SubjectsSubjects(version: 949)
Course, academic year 2021/2022
Food Safety - B323007
Title: Zdravotní nezávadnost potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: Bachelor's
Guarantor: Pulkrabová Jana prof. Ing. Ph.D.
Interchangeability : N323009
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (18.12.2017)
The course is focused on chemical and microbiological food safety. Various groups of chemicals and micro-organisms in food and food raw materials is described, with accent on determination of a number of these compounds (micro-organisms). Also the relevant Czech and EU legislation is introduced. several possibilities how to reduce or eliminate some mentioned contaminants from the food chain are also discussed.
Aim of the course -
Last update: Fialová Jana (18.12.2017)

Students will be able to:

  • assess chemical and microbiological food safety.
  • propose the procedures to eliminate the possibilities of formation of undesirable compounds in food during food processing and storage.
Literature -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (17.09.2023)

R: Velíšek J., Hajšlová J.: Chemie potravin, 2. díl, 2009, 978-80-86659-16-9.

A: Motarjemi, Y.,Moy, G., Todd, E. C. D: Encyclopedia of food safety, 1st ed., Academic Press, 2014, 0124200338.

R: Jay, James M. (ed.) Modern Food Microbiology 7th Edition). Springer - Verlag, 2005, 0-387-23180-3.

A: Watson, D.H. (ed.): Food Chemical Safety, Volume 1 - Contaminants, Woodhead Publishing. UK 2001, 1-85573-462-1.

A: Watson, D.H. (ed.): Food Chemical Safety, Volume 2 - Additives, Woodhead Publishing. UK, 2002, 1-85573-563-6.

R: Demnerová K., Kadavá J., Melenová I., Pazlarová J., Purkrtová S., Sýkorová H., Turoňová H., Zdeňková K. Laboratoř mikrobiologického zkoumání potravin. VŠCHT vydavatelství, Praha 2016, 122 str., ISBN 9788070809570.

Learning resources -
Last update: Fialová Jana (18.12.2017)

Requirements to the exam -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Purkrtová Sabina Ing. Ph.D. (29.01.2018)

1. Food legislation of the Czech Republic, microbiological criteria for food safety and Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs.

2. HACCP - the role of the microbiologist and technologist.

3. Characterisation of undesirable microorganisms I.

4. Characterisation of undesirable microorganisms II.

5. Good Laboratory Practice (GLP), Standard Operation Procedures (SOP).

6. Methods for determination of microorganisms - an overview.

7. Antimicrobial agents and their use in food technology

8. Main groups of chemical contaminants in food in the context of food legislation of the Czech Republic

9. Health risks associated with the dietary exposure to toxic and anti-nutritive substances, possibilities of prevention.

10. Additives - characterization of the main groups.

11. Food contaminants - enter to the food chains, mechanisms of their transfer.

12. Organic contaminants - characterization of the main groups.

13. Inorganic contaminants - characterization of the main groups.

14. Natural toxins, mycotoxins, products from organic agriculture.

Registration requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Microbiology, Food Chemistry

Course completion requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Seminary project.

Successful completion of written exams.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 0.5 14
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
4 / 4 112 / 112