| Course title | Foodborne Infections |
| Course code | Vete6029 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 24 |
| Number of hours for seminars and practical classes | 8 |
| Independent study hours | 49 |
| Date of course confirmation | 19/03/2014 |
| Responsible Unit | Institute of Food and Environmental Hygiene |
| Course developers | |
| Dr. med. vet., prof. Aivars Bērziņš |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| During the course students are acquainted with different foodborne infections- Salmonella, Escherichia, Campylobacter, Listeria, Vibrio etc), intoxications- Clostridium botulinum, Staphylococcus aureus etc. and viral foodborne diseases. They study properties of these microorganisms, detection methods in foodstuffs as well as transmission and control of those microorganisms in the whole food chain. Students are acquainted with a most of conventional methods used in food microbiology. Studies on epidemiological investigations of foodborne infections are included in the program. | |
| Learning outcomes and their assessment | |
| • Knowledge about foodborne infections in Latvia, EU and other countries; knowledge on biological properties, virulence and pathogenicity of foodborne pathogens; knowledge about occurrence and control possibilities of foodborne pathogen in food chain - test.
• Skills to identify most critical contamination sites during food production and processing – practical work. • Competence to assist in epidemiological investigations during foodborne outbreaks. – independent literature studies. |
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| Course Content(Calendar) | |
| 1.Introduction. Foodborne infections and intoxications, epidemiological situation and dynamic worldwide – 2h lectures.
2. General information on pathogens responsible about foodborne infection and intoxications, classification – 2h lectures. 3. Growth of microorganisms in food. Intrinsic, extrinsic factors affecting microorganisms growth in food – 2h lectures. 4. Characterization of the most important pathogens – 2h lectures, 4h practical works. 5. Salmonella spp. in food chain – environment, feed, animals, food – 2h lectures. 6. Dysentery. Foodborne infections caused by Shigella spp. – 1h lectures. 7. Campylobacteriosis. Occurrence of campylobacteriosis in EU – 2h lectures. 8. Foodborne infections caused by Yersinia enterocolitica, Yersinia pseudotuberculosis- 2h lectures. 9. Pathogenic E. coli. Enterohemorrhagic, enteroinvasive, enteropathogenic un enterotoxic E. coli strains – 1h lecture. 10. Listeriosis. Foodborne infection caused by Listeria monocytogenes – 2h lectures. 11. Foodborne infections caused by Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus – 1h lecture. 12. Other foodborne infections: Clostridium perfringens, Bacillus cereus emetic and diarrheal types of Bacillus cereus etc. – 2h lectures. 13. Foodborne toxicosis: Clostridium botulinum non-proteolytic and proteolytic strains – 1h lecture. 14. Foodborne infection caused by viruses and prions. Noroviruses – 1h lecture. 15. Epidemiological investigation of foodborne outbreaks – 1h lecture, 4h practical works. |
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| Requirements for awarding credit points | |
| Attendance of 80% of lectures and practical works. Successfully completed practical works and final test. | |
| Description of the organization and tasks of students’ independent work | |
| Independent literature studies are evaluated in accordance with the topics and tasks for lectures and practical works. | |
| Criteria for Evaluating Learning Outcomes | |
| Student skills are assessed in accordance with the procedures specified in the tasks of the practical work. The grade “passed with grade” is based on the final test results, which is evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. To get the final grade of the study course "passed with mark", the tests work must be evaluated with a successful grade. | |
| Compulsory reading | |
| 1. Hui Y.H., Pierson M.D., Gorham J.R. Foodborne Disease Handbook. 2nd edition. Vol 1: Bacterial Pathogens. New York; Basel: Marcel Dekker, 2001. 2. Jay J.M. Modern Food Microbiology. 6th ed. An Aspen Publication. Maryland, 2000. 625 p. 3. Nikolajeva V. Pārtikas mikrobioloģija. 2.izdevums. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp. | |
| Further reading | |
| 1. Harrigan F. Laboratory Methods in Food Microbiology. Academic Press, 1998. 2. Berck. P., Bigman D. Food Security and Food Inventories in developing Countries. CAB International, 1993. 3. Microorganisms in Foods 5. Microbial specifications of food pathogens. ICMSF | |
| Periodicals and other sources | |
| 1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605 2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X | |
| Notes | |
| Compulsory course of professional master study programme “Food Hygiene”. | |