Transmissible Diseases, Hygiene

Total Hours in Course

Date of course confirmation19.02.2019

Responsible UnitInstitute of Food and Environmental Hygiene

Course developers

prof.

Anda Valdovska

Dr. med. vet.

lect.

Ivars Lūsis

(līm.)

prof.

Kaspars Kovaļenko

Dr. med. vet.

Course abstract

Student has to prepare information on the topics covered by the state exam in the form of particular test questionstheoretically described clinical cases or situations. During the examination students have to present their level of theoretical training and abilities to apply their knowledge perceiving the animal as an undivided organism in connection with the environment, food of animal origin and its quality, prevention of transmissible diseases, and the use of legislative acts at the Food and Veterinary Service and enterprises.

Learning outcomes and their assessment

Knowledge of animal housing microclimate physical and biological properties, climate and technology impress, quality of water and feed, food borne infections, toxicosis, regulations of hygiene and inspection, understanding of transmissible diseases and the normative basis of their prevention and control.
Skills to plan and perform professional activities in compliance with regulations on human and animal protection, legislation documents about infectious and invasive diseases issued and implemented by European Union, Ministry of Agriculture, Food and Veterinary service and health organizations. Competences. Be able to assess and find a solution in treatment of various transmissible diseases, toxicoses, to carry out preventive measures, producing safe and healthy foods, be able to assess and to solve problems of animal health and welfare. Assessment method – multichoice test and oral analysis of a clinical case or a situation.

Course Content(Calendar)

1. Cabinet of Ministers regulations on animal welfare – 2h.
2. Hygienic consequences of soil and water biological properties – 2h.
3. Transport of animals to slaughterhouse. Housing requirements before slaughtering. Slaughtering technology – 2h.
4. Actual food infections and toxicoses – 4h.
5. Bacteriological and chemical quality of milk – 2h.
6. Toxic ingredients in food – 2h.
7. Food control in Latvia and Europe – 2h.
8. Actual animal diseases with significance to human health. Zoonoses – 4h.
9. Actual infectious diseases in pet animals – 2h.
10. Infectious diseases with great impact on the animal production and reproduction – 2h.
11. Common parasitoses in Latvia – zoonoses – 4h.
12. Animal protozooses and their spread – 4h.
13. Arachnoenthomoses – 2h.
14. The problem of animal helmintoses in Latvia – 2h.
15. Food and Veterinary Service institutions and inspectors – 2h.
16. Legislative acts base used by Food and Veterinary Service and enterprises.

Requirements for awarding credit points

Previously completed and successfully fulfilled all the requirements laid down in the study programme;
State exam in the form of a test. The test consists of 100 theoretical questions.

Description of the organization and tasks of students’ independent work

Independent studies of literature as preparation for exam.

Criteria for Evaluating Learning Outcomes

The exam is organized in two parts: 1) written part - test with 100 questions, the lowest successful grade is given if 65% out of all questions are answered correctly, 2) oral part - a ticket about
a theoretically described clinical or food hygiene case that has to be answered orally in front of State examination board.
Both parts of the examination have to be completed successfully. The joint examination mark is calculated as the average mark for the test and the rating of the oral answer, rounding the decimals in direction of the test result. Results are assessed in a 10-point system in accordance with the regulations of studies in the Latvia University of Life Sciences and Technologies.
The results of the State exam shall be approved by the State examination commission.

Compulsory reading

1. Keidāns P., Krūklīte A. Mājdzīvnieku parazitāro slimību diagnostika. Jelgava: LLU, 2008. 136 lpp.
2. Trubka R. Mājdzīvnieku infekcijas slimības. 1 daļa. Jelgava: LLU, 2001. 127 lpp.
3. Trubka R. Mājdzīvnieku infekcijas slimības. 2. daļa. Jelgava: LLU, 2001. 214 lpp.
4. Lindberga Z. Higiēna. Rīga: Zvaigzne, 1991. 355 lpp.
5. Zālītis L. Zoohigiēna. Rīga: Zvaigzne, 1976. 327 lpp.
6. Luning P.A., Marcelis W.J., Jongen W.M.F. Food quality management. Wageningen: Wageningen pers., 2002. 323 p.
7. Deshpande S.S. Handbook of Food Toxicology. California: Idetek Inc, 2002. 920 p.
8. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe
9. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. CRC Press, 2005. 744 p. Pieejams:
http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf
10. Hui, Y.H., Pierson, M.D., Gorham, J.R. Foodborne Disease Handbook. 2nd edition. Vol 1: Bacterial Pathogens. Marcel Dekker, Inc., 2001.

Periodicals and other sources

1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams ScienceDirect datubāzē LLU tīklā http://sciencedirect.com/journal/international-journal-of-food-microbiology
2. Veterinary Research - A Journal on Animal Infection. EDP Sciences. ISSN: 1297-9716. ISSN 0928-4249. Pieejams: http://www.veterinaryresearch.org/
3. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams ScienceDirect datubāzē LLU tīklā: https://www.sciencedirect.com/journal/food-control

Notes

Compulsory course of study programme Veterinary medicine

Atsauksmes