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Lecturer(s)
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Šilha David, doc. Ing. Ph.D.
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Moťková Petra, Ing. Ph.D.
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Brožková Iveta, Ing. Ph.D.
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Course content
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General guidance for microbiological examinations of food. Food sampling and preparation of sample homogenate. Enumeration of mesophilic aerobic and facultatively anaerobic microorganisms. Enumeration of colony - forming units of yeasts and /or moulds. Osmophilic yeasts and moulds, potentially aflatoxigenic fungi. Detection and enumeration of aerobic sporeformers. Detection of the spores of sulfite - reducing anaerobes (clostridia). Enumeration of acid - producing microorganisms, proteolytic and lipolytic microorganisms. Slimeforming bacteria of the genus Leuconostoc. E. coli and the coliform bacteria. Most probable number determination. Determination of enterococci. Isolation and detection of Salmonella. Isolation and detection of Campylobacter. Determination of Bac. cereus in food. Determination of of St. aureus and hemolytic streptococci.
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Learning activities and teaching methods
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Skills training, Laboratory work, Work-related activities
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Learning outcomes
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Aim of this subject is to acquaint students with standard methods of demonstration of various groups of microorganisms (technologically noxious, markers and pathogenic). Students acquaint with principles of sample collection, preparation samples for analyses, preparation of dilution, principles of cultivation and processing results.
Absolvent manages basic methods of targets analyses of edible and of checking hygienic level at food and agricultural business. Student is able to orientate in techniques usable at food quality checking ? both clinical and modern instrumental techniques.
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Prerequisites
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KALCH/C518 - Bachelor work
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Assessment methods and criteria
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Written examination, Student performance assessment, Systematic monitoring
Written examination. General knowledge of laboratory techniques as well as attendance at all of the lessons is required.
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Recommended literature
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Nařízení komise (ES) č. 1441/2007 o mikrobiologických kritériích pro potraviny.
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Nařízení komise (ES) č. 2073/2005 o mikrobiologických kritériích pro potraviny.
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Platné normy ČSN ISO..
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Jičínská E., Havlová J. Metody detekce patogenních mikroorganismů v potravinách, ÚZPI Praha, 1996.
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