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The subject is targeted to complex knowledge of microorganisms responsible for food spoilage, alimentary disease and food poisoning. The first part studies are undesirable genera and species of microorganisms, their characteristics, methods of their identification by both standard cultivation procedures and modern molecular biology and immunochemistry procedures. The focus is on the mechanisms of pathogen´s penetration to the food chain, to the methods of elimination of undesirable microflora in food and food technologies and recent EU legislative concerning microbial safety of food.
Last update: Kubová Petra (10.12.2018)
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R:Adams, M.R., Moss,M.O. Food Microbiology, Royal Society of Chemistry 2005, 0854046119 Last update: Kubová Petra (10.12.2018)
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1. Rules of the microbial growth in natural environment, impact of physical factors on the growth of microoganisms 2. Classsification and importance of individual species and types of microorganisms important from food technology and hygienic point if view. 3. Pathogenic bacteria spread by food, definition of indicator microorganisms , types of bacterial toxines. 4. Techniques of food sampling and manipulation with food samples during microbiologica analysis. 5. Standard analytical methods based on cultivation of bacteria on liquid or solid selective media, evaluation of phenotype. 6. Standard analytical methods based on cultivation of yeasts and micromycets (molds) on solid media, evaluation of morfology ( macro- and microscopic), types of toxines produce by molds. 7. Individual groups of pathogennic microorganisms: importace, occurence, estimation. 8. Survey of rapid methods of microbial estimation, biochemici, immunochemical, physical methods. 9. Survey of molecular biology methods for the detection of pathogennic microorganisms presence, possibilities of qualitative and quantitative estimation. 10. Feasibility of qualitative and quantitative polymerase chain reaction (PCR) usage for the detection of foodborn pathogens. 11. Geneticaly modified organisms in food technologies :importace and detection. 12. HACCP - systém of critical kontrol points in food technology and hazard food categories. Observance and definition of quality, its achievement, inspection of hygiene level and sanitation of technology. 13. Cleaning and disinfection: antibacterial, antifungal agents, methods and practical usage. 14. Legislative: food legislative in the Czech Republic and EU. Recent development of the food legislative, including GMO. Last update: Kubová Petra (10.12.2018)
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none Last update: Kubová Petra (10.12.2018)
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Students will be able to charakterise the causes of microbial infections introduced to food, food raw materials and other compounds. Students will be able to identify and evaluate thesouces and hazards of microbial contamination during the processing, manufacturing and storing of food. They will also know how to handle producive and pathogen microorganisms and they will be oriented in EU legislatie for microbial safety of foods. Last update: Kubová Petra (10.12.2018)
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Biochemistry I, Microbiology Last update: Kubová Petra (10.12.2018)
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