Navigation

14D2I62 - Alimentary infections and intoxications

Course specification
Course title Alimentary infections and intoxications
Acronym 14D2I62
Study programme DOCTORAL ACADEMIC STUDIES
Module
Type of study PhD academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 4.0 Status elective
      Condition no prerequists Oblik uslovljenosti
      The goal that the student acquire knowledge of food microbiology; to enable students to seen sources of food contamination, the growth of microorganisms and procedures that could prevent the growth and survival of microorganisms relevant to food safety and based on acquired knowledge could predict when the microorganisms that may be present in food, pose a threat to human health.
      The outcome The student needs to meet food as a matrix for the propagation of micro-organisms; to learn the sources and routes of food contamination; to learn methods for the isolation, identification and typing of microorganisms; to learn methods for detection of toxins in foods.
      Contents
      Contents of lectures Foodborne intoxication. Foodborne infections (Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter, Y. entetocolitica, A. hydrophila, B. cereus, C. perfringens). Zoonotic agents (Mycobacterium, Brucella, Coxiella burnetii). Viral foodborne diseases. Protozoa infection. Mycotoxins in food of animal origin
      Contents of exercises Indications for sampling. Plan two classes, the plan three classes. Chemical, immunological molecular, biological and physical methods for the detection of microorganisms or toxins in food. Isolation of microbial food poisoner (isolation, identification, typing) and toxin detection. Microbiological testing of surfaces. Predictable microbiology.
      Literature
      1. Jay James M, Loessner Martin J, Golden David A, 2005, Modern Food Microbiology, Seventh edition, Springer (Original title)
      2. Evans MG, 1996, Foodborne pathogens, Manson Publishing, UK (Original title)
      3. Harrigan WF, 1998, Laboratory methods in food microbiology, Academic Press (Original title)
      4. Roberts D, Hooper W and Greenwood M, 1995, Practical Food Microbiology - Methods for examination of food for microorganisms of public health significance, Public Health Laboratory Service/London, UK (Original title)
      5. US Food and Drug Administration, 2001, Bacteriological analytical manual, OnlineVarnam AH (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      2
      Methods of teaching lectures, preparing a seminars, public presentation and critical discussion, practical classes in the laboratory for microbiological testing of food of animal origin.
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures 10 Test paper
      Practical lessons Oral examination 70
      Projects
      Colloquia
      Seminars 20