In order to pass the course, the student must have active participation in lectures and practical training. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

Upon completion of the course, the student will gain the latest information and skills in microbiological analysis. The student will be familiar with all the microbiological hazards that may originate from food, their detection by the latest analytical methods and also ways of their elimination.

Microbiological criteria of food safety, current incidence and prognosis of foodborne diseases. Macroscopic, microscopic and biochemical identification of microscopic filamentous fungi in food matrices with a focus on toxinogenic species. Use of PCR in the identification of foodborne pathogens and assessment of their pathogenic potential. PCR-ITS-RFLP analysis and its application in species identification of micromycetes. Methods for the detection of bacterial toxins and mycotoxins in the food chain and options for their elimination to minimise health risk to the consumer. Microbiological methods for the detection of drug residues in the food chain. Prevalence of antimicrobial resistance in the microbial population of food and its impact on public health. Utilization of probiotic potential and antimicrobial activity of microorganisms in the production of functional foods.

Adams M.R., Moss M.O., McClure P. Food Microbiology. Fourth edition. The Royal Society of Chemistry, Cambridge, 2016, 546 pp. ISBN 978-1-84973-960-3.

Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.

Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs.

Demjanová S., Jevinová P., Pipová, M., Regecová, I. Identification of Penicillium verrucosum, Penicillium commune, and Penicillium crustosum isolated from chicken eggs. Processes. ISSN 2227-9717, 2021, vol. 9, no. 1, art. no. 53, pp. 1-14.

Fikselová M., Mellen M., Marcinčák S. Zdravotná bezpečnosť potravín. 1. vydanie. (Food safety. First edition.). SPU Nitra, 2012, 124 pp. ISBN 978-80-552-1418-4.

Görner F., Valík Ľ. Aplikovaná mikrobiológia požívatín. (Applied food microbiology). Malé centrum, Bratislava, 2004, 528 pp. ISBN: 978-80-967-0649-5.

Hashmi M.Z. Antibiotics and antimicrobial resistance genes, environmental occurrence and treatment technologies. Springer, 2020, 456 pp. ISBN 978-3-030-40421-5.

Laciaková A. et al. Mikroskopické vláknité huby a mykotoxíny v potravinách a krmivách. (Microscopic filamentous fungi and mycotoxins in food and feed). Univerzita veterinárskeho lekárstva v Košiciach, 2011, 298 pp. ISBN 978-80-8077-252-9.

Maddocks S., Jenkins R. Understanding PCR: A practical bench - Top guide. Elsevier, 2017, 87 pp. ISBN 978-0-12-802683-0.

Pipová M. Antimicrobial resistance in staphylococci. In Fighting antimicrobial resistance. First edition. Zagreb, IAPC, 2018, pp. 41-76. ISBN 978-953-56942-6-7.

Regecová I., Pipová M., Jevinová P., Demjanová S., Semjon B. Quality and mycobiota composition of stored eggs. Italian Journal of Food Science. ISSN 1120-1770, 2020, vol. 32, no. 3, pp. 540-561.

Sing A. Zoonoses – Infections affecting humans and animals: Focus on public health aspects. Springer, 2015, 1143 pp. ISBN: 978-94-017-9457-2.

Šilhánková L. Mikrobiologie pro potravináře a biotechnology (Microbiology for food manufacturers and biotechnologists). Academia, Praha, 2002, 363 pp. ISBN: 80-200-1024-6.

Tančinová D. et al. Úvod do potravinárskej mykológie. Kľúč na identifikáciu potravinársky významných vláknitých mikroskopických húb (Introduction to food mycology. The key for indentification of important microscopic filamentous fungi). SPU Nitra, 2012, 286 pp. ISBN 978-80-552-0753-7.

Thomas S.: Antimicrobial rresistance. Global challenges and future interventions. Springer, 2020, 230 pp. ISBN: 978-981-15-3660-1.

Vataščinová T., Pipová M., Fraqueza M. J., Maľa P., Dudriková E., Drážovská M., Lauková A. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses. Journal of Dairy Science. ISSN 0022-0302, 2020, vol. 103, no. 8, pp. 6900-6903.

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical training. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).