BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2024
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
MVDr. Ivana Koláčková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
BVMI0221c BVMI0221p
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is focused on the importance and history of the field, its position in the food sciences, the biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms. The occurrence and importance of selected microorganisms will be presented from the perspective of medical and food microbiology. The student will learn about food-associated microorganisms and the risk of possible transmission of alimentary pathogens.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCP system
Syllabus
  • The human microbiome
  • Sequencing methods
  • Medically important microorganisms
  • Foodborne pathogens
Literature
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
lectures
Assessment methods
oral exam
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2007, Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.
  • Enrolment Statistics (recent)
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