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M-MH-14-PMH - Patogeni mikroorganizmi u hrani

Course specification
Course title
Acronym M-MH-14-PMH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 8.0 Status
    Condition - Oblik uslovljenosti
    The goal Acquiring knowledge and understanding the properties of basic groups of pathogenic microorganisms important for different food categories; emerging foodborne pathogens, rapid identification methods, contemporary food safety trends, biohazards. Acquiring skills to use classic and modern techniques for isolation and identification of pathogenic microorganisms.
    The outcome Knowledge and understanding of isolation of pathogenic microorganisms from different food types; possibility of their occurrence in the food production chain; analytical approach to identification of different pathogens and interpretation of results; observing modern trends in food production and occurrences of alimentary epidemics; develops creative thinking and presents acquired knowledge.
    Contents
    Contents of lectures Sources of microorganisms in food, safety, sampling. Characteristics of dominant pathogens, isolation and identification of Campylobacter, B. cereus, C. botulinum, C. perfringens, pathogenic strains of E. coli, L. monocytogenes, Salmonella, Shigella, S. aureus, Vibrio, Yersinia; Norovirus, Hepatitis A virus; Giardia, Cryptosporidium, mycotoxins. Alimentary epidemics. Microbiological standards.
    Contents of exercises Experimental work aimed at mastering the cultivation techniques of pathogenic microorganisms and their identification; introduction to independent study of literature, performance of modern analytical methods in order to determine pathogenic microorganisms.
    Literature
    1. Fundamental Food Microbiology (Original title)
    2. Modern Food Microbiology (Original title)
    3. Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Original title)
    4. Compendium of Methods for Microbiological Examination of Food (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    5 0
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures Test paper 60
    Practical lessons Oral examination
    Projects
    Colloquia
    Seminars 40