Definitions, objectives and history of zoonoses.
17
Classification of zoonoses based on etiological agent, transmission cycle and reservoir host, and approaches to their management.
18
Study of new, emerging, re-emerging zoonoses and their control.
19
Study of occupational zoonoses and their control.
20
Role of domestic and wild animals in transmission of zoonoses.
21
Role of pets, laboratory animals and birds in transmission of zoonoses.
22
Study of zoonotic pathogens as agents of bio-terrorism.
23
Study of reservoir, clinical manifestations in animals and humans and the management of important zoonotic diseases.
24
Important bacterial zoonotic diseases I:  Anthrax , brucellosis, tuberculosis
25
Important bacterial zoonotic diseases II:  leptospirosis, listeriosis, plague.
26
Important viral zoonotic diseases  I: Rabies, Japanese encephalitis, FMD
27
Important viral zoonotic diseases  II:  Kyasanur forest disease, influenza, BSE.
28
Important parasitic zoonotic disease I: Amoebiasis, leishmaniasis, toxoplamosis, trypanosomiasis.
29
Important parasitic zoonotic disease II: Sarcocystosis, cysticercosis, echinococcosis, trichinellosis, cutaneous and visceral larva migrans and fascioliasis.
30          
Important rickettsial, chlamydial & Fungal diseases : Q fever, psittacosis, aspergillosis, candidiasis, dermatophytosis, histophasmosis, scabies and coccidiomycosis.
   31
Food borne zoonoses I:  salmonellosis, staphylococcosis, Clostridial food poisoning.
32
Food borne zoonoses II:  campylobacteriosis, helminthosis, toxoplasmosis and sarcocystosis.
33
Socio-economic impact of zoonotic diseases
34
Veterinary Public health administration.
Practical Schedule
Veterinary Epidemiology & Zoonoses
Sr.No.
Topic
1
Collection of epidemiological samples – sampling methods in epidemiological studies viz. probability and non probability sampling, simple random sampling, systematic random sampling, stratify random, cluster sampling, multi stage sampling, cross sectional, cohort and case     control sampling.
2
Study of measurement of disease : determination of morbidity and mortality rates / ratios.
3
Study of generation of epidemiological protocols and reports by questionnaire, pilot survey and testing.
4
Demonstration of selected software programmes / models e.g. EPIZ00, Handi STATUS and India – Admas- EPITRAK. – bio-informatics, net surfing, hypothesis testing.
5
Study of Evaluation of vaccines and diagnostic tests. – quality assurance and quality testing of vaccines.
6
Determination of Association and risks : relative risks, odd’s ratio and attributable risk.
7
Survey of an animal disease on farm. – data collection, clinical sampling, selection of sample size, estimation of disease rate, calculation of confidence interval, hypothetical testing, statistical analysis etc.
8
Study of field survey of zoonotic diseases.
9
Isolation and identification of important bacterias of zoonotic importance from animal and human sources including foods of animals origin.
10
Isolation and identification of important viruses of zoonotic importance from animal and human sources including foods of animal origin.
11
Isolation and identification of important parasites of zoonotic importance from animal and human sources including foods of animal origin.
12
Isolation and identification of important  rickettsia and chlymydes of zoonotic importance from animal and human sources including foods of animal origin.
13
Isolation and identification of important fungi of zoonotic importance from animal and human sources including foods of animal origin.
14
Study of rural environment and health status of rural community.
15
Visit to primary health centre / human hospital.
16
Study of common diseases affecting rural / urban population and probable relationships of these human disease conditions with animal diseases present in the area.
LECTURE SCHEDULE
COURSE NO. : VPE – 511
COURSE TITLE:  ENVIRONMENT AND ENVIRONMENTAL HYGIENE
CREDITS : 2 + 1 = 3
Sr.No.
Topic
1
Definition, scope and importance of environmental hygiene, environmental components.
2
Ecosystem : types, structure and functions :- Ecosystems components, the structure of ecosystem & principles of ecosystem functions.
3
Food chains :- Trophic relationship: food chains, food web and trophic levels.
4
Biodiversity uses, threats & conservation :- Ecosystem and biodiversity, material cycle in ecosystem (gaseous and sedimentary cycle, elemental cycle), threats to Biodiversity, conservation and preservation of natural biodiversity, reasons for loss of biodiversity, biodiversity conservation strategies globally & biodiversity and food security.
5
Natural resources: forest & minerals their uses and abuses :- Various types of resources (continuous, renewable, nonrenewable and extrinstic resources) & threats/abuse to natural Resources.
6
Natural resources: soil & water their uses and abuses :- Various types of resources (continuous, renewable, nonrenewable and extrinstic resources) & threats/abuse to natural Resources.
7
Environmental pollution: causes and effect :- Sources of environmental pollution, nature of pollutants & effect of pollution on animal, human and plant health and natural monuments.
8
Types of environmental pollution 1) AIR :- Air pollution, sources and effect of air                          pollution on animal, human and plant health and natural monuments, air pollution- Urban                          air pollution, Indoor & outdoor air pollution & air pollution monitoring and control.
9
2) WATER – Sources of water & sources of contamination & their prevention.
10
Water qualities :- Physical, chemical, bacteriological and radiological
11
Water purification methods: Small scale purification methods.
12
Water purification method: Large scale purification methods.
13
Sources of contamination, pollution and their control –  soil, marine & thermal :- Land / soil types, soil pollution – acidification, irrigation and Salanization, erosion and desertification, pollution of marine environment, sources and nature of marine pollutants & control of marine pollution Prevention and control of thermal pollution and its effect on environment and human health.
14
Noise pollution :- Sources of noise pollution, sound noise and hearing problems, effect of noise pollution on human & animal health, noise mapping, control of noise pollution & noise pollution rules 2000.
15
Nuclear hazards / Radiological hazard : – Introduction to nuclear hazards, fallout Radioactive waste, effect of radiation, ionizing and nonionizing radiation & radiation protection.
16
Biosafety and risk assessment :- Importance & classification of Biosafety, biosafety measures for prevention of risk hazards, methods of risk assessment, risk assessment, Risk management & risk perception and Risk communication.
17
Environment protection Acts and related issues – water & air legislations :- Global environmental problems, environmental laws; status in India, the Water (Prevention and Control of Pollution) Act – 1974, the Air (Prevention and Control of Pollution) Act – 1981, The Environment (Protection) Act – 1986 & the Biological Diversity Act – 2002.
18
Disaster management :- Definition, earth quake, tsunami, windstorm, volcanoes, floods, Natural hazard management strategies & future planning for sustainable development.
19
Disposal of sewage and farm waste :- Sewage management and treatment, sludge treatment& recycling of farm waste.
20
Health implications of farm wastes :- Effect of discharge of sewage, farm and industry effluent on environment and health.
21
Sanitation and disinfection of animal houses :- Methods of sanitation and different sanitizing
and disinfectant agents used. Its importance in disease control and pollution arrest.
22
Air pollution in animal farms, their prevention & control.:- Air pollution within animal houses and its effect on animal health and productivity.
23
Ventilation & ventilation system within  animal houses & specialized laboratories :- Importance of ventilation & different types of ventilators used in animal houses & specializedlaboratories.
24
Prevention and control of water borne diseases :- Classification of water borne diseases human, animal & zoonotic diseases.  Chemical toxicants.
25
Prevention & control of airborne diseases :- Classification of air-borne diseases human, animal & zoonotic diseases. Chemical toxicants- smoke, smog & dust etc.
26
Problems of atmospheric pollution 1) Global warming and green house effect :- Definition, green house gases and global climate change, possible impact of global warming & Kyoto protocol.
27
Acid rain &  methane,  ozone  as air pollutant :- Nature and development of acid rain, Its effect on animal, human, plant health and natural monuments, mitigation of acid rain problems, Ozone depletion process, Ozone hole, World wide ozone trend, Consequences of ozone depletion & causes of methane production on environment.
28
Meat industry / slaughter house borne pollution :- Classification of  slaughterhouse waste, Characteristic each slaughterhouse waste material & effect of slaughter house waste on environment.
29
Economic Utilization of slaughterhouse waste & disposal of solid waste from Slaughterhouses.
30
Stray and fallen animal management :- Proper and safe disposal of dead animal by burial, buried methods, or by processing.
31
Disposal of liquid waste from Meat industry / slaughter houses.
32
Pollution due to industries other than meat (textile, oil, refineries, Pharmaceuticals, grinding, cement etc.
Practicals
ENVIRONMENT AND ENVIRONMENTAL HYGIENE
Sr.No.
Topic
1
Water sampling for testing its quality :- Objectives, Methods of water sampling, materials required. Water sampling from river, well, lake, tap, tube well etc. Preservation and sending instruction of sample to laboratory.
2
Physical examination of water quality :- Estimation of pH, colour turbidity, alkalinity & acidity.
3
Physical examination of water quality :- Estimation of total hardness.
4
Physical examination of water quality :- Estimation of total solids. Suspended solids, volatile solids etc.
5
Chemical evaluation of water quality :- Estimation of nitrate, nitrites, chloride, ammonia, phosphate, cyanide etc.
6
Chemical evaluation of water quality :- Estimation of residual chlorine and chlorine demand.
7
Chemical evaluation of water quality :- Estimation of dissolved oxygen.
8
Chemical evaluation of water quality :- Estimation of biological oxygen demand (BOD5) and chemical oxygen demand (COD).
9
Microbiological examination of water :- Indicator organisms, standard plate count, MPN index, coliform count & Isolation & identification of important pathogenes.
10
Disinfection of animal houses.
11
Determination of efficacy of disinfectants :- Phenol coefficient.
12
Demonstration of water purification system :- Visit to water purification system.
13
Disposal of carcass :- Fallen animals, condemned, suspected animal etc.
14
Study of pathogenic microbes in air & Important bacteria’s present air :- Methods of air                  sampling for microbiological examination & isolation & identification of importance of   airborne pathogens.
15
Demonstration of various ventilation system in animal houses :- Visit to animal houses to study various ventilation systems.
16
Demonstration of toxic residues in water and air :- Visit to environmental laboratory for   demonstration of various techniques to detect toxic residues in water and air.
17
Visit to local polluted site & documentation of local environmental problems :- Visit to local           polluted sites and documentation of local environmental problems – like dumping grounds,  local slum areas, crowded localities etc.
 

