Code du cours PārZ5033
Crédits 7.50
La quantité totale d'heures en classe200
Nombre de conferences38
Nombre de travaux pratiques et des séminaires36
Nombre des travaux du laboratoire6
La quantitē d'heures de travail autonome d'un ētudiant120
Date de l'approbation du cours26.02.2020
Auteurs du cours
Asnate Ķirse-Ozoliņa
Baiba Ozola
Le cours remplacé
PārZM001 [GPARM001]
Manuels
1. Nikolajeva V. Pārtikas mikrobioloģija. 2. izd. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp. ISBN 9789984453958.
2. Food Safety in the 21st Century: Public Health Perspective. Ed.: P. Dudeja, R. K. Gupta, A.S. Minhas. London: Academic Press, 2017. 584 p. ISBN 9780128017739
3. Food Safety For the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain. C. A. Wallace, W. H. Sperber, S. E. Mortimore. Chichester: Wiley-Blackwell, 2011. 328 p. ISBN 9781119053576
4. Ozola B. Pārtikas toksikoloģija. Mācību līdzeklis. Jelgava: LLU, 2007. 78 lpp.
5. Timbrell J. Introduction to Toxicology. London: Taylor&Francis, 2002. 215 p.
6. Shibamoto T., Bjeldanes L. Introduction to Food Toxicology. Elsevier, 2012. 213 p.
Shibamoto T., Bjeldanes L. Introduction to food toxicology. 2nd ed. Amsterdam ;Boston: Elsevier/Academic Press, 2009. 309 p. Ir LLU FB 1 eks.
7. Food Toxicology. Current Advances and Future Challenges.Edited by A. Sachan, S. Hendrich New York: Apple Academic Press, 2017. 480 p. E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/9781315161075
8. Food Toxicology. Edited by D. Bagchi, A. Swaroop. Boca Raton: CRC Press, 2017. 284 p. E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/9781315371443
Ouvrages supplémentaires
1. Forsythe S. J. The Microbiology of Safe Food. 2nd ed. Chichester, West Sussex, U.K.; Ames, Iowa: Wiley-Blackwell, 2010. 476 p. ISBN 9781405140058.
2. Roberts D., Greenwood M. Practical Food Microbiology. 3rd ed. Malden, Mass: Blackwell Pub., 2003. 294 p. ISBN 1405100753.
3. Lawley R., Curtis L., Davis J. The Food Safety Hazard Guidebook. Cambridge: The Royal Society of Chemistry, 2008. 422 p. ISBN 9780854044603
4. McLandsborough L. Food Microbiology Laboratory. London: CRC Press, 2005. 203 p. ISBN 9780849312670
McLandsborough L. Food Microbiology Laboratory. Boca Raton: CRC Press, 2017. 196 p. ISBN 9780429204807 E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/b12785
5. Kļaviņš M. Vides piesārņojums un tā iedarbība. Rīga: LU Akadēmiskais apgāds, 2012. 199 lpp.
6. Kļaviņš M., Prikšāne A. Ekotoksikoloģija. Rīga: Roskilde, 1995. 125 lpp.
7. Matiseks R., Šnēpels F.M., Šteinere G. Pārtikas analītiskā ķīmija. Rīga; LU, 1998. 456 lpp.
Périodiques et d`autres ressources d`information
1. Food Safety Authority of Ireland. Guidance note no.3: guidelines for the interpretation of results of microbiological testing of ready-to-eat foods placed on the market (revision 1). Dublin: FSAI; 2014 https://www.lenus.ie/handle/10147/332049
2. Scientific peer-reviewed papers' database, SCIENCEDIRECT. http://www.sciencedirect.com/ 4.Scientific peer-reviewed papers' database, SCOPUS. http://www.scopus.com/
3. Food and Chemical Toxicology. ISSN: 0278-6915
4. Toxicology and Enviromental Health Sciences. ISSN: 2005-9752
5. Toxicology. ISSN: 0300-483X