Food Microbiology

Code:

32417

ECTS:

5.0

Lecturers in charge:

prof. dr. sc. Jadranka Frece

Lecturers:

Iva Čanak , mag. ing. bioproc. - Seminar
prof. dr. sc. Jadranka Frece - Seminar
prof. dr. sc. Ksenija Markov - Seminar

prof. dr. sc. Jadranka Frece - Lectures
prof. dr. sc. Ksenija Markov - Lectures

Iva Čanak , mag. ing. bioproc. - Laboratory exercises
prof. dr. sc. Ksenija Markov - Laboratory exercises

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	25
Seminar	12
Laboratory exercises	26

* Load is given in academic hour (1 academic hour = 45 minutes)

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.

Learning outcomes:

Literature:

Obavezna literatura

1. Duraković S., Delaš F., Stilinović B., Duraković L.: Moderna mikrobiologija namirnica - knjiga prva. Sveučilišni udžbenik (ured. S. Duraković). Kugler d.o.o., Zagreb, 2002.
2.Duraković S., Delaš F., Duraković L.: Moderna mikrobiologija namirnica - knjiga druga. Sveučilišni udžbenik (ured. S. Duraković). Kugler d.o.o., Zagreb, 2002.
3.Frece J., Markov K.: Uvod u mikrobiologiju i fizikalno kemijsku analizu voda (ured. Aleš Krulec) INŠTITUT ZA SANITARNO INŽENIRSTVO, Institut of Food Safety and Environmental Health, Zaloška cesta 155, SI-1000 Ljubljana, str.1-76, 2015
4. Jadranka Frece, Ksenija Markov, Iva Čanak, Deni Kostelac, Željko Jakopović Fermentirana hrana: mikrobiologija i starter kulture, Koprivnica: Sveučilište Sjever, 1-97, 2020 ISBN978-953-7809-95-9
5.Uvod u sigurnost hrane. Znanstvena knjiga (ured. Ivona Babić i Jelena Đugum). INŠTITUT ZA SANITARNO INŽENIRSTVO, Institut of Food Safety and Environmental Health, Zaloška cesta 155, SI-1000 Ljubljana 2014. (str. 97-109; 147-183;221-238)
6. Priručnik za vježbe iz opće mikrobiologije. Sveučilišni udžbenik, D. Hajsig i F. Delaš (ur.), Hrvatsko mikrobiološko društvo, Zagreb, 2016.
7.Markov K., Pleadin J., Jakopović Ž., Zadravec M., Frece J. Plijesni-odabrane značajke, izolacija i identifikacija, Sveučilišni udžbenik, Zagreb, 2022

Preporučena literatura:
Fermented Meat Products: Health Aspects, N. Zdolec (ed.), In Book series: Food biology, R.C. Ray (Editor), CRC Taylor &Francis (Publisher), 2016.
Biološke opasnosti u hrani: Brlek, D. I Hengl, B. (ur.).Osijek : Hrvatska agencija za hranu (HAH), 2010.
Bibek R.: Fundamentals Food Microbiology, 2nd Ed., CRC Press, Washington, D. C., 2001.
http://www.science.ntu.ac.uk/life/staff/sjf/foodmicrobe/index.htm dsd,

Prerequisit for:

Enrollment :
Attended : Microbiology

Examination :
Passed : Microbiology

4. semester

Mandatory course - Regular studij - Food Technology

Consultations schedule:

Food Microbiology