PG Syllabus

Theory            
VPH 601        
ELEMENTS OF VETERINARY PUBLIC HEALTH          (1+1)
1The purposes and scope of veterinary public health
2Veterinary interests in public health, common bases for veterinary practices and public health practices
3Principal functions and fields of activity of public health veterinarians

 

  1. Activities usually undertaken by veterinary public health units
4
  1. Other services performed by public health veterinarian
5
  1. Aspects of Veterinary research and services to which veterinary public health units can provides access
6
  1. Some emerging veterinary activities of importance to human health
7Definition of veterinary public health administration

 

Organization, administration and implementation of veterinary public health services and programmes.

8
  1. Establishing objectives and priorities
  2. The liaison role
9
  1. Administrative relationship
  2. Modern management methods
  3. Implementation
10Public health team, administration and functions

 

  1. The team approach to health problems
  2. Members of public health team
11
  1. Organization structure of health departments
  2. The administrator and cross –cultural relationship in administrative practices
12Place of veterinarian in the public health team

 

  1. Administrative placement of veterinary programs related to human health
13
  1. Veterinary programs in public health organizations
  2. Special facets of veterinary public health practice
14
  1. Definition & Scope of human health. Role of Veterinarians in Human Health
  2. Other veterinary programmes related to human health
15
  1. Educational preparation for veterinary responsibilities to human health
  2. Veterinary education in general medicine
16Veterinary public health agencies and institutions in India and abroad.
Practical   VPH 601    ELEMENTS OF VETERINARY PUBLIC HEALTH         (1+1)
  1.  
Collection of information about set up of veterinary public health in different countries like,
  1.  
Underdeveloped countries – African continent
  1.  
China
  1.  
Japan
  1.  
Different European Union countries
  1.  
Australia
  1.  
New Zeeland
  1.  
America
  1.  
Russia
  1.  
Brazil
  1.  
Canada
  1.  
Developing countries like Malaysia
  1.  
Sweden
  1.  
Asian countries
  1.  
SARC countries
  1.  
GULF/ Middle East countries
Theory VPH-602         BACTERIAL & RICKETTSIAL AGENTS OF PUBLIC HEALTH SIGNIFICANCE (2+1)
1.Importance of microbes in relation to veterinary public health
2Morphology of Bacteria: Differences between prokaryotes & eukaryotes, size of bacteria, microscopy, Shape of bacteria, bacterial cell structure, Bacterial cell wall structure in Gram positive & Gram negative, acid fast bacteria.
3Study of factors influencing growth and development of bacterial and rickettsial agents in nature/ environment
4Bacterial spores- structure, endospore exospore, conidiospores, sporingiospore classification of bacteria depending upon spore, heat stability of spores and its potential to cause infections
5Bacterial capsule- structure and composition, Bacterial flagella- structure,  motility & its classification, its role in pathogenesis
6Different types of media used for isolation and identification of different bacterial and rickettsial agents – Part I
7Different types of media used for isolation and identification of different bacterial and rickettsial agents – Part II
8Study of Bacterial Growth curve

 

Quantitative measurement of Bacterial Growth:-Direct Microscopic count, Plate Count Method, Membrane Filter Count

9Bacterial culture- Methods of isolation in pure culture
10Maintenance and preservation of pure culture
11Colony characteristics of bacteria on different growth media
12Different Biochemical test for identification of bacterial agents
13Ecology of bacteria- Microflora of soil- Interactions among soil organisms, Biochemical role of soil organisms
14Microflora of water- Aquatic environment, Distribution of organisms in water, Role and importance of aquatic microbial ecosystem
15Microflora of outdoor and indoor air, Methods for enumeration of bacterial flora of air
16Different routes of transmission  of bacterial and rickettsial agents
17Survivability of bacterial and rickettsial agent in nature
 Description of following bacteria in relation to etiology, epidemiology, transmission, disease, diagnosis, prevention and control for following agents
18Bacillus : B. antracis, B. cereus, B. stearothermophilus etc
19Listeria : L. monocytogenes, L. ivanovi etc
20Mycobacterium : M. tuberculosis, M. bovis, M. paratuberculosis, etc
21Clostridium : C. tetani, C. perfringens, C. botulinum etc
22Staphylococcus : S. aureus, S. epidermidis etc
23Streptococcus : S. agalactiae, S. dysagalactiae, S. uberis, S. pyogens, S. pneumoniae etc
24Brucella : B. abortus, B. melitensis, B. suis, B. canis etc
25Leptospira : L. interrogens, L. pomona, L. icterohaemorrhagica, L. biflexa, L. conicula
26Vibrio : V. parahaemolyticus, V. cholerae etc
27Salmonella : S. Typhi, S. Paratyphi, S. Dublin, S. Enteritidis
28Escherchia : E. coli O157:H7 and Others
29Compylobacter : C. foetus, C. jejunii C. enteritis etc

 

Enterococcus and Micrococcus : S. faecalis, S. faecium, S. durans etc

30Yercinia : Y. pestis, Y. pseudotuberculosis, Y. enterocolitica etc

 

Lactobacillus : L. thermophilus, L. lactis, L. acidophilus, L. fermentii etc

31Coxiella and other Rickettsia : C. burnetii etc
32Chlamydia : C. psittaci, C. pneumoniae etc
Suggested book reading:
  1. Holt J. G., Krieg  N. R., Sneath P. A., Staley J. J. & William S.T. (1994), Bergey Mannual of Determinative bacteriology- Williams & Wilkins
  2. Veterinary Bacteriology & Mycology – Carter- Wise
  3. Veterinary Bacteriology & Virology – Merchant & Packer
  4. Textbook of Microbiology-Anant Narayan & Paniker
  5. Microbiology- Pleczar
  6. Textbook of elements of VPH – Sherikar, Bachil and Thaplial
  7. Zoonoses and communicable diseases common to man and animals by Pedro N. Acha and Boris Szyfres
Practical Schedule
Course Title: BACTERIAL & RICKETTSIAL AGENTS OF PUBLIC HEALTH SIGNIFICANCE
Course No.: VPH 602                                                             Course Credits: (2+1)
PracticalTopic
1.Isolation & identification methods of B. anthracic, B. cereus
2.Isolation & identification methods of L. monocytogenes
3.Isolation & identification methods of M. tuberculosis

 

Tuberculin and JD Test in farm animals

4Isolation & identification methods of C. tetani, C. perfringens, C. botulinum,
5Isolation & identification methods of S. aureus, Enterococci,  Micrococci & lactobacillus
6Isolation & identification methods of E. coli
7Isolation & Identification of Compylobacter
8Isolation & identification methods of Salmonella, Shigella and Proteus
9Isolation & identification methods of Brucella
10.Isolation & identification methods of leptospira
11.Isolation & identification methods of Yersinia
12Isolation & identification of Pseudomonas
13.Isolation & identification methods of Coxiella & Chlamydia
14.Study of biochemical characteristics of different bacterial and rickettsial agents
15.Study of serological techniques for important bacterial and rickettsial pathogens
16.Study of different molecular techniques for important bacterial and rickettsial pathogens
Theory Lecture Schedule
Course Title: VIRAL, FUNGAL AND PARASITIC AGENTS OF PUBLIC HEALTH SIGNIFICANCE
Course No.: VPH 603                                                             Course Credits: (2+1)
Lecture No.Topic
1Structure of Viruses and their classification
 Systemic study of following viral  agents in relation to the Morphology, Etiology, Ecological Properties, Transmission, Susceptibility in nature, Clinical features, Pathogenesis, Diagnosis, Treatment , Prevention & Control
2Japanese encephalitis , West Nile fever
3Dengue Fever, Kyasanur Forest disease (KFD)
4Yellow Fever , Louping ill.
5Sand fly fever , Rift valley fever
6Ganjam virus , Crimean Congo haemorrhagic fever
7Rabies
8Cowpox, Buffalo pox, pseudocowpox, orf virus
9Encephalomyelitis
10Infiuenza virus- swine influenza, Avian influenza.
11Foot and Mouth Disease (FMD)
12Unclassified virus: Mad cow disease (BSE), CJ disease.
13Enteroviruses
 Study of following fungal agents in relation to Epidemiology, Pathogenesis, Symptoms, Diagnosis, Treatment, Control & Prevention and control
14Aspergillus- A. fumigates, A. flavus, A. niger,
15Penicillium
16Fusarium
17Candida – C. albicans
18Histoplasma – H. Capsulatum, Cryptococcus neoformans
19Microsporum
20Trichophyton – zoophilic dermatophytes, geophilic Dermatophytes, Anthropophilic Dermatophytes
21Blastomycosis – B. Dermatitidis, coccidioidomycosis – C. imitis
22Rhinocoridiosis – R. Seeberi , sporotrichosis
23Dermatophytosis, Nocardiosis
 Systemic study of following parasitic  agents in relation to    Epidemiology , life cycle,  Pathogenesity, Diagnosis, Prevention & Control
24Taeniasis – T. Solium , T. Saginata
25Hydatidosis – Echinococcus granulosus
26Trichinelosis – T. Spirallis
27Toxoplasmosis – T. Gondii
28Trypanosomiasis
29Sarcocystosis, Maleria, Leshmaniasis
30Visceral and cutaneous larva migrans, Diphyllobothrium
31Fascioliasis
32Cryptosporidium
Suggested readings:-
  • Textbook of microbiology:  Anaathnarayan & Panikar
  • Fundamentals of parasitic zoonosis: Pathak KML
  • Essentials oF vet. Bacteriology & mycology: Carter G. R., Darla J. Wise
  • Elements of Vet. Public health  By Sherikar et. al.
  • Parasitic Zoonosis – By Pariza
  • Zoonoses and communicable diseases common to man and animals by Pedro N. Acha and Boris Szyfres
Practical Schedule
Course Title: VIRAL, FUNGAL AND PARASITIC AGENTS OF PUBLIC HEALTH SIGNIFICANCE
Course No.: VPH 603                                                                         Course Credits: (2+1)
Sr. No.
Topic
 
