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Education

Microbiological Aspects of Food Safety

Data

Official data in SubjectManager for the following academic year: 2024-2025

Course director

  • Kerényi Monika

    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
Prerequisites:

ODA-OBK-T finished , ODA-EL2-T finished

Course headcount limitations

min. 5 – max. 35

Available as Campus course for . Campus-karok: GYTK

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 - 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

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. 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

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

  • Kerényi Monika
Rólunk