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The subject Food microbiology proposes to introduce students to the properties and action of those microorganisms, that use food as their nutrition source. They include the natural microflora, microorganisms causing food decay and toxinogenic and/or pathogenic microorganisms transfered by food.
For target groups of microorganisms the influence of the environments on their growth in natural and model conditions will be followed. The subject then deals with the aspect of the safety of food production including biofilm formation and its resistance to antimicrobials. The methods for the detection and enumeration of target microorganisms are presented in the range from the cultivation procedures to molecular biology methods.
The subject includes also the survey of the actual national and EU legislature in the field of food safety microbiology.
Last update: Demnerová Kateřina (12.07.2018)
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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. Last update: Demnerová Kateřina (11.07.2018)
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Food Microbiology, M.R. Adams and M.O. Moss, The Royal Society for Chemistry, 1996, 2005, 2008, 2015 ISBN 0-85404-611-9 Modern Food Microbiology (7th edition), J.J. Jay, 2005 ITP, ISBN 0-412-07691-8 Last update: Demnerová Kateřina (11.07.2018)
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The first part of this subjects is dedicated to the relation between food and microorganisms including the environmental factors influencing their growth. The second part introduces students to standard cultivation methods of microbiological food examinations according to the valid ISO and CSN standards. The modern methods of food microbiology are presented by immunological (ELISA, ELFA), molecular biology, proteomics (MALDI-TOF MS) and physical (cytometry, HPLC) methods. The third part focuses on the microbiological food safety including the valid national and EU legislature and problems connected with their production (biofilms). The fourth part describes single important groups of toxinogenic and pathogenic microorganisms and decaying microflora. The attention will be paid mainly to micromycetes, bacteria producing biogenic amines, staphylococci, Listeria monocytogenes, Bacillus cereus group, genus Clostridium, family Enterobacteriaceae (Salmonella spp., Escherichia coli, Cronobacter spp.)and Campylobacter spp. Last update: Demnerová Kateřina (12.07.2018)
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http://eu.wiley.com/WileyCDA/WileyTitle/productCd-EMI.html http://www.nature.com/ismej/ index.html Last update: Demnerová Kateřina (11.07.2018)
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