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14S1I15 - SAFETY OF FOOD OF ANIMAL ORIGIN

Course specification
Course titleSAFETY OF FOOD OF ANIMAL ORIGIN
Acronym14S1I15
Acronym
Module
Type of study
Lecturer (for classes)
  1. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
  1. dr Mirjana Dimitrijević
  2. dr Dragan Vasilev
  3. dr Radoslava Savić-Radovanović
Lecturer/Associate (for OTC)
    ESPB10.0Status
    ConditionEnrolled the second semester
    The goalThe overall objective of the course is that by applying the doctrine of Veterinary Medicine student learns to properly assess the hygiene of foodstuffs of animal origin and the conditions for their production.
    The outcomeThe student needs to know the biological, chemical and physical hazards significant to food safety and to be able to properly analyze and assess hazards significant for food safety in the production process.
    Contents
    Contents of lecturesThe habitats, taxonomy and growth parameters of microorganisms. Foodborne diseases infection and intoxication. Alimentary diseases caused by parasites. The importance of mycotoxins in food safety. Viral foodborne diseases. Chemical contaminants of food of animal origin: agrochemicals, veterinary drugs and environmental pollutants. The importance of allergens for food safety. Physical hazards.
    Contents of exercisesTaking food samples for microbiological examination. Detection of microorganisms and their toxins in food. Microbiological testing of swabs taken from surfaces. Methods for determination of pathogenic microorganisms in foods: chemical, immunological, molecular and physical methods. Detection of residues of veterinary drugs.
    Literature
    1. Jay M. James; Loessner J. Martin, Golden A. David. Modern Food Microbiology, Seventh edition, Springer, 2005. (Original title)
    2. Hygiene and technology of meat
    3. Hygiene of milk
    4. ICMSF. Microorganisms in food 6, Microbial ecology of food commodities. Second edition, Kluwer Academic/Plenum Publishers, 2005. (Original title)
    5. Practicum hygiene of milk
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    424
    Methods of teachinglectures, preparing a seminar, 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 lessons40Oral examination50
    Projects
    Colloquia
    Seminars