SubjectsSubjects(version: 955)
Course, academic year 2021/2022
Laboratory of Food Microbiology - M320028
Title: Laboratoř potravinářské mikrobiologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: winter
Points: winter s.:2
E-Credits: winter s.:2
Examination process: winter s.:
Hours per week, examination: winter s.:0/3, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Purkrtová Sabina Ing. Ph.D.
Class: Základní laboratoře
Interchangeability : N320012
This subject contains the following additional online materials
Annotation -
The subject targets to the detection, enumeration and identification of chosen food-born pathogens according to valid EU ISO norms. The attention is also focused on molecular biology and immunochemical methods of identification and on the detail characterisation of studied microorganisms.
Last update: Purkrtová Sabina (29.01.2018)
Aim of the course -

Students will be able to identify and characterize important foodborn pathogens according to the respective ISO standards.

Last update: Purkrtová Sabina (29.01.2018)
Literature -

Commission Regulation (EC) No 2073/2005 of 11 November 2005 on microbiological criteria for foodstuffs amending Regulation (EC) No 1441/2007, No 365/2010, No 1086/2011 and No 209/2013

Valid ČSN ISO norms

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

Last update: Purkrtová Sabina (29.01.2018)
Learning resources -


Last update: Kubová Petra (19.12.2017)
Syllabus -

1. Safety rules in microbiological laboratory. Preparation of sterile instruments.

2. Preparation of sterile selective media.

3. Sampling, weighing and homogenization of food samples, dilutions, inoculation.

4. Processing of ready-to-eat food (RTE) samples.

5. Processing of food samples intended for heat treatment.

6. Processing of beverages samples.

7. Performance of standard cultivation enumeration of Bacillus cereus, Escherichia coli and Staphylococcus aureus according to ISO methods.

8. Performance of standard cultivation methods for detection of Salmonella spp. and Listeria monocytogenes according to ISO methods.

9. Enumeration of total count of aerobic and facultatively anaerobic mesophilic bacteria, enumeration of Enterobacteriaceae, yeasts and molds.

10. Microbiological analysis of drinking water – membrane filtration for enumeration of E. coli, coliform bacteria and enterococci.

11. Microbiological analysis of drinking water – MPN method for enumeration of E. coli and coliform bacteria.

12. Biochemical testing for confirmation and identification of tested pathogenic and indicator microorganisms.

13. Rapid methods for detection, enumeration and identification of pathogenic and indicator microorganisms – MALDI-TOF MS, immunochemical methods, principle of PCR application.

14. Quantitative and qualitative evaluation of performed analyses and their assessment. Disposal od used cultures and media. Final test and evaluation (credit).

Last update: Purkrtová Sabina (29.01.2018)
Registration requirements -

Exam from Microbiology

Last update: Kubová Petra (19.12.2017)
Course completion requirements -

Performance of single laboratory cases.

Performance and consignment of protocols for single cases.

Written credit test.

Last update: Purkrtová Sabina (29.01.2018)