Food Microbiology

Course contents
- Special processes of foodborne infection and intoxication, microbial formation of contaminants in food (nitrite, histamine etc.), mycotoxins and their formation and conversion processes in foodstuffs
- Special microbial detection methods: culture-based methods, culture-independent methods, rapid detection methods, detection of specific organisms
- Microbiological safety of foods according to the Hazard Analysis and Critical Control Points plan and risk management based on quantitative microbial risk assessment
- Special conservation requirements, cleaning and disinfection processes in the food industry and processing companies
- Microbiological requirements for food quality, legal framework conditions and consumer protection laws