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Lecturer(s)
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Course content
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1. Definition of basic terms. Sources of food contamination. Mechanisms of toxic effects. Distribution, biotransformation, and excretion of toxic substances 2. Food poisoning. Organ toxicity, mutagenicity, carcinogenicity 3. Bacterial toxins - risky foods, toxic effects, clinical manifestations 4. Mycotoxins - risky foods, toxic effects, clinical manifestations 5. Nitrates and nitrites. Heavy metals - risky foods, toxic effects, clinical manifestations 6. Persistent organic pollutants - risky foods, toxic effects, clinical manifestations 7. Pesticides - risky foods, toxic effects, clinical manifestations 8. Substances used to treat animals and their residues in food - hazardous foods, toxic effects, clinical manifestations 9. Toxic substances of plant origin - risky foods, toxic effects, clinical manifestations 10. Biogenic amines - risky foods, toxic effects, clinical manifestations 11. Toxicological risks of marine fish and animals 12. Problems of food additives 13. Toxic substances arising during food production. Packaging materials and their risks 14. System of controls, reporting (RASFF), risk assessment, and food safety
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for credit
- 10 hours per semester
- Semestral paper
- 20 hours per semester
- Preparation for exam
- 30 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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The aim of the subject is to meet students with basic principles of toxicology and with risks of toxic compounds presence in food chain.
Students will acquire knowledge about basic concepts of food toxicology and particular groups of toxic substances including preventive measures.
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Prerequisites
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fundamental knowledge of biology, physiology, chemistry, food industry
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Assessment methods and criteria
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Test
Requirements for obtaining credit: attendance at seminars, seminar work.
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Recommended literature
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Dabrowski W.M., Sikorski Z.E. Toxins in Food. Boca Raton: CRC Press, 2005. ISBN 0-8493-1904-8.
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Linhart I. Toxikologie. Interakce škodlivých látek s živými organismy, jejich mechanismy, projevy a důsledky. Praha: VŠCHT v Praze, 2014. ISBN 978-80-877-1.
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Modrá H., Svobodová Z., Široká Z., Blahová J. Toxikologie potravin - vybrané kapitoly. Brno: VFU FVHE, 2014. ISBN 978-80-7305-751-0.
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