|
Lecturer(s)
|
-
Necidová Lenka, doc. MVDr. Ph.D.
-
Zouharová Alena, Mgr. Ph.D.
|
|
Course content
|
Lecture 1.+2. Significance of food microbiology. Regulations and standards in the area of food microbiology. 3.+4. The influence of internal and external factors on microorganisms in food. Multiple barrier principle and predictive microbiology. Relationships between microorganisms. 5.+6. Foodborne diseases and fundamentals of epidemiology. Causes of foodborne diseases I - Salmonella spp. and Campylobacter spp. Foodborne diseases and fundamentals of epidemiology. Causes of foodborne diseases I - pathogenic Escherichia coli, Shigella spp., Yersinia enterocolitica, and Cronobacter sakazakii. 7.+8. Causes of foodborne diseases II - Listeria monocytogenes and Staphylococcus aureus. Bacillus cereus, Clostridium botulinum, and Clostridium perfringens. Foodborne diseases caused by viruses, prions, and parasites. 9.+10. Microbiology of meat and meat products. Microbiology of poultry, fish, eggs, and egg products. 11.+12. Pure microbial cultures. Microbiology of milk and milk products. Probiotics, prebiotics, and symbiotics. 13. Microbiology of preserved foods, delicatessen products, pastry and confectionery products, and plant food products. Laboratory Practices Schedule 1. General guidelines for microbiological food testing and occupational safety principles. Microbial enumeration in foods I - plate methods. Enumeration of total plate count. 2. Microbial enumeration in foods II - MPN method and rapid on site tests. Evaluation and interpretation of culture results. Detection of indicator microorganisms I - bacteria of the Enterobacteriaceae family and coliforms. 3. Detection of indicator microorganisms II - Escherichia coli and enterococci. Seminar paper assignment. 4. Detection of technologically important microorganisms - yeasts and moulds, mesophilic lactic acid bacteria, and proteolytic, lipolytic, and saccharolytic microorganisms. Knowledge test 1 - Interpretation of culture results (calculations). 5. Detection of selected pathogenic microorganisms I - Salmonella spp. detection method. Knowledge test 2 - practical classes 1-4 6. Detection of selected pathogenic microorganisms II - plate count enumeration of Listeria monocytogenes. Listeria monocytogenes detection method. 7. Detection of selected pathogenic microorganisms III - plate count enumeration of coagulase-positive staphylococci (Staphylococcus aureus). Detection of staphylococcal enterotoxins in food. 8. Detection of selected pathogenic microorganisms IV - plate count enumeration of presumptive Bacillus cereus. Method for detection of heat-tolerant species of the genus Campylobacter. Escherichia coli O157 detection method. Cronobacter sakazakii detection method. Enumeration of sulfite-reducing clostridia (Clostridium perfringens). 9. Microbiology methods for the detection of residues of inhibitory substances in raw materials and animal products. Broad-spectrum tests. Knowledge test 3 - practical classes 5-8. 10. Assessment of microbiological quality of drinking water used in the food industry according to Regulation No. 252/2004 as amended. Assessment of microbial contamination in the food industry environment - sampling methods and legal requirements. Microbiological testing of packaging and packaging materials - sampling methods and legal requirements 11. Microbiological testing of raw and pasteurized milk - specific sampling requirements and required microbiological analyses. Evaluation of the effect of pasteurization and D-value determination. Microbiological testing of fermented milk products. Quantitative microscopy of pure dairy starter cultures. 12. Seminar "The issue of microbial survival in food" Knowledge test 4 - practical classes 9-11. 13. Extra practical classes (make ups for missed classes). Credit test. Credit award.
|
|
Learning activities and teaching methods
|
|
Lectures, Seminars, Laboratory and desk-based work
|
|
Learning outcomes
|
The course focuses on explaining the relationships between microorganisms, food and the environment. Particular attention is paid to microorganisms playing an important role in food production, food spoilage agents and the most common causes of foodborne illness. Emphasis is also placed on studying legislative and normative documents related to the microbiological evaluation of food and food raw materials. Practical training is focused on learning standard microbiological examination procedures and modern methods of food analysis.
