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Lecturer(s)
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Hulánková Radka, Mgr. Ph.D.
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Steinhauserová Iva, prof. MVDr. CSc.
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Course content
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Academic year 2024/2025 Practical lessons: 1. Introduction to foodborne diseases, assignment of seminar papers. 3. Bacterial foodborne pathogens - bacterial infections and intoxications, foodborne viral diseases. 5. Foodborne parasitic diseases, intoxications by chemical contaminants and biotoxins. 7. Seminar papers - controlled self-study. 9. Seminar papers - controlled self-study. 11. Detection of pathogenic bacteria in foodstuffs - 28.4., laboratory 12-212. 13. Evaluation of seminar papers, credit test.
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Learning activities and teaching methods
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Seminars
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Learning outcomes
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The subject is focused on concentration of knowlege concerning of the occurrence foodborne diseases and their prevention. The main activities are focused on problems of occurrence and surviving of bacterial pathogens and their toxins, viruses and parasites which caused foodborne diseases. The chemical substances and some toxins (biogenic amines and aflatoxins) are gone over as well.
1) Theoretical knowledge The student is able to: ? describe significant bacterial, viral and parasitic pathogens causing foodborne diseases, ? describe the pathogenesis of a disease, ? describe the basics of detection of the most important causative agents, ? identify the most common vehicles in relation to epidemiology, ? characterize the most important toxins causing foodborne diseases and the conditions under which they are produced. 2) Practical skills The student is able to: ? evaluate risky foods in relation to pathogens, ? identify possible pathogens on the basis of types of food and their properties; ? work with professional literature. 3) Competences The student is able to: ? independently propose suitable microbiological indicators for the given group of foods to control their safety, ? independently propose the most probable vehicles for the given pathogen, ? use the acquired knowledge and skills in completing the courses HAHA1, HADKZ, and HAHVP.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral exam, Written credit test
Credit requirements: - preparation and defence of a seminar paper - active participation in a guided discussion of other topics - attendance at all practicals according to the syllabus (1 absence is permitted) - theoretical preparation for the practicals is necessary (knowledge is checked at the beginning of practicals) - passing short tests to check the knowledge from the previous practicals; - in the case of distance learning, the requirements will be specified in accordance with the possibilities of current measures Exam requirements: - the condition for admission to the exam is to obtain the credit first - sufficient level (75%) of knowledge from 4 areas of questions in the form of a written test: Bacterial foodborne diseases, Viral foodborne diseases, Parasitic foodborne diseases, Foodborne diseases caused by toxins
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Recommended literature
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Adams, M.R., Moss, M.O., McClure, P.J. Food microbiology. 2016. ISBN 978-1-84973-960-3.
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Bagchi, D., Swaroop, A. (Eds.). Food toxicology. 2017. ISBN 978-1-4987-0874-6.
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Cook, N. Viruses in food and water: risks, surveillance and control. 2013. ISBN 978-0-85709-430-8.
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DESHPANDE, S.S. Handbook of food toxicology. 2002. ISBN 0-8247-0760-5.
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ORTEGA, Y.R. Foodborne Parasites. 2006. ISBN 0-387-30068-6.
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