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Microbiological Aspects of Food Safety

Daten

Offizielle Daten in der Fachveröffentlichung für das folgende akademische Jahr: 2024-2025

Lehrbeauftragte/r

  • Kerényi Monika

    associate professor,
    Department of Medical Microbiology and Immunology

Semesterwochenstunden

Vorlesungen: 20

Praktika: 0

Seminare: 0

Insgesamt: 20

Fachangaben

  • Kode des Kurses: OAF-EMV-T
  • 2 kredit
  • General Medicine
  • Optional modul
  • autumn
Voraussetzungen:

OAA-OBK-T finished , OAA-EL2-T finished

Zahl der Kursteilnehmer für den Kurs:

min. 5 – max. 35

Erreichbar als Campus-Kurs für . Campus-karok: GYTK

Thematik

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

Vorlesungen

  • 1. History of food microbiology - Kerényi Monika
  • 2. Importance of food safety and food security - Kerényi Monika
  • 3.

    Factors influencing the growth of microorganisms in food and their uses

    - Kerényi Monika
  • 4. The impact of food environmental and internal factors on microorganism multiplication - Kerényi Monika
  • 5. Probiotics in the food. Probiotics, and their therapeutic role - Kerényi Monika
  • 6. Probiotics and prebiotics. Their role in the treatment of different diseases - Kerényi Monika
  • 7. Microorganisms in food production, starter cultures. The role of microorganisms in fermented food - Kerényi Monika
  • 8. Bacterial food poisonings (case reports) - Kerényi Monika
  • 9. Food-borne infections caused by bacteria (case reports) 1. - Kerényi Monika
  • 10. Food-borne infections caused by bacteria (case reports) 2. - Kerényi Monika
  • 11.

    Mycotoxins and their effects (case report)

    - Kerényi Monika
  • 12. Mycotoxins in the foods. Detection of the mycotoxins in the food. - Kerényi Monika
  • 13. Food-borne infection caused by viruses (case report) - Kerényi Monika
  • 14. Food-borne infections caused by parasite (case report) - Kerényi Monika
  • 15. Epidemiology of foodborne diseases - Kerényi Monika
  • 16. Major outbreaks of food-poissoning and food-borne infection - Kerényi Monika
  • 17. Antibiotics and antimicrobial compounds in food of animal origin - Kerényi Monika
  • 18. Antibiotics and antimicrobial compounds in food of plant origin - Kerényi Monika
  • 19. Microbiological methods of food investigation (New and quick microbiological methods in food investigation). Monitoring microbiological food safety. - Kerényi Monika
  • 20. Summary of the topics and exam - Kerényi Monika

Praktika

Seminare

Materialien zum Aneignen des Lehrstoffes

Obligatorische Literatur

Vom Institut veröffentlichter Lehrstoff

Lectures on the Teams

Skript

Handout on the Teams

Empfohlene Literatur

James M. JayMartin J. Loessner David 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

Doyle MP (Editor), Diez-Gonzalez F(Editor), Hill C (Editor) Food Microbiology: Fundamentals and Frontiers, 5th Edition 2019 ASM Press ISBN: 978-1-555-81996-5
és közlemények

Voraussetzung zum Absolvieren des Semesters

Active participation

Semesteranforderungen

One exam

Möglichkeiten zur Nachholung der Fehlzeiten

Consultation

Prüfungsfragen

MCQ test

Prüfer

Praktika, Seminarleiter/innen

  • Kerényi Monika
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