Isolation & Identification Methods of following
1
Japanese Encephalitis
2
Rabies
3
KFD, Rift valley fever
4
Influenza
5
Enteroviruses
6
Aspergillus
7
Fusarium
8
Histoplasma Mucur, Microsporium
9
Trichopyton & Sporotrichum
10
Taenia
11
Echinococcus
12
Trichinella
13
Toxoplasma
14
Diphyllobothrium
15
Fasciola
16
Cryptosporidium
Suggested reading
  • Textbook of Microbiology :  Anaathnarayan & Panikar
  • Fundamentals of Parasitic zoonoses : Pathak KML
  • Essentials of Vet. Bacteriology & Mycology : Carter g. R. , Darla J. Wise
  • Zoonoses and communicable diseases common to man and animals by Pedro N. Acha and Boris Szyfres
Theory Lecture Schedule
Course Title: ZOONOSES AND PUBLIC HEALTH
Course No.: VPH 604                                                             Course Credits: (2+1)
Lecture No.Topic
  1.  
Zoonoses: definition, concept, and scope; concept of one medicine, community health, positive health
  1.  
Demographic changes in relation to zoonoses,
  1.  
Classification of zoonoses
  1.  
Attributes of diseases: Host-agent-environment relationship, natural history/ eco-biology of zoonotic agent, concept of landscape epidemiology
  1.  
Strategies for management of zoonoses: Prevention, quarantine, control, immunoprophylaxis,  elimination and eradication of zoonoses
  1.  
Emerging, reemerging and new zoonoses
  1.  
Biosecurity, bioterrorism
  1.  
Epidemiological tools for the study of zoonoses; surveillance and reporting systems
  1.  
Structural organization in the field of zoonoses; National and international organizations, referral laboratories, datasheets; databank, websites, and other valuable repositories.
  1.  
Study of Geographic information system (GIS) and forecasting systems pertaining to zoonoses;
  1.  
Approaches and techniques for the diagnosis of zoonoses
  1.  
Definition, description, etiology, host range, epidemiology, diagnosis and management of important bacterial zoonoses – Anthrax, brucellosis, borreliosis,
  1.  
Campylobacteriosis, tuberculosis, paratuberculosis, etc
  1.  
Salmonellosis, shigellosis, yersiniosis, leptospirosis
  1.  
Listeriosis, plague, tularaemia, glanders, Malioidosis, staphylococcosis, streptococcosis, tetanus, botulism
  1.  
Clostridial infections, E. coli, Aeromonas hydrophilla, etc
  1.  
Bacillus cereus, plesiomonas, Vibrio parahaemolyticus, erysipelothrix rhusiopathie, cat scratch disease, etc
  1.  
Lyme disease, tularemia, necrobacillosis, rat bite fever, opportunistic pathogens, etc
  1.  
Rabies, vesicular stomatitis, influenza, contagious ecthyma, pox group and some rare and potential zoonoses e.g. Newcastle, etc
  1.  
Hantaviruses, herpes, ebola and Marburg viruses, Chandipura virus, etc
  1.  
Food-borne viruses viz. rota, tickborne encephalitis, FMD, hepatitis A & E, Norwalk, entero, parvo, adeno, cytomegalo, astro, calci and corona viruses
  1.  
Prion zoonoses (BSE, CJD, etc)
  1.  
Japanese encephalitis, Kyasanur forest disease, chickungunya, etc. Vector-borne viruses viz. Crimean-Congo haemorrhagic fever,
  1.  
dengue fever, West-Nile viruses, yellow fever, rift-valley fever, equine encephalitis, louping ill,
  1.  
Q fever and other rickettsiosis, Coxiella burnetii, Asian Ixido Ricketssiosis, Boutonneuse fever, Flea- borne typhus, Infection caused by Bartonella henselae, Queensland tick typhus, Rickettsial pox, rocky mountain spotted fever, scrub typhus, Zoonotic typhus caused by R. prowazekii 
  1.  
Chlamydial zoonoses, Psittacosis 
  1.  
Fungal zoonoses – Dermatophytosis, blastomycosis, coccidioidomycosis, cryptococcosis, histoplasmosis, aspergillosis 
  1.  
Candidiasis, rhinosporidiosis, sporotrichosis, zygomycosis 
  1.  
Parasitic zoonoses – Echinococcosis, taeniasis, cysticercosis, 
  1.  
Toxoplasmosis, trichinellosis, cryptosporidiosis, filariasis 
  1.  
fasciolopsiosis, sarcocystosis, zoonotic trematode infections, cutaneous and visceral larva migrans, schistosomiasis, leishmaniasis, trypanosomosis etc 
  1.  
Socioeconomic impact of zoonosis 
Practical Schedule
Course Title: ZOONOSES AND PUBLIC HEALTH
Course No.: VPH 604                                                             Course Credits: (2+1)
Sr. No.Topic
  1.  
Samples and sampling; use of random tables
  1.  
Estimation of sensitivity, specificity, analytical precision, etc of different tests employed for the diagnosis of zoonoses
  1.  
Isolation and identification of important bacterial zoonotic pathogens
  1.  
Isolation and identification of important viral zoonotic pathogens
  1.  
Isolation and identification of important parasitic zoonotic pathogens
  1.  
Isolation and identification of important rickettsial zoonotic pathogens
  1.  
Isolation and identification of important chlamydial  zoonotic pathogens
  1.  
Isolation and identification of important fungal zoonotic pathogens
  1.  
Characterization of the metabolites, toxins, etc: bioassays, chromatography, etc Identification of virulence, pathogenicity, etc
  1.  
Diagnosis of zoonoses using immunological (allergic)  tests
  1.  
Diagnosis of zoonoses using  serological tests
  1.  
Diagnosis of zoonoses using  molecular and other advanced techniques
  1.  
Calculation of incidence, prevalence, morbidity rate. Mortality rate, case fatality rate, odds ratio, etc
  1.  
Calculation of t-test, ANOVA, zoonoses incidence ratio (ZIR), use of 2×2 contingency tables; study of cohort and case control studies
  1.  
Representation of zoonotic data: charts, pie, bar, etc
  1.  
Retrieval of data : national and global repositories
Course Title: PRINCIPLES OF FOOD HYGIENE AND SAFETY
Course No.: VPH 605                                                             Course Credits: (2+1)
Lecture No.
Theory
Practical
  1.  
Common interest areas of Veterinary Public Health and Food Hygiene
Procedure for sampling of animal origin foods
  1.  
Common Food animals used for human consumption
Organoleptic and sensory evaluation of animal origin foods
  1.  
Concept of food hygiene
pH estimation
  1.  
Principles of food hygiene
Various platforms tests to detect physical, chemical and bacteriological quality of animal origin foods (meat, milk and their products)
  1.  
Role of hygiene in production of clean and safe foods (meat, milk, fish and eggs)
Microbial analysis of meat, egg for enumeration of various bacteria
  1.  
Hygiene during transportation and marketing of animal origin foods
Microbial analysis of foods for enumeration of various viruses
  1.  
Hygiene during packaging of foods
Microbial analysis of foods for enumeration of yeast and molds
  1.  
Personal hygiene during production, processing and distribution of foods
Microbial analysis of foods for enumeration of parasites
  1.  
Impact of environmental sanitation on food quality
Isolation and identification of microflora from raw animal origin foods (meat, milk, fish and eggs)
  1.  
Impact of water on food quality
Isolation and identification of microflora from ready to eat food products
  1.  
Impact of equipments and cleaning on food quality
Testing of adulteration of animal origin foods (meat, milk and their products)
  1.  
Sources of entry of antibiotic, pesticide, hormone and  heavy metal residues in foods and their prevention
Methods of spoilage detection of meat, milk, eggs and seafoods
  1.  
Food spoilage – sources of contamination, causes of food spoilage
Assessment of environmental hygiene- methods for monitoring of air contamination
  1.  
Different types of food spoilage – spoilage of different kind of meat and meat products
Bacteriological examination of water (MPN-Most Probable Number test)
  1.  
Spoilage of different kind of milk and milk products
Methods for the detection of pesticide, antibiotic, heavy metals and hormonal resudes in animal origin foods
  1.  
Spoilage of different kind of fish and other seafoods, and egg and egg products
Visit to processing food industry
  1.  
Spoilage of different kind of canned foods
 
