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Last update: SEK320 (18.11.2015)
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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. |
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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 |
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Last update: SEK320 (18.11.2015)
http://eu.wiley.com/WileyCDA/WileyTitle/productCd-EMI.html http://www.nature.com/ismej/ index.html |
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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 |