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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. - 2. Microbiota of animal body. Airway microbiota, urinary tract and genital organs. Animal microbiota and its physiological significance. Gnotobiotic animals 3. - 4. Pathogenic microorganisms and animals. Origin and development of infection. Defense mechanisms of the organism. Removal of undesirable microorganisms 5. - 6. Microbiology of raw milk. Changes in milk caused by microorganisms. Milk protection against microbial degradation 7. - 8. Meat microbiology. Microorganism-induced meat changes. Protecting meat from microbial degradation 9. Specifics of microbiology of game meat, poultry and fish 10. Microbiology of nuts and protection against microbial degradation 11. Microbiology of fats of animal origin 12. - 13. Requirements on the quality and safety of animal products. Legislation in relation to and supervision of raw materials and food of animal origin 14. Alimentary infections and intoxications associated with raw materials and foodstuffs of animal origin
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Monitoring, Demonstration, Projection, Laboratory
- Semestral paper
- 30 hours per semester
- Preparation for classes
- 25 hours per semester
- Preparation for credit
- 20 hours per semester
- Preparation for exam
- 45 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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The course aim is to give students the information on physiological and pathogenic microflora colonizing animal organism and on factors influencing final quality and safety of animal products.
Students will acquire knowledge about residental microflora of human and animal bodies, host responsibility against microorganisms, microorganisms in products of animal origin, factors affecting quality of animal products.
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Prerequisites
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knowledge of fundamental microbiology
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Assessment methods and criteria
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Oral examination
Requirements for obtaining credit: attendance at seminars, seminar presentations, protocols from exercises.
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Recommended literature
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Cempírková, R., Lukášová, J., Hejlová, Š.:. Mikrobiologie potravin.. České Budějovice, JU ZF 1997, 165 s. ISBN 80-7040-254-7.
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Gőrner, F., Valík Ľ. Aplikovaná mikrobiológia poživatin. 1. vyd. Bratislava. Malé Centrum 2004, 528 s, 2004. ISBN 80-967064-9-7.
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Jay, J.M. Modern Food Mikrobiology. 5th ed., New York, Chapman & Hall 1996, 661 pp., 1996. ISBN 0-412-07691-8.
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Lukášová, J. a kol. Mikrobiologie potravin. Praktická cvičení. Brno, VFU Brno 1997, 55 s., 1997.
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Toman, M. a kol.. Veterinární imunologie.. 1. vyd., Praha. Grada Publishing 2000, 413 pp., 2000. ISBN 80-7169-727-3.
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Votava M. Lékařská mikrobiologie obecná. Brno: Neptun, 2005. ISBN 80-86850-00-5.
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Votava M. Lékařská mikrobiologie speciální. Brno: Neptun, 2006. ISBN 80-902896-6-5.
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Zbořil V., Prokopová L., Hertlová M. Mikroflóra trávicího traktu. Praha: Grada Publishing, 2005. ISBN 80-247-0584-2.
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