  1.  
The food chain
 
  1.  
Food safety – Pre-harvest and Post-harvest food safety
 
  1.  
Different types of food adulteration (meat, milk etc.) and its detection methods and prevention.
 
  1.  
Utilization of by-products from animal origin foods
 
  1.  
Hygienic disposal of food wastes
 
  1.  
Different methods of food preservation.
 
  1.  
Microbiological standards for different animal origin foods and their regulations
 
  1.  
Quality assurance and quality control of foods to prevent foodborne infections
 
  1.  
Regulatory agencies and organization for protection of food safety
 
  1.  
General principles of prevention of foodborne illnesses
 
  1.  
Quality management system – GMP, GHP,
 
  1.  
Quality management system –HACCP, OSH0 18000,
 
  1.  
Quality management system – ISO 9000, ISO 22000
 
  1.  
Risk analysis
 
  1.  
Socioeconomic aspects of foods of animal origin
 
 
Practical Schedule
Course Title: PRINCIPLES OF FOOD HYGIENE AND SAFETY
Course No.: VPH 605                                                             Course Credits: (2+1)
Practical No.
Topic
  1.  
Procedure for sampling of animal origin foods
  1.  
Organoleptic and sensory evaluation of animal origin foods
  1.  
pH estimation
  1.  
Various platforms tests to detect physical, chemical and bacteriological quality of animal origin foods (meat, milk and their products)
  1.  
Microbial analysis of meat, egg for enumeration of various bacteria
  1.  
Microbial analysis of foods for enumeration of various viruses
  1.  
Microbial analysis of foods for enumeration of yeast and molds
  1.  
Microbial analysis of foods for enumeration of parasites
  1.  
Isolation and identification of microflora from raw animal origin foods (meat, milk, fish and eggs)
  1.  
Isolation and identification of microflora from ready to eat food products
  1.  
Testing of adulteration of animal origin foods (meat, milk and their products)
  1.  
Methods of spoilage detection of meat, milk, eggs and seafoods
  1.  
Assessment of environmental hygiene- methods for monitoring of air contamination
  1.  
Bacteriological examination of water (MPN-Most Probable Number test)
  1.  
Methods for the detection of pesticide, antibiotic, heavy metals and hormonal resudes in animal origin foods
  1.  
Visit to processing food industry
Theory Lecture Schedule
Course Title: FOOD-BORNE INFECTIONS AND INTOXICATIONS
Course No.: VPH 606                                                             Course Credits: (2+1)
Lecture No.
Topic No.
  1.  
Food-borne illnesses: definition, types of foodborne illnesses
  1.  
Sources of food contamination- types of sources of food contamination, primary and secondary contamination.
 
Foodborne bacterial infection- etiology, clinical symptoms, transmission and type of food involved, prevention and control of following
  1.  
Salmonella
  1.  
Campylobacter
  1.  
Listeria
  1.  
Vibrio
  1.  
E.coli
  1.  
Foodborne bacterial intoxications- Clostridium,
  1.  
Foodborne bacterial intoxications- Staphylococcus
  1.  
Foodborne bacterial intoxications- Bacillus cereus
  1.  
Foodborne toxin-mediated infection
  1.  
Bacterial toxins and biocides
  1.  
Foodborne viral infections – infectious hepatitis, poliomyelitis
  1.  
Foodborne viral infections – gastroenteritis
  1.  
Foodborne rickettsial and parasitic infections
  1.  
Foodborne diseases related to meat and meat products
  1.  
Foodborne diseases related to milk and milk products
  1.  
Foodborne diseases related to fish and fish products
  1.  
Foodborne diseases related to eggs and eggs products
  1.  
Natural toxic substances in foods – naturally occurring poisons from fish and shellfish
  1.  
Food additives – health problems due to food additives
  1.  
Antibiotic residues in animal origin foods
  1.  
Heavy metal residues in animal origin foods
  1.  
Pesticide residues in animal origin foods
  1.  
Hormonal residues in animal origin foods
  1.  
Hygiene during production, processing, transportation, packaging and distribution of foods
  1.  
Food spoilage – causes of food spoilage, different types.
  1.  
Preservation of foods – different methods (chilling, freezing etc.)
  1.  
GMP, HACCP and ISO in food industry
  1.  
Prevention and control of foodborne illnesses- preharvest prevention
  1.  
Prevention and control of foodborne illnesses- postharvest prevention
  1.  
Microbiological standards for different animal origin foods and their regulations
Practical Schedule
Course Title: FOOD-BORNE INFECTIONS AND INTOXICATIONS
Course No.: VPH 606                                                             Course Credits: (2+1)
Practical No.
Topic
  1.  
Procedure for investigation of outbreak of foodborne diseases
  1.  
Collection and processing of suspected food samples
  1.  
Procedure for detection of foodborne pathogens from meat and meat products
  1.  
Procedure for detection of foodborne pathogens from milk and milk products
  1.  
Procedure for detection of foodborne pathogens from fish and fish products
  1.  
Procedure for detection of  foodborne pathogens from egg and egg products
  1.  
Isolation and indentification of foodborne pathogenic bacteria
  1.  
Isolation and indentification of foodborne pathogenic viruses
  1.  
Isolation and indentification of foodborne pathogenic fungi
  1.  
Isolation and indentification of foodborne pathogenic parasites
  1.  
Detection of various animal toxins naturally toxic to man
  1.  
Detection and quantitation of foodborne pathogens by PCR, Real-time PCR
  1.  
Detection of heavy metals by Atomic Absorption Spectrophotometry (AAS)
  1.  
Detection of antibiotic residues in animal origin foods by Bioassay and High Performance Liquid Chromatography (HPLC) method
  1.  
Detection of pesticide residues in animal origin foods by Gas Chromatography and Mass Spectrophotometry  (GCMS) and  Liquid Chromatography Mass Spectrophotometry (LCMS)
  1.  
Model development for prevention and control of food borne diseases.
  1.  
Study of legislations to prevent food borne diseases.
  1.  
Visit to the place of food borne disease outbreak
Theory Lecture Schedule
Course Title: MEAT AND MILK HYGIENE
Course No.: VPH 607                                                             Course Credits: (2+1)
Lecture No.
Topic
  1.  
Different food animals used for slaughter.
  1.  
Important definitions and principles of meat hygiene.
  1.  
Present status of meat industry in India.
  1.  
Selection and grading of meat animals.
  1.  
Transportation of food animals.
  1.  
Construction and lay out of slaughter house and equipments.
  1.  
Ante mortem inspection of food animals.
  1.  
Pre slaughter treatment of food animals.
  1.  
Methods of stunning and its effect on meat quality.
  1.  
Different methods of slaughter and dressing of food animals.
  1.  
Post mortem examination of meat and importance of examination of lymph nodes in post mortem.
  1.  
Structure of muscle and, conversion of muscle to meat and chemical composition of meat.
  1.  
Characteristics of meat of different species and various methods to determine species origin of meat.
  1.  
Introduction to various quality management systems (QMS), such as HACCP, ISO 9000, ISO22OOO…etc in meat industry.
  1.  
Sanitation of slaughter house.
  1.  
Economic utilization of slaughter house byproducts.
  1.  
Slaughter house waste disposal / ETP.
  1.  
Food legislation- BIS, APEDA, MFPO, food safety and standards act (2006).
  1.  
Introduction to milk hygiene- definitions of milk, milk hygiene and principles of milk hygiene.
  1.  
Composition of raw milk and different types of processed milk.
  1.  
Present status of dairy industry in India.
  1.  
Microbiology of raw milk and milk products.
  1.  
Clean milk production and milk hygiene and practices in India and other countries.
  1.  
Bactericidal activities of raw milk.
  1.  
Preservation of milk and milk products.
  1.  
Spoilage of milk and milk products.
  1.  
Sanitation of dairy plant and its assessment by different methods.
  1.  
Various milk born illness of public health importance, food infections and intoxications.
  1.  
Various food borne toxi-infections and emerging and reemerging infections related to milk and milk products.
  1.  
Residues of drugs, pesticides, and other foreign substances in milk and their detection methods.
  1.  
Food legislations in India and other countries related to milk and milk products.- MMPO, PFA Act(1954). And rules (1957),,,etc.
  1.  
Compositional and bacteriological quality of milk and their methods of evaluation.
  1.  
Various quality management systems, HACCP,ISO 9000, ISO22OOO…etc in dairy industry.
Practical Schedule
Course Title: MEAT AND MILK HYGIENE
Course No.: VPH 607                                                             Course Credits: (2+1)
  1.  
Diseases and conditions encountered during ante mortem examination of food animals.
  1.  
Diseases encountered during post mortem examination of meat.
  1.  
Different meat cuts and grading.
  1.  
Different methods used for meat speciation.
  1.  
Isolation and identification of microorganisms from meat and meat products.
  1.  
Different methods of identification of meat spoilage.
  1.  
Testing of abattoir equipments and personnel for hazard analysis.
  1.  
Testing of water source and effluent of abattoir.
  1.  
Visit and demonstration of modern slaughter house and meat processing plant.
  1.  
Collection and sampling of milk and milk products for examination.
  1.  
Bacteriological examination of milk and milk products.
  1.  
Various platform tests used in examination of raw milk.
  1.  
Detection of adulterants and preservatives in milk and milk products.
  1.  
Detection of antibiotic residues and pesticide residues in milk.
  1.  
Hygienic evaluation of dairy personnel and equipments and dairy plant environment.
  1.  
Construction and lay out of ETP for dairy plant.
  1.  
Visit to modern milk processing plant.
Theory Lecture Schedule
Course Title: ENVIRONMENTAL POLLUTION AND SAFETY
Course No.: VPH 608                                                             Course Credits: (3+1)
  1.  
Introduction to environmental hygiene
  1.  
Agent- host and environmental relationship –Triad Concept
  1.  
Changing Global scenario about environment
  1.  
Sources of water pollution and their prevention
  1.  
Bacteriology of water
  1.  
Purification and sanitization of water
  1.  
Methods of prevention and control of water-borne diseases of man and animals
  1.  
Sources of air pollution
  1.  
Air sanitation of animal houses, sanitation of animal houses and its effect on animal health and production
  1.  
Bacteriology of air
  1.  
Methods of prevention and control of air-borne diseases of man and animals
  1.  
Atmospheric pollution and methods of control
  1.  
Sources of soil pollution
  1.  
Bacteriology of soil
  1.  
Methods of prevention and control of soil-borne diseases of man and animals
  1.  
Radiation, radiation hazards
  1.  
Effect of water, air, soil and nuclear pollution on health
  1.  
Genetic risk from environmental agents
  1.  
Radiation pollution and health problems
  1.  
Heavy metals, pesticides, veterinary drug residues on animal and human health- I
  1.  
Heavy metals, pesticides, veterinary drug residues on animal and human health -II
  1.  
Animal waste: Dissemination of pathogens and health  risk
  1.  
Disinfection  and sterilization
  1.  
Role of animal excreta in spread of diseases, its collection and principles of safe disposal.
  1.  
Aerobic and anaerobic disposal of animal excreta
  1.  
Slaughter house waste and effluent treatment for safe disposal
  1.  
Disposal of sewage and farm refuges
  1.  
Disposal of carcasses of animal died with the notifiable diseases.
  1.  
Possibilities of utilization of farm wastes – biogas plant
  1.  
Stray animal control, fallen animal, vector rodent and environmental control-I
  1.  
Stray animal control, fallen animal, vector rodent and environmental control-II
  1.  
Green house effect
  1.  
Global warming and its effects on animal and human health-I
  1.  
Global warming and its effects on  animal and human health-II
  1.  
Study of sound pollution and its effect on the human health
  1.  
Impact of global  environmental problems on society-I
  1.  
Impact of global  environmental problems on  society-II
  1.  
Environmental risks and management-I
  1.  
Environmental risks and management-II
  1.  
Environmental risk assessment and reporting
  1.  
Surveillance and monitoring systems
  1.  
Decision making and public awareness-I
  1.  
Decision making and public awareness-II
  1.  
National and International environmental management efforts-I
  1.  
National and International environmental management efforts-II
Practical Schedule
Course Title: ENVIRONMENTAL POLLUTION AND SAFETY
Course No.: VPH 608                                                             Course Credits: (3+1)
1Sampling of water for physico-chemical and bacteriological examination
2Physical examination of water
3Estimation of total dissolved and volatile solids in water
4Estimation of dissolved oxygen, CO2  and  residual chlorine in water
5Estimation of  total alkalinity and total hardness  in water
6Estimation of potassium permanganate value in water (Tidy’s tests)
7Estimation of nitrate, phosphorus and sulpahte & other chemicals in water
8Determination of potability of drinking water
9Estimation and detection of pathogenic microbes in water
10Bacteriological examination of air
11Bacteriological examination of soil
12Testing of efficacy of different disinfectants
13Study of disposal of sewage and animal waste
14Study of pathogenic organism in farm environment
15Study of different ventilation system
16Visit to sewage and waste disposal plants/sites.
 
