1. Introduction, good laboratory practice in laboratory of microbiology, sterilization, disinfection.

2. Legislative rules for the detection of relevant microorganisms. European standards ISO

3. Principles of qualitative detection of microorganisms in food samples.

4. Principles of quantitative determination of microorganisms in food samples.

5. Cultivation methods and media - solid, liquid, selective, chromogenic; biochemical tests.

6. Techniques and importance of enrichment cultivation.

7. Modern techniques of the microbiological analysis.

8. Quantitative determination of Bacillus cereus, Staphylococcus aureus, Escherichia coli.

9. Determination of total number of microorganisms and coliforms in food sample.

10. Detection of yeasts and fungi.

11. Qualitative detection of Listeria monocytogenes, Salmonella spp., Enterobacter sakazakii;

12. Confirmation of coagulase-positive Staphylococcus aureus

13. Quantitative determination of Listeria monocytogenes

14. Microbiological analysis of water. Escherichia coli, meso and psychrotrophic microflora.