BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2023
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person.
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
Timetable
Tue 9:00–10:40 A21/211, Tue 9:00–10:40 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2022
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person.
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)
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
Timetable
Tue 13. 9. 13:00–14:40 A21/112, Tue 20. 9. 13:00–14:40 A21/112, Tue 27. 9. 13:00–14:40 A21/112, Tue 4. 10. 13:00–14:40 A21/112, Tue 11. 10. 13:00–14:40 A21/112, Tue 18. 10. 13:00–14:40 A21/112, Tue 25. 10. 13:00–14:40 A21/112, Tue 1. 11. 13:00–14:40 A21/112, Tue 8. 11. 13:00–14:40 A21/112, Tue 15. 11. 13:00–14:40 A21/112, Tue 22. 11. 13:00–14:40 A21/112, Tue 29. 11. 13:00–14:40 A21/112, Tue 6. 12. 13:00–14:40 A21/112, Tue 13. 12. 13:00–14:40 A21/112, Tue 20. 12. 13:00–14:40 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2021
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person.
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Mgr. Tereza Gelbíčová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 14. 9. 13:00–14:40 A21/112, Tue 21. 9. 13:00–14:40 A21/112, Tue 5. 10. 13:00–14:40 A21/112, Tue 12. 10. 13:00–14:40 A21/112, Tue 19. 10. 13:00–14:40 A21/112, Tue 26. 10. 13:00–14:40 A21/112, Tue 2. 11. 13:00–14:40 A21/112, Tue 9. 11. 13:00–14:40 A21/112, Tue 16. 11. 13:00–14:40 A21/112, Tue 23. 11. 13:00–14:40 A21/112, Tue 30. 11. 13:00–14:40 A21/112, Tue 7. 12. 13:00–14:40 A21/112, Tue 14. 12. 13:00–14:40 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2020
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught online.
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:00–14:40 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2019
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:30–15:10 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
autumn 2018
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:00–14:40 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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)
Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
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 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2017
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:30–15:10 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
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 HACCAP system
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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)
Study Materials
The course can also be completed outside the examination period.
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 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2016
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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)
Study Materials
The course can also be completed outside the examination period.
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 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2015
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
  • Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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)
Study Materials
The course can also be completed outside the examination period.
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 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2014
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
    required literature
  • 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
    recommended literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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.
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 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2013
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
Study Materials
The course can also be completed outside the examination period.
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 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2012
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
The course can also be completed outside the examination period.
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 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2011
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Tue 13:30–15:10 A21/107
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
Study Materials
The course can also be completed outside the examination period.
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 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2010
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Tue 13:30–15:10 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
Study Materials
The course can also be completed outside the examination period.
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 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2009
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Tue 13:30–15:10 N02113a
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Application of microbiological methods for study of health hazard of mutagenic substances in foods and environment. Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • 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
Further Comments
Study Materials
The course can also be completed outside the examination period.
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 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2008
Extent and Intensity
1/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Tue 14:30–16:10 N02113a
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
Syllabus
  • Application of microbiological methods for study of health hazard of mutagenic substances in foods and environment. Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
Literature
  • Vacek, V. Alimentární infekce.Praha: Galén, 2005
  • 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
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Assessment methods
lecture, examination
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
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 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2007
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 13:00–14:40 N02113a
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 (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
Study Materials
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2006
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 13:00–14:40 N02159
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 (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2005
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2004
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2003
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2002
Extent and Intensity
1/0/0. 0 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, Autumn 2001, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2001
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2000, 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.

BVMI0322p Microbiology II - lecture

Faculty of Medicine
Autumn 2000
Extent and Intensity
1/0/0. 0 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jan Šimůnek, CSc.
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Výběr speciálních témat z mikrobiologie a preventologie.
Syllabus (in Czech)
  • Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
  • Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms 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)