Theory Lecture Schedule
Course Title: FISH, FISH PRODUCTS AND SEAFOOD HYGIENE
Course No.: VPH 609                                                             Course Credits: (1+1)
  1.  
Introduction and fisheries resources in India. Biochemical composition of fish.
  1.  
Catching, handling and transportation of fish.
  1.  
Biochemical composition of fish.
  1.  
Post mortem changes in fish and quality assessment.
  1.  
Bacteriology of fish and shell fish.
  1.  
Methods of preservation of sea foods- drying and dehydration.
  1.  
Methods of preservation of sea foods-chilling and freezing.
  1.  
Methods of preservation of sea foods-smoking and curing, canning of fish.
  1.  
Radiation processing of fish and fish products.
  1.  
Preparation of fish silage and other fishery products.
  1.  
Byproducts of fish-fish meal, fish oil, fish liver oil.
  1.  
Byproducts of fish – fish protein concentrate, fish maws, singlass, chitosan and other sea foods.
  1.  
Sensory evaluation and spoilage detection in fish.
  1.  
Sea food quality assurance- application of QMS and HACCP for enhancing food safety.
  1.  
Marketing of fish- local, national and international markets, MPEDA.
  1.  
Importance of food borne diseases in relation to public health.
  1.  
Quality control in fish processing.
Practical Schedule
Course Title: FISH, FISH PRODUCTS AND SEAFOOD HYGIENE
Course No.: VPH 609                                                             Course Credits: (1+1)
  1.  
Identification of normal characteristics of various fish.
  1.  
Inspection of fresh and preserved / stored fish, sea foods…etc.
  1.  
Study of physical and chemical indicators to determine freshness of raw and processed fish.
  1.  
Microbiological analysis of fishes to determine hygienic quality and safety.
  1.  
Different methods of processing of fish, shell fish…etc.
  1.  
packaging of fish and other seafood
  1.  
Application of HACCP to fish processing plant.
  1.  
Study of different fish borne diseases.
  1.  
Study of different methods of drug and pesticide residues analysis in fish and fish products.
  1.  
Study of different environmental and chemical toxicants and their in fish and fish products.
  1.  
Visit to a local fish market.
  1.  
visit to a fisheries catchments area
  1.  
Visit to a fish processing plant to demonstrate processing fish and preparation of different fish byproducts.
Theory Lecture Schedule
Course Title: BIOTERRORISM AND DISASTER MANAGEMENT
Course No.: VPH 610                                                             Course Credits: (1+1)
  1.  
Introduction to disaster and emergency. Understanding the concepts, differences among these.
  1.  
Classification of disaster /Natural and manmade disaster.

 

Impact analysis and classification of disaster scale.

  1.  
Effect of natural disasters like floods, prolonged draughts, forest fires, earthquakes, tsunami and tidal damages, storms etc. on both domestic and wild animal population.
  1.  
Planning of disaster management including essential preparations, formation of teams/ groups
  1.  
Role and responsibilities of local, State Govts., Veterinarian, Public Health Veterinarian, Public health organizations in disaster management
  1.  
Post-disaster disease susceptibility/outbreaks, its emergency control and remedial measures.
  1.  
International and National Organizations for emergency and disaster management.
  1.  
Introduction to biosecurity, biosafety  and biomedical hazards
  1.  
Biological weapons and bioterrorism including its history
  1.  
Major agents and their characteristics which have been used in the past and those which can be used in future as biological weapons (category A, B and C agents)
  1.  
Occupational health risk management
  1.  
Bioterrorism: by bacterial pathogens and their toxins
  1.  
Bioterrorism: by viral and fungal pathogens and their toxins
  1.  
Detection methods , Hazard analysis and combating bioterrorism
  1.  
Role of National and International Organizations in prevention and control of bioterrorism
  1.  
Bioethics and social ethics, advisory role of veterinarians
Practical Schedule
Course Title: BIOTERRORISM AND DISASTER MANAGEMENT
Course No.: VPH 610                                                             Course Credits: (1+1)
  1.  
Strategic plans for combating biohazards and disaster, Development of Protocols-I
  1.  
Strategic plans for combating biohazards and disaster, Development of Protocols-II
  1.  
Measurement of disease: determination of morbidity and  mortality rates/ratios
  1.  
Study of biosafety levels
  1.  
Studies on protocols for  isolation and identification of bioterrorism agent of Class-IV level
  1.  
Studies on protocols for  isolation and identification of bioterrorism agent of Class-III level
  1.  
Isolation and identification of bioterrorism agent of Class-II level (eg. Brucella spp)           (I)
  1.  
Isolation and identification of bioterrorism agent of Class-II level (eg. Clostridium spp)    (II)
  1.  
Isolation and identification of bioterrorism agent of Class-II level (eg. Yersinia spp)          (III)
  1. 10.
Isolation and identification of bioterrorism agent of Class-II level  (eg. Fungal agents)      (IV)
  1. 11.
Biochemical tests viz PAGE, SDS-PAGE, IEF etc for detection of bioterrorism agent
  1. 12.
Immunological tests viz ELISA etc for detection of bioterrorism agent
  1. 13.
DNA-based tests viz PCR etc for detection of bioterrorism agent
  1. 14.
Efficacy testing of disinfectants viz phenol co-efficient against  bioterrorism agent
  1. 15.
Visit to disaster management institutes viz. Civil Defense etc.
 

