Pregnant students may not attend this course. Both the non-graded credit and the final exam are requested for completion of the course. A student is allowed to miss three practical lessons due to health, personal or other serious issues. To gain the credit, the student shall prepare a seminar work according to the instructions of the guarantor of the subject (MS Word document of 15 pages and Power Point presentation lasting 15 minutes), seminar work is evaluated with a maximum of 30 points. A student has to earn the credit to be able to sit an exam. Final exam has a form of test in Moodle with a maximum of 70 points.

Students will acquire general information about physical, chemical and biological hazards in the food chain and risks to consumer health. They will become familiar with official methods used in routine laboratory diagnostics to detect the presence of hazards in food samples. They will also learn to evaluate and interprete laboratory findings in accordance with current food legislation. Students will be able to classify foodborne diseases according to their causative agents and characterize the most common types of foodbore illness. They will be able to propose effective measures to minimize health risks for consumers.

Food intolerances and allergies.

Viral foodborne infections.

Bacterial foodborne infections and toxin-mediated infections.

Foodborne intoxications and mycotoxicoses.

Foodborne diseases resulted from the presence of veterinary drugs and contaminants in food products.

Health risks associated with the consumption of poisonous fish and marine biotoxins.

Zoonotic parasites and prions in the food chain.

Lectures:

1. Definition, classification and characteristic of foodborne diseases in accordance with current food legislation.

2. Food intolerances.

3. Food allergies.

4. Viral foodborne infections.

5. Bacterial foodborne infections.

6. Toxin-mediated foodborne infections.

7. Bacterial foodborne intoxications.

8. Foodborne mycotoxicoses.

9. Foodborne intoxications resulting from the consumption of poisonous fish and seafood containing marine biotoxins.

10. Residues of pharmacologically active substances in food and their impact on human health.

11. Health risks resulted from the presence of prions in slaughter animals.

12. Zoonotic parasites in slaughter and free-living animals and their impact on consumers´ health.

13. Foodborne diseases resulted from the presence of contaminants in the food chain.

Practicals:

1. Physical, chemical and biological hazards in the food chain.

2. Foodborne diseases associated with the consumption of cow´s milk and the products thereof.

3. Foodborne diseases associated with the consumption of ewe´s and goat´s milks and the products thereof.

4. Foodborne diseases associated with the consumption of red meat and meat products.

5. Foodborne diseases associated with the consumption of poultry meat and poultry meat products.

6. Foodborne diseases associated with the consumption of wild and farmed game.

7. Foodborne diseases associated with the consumption of eggs and egg products.

8. Toxicogenic microscopic filamentous fungi in food and the detection of mycotoxins.

9. Foodborne diseases associated with the consumption of fish and seafood.

10. Residues of veterinary drugs in food and detection methods.

11. Foodborne diseases associated with the consumption of foods of herbal origin.

12. Presentations of seminar works.

13. Presentations of seminar works.

Adams, M.R., Moss, M.O., McClure, P.: Food Microbiology (4th ed.). The Royal Society of Chemistry, Cambridge, UK, 2016, 546 pp.

Commission Implementing Regulation (EU) No. 2015/1375 of 10 August 2015 laying down specific rules on official controls for Trichinella in meat (codification). Official Journal of the European Union L 212, 11.8.2015, pp. 7-34.

Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L 338, 22.12.2005, pp. 1-26.

Commission Regulation (EC) No. 1441/2007 of 5 December 2007 amending Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L 322, 07.12.2007, pp. 12-29.

Commission Regulation (EU) No 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin. Official Journal of the European Union L 15, 20.1.2010, 1-72.

Commission Regulation (EC) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Official Journal of the European Union L 295, 12.11.2011, 177 pp.

OIE (Office International des Epizooties): OIE-Listed diseases, infections and infestations.

Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002

laying down the general principles and requirements of food law, establishing the European Food

Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Union L 31, 1.2.2002, 24 pp.

Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004

on the hygiene of foodstuffs. Official Journal of the European Union L 139, 30.4.2004, 54 pp.

Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. (Official Journal of the European Union L 139, 30.4.2004, 55-205.

Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products(Official Journal of the European Union L 95, 7.4.2017, pp. 1-142.

Sing, A.: Zoonoses - Infections Affecting Humans and Animals: Focus on Public Health Aspects. Springer, 2015, 1143 pp.

Continuous assessment:

To gain the credit, each students has to prepare and present a seminar work according to instructions of the guarantor of the course. Both documents (MS Word of 15 pages and Power Point presentation lasting 15 minutes) must be uploaded to Moodle. Seminar work is evaluated with a maximum of 30 points.

Conditions for completion of course:

Pregnant students may not attend this course. Both the non-graded credit and the final exam are requested for completion of the course. A student is allowed to miss three practical lessons due to health, personal or other serious issues. To gain the credit, the student shall prepare a seminar work according to the instructions of the guarantor of the subject (MS Word document of 15 pages and Power Point presentation lasting 15 minutes), seminar work is evaluated with a maximum of 30 points. A student has to earn the credit to be able to sit an exam. Final exam has a form of test in Moodle with a maximum of 70 points.

Final assessment:

Points obtained from both the seminar work (max. 30 points) and the final test in Moodle (max. 70 points and min. 36 points) are considered in the final assessment.

Student´s knowledge and his/her continual work during the semester are evaluated by awarding grades A, B, C, D, E or FX according to a six-point grading scale:

91 - 100 % Excellent A

81 - 90 % Very good B

71 - 80 % Good C

61 - 70 % Satisfactory D

51 - 60 % Sufficient E

less than 51 % Fail FX