Főoldal
Oktatás

Microbiological Aspects of Food Safety

Adatok

A Tantárgybejelentőben megadott hivatalos adatok az alábbi tanévre: 2024-2025

Tantárgyfelelős

  • Kerényi Monika

    associate professor,
    Department of Medical Microbiology and Immunology

Óraszámok/félév

előadás: 20 óra

gyakorlat: 0 óra

szeminárium: 0 óra

összesen: 20 óra

Tárgyadatok

  • Kód: OAF-EMV-T
  • 2 kredit
  • General Medicine
  • Optional modul
  • autumn
Előfeltétel:

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

Kurzus létszámkorlát

min. 5 fő – max. 35 fő

Campus kurzusként elérhető . Campus-karok: GYTK

Tematika

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

Előadások

  • 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

Gyakorlatok

Szemináriumok

A tananyag elsajátításához szükséges segédanyagok

Kötelező irodalom

Saját oktatási anyag

Lectures on the Teams

Jegyzet

Handout on the Teams

Ajánlott irodalom

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

A félév elfogadásának feltételei

Active participation

Félévközi ellenőrzések

One exam

Távolmaradás pótlásának lehetőségei

Consultation

Vizsgakérdések

MCQ test

Vizsgáztatók

Gyakorlatok, szemináriumok oktatói

  • Kerényi Monika
Rólunk