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14D2I62 - Alimentary infections and intoxications

Course specification
Course titleAlimentary infections and intoxications
Acronym14D2I62
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Mirjana Dimitrijević
  2. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB4.0Status
      Conditionno prerequists
      The goalthat the student acquire knowledge of food microbiology; to enable students to seen sources of food contamination, the growth of microorganisms and procedures that could prevent the growth and survival of microorganisms relevant to food safety and based on acquired knowledge could predict when the microorganisms that may be present in food, pose a threat to human health.
      The outcomeThe student needs to meet food as a matrix for the propagation of micro-organisms; to learn the sources and routes of food contamination; to learn methods for the isolation, identification and typing of microorganisms; to learn methods for detection of toxins in foods.
      Contents
      Contents of lecturesFoodborne intoxication. Foodborne infections (Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter, Y. entetocolitica, A. hydrophila, B. cereus, C. perfringens). Zoonotic agents (Mycobacterium, Brucella, Coxiella burnetii). Viral foodborne diseases. Protozoa infeцтион. Mycotoxins in food of animal origin
      Contents of exercisesIndications for sampling. Plan two classes, the plan three classes. Chemical, immunological molecular, biological and physical methods for the detection of microorganisms or toxins in food. Isolation of microbial food poisoner (isolation, identification, typing) and toxin detection. Microbiological testing of surfaces. Predictable microbiology.
      Literature
      1. Jay James M, Loessner Martin J, Golden David A, 2005, Modern Food Microbiology, Seventh edition, Springer (Original title)
      2. Evans MG, 1996, Foodborne pathogens, Manson Publishing, UK (Original title)
      3. Harrigan WF, 1998, Laboratory methods in food microbiology, Academic Press (Original title)
      4. Roberts D, Hooper W and Greenwood M, 1995, Practical Food Microbiology - Methods for examination of food for microorganisms of public health significance, Public Health Laboratory Service/London, UK (Original title)
      5. US Food and Drug Administration, 2001, Bacteriological analytical manual, OnlineVarnam AH (Original title)
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      2
      Methods of teachinglectures, preparing a seminars, public presentation and critical discussion, practical classes in the laboratory for microbiological testing of food of animal origin.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper
      Practical lessonsOral examination70
      Projects
      Colloquia
      Seminars20