SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Food Microbiology - D320007
Title: Potravinářská mikrobiologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Actual: from 2015
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Demnerová Kateřina prof. Ing. CSc.
Is interchangeable with: AP320010, P320010
Annotation -
Last update: SEK320 (18.11.2015)
Food mikrobiology studies the microorganisms joined with food, both in natural microbiot and spoilage microbiot and food born pathogens. In chosen collection of microorganisms the effect of environmental factors is studied in natural and model conditions. Methods for the detection and identification of followed microorganisms are presented in a wide scale, starting with standard cultivation protocols up to molecular biology procedures. The essential prerequisite of this subject is a degree of mikrobiology and biochemistry.
Aim of the course -
Last update: SEK320 (18.11.2015)

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.

Literature -
Last update: SEK320 (18.11.2015)

Food Microbiology, M.R. Adams and M.O. Moss, The Royal Society for Chemistry, 2000, 2002, 2005, 20010, ISBN 0-85404-611-9

Modern Food Microbiology, J.J. Jay, ITP, ISBN 0-412-07691-8

Learning resources -
Last update: SEK320 (18.11.2015)

http://eu.wiley.com/WileyCDA/WileyTitle/productCd-EMI.html

http://www.nature.com/ismej/ index.html

Syllabus -
Last update: SEK320 (18.11.2015)

1.Relation between food and microorganisms, environmental factors that modulate the growth of microorganisms

2.Internal factors - suzbstrate limitation, heat processes regulating the quantity of microorganisms

3.Classic methods of microbial food analysis, review of ISO pocedures.

4.Modern method of microbial food analysis, immunological and physical tests.

5.Molecular biology methods of the identification - PCR

6.Biochemical tests - phenotype evaluations

7.Legislative limits of food born pathogens

8.Micromycetes - producents of toxic compounds

9.Biogenous amines, types of bacterial toxines

10.Characterization of genus Salmonella members

11.Pathogenic strains of Escherichia coli

12.Characterization of Listeria monocytogenes

13.characterization of Campylobacter spp.

14.Microbiot of human gastrointestinal tract.

Coursework assessment
Form Significance
Regular attendance 10
Examination test 30
Oral examination 60

 
VŠCHT Praha