Food microbiology

Course Coordinator

ECTS points:
3(doktorski); 5(poslijediplomski specijalistički)

Program:
preddiplomski
poslijediplomski
doktorski
poslijediplomski specijalistički

Course Description

Microbial ecology of food. Typical processes of decay. Determination of microorganisms in food. Indicators of contamination of foods. Microorganisms and toxins relevant to human diseases. Microbial poisoning in humans caused by microbial-contaminated food. Suppression of microbial deterioration - principles and methods of protection. The water content in food and its impact on growth and reproduction of microorganisms. Natural foods protection from microorganisms. The impact of low and high temperatures on the growth and activity of microorganisms in food. Enzymes autocatalytic deterioration. Application of UV and gamma-radiation, microwaves, ultrasound and high pressure to protect foods from microbial spoilage. Microbiology original food material. Microbiology of drinking water; fermented foods; milk and milk products; red meat, meat products; poultry; eggs and egg products; fish and seafood; functional and eco-foods; spices; oilseeds; fresh fruits and vegetables; dried fruits and vegetables; honey, cereals; canned foods. Alimentary toxic, distribution, control. Microbiological criteria in controlling microbial quality of foods. GMP. HACCP. The use of starter culture in the processing and production of food. Mycotoxicogenus molds and mycotoxins in food and feed. Biofilms.

Lectures

Lectures: 10 hours
Seminars: 15 hours

Teaching materials [0]

Naziv datoteke Veličina Ubačeno/mijenjano  

Notice [1]

Naziv datoteke Veličina Ubačeno/mijenjano  
Broj preuzimanja: 495  LEARNING OUTCOMES 26.26 kB 10/03/2014 10:04 am

Literature

1. J. Pleadin, K. Markov, J. Frece, A. Vulić, N. Perši, Bio-Prevalence, Determination and Reduction of Aflatoxin B1 in Cereals. In: Aflatoxins: Food Sources, Occurrence and Toxicological Effects / Adina G. Faulkner (Eds.), USA: Nova Science Publishers, 2014. Pages 1-34. (chapter in a book)
2. J. Frece, K. Markov, Microbiological criteria. In: Introduction to Food Safety, Ivona Babić and Jelena Đugum (Eds.), Institute of Food Safety and Environmental Health, Ljubljana (Publisher) (2014.) pages 173-184. (chapter in a book)
3. N. Knežević, N. Puhač Bogadi, J. Frece, Food safety in international trade, In: Introduction to Food Safety, Ivona Babić i Jelena Đugum (Eds.), Institute of Food Safety and Environmental Health, Ljubljana (Publisher) (2014.) pages 281-295. (chapter in a book)
4. J. Frece,  K. MarkovIntroduction to microbiology and physico-chemical analysis of water (2015) Aleš Krulec (Ed.), Institute of Food Safety and Environmental Health, Ljubljana (Publisher) (manual)
5. J. Frece , K. Markov, Autochthonous starter cultures In volumen: Fermented Meat Products: Health Aspects, N. Zdolec (Ed.), In Book series: Food biology, R.C. Ray (Editor), CRC Taylor &Francis (Publisher) (2016). (chapter in a book)