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Lecturer(s)
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Šiška Ladislav, MVDr.
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Míšková Zuzana, Ing. Ph.D.
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Course content
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1. Infection and infectious disease, incidence of infectious disease. The process of spreading the disease. 2. Preventive and punitive anti-epidemic measures. Interruption of the transmission path - elimination of the source of infection, decontamination, disinfection, disinsection and deratization, sterilization. 3. Immune system, allergies - pathogenesis of allergies. 4. Allergens in food - classification, legislative framework. 5. Special epidemiology - airborne diseases. 6. Special epidemiology - foodborne diseases. 7. Special epidemiology - infections transmitted by arthropods, infections of the skin and mucous membranes. 8. Special epidemiology - zoonoses. 9. Food safety - legislative documents, terminology. 10. Biological hazards in food - microorganisms and pests. 11. Chemical hazards in food - focusing on the technological processing of food during food preparation. 12. Physical hazards in food - classification, possibilities of elimination in food operations. 13. Cross contamination. 14. HACCP system.
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Learning activities and teaching methods
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- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Explain the basic concepts of general epidemiology. |
| Explain the basic concepts of general epidemiology. |
| Characterize preventive and repressive anti-epidemic measures. |
| Characterize preventive and repressive anti-epidemic measures. |
| List and describe in detail the different groups of diseases. |
| List and describe in detail the different groups of diseases. |
| Know the basic concepts and legislation related to food safety. |
| Know the basic concepts and legislation related to food safety. |
| Explain the term "HACCP system" and its function in the food industry. |
| Explain the term "HACCP system" and its function in the food industry. |
| Skills |
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| Identify the source, agent, vector and transmission mechanism of a specific infectious disease. |
| Identify the source, agent, vector and transmission mechanism of a specific infectious disease. |
| Classify a specific infectious disease into the appropriate disease group. |
| Classify a specific infectious disease into the appropriate disease group. |
| Propose preventive and repressive anti-epidemic measures for individual groups of diseases. |
| Propose preventive and repressive anti-epidemic measures for individual groups of diseases. |
| Identify and distinguish biological, physical or chemical hazards. |
| Identify and distinguish biological, physical or chemical hazards. |
| Identify the non-conformity and propose corrective and control measures. |
| Identify the non-conformity and propose corrective and control measures. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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HAMPLOVÁ, L. Mikrobiologie, imunologie, epidemiologie, hygiena pro bakalářské studium a všechny typy zdravotnických škol. Praha: Triton, 2015. ISBN 978-80-7387-934-1.
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HOŘEJŠÍ, V. a kol. Základy imunologie. Praha, Triton, 2017. ISBN 978-80-7553-250-3.
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JÍLEK, P. Imunologie: stručně, jasně, přehledně. 2. dopl. vyd.. Praha: Grada Publishing, 2019. ISBN 978-80-271-0595-3.
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MADDOCK, J. Public Health - Methodology, Environmental and Systems Issues. Rijeka: InTech, 2012. ISBN 978-953-51-0641-8.
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TREMLOVÁ, B., JAVŮRKOVÁ, Z. Řízení kvality a bezpečnosti potravin.. Brno: VFU, 2014. ISBN 978-80-7305-6858.
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TUČEK, M. a kol. Hygiena a epidemiologie. Praha: UK, 2013. ISBN 978-80-246-2025-1.
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