Theoretical knowledge The student is able: - to name legislative and normative regulations defining microbiological requirements for food and raw materials of animal origin, methods of testing food and raw materials of animal origin, and they can interpret the requirements, - to define the factors impacting the growth of microorganisms in food and they understand the principles of predictive microbiology, - to describe the types of methods used in the microbiological examination of food, their principles, design and application, to characterize important causes of foodborne illnesses, the pathogenesis of the diseases they cause, as well as the broader epidemiological context, - to identify and define risks in the production and distribution of food of animal and plant origin, the impact of the technologies used with regard to the potential microbial contamination of raw materials and final products, their sustainability and safety for human health. Practical skills The student is able: - to take and process samples intended for microbiological examination in accordance with the principles of good laboratory practice, - to determine the basic indicator, technologically significant indicators, and selected bacterial agents of foodborne diseases including the evaluation of the results, - to design and implement a suitable method for evaluating the microbiological purity of packaging and packaging materials or a suitable method for the evaluation of the microbiological load of the environment food businesses including the examination of work surfaces and equipment, - to assess the effectiveness of heat treatment of milk (preparation for DOS) based on a microbiological examination, determine the number of cultured micro-organisms using a microscopic method (e.g. examination of pure dairy cultures), - to perform and correctly evaluate microbiological methods of residue detection of inhibitory substances (RIL) in foods and raw materials of animal origin (preparation for DOS). Competences The student is able: - to independently assess the potential risk of survival and multiplication of bacterial pathogens and possible production of bacterial toxins in specific foods under specific conditions, - to evaluate the results of a microbiological examination and assess the result in relation to the applicable legislation, - to design suitable microbiological indicators for food safety and quality inspection of a given group of foods, - to apply principles of bio-security correctly.
|
|
Prerequisites
|
unspecified
|
|
Assessment methods and criteria
|
Oral exam, Practical exam, Written credit test, Practical credit test
> Attending all practical classes detailed in the syllabus; > Missed practical classes can only be made up for by or before Week 13; a maximum of three practical classes can be made up for on a single day, it will not be possible to do any compensatory classes at any later date or during the spring term; > From each task, a report must be prepared and handed in by or before Week 13; > Submitting and successful defence of a seminar paper; > Passing all knowledge tests detailed in syllabus (min. 75 % in each test); no more than two resits will be allowed for each test in case of failure; all knowledge tests must be successfully taken by or before summer term;
|
|
Recommended literature
|
-
BHUNIA, A.K. Foodborne microbial pathogens. Mechanisms and pathogenesis.. New York, USA, 2008. ISBN 978-0-387-74536-7.
-
FERNANDES, R. Microbiology handbook. Vol. 1: Dairy products.. UK, 2009. ISBN 978-1-905224.
-
FERNANDES, R. Microbiology handbook. Vol. 2: Fish and seafood.. UK, 2009. ISBN 978-1-905224-76-0.
-
FERNANDES, R. Microbiology handbook. Vol. 3: Meat products.. UK, 2009. ISBN 978-1-905224-66-1.
-
Hui, YH. et al. Foodborne disease handbook. Volume 1: Diseases caused by bacteria. 1st ed. New York: Marcel Dekker, Inc., 1994..
-
Jay, JM. Modern food microbiology. 4th ed. New York: Chapman & Hall, 1992..
-
LEVIN, R.E. Rapid detection and characterization of foodborne pathogens by molecular techniques.. New York, USA, 2010. ISBN 978-1-4200-9242-2.
-
McLANDSBOROUGH, L. Food Microbiology Laboratory Control.. New York, USA, 2004. ISBN 9780849312670.
|