| Kommentar |
Course: International and tropical food microbiology and hygiene (Exercise,
Lecture)
Contents:
Infectious and toxic pathogens cause most of the food-borne impacts on human health
all over the world. Global markets require an international surveillance system together
with standardized food hygiene regulations. This module will give a generalized view
of currently and internationally relevant food-borne zoonotic diseases, epidemics and
food hygiene programs together with a specialized view on the conditions in subtropical
and tropical countries. The biology of infectious agents (parasites, fungi, yeasts,
bacteria, viruses, prions, together with their toxins) responsible for contaminations
and intoxications of human food of animal origin will be discussed in detail. Some of
these germs cause severe zoonotic diseases with a lethal potential for humans or
certain age groups. Special characteristics of germ resistance in the food matrices
meet, milk and eggs as well as in the corresponding products are elucidated along the
complete manufacturing processes: from stable to table. Deterioration and spoilage
of foodstuffs by microorganisms will be discussed as well. Diagnostic methods
presently available for the detection of contaminated or spoiled nourishments and new
biotechnological approaches in future assay designs will be analysed. The adaptation of
practical hygiene and standardized quality management adjustment factors to various
animal production systems (ruminants, pigs, poultry) as well as to the subsequent
production processes will be explained together with the corresponding management
measurements. This includes food conservation procedures, germ depletion and
eradication techniques (cleaning, disinfection, autoclaving, sterilization). Beside negative
microbial effects influencing food quality, positive effects especially of bacteria and
fungi in food production will also be presented. Biotechnological aspects of genetic
engineering of foodstuff supplements or directed genetic germ design will be discussed.
In a laboratory course on food microbiology, this module will also communicate wellestablished
techniques of microbiological and parasitological diagnostics in food
matrices. Students will be practically trained in classical methods and in modern 29
biochemical, immunological, biotechnological and molecular biological techniques for the
detection of food-borne infectious agents, toxins and noxious substances.
Learning outcome, core skills:
Based on a scientific and practical up-to-date level, students know to evaluate and
develop modern and effective food hygiene concepts and to integrate them into
complex quality management programs. Graduates are competent to implement and
to communicate their knowledge in a multidisciplinary occupational area establishing
epizootic control programs in food microbiology and hygiene. They are able to
understand international experts of public health authorities and collaborate in
international and multidisciplinary platforms including control, monitoring, and research. |
| Leistungsnachweis |
Examination in summer term 2020: written exam (ca. 90 Minuten)
Examination requirements:
Knowledge in current food-borne zoonoses, programs in food hygiene and requirements
for their implementation in tropical and subtropical countries. Background of the biology
of infectious agents, tenacity of special microorganisms and microbial
spoilage of foodstuffs, available diagnostic tools for detection of contaminated or spoiled
foodstuffs and about new biotechnological diagnostic assays. Skills in practical hygiene
norms, normative documents and standardized international quality management
systems, foodstuff conservation, germ depletion and inactivation as well as in positive
influences of bacteria and fungi on foodstuff production.Mündliche Prüfung ca. 25 Minuten |
