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Lecturer(s)
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Pleva Pavel, Ing. Ph.D.
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Janalíková Magda, doc. Mgr. Ph.D.
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Course content
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1. Work safety, laboratory instruments, introduction, and organization of laboratory exercises. 2. Growth and multiplication of bacterial cells in the environment of antimicrobials (diffusion methods). 3. Growth and multiplication of bacterial cells in the environment of antimicrobials (dilution methods). 4. Indicator and pathogenic microorganisms in food - use of selective-diagnostic media. 5. Indicator and pathogenic microorganisms in food - use of chromogenic media. 6. Pathogenic microorganisms in food - determination according to CSN (Salmonella). 7. Pathogenic microorganisms in food - determination according to CSN (Listeria monocytogenes). 8. Microorganisms in food of animal origin (CSN 56 9609). 9. Microorganisms in food of plant origin (CSN 56 9609). 10. Test, reports, credit.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
- Preparation for course credit
- 90 hours per semester
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| prerequisite |
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| Knowledge |
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| To define the basic terms in microbiology, particularly sterilization, disinfection, contamination, and related. |
| To define the basic terms in microbiology, particularly sterilization, disinfection, contamination, and related. |
| Skills |
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| To work according to the principles of aseptic technique. |
| To work according to the principles of aseptic technique. |
| To inoculate nutrient media using various techniques, including cross-streaking. |
| To inoculate nutrient media using various techniques, including cross-streaking. |
| To perform Gram staining and evaluate the results. |
| To perform Gram staining and evaluate the results. |
| To perform a microbiological analysis of a foodstuff. |
| To perform a microbiological analysis of a foodstuff. |
| learning outcomes |
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| Knowledge |
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| To explain the difference between quantitative and qualitative determination of antimicrobial susceptibility. |
| To explain the difference between quantitative and qualitative determination of antimicrobial susceptibility. |
| To describe the principles of basic selective-diagnostic and chromogenic media in food microbiology. |
| To describe the principles of basic selective-diagnostic and chromogenic media in food microbiology. |
| To search and propose parameters for microbiological food analysis according to legislative limits or standards. |
| To search and propose parameters for microbiological food analysis according to legislative limits or standards. |
| To distinguish the basic groups of food microorganisms based on their characteristics obtained through macroscopic, microscopic, and biochemical tests. |
| To distinguish the basic groups of food microorganisms based on their characteristics obtained through macroscopic, microscopic, and biochemical tests. |
| To explain the importance of pathogens in food. |
| To explain the importance of pathogens in food. |
| Skills |
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| To evaluate the antimicrobial activity of compounds on microorganisms by qualitative and quantitative methods. |
| To evaluate the antimicrobial activity of compounds on microorganisms by qualitative and quantitative methods. |
| To cultivate and evaluate the growth of microorganisms on basic, selective, selective-diagnostic and chromogenic media. |
| To cultivate and evaluate the growth of microorganisms on basic, selective, selective-diagnostic and chromogenic media. |
| To design and perform the detection of Salmonella and Listeria monocytogenes pathogens in food samples. |
| To design and perform the detection of Salmonella and Listeria monocytogenes pathogens in food samples. |
| To determine indicator microorganisms in food and evaluate them according to the limits set by CSN 569609 and Commission Regulation 2073/2005. |
| To determine indicator microorganisms in food and evaluate them according to the limits set by CSN 569609 and Commission Regulation 2073/2005. |
| To identify microorganisms using microscopy and biochemical methods. |
| To identify microorganisms using microscopy and biochemical methods. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Didactic test |
| Analysis of works made by the student (Technical products) |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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ČSN normy v platném znění.
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ALBERTS, B. Základy buněčné biologie. Ústí nad Labem: Espero, 2001. ISBN 80-902906-2-0.
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CRAIG, N.L. Molecular Biology: Principles of Genome Function. 2nd Ed.. Oxford: Oxford University Press. ISBN 978-0-19-965857-2.
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DOYLE, M.P., BUCHANAN, R. Food Microbiology: Fundamentals and Frontiers. 4th Ed.. Washington: ASM Press, 2013. ISBN 978-1-55581-626-1.
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MONTVILLE, T.J., MATTHEWS, K.R., KNIEL, K.E. Food Microbiology: An Introduction. 3rd Ed.. Washington: ASM Press, 2012. ISBN 978-1-55581-636-0.
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SNUSTAD, D.P., SIMMONS, M.J., RELICHOVÁ, J. Genetika. Brno: MU Brno, 2005. ISBN 978-80-210-4852-2.
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ŠMARDA, J. Metody molekulární biologie. Brno: MU Brno, 2005. ISBN 80-210-3841-1.
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