List of Research Topics of P.G. Theses

Sr. No.
Name of Student
Title of Thesis
Major Guide
Year of Passing
1
Dr. (Miss) A. M. Vaidya.
Studies on bacterial isolates from different pork products
Dr. S. M. Ajinkya.
1977
2
Dr. A. T. Sherikar.
Differentiation of meats by gel diffusion technique.
Dr. S. M. Ajinkya.
1977
3
Dr. A. N. Rajmane.
Estimation of selective trace elements and preservatives from ready-to eat-cooked meat products.
Dr. J. B. Khot.
1978
4
Dr. A. R. Parasnis.
Studies on the anti-bacterial activities of garlic at different concentrations in meat and some selective bacterial isolates.
Dr. J. B. Khot.
1980
5
Dr. H. V. Karale.
Analytical studies of the residues of selective heavy metals by atomic absorption spectrophotometry in some common edible fish in the city of Bombay.
Dr. J. B. Khot.
1980
6
Dr. V. D. Kakade.
A comparative study on the effect of anabolic steroids and a synthetic oestrogen on growth and meat characteristics in broilers.
Dr. J. B. Khot.
1980
7
Dr. S. A. Khatkale.
Studies on carcass traits of some Indian breeds of sheep and goats.
Dr. J. B. Khot.
1980
8
Dr. A. M. Nadgouda.
Studies on microbial flora of some of the edible seafoods sold in different markets in the city of Bombay.
Dr. J. B. Khot.
1980
9
Dr. U. K. Sharma.
Microbiological study of some of the ice-creams manufactured in Bombay city.
Dr. J. B. Khot.
1981
10
Dr. V. M. Jayarao.
A study of storage of hen egg and its public health significance.
Dr. J. B. Khot.
1982
11
Dr. G. V. Chavan.
A study on mercury levels in seafoods and eggs (hen and duck) from thane environment.
Dr. J. B. Khot.
1984
12
Dr. A.R. Bhadekar.
A study on the effect of chilling and freezing on the microbiological flora of buffalo meat cuts.
Dr. J. B. Khot.
1984
13
Dr. N. K. Kulkarni.
A study on incidence of cysticercus cellulosae, hydatid cyst and stephanurus dentatus in domestic pig.
Dr. J. B. Khot.
1984
14
Dr. S. B. Kulkarni.
Application of enzyme linked immunosorbent essay (ELISA) for detection of IgG antibodies for brucellosis in bovine s and its comparison with sat and RBPT.
Dr. J. B. Khot.
1985
15
Dr. S. G. Kulkarni.
Microbial profiles of frozen buffalo meat cuts.
Dr. A. T. Sherikar.
1985
16
Dr. V. V. Kulkarni.
A study on the extraction of Neats foot oil from buffalo hooves.
Dr. A. T. Sherikar.
1985
17
Dr. S. R. Pillai
Studies on carcass traits in aged buffaloes
Dr. A. T. Sherikar.
1986
18
Dr. U.D.Karkare
Identification of raw and heat treated meats by enzyme linked immune sorbent assay (ELISA) and peroxidise-anti peroxidise techniques.
Dr. A. T. Sherikar.
1987
19
Dr.S.G. Sawant
Comparative study on bacterial flora of fresh poultry meat obtained from farm and market
Dr. A. T. Sherikar.
1987
20
Dr.A.M.Paturkar
Prevalence of salmonellae in meats and comparative studies on the efficacy of media employed for their isolation
Dr. A. T. Sherikar.
1988
21
Dr.Z.H.Munshi
Studies on sources of salmonellae contamination in Deonar abattoir and comparative efficacy of media employed for their isolation
Dr. A. T. Sherikar.
1989
22
Dr.K.N.Bhilegaonkar
Studies on characterization of thermostable antigens of adrenals and muscle tissue of meat animals
Dr. A. T. Sherikar.
1989
23
Dr.S.S.Saoji
Effect of acetic acid and lactic acid and microbial count and sensory characteristics of beef steaks
Dr. A. T. Sherikar.
1989
24
Dr.A.N.Surve
The effect of combinations of acetic acid with lactic or propionic acid on the microbial count and sensory characteristics of beef steaks
Dr. A. T. Sherikar.
1989
25
Dr.N.S.Shaikh
Studies on preparation of mutton sausage
Dr. A. T. Sherikar.
1989
26
Dr.N.M. Kulkarni
Prevalence of Campylobacter jejuni in live chicken and chicken meat sold in the city of Bombay
Dr. A. T. Sherikar.
1990
27
Dr.B.G.Tarwate
Studies on hazard analysis and critical control point (HACCP) approach in buffalo slaughter line at Deonar abattoir
Dr. A. T. Sherikar.
1990
28
Dr.S.S.Teltumbade
Studies on detection of residual penicillines in  milk and meat employing Bacillus stearothermophilus disc assay
Dr. A. T. Sherikar.
1990
29
Dr.H.V.Murugkar
Studies on microbial isolates of poultry, mutton and pork products
Dr. A. T. Sherikar.
1991
30
Dr.B.D.Kadam
Studies on hazard analysis and critical control point (HACCP) approach in buffalo meat processing plant
Dr. A. T. Sherikar.
1991
31
Dr.G.N.Naik
Effect of low dose gamma irradiation alone and in combination with phosphate or acetic acid on the shelf life of buffalo meat
Dr. A. T. Sherikar.
1992
32
Dr.K.B.Harne
Studies on Sarcocystis in buffaloes (Bubalus bubalis)
Dr. A. T. Sherikar.
1992
33
Dr.V.S.Waskar
Microbiological quality of fresh, refrigerated and frozen buffalo meat and its relationship with sensory, physical and chemical indices
Dr. A. T. Sherikar.
1993
34
Dr.  Milind B. Bhanage
Application of species specific anti adrenal BE sera and development of disc assay techniques for species identification.
Dr. A. T. Sherikar.
1994
35
Dr.P.D.Borse
Studies on hazard analysis and critical control point (HACCP) approach in sheep slaughter line at Deonar abattoir
Dr. A. T. Sherikar.
1995
36
Dr.S.B.Khune
Studies on bacterial evaluation of fresh, refrigerated and frozen mutton and its relationship with sensory, physical and chemical indices
Dr. A. T. Sherikar.
1995
37
Dr.D.D.Manjaramkar
Rapid detection salmonella by using modified semisolid Rappaport Vassiliadis Medium and its comparison with conventional methods
Dr. A. T. Sherikar.
1995
38
Dr.R.A.Kalyapure
Application of indirect enzyme linked immune sorbent assay for species identification
Dr. A. T. Sherikar.
1995
39
Dr.R.J.Zende
Species identification by serological techniques and standardization of test for identification of meats
Dr. A. T. Sherikar.
1996
40
Dr. D. T. Shinde.
Studies on efficacy of various packing material and systems on shelf life and keeping quality of buffalo meat, mutton and whole dressed chicken at refrigeration temperature.
Dr. A. T. Sherikar.
1996
41
Dr. S. S. Ludrik.
Studies on comparative performance of Sellars staining, mouse inoculation test and fluorescent antibody technique for the detection of rabies antigen and development of counter immunoelectrophoresis test.
Dr. A. T. Sherikar.
1996
42
Dr. V. R. Dhimate.
Efficacy of various packaging materials and systems on the shelf life and keeping quality of some processed pork products at refrigeration temperature.
Dr. A. T. Sherikar.
1997
43
Dr. P.P. Gosavi.
Effect of chlorinated water and chilled water spray washings on shelf life and keeping quality of mutton at ambient and refrigeration storages
Dr. A. T. Sherikar.
1997
44
Dr. G. M. Katare.
Improvement of shelf life and microbiological quality of buffalo meat employing chlorinated and chilled water sprays at ambient and refrigeration storages
Dr. A. T. Sherikar.
1997
45
Dr. S. S. Endait.
Effect of low dose gamma irradiation on the shelf life and microbiological quality of buffalo and sheep/goat meat.
Dr. A. T. Sherikar.
1997
46
Dr. A. A. Sawant.
Improvement in microbiological quality and shelf life of processed meat products employing low dose gamma radiation.
Dr. A. T. Sherikar.
1998
47
Dr. S. M. Kanfade.
Effect of food grade salts spray on microbiological quality and shelf life of buffalo meat at ambient and refrigeration temperature.
Dr. A. T. Sherikar.
1998
48
Dr. S. T. Mane.
Effect of food grade salts on microbiological quality and shelf life of pork.
Dr.A. M. Paturkar.
1999
49
Dr. K. D. Munde.
Prevalence of zoonotic bladder worms (metacestodes) in food animals and their economic implications
Dr.A. M. Paturkar.
1999
50
Dr. S. Ahmad.
Effect of food grade edible salt combination sprays on shelf life and microbiological quality of meats
Dr. A. T. Sherikar.
1999
51
Dr. M. R. Bhide.
Application of low dose gamma irradiation in combination with food grade organic acids for improvement of sheep/goat meat quality.
Dr.A. M. Paturkar.
1999
52
Dr.S.R.Nanaware
Use of food grade salts for improvement of poultry meat quality
Dr.A. M. Paturkar.
1999
53
Dr.D.B.Rawool
Effect of selective carcass sanitizers on artificially inoculated microorganisms in buffalo meat.
Dr. A. T. Sherikar.
2000
54
Dr. Z.B.Dubal
Effect of selective carcass sanitizers on artificially inoculated microorganisms in sheep / goat meat
Dr.A. M. Paturkar.
2000
55
Dr.S.R.Janjirkar
Effect of selective carcass sanitizers on artificially inoculated microorganisms in poultry meat
Dr.A. M. Paturkar.
2000
56
Dr. Sudhakar Bhandare
Application of hazard analysis and critical control point (HACCP) approach in sheep/goat line
Dr.A. M. Paturkar.
2001
57
Dr.R.J.Paul
Studies on detection of tetracycline and oxytetracycline residues in common food animals by bioassay and TLC / HPTLC
Dr.A. M. Paturkar.
2001
58
Dr. A. A. Gurjar.
Standardization of techniques for detection of antibiotic residues in milk
Dr.A. M. Paturkar.
2001
59
Dr.N.B.Aghav.
Survey for the presence of hormone residues in milk by competitive ELISA
Dr.A. M. Paturkar.
2001
60
Dr. P. K. Dethe.
Hazard analysis and critical control point (HACCP) approach for buffalo slaughter and meat processing
Dr.A. M. Paturkar.
2002
61
Dr. V.M.Vaidya
Hazard analysis and critical control point (HACCP) approach in poultry slaughter processing units
Dr.A. M. Paturkar.
2002
62
Dr.S.H.Walse
Prevalence of Listeria spp.  From meats of common food animals.
Dr.A. M. Paturkar.
2002
63
Dr.A.B.Kadam
Application of Hazard analysis and critical control point (HACCP) approach in pig slaughter line
Dr. V. S. Waskar.
2002
64
Dr.S.V.Kargirwar
Studies on microbial quality of traditional meat products
Dr.A. M. Paturkar.
2004
65
Dr.R.S.Barge
Detection of Gentamicin residues in tissues of common food animals by high performance liquid chromatography
Dr. V. S. Waskar
2004
66
Dr.S.S.Dali
Seroprevalence of tuberculosis in animals and human population in and around Mumbai city
Dr. V. S. Waskar.
2004
67
Dr. Nitin V. Wagh
Detection of Chloramphenicol residues in tissues of common food animals by HPLC
Dr.A. M. Paturkar.
2004
68
Dr. Pillai Shilpa Divakaran
Detection of various adulterants in market milk sold in and around Mumbai city.
Dr.A. M. Paturkar.
2004
69
Dr. Khan Mohammad Wasim Kayyum
Detection of heavy metal residues in tissues of common food animals by atomic absorption spectrophotometry
Dr. V. S. Waskar.
2004
70
Dr. Rindhe Siddheshwar Narayan
Detection of Nitrofuran residues in tissues of common food animals
Dr.A. M. Paturkar.
2005
71
Dr. Aradwad Ashvini Ashokrao
Isolation and identification of campylobacter spp. From raw meat and poultry at retail sale in Mumbai.
Dr. V. S. Waskar.
2005
72
Dr. Phadtare Dynaneshear Namdev
Detection of selected heavy metal residues in meats and seafoods by atomic absorption spectrophotometry.
Dr. V. S. Waskar
2005
73
Dr. Waghmare R. N.
Prevalence and molecular characterization of Listeria spp. From milk
Dr. R. J. Zende
2006
74
Dr. Kulkarni D. S.
Detection of heavy metal residues in milk by atomic absorption Spectrophotometry.
Dr. R. J. Zende
2006
75
Dr. Chakkath Tushara
Detection of enrofloxacin and ciprofloxacin residues in meat
Dr.A. M. Paturkar.
2006
76
Dr. Gaikwad  G. P.
Detection of carbamates residues in meat.
Dr. V. S. Waskar
2006
77
Dr. Patil Archana Rajkumar
Detection of organochlorine residues in egg.
Dr. R. J. Zende
2007
78
Dr. Netake Manisha Dnyaneshwar
Detection of nimesulide residue in milk and meat by HPLC
Dr. A. M. Paturkar
2007
79
Dr. Dhawale Swaminath Parashuram
Studies on prevalence of salmonella spp. In chicken meat produced from retail markets by isolation molecular characterization and antimicrobial resistance patterns.
Dr. R. J. Zende
2008
80
Dr. Bute Vikram Suresh
Detection of antimicrobial residues in chicken meat
Dr. R. J. Zende
2008
81
Dr. Satpute Abhijeet Bharat
Detection and quantitation of organochlorine, organophosphate and synthetic pyrethroids residues in chicken meat samples
Dr. A. M. Paturkar
2008
82
Dr. Nayak D. N.
Detection and quantification selected heavy metal residues in chicken meat.
Dr. A. M. Paturkar
2008
83
Dr. Kshirsagar Deepali Dattatraya
Studies on prevalence of Listeria spp. From clinical cases of women with spontaneous abortion and animals with reproductive disorders by isolation and molecular characterization.
Dr. R. J. Zende
2009
84
Dr. Khandagale Pravinkumar Madhukarrao
To study the effect of Polyhexamethylene Guanidine on shelf life of fish/prawn at ambient and refrigeration storage
Dr. A. M. Paturkar
2009
85
Dr. Chothe Sonali Vilas
Effect of different thawing methods on physicochemical, sensory and microbiological quality of frozen chicken meat.
Dr. A. M. Paturkar
2009
86
Dr.  Santosh Sajjan
Studies on prevalence, antigenic characterization of hydatid cysts and its economic impact on pig meat production.
Dr. A. M. Paturkar
2010
87
Dr.  Amit Nandavadekar
Studies on prevalence, antigenic characterization of hydatid cysts and its economic impact on sheep and goat meat production.
Dr. A. M. Paturkar
2010
88
Dr.  Prafulla Ghodake
Studies on prevalence, antigenic characterization of hydatid cysts and its economic impact on Cattle and Buffalo meat production.
Dr. A. M. Paturkar
2010
89
Dr.  Viraj Bhadrige
Studies on prevalence, antigenic characterization of Cysticercosis and its economic impact on Cattle, Buffalo and Pig meat production.
Dr. A. M. Paturkar
2010
90
Dr.  Shilpa Katkar
Isolation and molecular characterisation of Listeria spp. from sheep and goats with reproductive disorders or spontaneous abortion and its public health significance.
Dr. R.J. Zende
2010
91
Dr. Javeed Mulani
Evaluation of efficiency of sanitization of table eggs for microbial safety with special reference to Escherichia coli.
Dr. A. M. Paturkar
2011
92
Dr. Aditi Deshmukh
Microbial risk assessment and shelf life evaluation of table eggs with respect to food-borne Salmonellosis.
Dr. A. M. Paturkar
2011
93
Dr. Chetankumar H. B.
Studies on incidence and molecular characterization of Trichinella spp in Pigs slaughtered at Deonar abattoir.
Dr. R.J. Zende
2011
94
Dr. Nilesh Jogdand
Assessment of microbiological and physico-chemical quality of Emu meat at ambient and refrigeration storages.
Dr. R.J. Zende
2011
 

