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Last update: Pátková Vlasta (15.11.2018)
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Last update: Pátková Vlasta (15.11.2018)
Orientation in the assessment of microbial food safety, knowledge of contemporary legislative concerning the microbial food quality, review of methods for standard and rapid identification of key importance microorganisms. |
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Last update: Pátková Vlasta (15.11.2018)
Food Microbiology, M.R. Adams and M.O. Moss, The Royal Society for Chemistry, 1996, 2005, 2008, 2015 ISBN 0-85404-611-9 Modern Food Microbiology (7th edition), J.J. Jay, 2005 ITP, ISBN 0-412-07691-8 |
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Last update: Pátková Vlasta (15.11.2018)
http://eu.wiley.com/WileyCDA/WileyTitle/productCd-EMI.html http://www.nature.com/ismej/ index.html |
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Last update: Pátková Vlasta (15.11.2018)
The first part of this subjects is dedicated to the relation between food and microorganisms including the environmental factors influencing their growth. The second part introduces students to standard cultivation methods of microbiological food examinations according to the valid ISO and CSN standards. The modern methods of food microbiology are presented by immunological (ELISA, ELFA), molecular biology, proteomics (MALDI-TOF MS) and physical (cytometry, HPLC) methods. The third part focuses on the microbiological food safety including the valid national and EU legislature and problems connected with their production (biofilms). The fourth part describes single important groups of toxinogenic and pathogenic microorganisms and decaying microflora. The attention will be paid mainly to micromycetes, bacteria producing biogenic amines, staphylococci, Listeria monocytogenes, Bacillus cereus group, genus Clostridium, family Enterobacteriaceae (Salmonella spp., Escherichia coli, Cronobacter spp.)and Campylobacter spp. |