SubjectsSubjects(version: 955)
Course, academic year 2019/2020
Hygiene and Safety in Microbiology - B319006
Title: Hygiena a bezpečnost v mikrobiologii
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2020
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: not taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Patáková Petra prof. Dr. Ing.
Interchangeability : AB319006, N319033
Is interchangeable with: AB319006
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The study of this object is focused on understanding of management quality control systems and safety of products in food and pharmaceutical industries. Further, it makes students familiar with performance of risk assesment, keeping of safety work standards in laboratories of different types and control methods used for determination of microorganisms.
Last update: Patáková Petra (17.09.2023)
Aim of the course -

Student will be able to:

Understand the problematics given by the sylabus.

Find information on management system of quality control and safety of food and pharmaceutical products.

Last update: Patáková Petra (17.09.2023)
Literature -

R:Wareing P.: HACCP: A toolkit for Implementation, RSC Publishing, 2010,978-1-84973-208-6

R:Robinson R.K. (ed): Encyclopedia of Food Microbiology, Academic Press, 2000,0-12-227070-3

R:Forsythe S.J.: The Microbiological Risk Assessment of Food, Blackwell Science, 2007, 9780632059522

R:Brown M., Stringer M.: Microbiological Risk Assessment in Food Processing, Woodhead Publishing, 2002,0849315379

R:Garner W.Y., Barge M.S.: Good Laboratory Practices an agrochemical perspective, ACS, 1988, 084121218X

Mortimore S., Wallace C.: HACCP A practical approach, 3rd edition, Springer, 2013, ISBN 978-1-4614-5027-6

Last update: Patáková Petra (17.09.2023)
Learning resources -

Last update: Patáková Petra (17.09.2023)
Syllabus -

1. Work in microbiological laboratory, safety, personal hygiene and organization of work; requirements for laboratory equipment regarding handling miccoroganisms from different safety classes

2. Good laboratory practice, acreditation of microbiological laboratory, sampling for microbiological analyses.

3. Occurance of pathogens and toxins in food, water and other materials

4. Determination of total microbial number (TPC, APC, MPN ), indicator microorganisms and pathogens. Classical cultivation techniques and systems of rapid detection.

5. Desinfectants in biotechnology, surface hygiene, determination of microorganisms in air.

6. Removal of microorganisms from environment, sterilization, pasteurization, irradiation and other techniques.

7. Differences regarding production of food, drugs, food supplements and novel type food.

8.Predictive microbiology, GRAS miccrogoranisms and compounds, transport of microbial samples.

9. Construction of ideal plant, process hygiene.

10. HACCP in food industry, risk analysis.

11. Good manufacturing practice in pharmaceutical and food industry.

12. System of ISO norms- 9000 and 22000 iso norms sets

13. Work with GMO, GMO classification, legislation

14. EU legislation regarding food and pharmaceutical industry

Last update: Patáková Petra (17.09.2023)
Registration requirements -


Last update: Patáková Petra (17.09.2023)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 4
Obhajoba individuálního projektu 0.1 4
Účast na přednáškách 1 28
Práce na individuálním projektu 0.6 18
Příprava na zkoušku a její absolvování 1.1 30
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 20
Defense of an individual project 30
Oral examination 50