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Education

Microbiological Aspects of Food Safety

Data

Official data in SubjectManager for the following academic year: 2019-2020

Course director

  • Dr. Istvánné BÁTAI (Dr. Mónika 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: OAF-EMV-T
  • 2 kredit
  • General Medicine
  • Optional modul
  • autumn
Prerequisites:

OAA-OBA-T completed , OAA-EL2-T completed

Course headcount limitations

min. 1 – max. 35

Topic

Topic gives knowledge of foodborne diseases and useful probiotics. - Advantages and disadvantages of probiotics in different diseases, dangers of imported contaminated food, and information of newest methods in food safety are discussed.
The students get knowledge of
- advantages and disadvantages of microorganisms in food for health
- 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
- detection methods

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 MeetStreet

Notes

Handout on the Neptun

Recommended literature

Jay JM: Modern Food Microbiology, research papers and review 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)
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