Intestinal microbiota (biological functions for humans), probiotics, prebiotics, postbiotics
Intrinsic and extrinsic parameters that influence microbial development in food (Free water, pH, presence of antimicrobial constituents)
Food storage (Physical, chemical, physicochemical methods)
Food contamination (protechnological, alterative and pathogenic microorganisms, sources of contamination)
Intestinal microbiota (biological functions for humans), probiotics, prebiotics, postbiotics
Main factors (extrinsic and extrinsic parameters of food) that control microbial development in food (temperature, radiation, water activity, acidity, redox potential, atmosphere of the storage environment, additives, naturally occurring antimicrobial substances, competition microbial). Food storage (Physical, chemical, physicochemical methods)
Food contamination (protechnological, alterative and pathogenic microorganisms, sources of contamination)
Main foodborne diseases (infections, poisoning, food poisoning).
Bacteria as agents of alimentary diseases (Food poisoning and food infections: poisoning by Staphylococcus aureus, by Clostridium botulinum, toxic infections by Clostridium perfringens, Bacillus cereus, infections by Salmonella, Escherichia coli, Vibrio cholerae, Brucella). Clinical manifestations, laboratory diagnosis, prophylaxis, therapy.
Viruses as food-borne disease agents. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy
Parasites as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy

Procedures for controlling the microbiological quality of food with classical and molecular methods: application of the main safety standards in the agri-food sector.
EXERCISES:
Evaluation of the air microbial index (IMA) and sowing on elective, selective and differential media of isolated colonies.
Social hand washing, serial dilutions, CB determination. Microscopic analysis of the colonies.
Evaluation of the adequacy of Lactobacillus bulgaricus and Streptococcus thermophylus concentrations in yogurt. Microscopic analysis of the colonies.
Cross contamination (chicken-knife-salad, bread-cutting board) analysis of the results.