List of Research Topics of Ph.D. Theses

Sr. No.
Name of Student
Title of Thesis
Major Guide
Year of Passing
1
Dr. A.T. Sherikar
Studies on detection of adultration in meats of common food animals by employing immunological techniques and isoelectric focussing
Dr. J. B. Khot
1986
2
Dr.(Mrs.) C. Latha
Quantiation and surveillance of hormonal residues in meat, milk and viscera of food animals
Dr. A.T. Sherikar
2001
3
Dr. A.M. Paturkar
Antimicrobial residues surveillance in food animals
Dr. A.T. Sherikar
2002
4
Dr. Waskar Vikas Suryakant
Molecular characterization of selected food borne pathogens isolated from processed meat products.
Dr. A. T. Sherikar
2006
5
Dr. Jadhav Vijay Jayawant                
Detection of pesticide residues in meat
Dr. A. T. Sherikar
2008
6
Dr. Zende Ravindra Jayavant        
Detection and quantitation of organochlorine, organophosphate and synthetic pyrethroid pesticide residues in meat.
Dr. A. T. Sherikar
2009
7
Dr. Barge Rajkumar Siddheshwar       
Study on efficacy and validation of polyhexamethylene guanidine for carcass sanitation and effect on shelf life.
Dr. A.M. Paturkar
2009
8
Dr. Madhavaprasad C.B.
A comprehensive study on quality and safety of raw shell eggs from commercial layer farms and different markets.
Dr. A.M. Paturkar
2009

Awards and Recognition

Awards & Honours already received:
 
  1. 1.      DR. A.M. Paturkar 
Name of the Award/ Recognition/Reviewer

 

 

Awarding Organization

 

(Place/Country)

Year

 

 

National/ International, Institutional/Profession-al SocietyIndividual/ collaborative

 

 

  1. “Scroll of Honour”
BombayVeterinaryCollegefor outstanding and meritorious services2004InstitutionalIndividual
  1. Best Research Worker Award
MAFSU,Nagpurfor contribution towards foundational research in the university.2009UniversityIndividual
  1. Fellow IAVPHS

 

Conferred by Indian Association of Veterinary Public Health Specialists (IAVPHS)2006Professional SocietyIndividual
  1. President of IAVPHS

 

Unanimously selected for the period 2010-132012Professional SocietyIndividual
  1. Biosecurity Officer
As chairman of Biosafety Committee, I am coordinating biosafety issues of the institute2009-11InstitutionalIndividual
  1. Secretary of BVC Alumni Association
Elected unanimously as Secretary by Members of Bombay Veterinary College Alumni Association2011-12Professional SocietyIndividual
  1. Chairman, Advisory Council of College
As associate dean of BVC, Mumbai I am officiating as Chairman of Advisory Council of the college that governs the college and takes all major and minor decisions.2011-12InstituteIndividual
  1. As Associate Dean of the college, I am looking after Establishment, Coordination & planning of IPR management cell for facilitating patent related work of the college. This enables aspirant investigators to come forward and protect their IPR.
BombayVeterinaryCollege, Mumbai2011-12InstitutionalIndividual
 2.Dr. R.J. Zende
 
Fellow Award -2011 of Indian Association of Veterinary Public Health Specialist
 
3. Dr.V.M.Vaidya
 
a) DR. V.N.Bachhil Young Scientist Award
b) Received ‘Shiksha Ratan Puraskar’ Award
c) Received Award from VETCARE Assay Competition
d) Received 4 Best poster presentation Award
 
 
 

List of Paper Published

            Sr.YearAuthorsTitleJournalVol. Issue
  1.  
2006Barge R.S., Waskar V.S., Sherikar A.T., Paturkar A.M., & Zende R.J.

 

 

Surveillance of muscles and organ samples of ovine and caprine for the presence of residues of Gentamicin sulfate by HPLC.J. Bombay Vet. Coll14(1&2)

 

41-47.

  1.  
2006Vaidya, V.M.; Paturkar, A.M.; Waskar, V.S. and Zende, R.J.Assessment of bacterial flora on poultry carcass sites procured from retail outlets in mumbai city. Feedinfo News Service Global Data Systems.Scientific Reviews.January
  1.  
2006Kaur, Simranpreet, Malik, S.V.S., Vaidya, V.M. and Kaur, GurpreetSerological diagnosis of Listeria monocytogenes infection in women with spontaneous abortions.Indian J. Comp. Microbiol. Immunol. Infect. Dis.27(1): 23-25.
  1.  
2006Kaur, Simranpreet, Malik, S.V.S., Vaidya, V.M. and Das, S.Evaluation of PI-PLC assay and ALOA for the Diagnosis of Listeriosis.J. Vet. Publ Hlth.4(1):01-05.
  1.  
2006Kadam A. B., Waskar V.S., Sherikar A.T., Paturkar A.M.,  Zende R.J., & Nnaware S.R.Prevalence of indicator organisms in an organized pig slaughtering house.J. Bombay Vet. Coll14(1&2)

 

128-130.

  1.  
2006Paturkar A.M., Zende R.J.,  Nanaware S.R. & Kadam A.B.Standardization of methods for detection of Tetracyclines in animal origin food.J. Bombay Vet. Coll14(1&2)

 

132-134.

  1.  
2007Kaur, Simranpreet, Malik, S.V.S., Vaidya, V.M. and Barbuddhe, S.B.Listeria monocytogenes in spontaneous abprtions in humans and its detection by multiplex PCR.J. Appl. Microbiol.103: 1889-1896.
  1.  
2007Vaidya, V.M.; Paturkar, A.M.; Waskar, V.S.; Zende, R.J. and Walse, S.H.Analysis of Sources of Contamination in Retail Poultry Outlets with Reference to Spoilage and Pathogenic Organisms.J. Vet. Publ Hlth.5 (1): 13-19.
 
