Data
Official data in SubjectManager for the following academic year: 2023-2024
Course director
-
Dr. Mónika BÁTAI-KERÉNYI
associate professor,
Department of Medical Microbiology and Immunology -
Number of hours/semester
lectures: 20 hours
practices: 0 hours
seminars: 0 hours
total of: 20 hours
Subject data
- Code of subject: OXF-EMV-h-T
- 2 kredit
- General Medicine
- Optional modul
- autumn
ODA-OBK-T completed , ODA-EL2-T completed
Course headcount limitations
min. 5 – max. 35
Available as Campus course for 35 fő számára. Campus-karok: ÁOK
Topic
The topic gives knowledge of foodborne diseases and useful probiotics. - Advantages and disadvantages of probiotics in different diseases, dangers of imported contaminated food, and applied newest methods in food safety are discussed.
The students get knowledge of
- advantages and disadvantages of microorganisms in food for health
- the role of probiotics in therapy, probiotic products
- dangers of imported food contaminated by pathogens and their toxins
- epidemiology and prevention of foodborne diseases
- antibiotics in food
- methods of contaminating food-borne pathogens and toxins detection
Lectures
- 1. History of food microbiology - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 2. Importance of food safety and food security - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 3. Factors influencing the growth of microorganisms in food and their application - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 4. The impact of food environmental and internal factors on microorganism multiplication - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 5. Probiotics in the food. Probiotics, and their therapeutic role - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 6. Probiotics and prebiotics. Their role in the treatment of different diseases - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 7. Microorganisms in food production, starter cultures. The role of microorganisms in fermented food - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 8. Bacterial food poisonings (case reports) - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 9. Food-borne infections caused by bacteria (case reports) 1. - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 10. Food-borne infections caused by bacteria (case reports) 2. - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 11. Mycotoxins and their effects - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 12. Mycotoxins in the foods. Detection of the mycotoxins in the food. - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 13. Food-borne infection caused by viruses (case report) - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 14. Food-borne infections caused by parasite (case report) - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 15. Epidemiology of foodborne diseases - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 16. Major outbreaks of food-poissoning and food-borne infection - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 17. Antibiotics and antimicrobial compounds in food of animal origin - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 18. Antibiotics and antimicrobial compounds in food of plant origin - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 19. Microbiological methods of food investigation (New and quick microbiological methods in food investigation). Monitoring microbiological food safety. - Dr. Bátai Istvánné (Dr. Kerényi Monika)
- 20. Summary of the topics and exam - Dr. Bátai Istvánné (Dr. Kerényi Monika)
Practices
Seminars
Reading material
Obligatory literature
Literature developed by the Department
Lectures on the Teams
Notes
Handout on the Teams
Recommended literature
James M. JayMartin J. LoessnerDavid A. Golden Modern Food Microbiology 2005 Springer ISBN: 978-0-387-23413-7
Hawkins R (ed) Modern Food Microbiology 2022 Murphy & Moore Publishing ISBN 9781639873722
and articles
Conditions for acceptance of the semester
Active participation
Mid-term exams
One exam
Making up for missed classes
Consultation
Exam topics/questions
MCQ test
Examiners
Instructor / tutor of practices and seminars
- Dr. Bátai Istvánné (Dr. Kerényi Monika)