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Lecturer(s)
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Brožková Iveta, Ing. Ph.D.
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Course content
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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 technique, immunological methods, PCR methods etc.). Controlling the microbiological quality of foods - system HACCP ( The Hazard Analysis and Critical Control Points). Foods and their safety and quality. Meat, poultry and fish products. Milk and milk products. Activities of lactic acid bacteria in food. Fermented milk products, cheeses. Eggs and egg products. Cereal and cereal products. Fruits and vegetables, fermented vegetables. Soft drinks, beer, wine, vinegar. Microbiology of water and sewage.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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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 will have overview of area of food industry, where microorganisms plays essential role. They will obtain basic sills of detection and determination of microorganisms, which are the reason of food decay, and of pathogens, which can occur in food. Absolvent will be able to choose the respective method of their determination and will orientate in ČSN ISO norms.
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Prerequisites
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KALCH/C518 - Bachelor work KBBV/C520 - Food Microbiology
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Assessment methods and criteria
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Oral examination
Oral examination. General knowledge of food microbiology is required, as well as knowledge of laboratory techniques.
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Recommended literature
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Platné normy ČSN ISO..
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Adams M. R. and Moss M.O. Food Microbiology, 2000, University of Surrey, Guildford, UK.
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Görner F., Valík L´. Aplikovaná mikrobiológia požívatín., 2004, Malé Centrum, SR.
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Jičínská E., Havlová J. Patogenní mikroorganismy v mléce a mlékárenských výrobcích, 1995, ÚZPI Praha..
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Varnam A. H., Evans M. G. Foodborne Pathogens an illustrated text, 1991,Manson publishung, London, UK.
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