  1.  
2007Bhandare S.G., Sherikar A.T., Paturkar A.M., Waskar V.S., Zende R.J.A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shopsFood controlonline
  1.  
2007Vaidya, V.M.; Paturkar, A.M.; Waskar, V.S.; Zende, R.J. and Dubal Z.B.Analysis of Sources of Contamination in Organised Poultry Salughterhouse.Indian J. Comp.Microbiol.Immunol.Infect.Dis.27 (1& 2): 48-52.
  1.  
2007Vaidya V.M., Paturkar A.M., Waskar V.S., Zende R.J. & Walse S.H.Analysis of sources of contamination in retail poultry outlets with reference to spoilage and pathogenic organisms.J. Vety. Public Health5(1)

 

13-19.

  1.  
2007Kulkarni D.S., Zende R.J., Paturkar A.M., Waskar V.S. and Waghamare R.NStandardization of Atomic Absorption Spectrophotometer Techniques for detection of Lead & Cadmium in Bovine MilkJ. Bombay Vet. Coll15(1&2)

 

66-69.

  1.  
2008Vaidya, V.M., Malik, S.V.S., Kaur, Simranpreet, Kumar, Satish and Barbuddhe, S.B.Comparison of molecular, serological and isolation methods for diagnosis of coxiellosis in humans with spontaneous abortions.Journal of Clinical Microbiology46 (6): 2038-2044.
  1.  
2008Barge R. S., Waskar V.S., Sherikar A. T.,  Paturkar A.M.,. & Zende R.J.Surveillance of bovine muscle and organ samples for the presence of residues of gentamycin sulfate by HPLCJ. Vety. Public Health6(2)

 

57 – 61

  1.  
2008Patil A.R.., Zende R. J., Paturkar A.M.,. Waskar V.S., & Netake M. D.Standardization of gas chromatography for detection of organochlorine residues in chicken egg.J. Vety. Public Health6(2)

 

99 – 101

  1.  
2008Shebannavar S., Das S.K., Nagappa K. & Kotresh A.M.Heat labile enterotoxin of E. coli enhances intestinal cellular immune response to Newcastle disease vaccine when administered by intranasal routeInd. J. Comp. Micro. Immun. & Infect. Dis.29 (1&2):  36-38
 
  1.  
2008Namita Joshi, Joshi. R.K. & Nagappa KOccurrence of hemorrhagic septicemia in eastern Uttar PradeshIndian Journal of Veterinary Medicine28 (2):

 

105-106

  1.  
2009Ludrik S., Sherikar A. T., Zende R. J., Paturkar A. M., Waskar V. S and Kshirsagar D.D.Detection of Rabies virus antibodies in vaccinated and unvaccinated stray dogs in Mumbai city

 

 

J. Vety. Public Health7(1)

 

71-73

  1.  
2009Shebannavar S.N, Jaiswal T.N., Mishra S.C. Nagappa K. & Kotresh A.M.Target cell susceptibility for natural killer cell activity of chickenInd. J. Comp. Micro. Immun. & Infect. Dis.30 (1):

 

63-64

  1.  
2009Shebannavar S.N, Jaiswal T.N., Mishra S.C. Nagappa K. & Kotresh A.M.Natural killer cell activities in chicken infected with inclusion body hepatitis-hydropericardium syndrome virusInd. J. Comp. Micro. Immun. & Infect. Dis.30 (1):

 

54

  1.  
2009Sivaraman G.K, Barat A, Kapila R, Nagappa K & Mahanta P.CMolecular phylogeny of Cyprinid Fishes of India Using 12S rRNA Gene SequencesThe Icfai University Journal of Genetics & EvolutionII (4):

 

43-53

 

  1.  
2009Shebannavar Sunil, Das S.K., Karabasanavar Nagappa & Kotresh A.M.Efficacy of mucosal adjuvants on induction of systemic immune responses to Newcastle disease vaccine strainIndian Journal of Animal Research43 (4):

 

279-281

  1.  
2009Shebannavar S., Das S.K., Nagappa K. & A.M. KotreshInduction of intestinal immune response to lentogenic vaccine strain of Newcastle disease virus in chickenIndian Journal of Animal Research43 (4):

 

263-266

  1.  
2009Shebannavar S., Das S.K., Nagappa K. and Kotresh A.M.Intestinal immune response to avridine adjuvanted New Castle disease vaccine virusIndian Journal of Poultry Science44 (3):

 

405-06

  1.  
2010Vaidya, V.M.; Paturkar, A.M.; Sherikar, A.T.; Waskar, V.S.; Zende, R.J. and Dubal, Z. B.Comparison of pathogenic microorganisms on poultry carcasses in organized slaughterhouse and retail outlets in and around Mumbai city.J. Muscle Foods.21: 197–209.
 
  1.  
2010Kaur, Simranpreet, Malik, S.V.S., Bhilegaonkar, K.N.; Vaidya, V.M. and Barbuddhe, S.B.Use of a phospholipase-C assay, in vivo pathogenicity assays and PCR in assessing the virulence of Listeria spp.The Vet. J.3: 366-370
  1.  
2010Vaidya, V.M., Malik, S.V.S., Bhilegaonkar, K.N., Rathore, R.S., Kaur, Simranpreet and Barbuddhe, S.B.Q fever in animals with reproductive disorders. Comparative ImmunologyMicrobiology and Iinfectious Diseases.33: 307–321.
  1.  
2010Nagappa Karabasanavar, Suresh P. Singh, Sunil N. Shebannavar, Kotresh M. Angadi, Girish S. Patil & Umapathi. V. PillaiIdentification of avian species using polymerase chain reaction and sequence analysis of mitochondrial 12s rRNA gene

 

 

Veterinarski Arhiv80 (5):

 

653-661

  1.  
2010Shebannavar S., Gade S., Nagappa K., Kotresh A.M. & Das S.KComparative efficacy of oculonasal and intranasal routes of vaccination in induction of immune response against NCD VirusIndian Journal of Animal Research44 (4):

 

270-274

  1.  
2010Nagappa K., Prakash Bhat, Arup Kumar Das, Bhaskar Chaudhury & J.L. SinghTraumatic wound in a free ranging Asian elephant (Elephus maximus)Zoos Print MagazineXXV

 

 

  1.  
2010Shebannavar Sunil, Das S.K., Nagappa Karabasanavar & Kotresh A.M.Systemic immune response to avridine adjuvanted lentogenic Newcastle disease vaccine virus administered through intranasal routeJournal of Immunology and Immunopathology12 (1):

 

42-45

 

 

Completed Research Projects

Sr. No.
Name of scheme
Sponsoring agency
Principal investigator
Co-investigator
Duration of project
Budget sanctioned
/proposed [Rs.]
         1
Establishment of microbial standards for Meat product
ICAR
Dr.A.T.Sherikar
          _
March 1990 to March1994
11,42,407/-
         2
Meat Speciation and Species  Identification
ICAR
Dr.A.T.Sherikar
           _
July1,1992 to sept30, 1995
16,71,300/-
        3
Packaging of Meat,
Meat products and Poultry (A collaborative project with Indian Institute of packaging)
MOFPI, GOI
          _
Dr.A.T.
Sherikar
Jan1992 to Dec31 ,1996
           _
4
Improvement in shelf-life and Microbiological Quality of Meat by carcass washing and chemical decontamination.
ICAR
Dr.A.T.Sherikar
Dr.A.M.Paturkar
Dec1,1996 to Nov 3 0,
2000
18,53,808/-
5
Effect of irradiation alone and in combination with chemical sanitisers on microflora for Improvement of Meat quality for export promotion.
MOFPI,
GOI
 & APEDA
Dr.A.T.Sherikar
Dr.A.M.Paturkar
Oct1,1996 to Sept, 1999
34,35,700/-
6
Quality Assurance and monitoring of foods from livestock and Poultry.
NATP-MM)
Dr.A.T.Sherikar
Dr.AM.Paturkar
Dr.V.S.Waskar
Dr.R.J.Zende
Nov.1,1999 to Dec 31, 2003
2,09,89,000/-
7
Establishment of Western Region Referral Laboratory for Meat and Meat Product quality standards.
NATP-TOE)
Dr.AM.Paturkar
Dr.V.S.Waskar
Dr. R.J. Zende
Mar,1, 2003 to Dec.31, 2004
2,29,85,300/-
 

Ongoing Research Projects

Sr. No.
Name of scheme
Sponsoring agency
Principal investigator
Co-Investigator
Duration of project
Budget sanctioned /proposed [Rs.]
1
Central sector research scheme entitled “Monitoring of pesticide residues at national level”.
ICAR
 Dr .R.J. Zende
Dr. Vilas M Vaidya
2006 to 2012
98.50 lakhs
2
“AICRP project on Post Harvest Technology”
ICAR
Dr. R.J. Zende
(Sectoral PI- Dr. A.M. Paturkar)
Dr. Vilas M Vaidya
Dr. R.D. Kokne
2009 to 2012
1.33 crores
3
“Outreach Programme on Zoonotic Diseases”
ICAR
Dr. Vilas M. Vaidya
(Mentor:
Dr. A.M. Paturkar)
Dr. R.J. Zende
Dr. M.L. Gatne
Dr. D.G. Dighe
2009 to 2017
73.00 lakhs
4
Assessment of postharvest losses of major crops in india
ICAR-MOFPI
Dr. R.J. Zende
Dr. Vilas M. Vaidya
2012 to 2015
3.55 lakhs

Retired Professors

Dr. S. M. Ajinkya
                      MS, Ph.D.(USA)  F.R.C.V.S.(Sweden)
                           to 31.05.1977
Dr. J. B. Khot
                Ph.D., F.R.V.A.C.( Denmark)
 
Dr. A. T. Sherikar
                Ph.D., M.I.P.H.A., F.N.A.V.S., F. I. A.A.V.R.
                  26.11.1988 TO 14.11.2

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