D166 - Sanitary microbiology

Course specification
Course titleSanitary microbiology
Study programme
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ConditionОблик условљености
    The goalThe aim of this course is to introduce students to the fundamental aspects of microbiological hazards, ; preventive measures and microbiological techniques for risk analysis in the areas of food and pharmaceutical products as well as water supply and biotechnology laboratories. The course includes analysis of case studies.
    The outcomeAfter successful completion of the course students are: (1) acquire the ability to analyze certain aspects of security products in the production process, (2) acquire the techniques of microbiological analysis of food, pharmaceuticals and water, (3) acquire communication and social skills needed to work in a team; (4) acquire communication skills for clearl formulation and presentation of the task, possible solutions and performance.
    Contents of lecturesThe course introduces students to the basic principles of control of microbiological hazards in food, pharmaceuticals and water supply, and includes the following course units: ; - A grouping of organisms according to their level of biological hazards; ; - infection - as they occur, routes of transmission and means of action; ; - measures to prevent biological hazards; ; - aerosols as a source of biological contamination-control biological hazard ; - disinfection of premises, work surfaces, equipment, ; - microbiological control of food, water, pharmaceutical products ; - sampling and analysis; ; - protective clothing, personal hygiene, immunization, ; - biosafety cabinets - levels, the principle labor, construction, ; - transport of infectious materials; ; - legislation, standards related to microbiological safety
    Contents of exercisesResearch work related to the theoretical elaboration of individual areas and practical ; work in the microbiology laboratory
    1. Imholte, Thomas J. 1984. Engineering for Food Safety and Sanitation. Technical Institute of Food Safety, Crystal, MN.
    2. Harrigan, W.F. and R.W.A. Park. 1991. Making Safe Food: A management guide for microbial safety. Academic Press, Inc. San Diego.
    3. Jowitt, R. 1980. Hygenic Design and Operation of Food Plants. Ellis Horwood, Ltd., AVI Publishing, Westport, Connecticut.
    4. Marriott, N.G. 1989. Principles of Food Sanitation. Van Nostrand Reinold, New York. ; Branen A.L. and Davidson, P.M. 1983. Antimicrobials in Foods. Marcel Dekker, New York ;
    5. Buchanan E. C., McKinnon T. B., Scheckelhoff J. D. and Schneider J. P., Principles of sterile product preparation, Revised 1st Edition, American Society of Health-System Pharmacists, 2002
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingClasses include lectures, laboratory exercises and a case study
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lecturesTest paper
    Practical lessons30Oral examination55