Laboratory quality assurance (sample management, laboratory standard operating procedure, personnel, record keeping etc.). Sampling plans, sample collection, transport and preparation for analysis. Microbial monitoring of the food ( colony count methods, direct microscopic count, the most probable number technique). Repair and detection of injured microorganisms. Microorganisms involved in processing and spoilage of foods: Psychrotrophic microorganisms, mesophilic aerobic and anaerobic sporeformers, lipolytic microorganisms, proteolytic microorganisms, halophilic and osmophilic microorganisms, acid - producing microorganisms, yeasts and moulds. Indicator microorganisms, pathogens and toxigenic bacteria: Coliforms - E. coli and its toxins, Salmonella, Shigella, Yersinia, Citrobacter, Vibrio, Campylobacter, Aeromonas hydrophila, Bacillus cereus, Clostridium botulinum and Cl. perfringens, Listeria monocytogenes, zoonotic bacteria ( Brucella, Francisella, Erysipelothrix etc.), St.aureus and other haemolytic cocci, Pseudomonas, Proteus. Toxigenic fungi and fungal toxins. Foodborne viruses. Alternative methods for microbiological examination of foods ( rapid methods, automated electrical techniques, luminescent techniques, immunological methods, DNA/RNA methodology etc.). Controlling the microbiological quality of foods - system HACCP (The Hazard Analysis and Critical Control Points).
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Aim of this subject is to make overview of basic problems of food sanitation during its production and distribution, of epidemic factors in nutrition, and risks of alimentary diseases. All important microorganisms (useful, technologically noxious and pathogenic occurring in food industry, in cosmetics and environment (air, water) will learn.
Absolvent orientates in area of food industry, where microorganisms plays essential role. They will obtain basic information of microorganisms which are reason of food decay and of the most important pathogens, which occur in food, and are able to detect them and suggest precaution to minimalize their occurrence.
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