Microbiology II

Presentation

In Microbiology II it is intended that students understand the relevance of the area of Food Microbiology and its applications. Considering the knowledge acquired in the Curricular Unit of Microbiology I, it is intended to study the interaction between microorganisms and food from the perspective of food safety and quality, with the aim of preventing food-borne microbial diseases and the production of safe and quality products.

Part of this Programme

Veterinary Medicine

Level of Qualification|Semesters|ECTS

| Semestral | 4

Year | Type of course unit | Language

2 |Mandatory |Português

Code

ULHT478-949

Recommended complementary curricular units

Biochemistry I

Celular Biology

Molecular Biology

Epidemiology and Preventive Veterinary Medicine Veterinary Public Health

Hygiene, Safety and Health I

Hygiene, Safety and Health II

Microbiology I

Food Technology I

Food Technology II

Veterinary Public Health

Prerequisites and co-requisites

n/a

Professional Internship

Não

Syllabus

1. Public health importance of foodborne microbial diseases.
2. Food preservation processes. The barrier concept. Homeostatic responses of microorganisms.
3. Conditioning factors for the growth of microorganisms in food. Antimicrobial substances present in food.
4. Use of microorganisms in the food industry. Industrial microbial fermentation. Microbial interactions.
5. Water microbiology. Role of aquatic microorganisms.
6. Antimicrobial resistance and food safety.
7. Sources of microbial contamination of food: farm animals as a reservoir of microorganisms pathogenic to man, cross-contamination and risky practices.
8. Food infections, intoxications and toxin infections. Main pathogens and mechanisms of action.
9. Indicators, microbiological criteria, sampling plans and appreciation of batches of foodstuffs. Analysis of epidemiological data (eg EFSA, ECDC, WHO).

Objectives

1. Highlight the public health importance of foodborne microbial diseases as well as recognize the importance of microorganisms in food.
2. Describe the origin and conditioning factors of the distribution of microorganisms in food, allowing to evaluate and predict methods of food preservation and conservation.
3. To study the main pathogenic microorganisms present in food, to identify the main agents of food poisoning, the respective mechanisms of action, associated symptoms and control / prevention measures.
4. Develop skills in handling biological samples, planning and executing microbiological tests on food matrices and water, and performing Technical reports.
5. Familiarize students with the standard analytical methodology for controlling the microbiological quality of foods of animal origin.

Teaching methodologies and assessment

Theoretical component (CT): theoretical classes with presentation of seminars, essential for the correct monitoring of the taught material. Continuous assessment will consider participation and class questions (25%) and a global theoretical test (75%), with a minimum grade of 9.5 points. Alternatively, the student can take a final exam.

Practical component (CP): carrying out practical activities to consolidate and apply knowledge, in order to provide technical training in the various stages of bacteriological diagnosis. The assessment will consider attendance (5%), laboratory performance/practice, class questions, and the execution of a final work on clinical cases with report writing (55%) and a global evaluation (written or practical) (40%).

The final grade of each component corresponds to 50% of the final grade of the discipline and must be greater than or equal to 9.5 points. Failure to CT or CP implies a final exam.

References

1. Wiley, J., Sherwood, L., Woolverton, C. ( 2017). Prescott`s Microbiology.  10th ed., McGraw-Hill Education, USA (ISBN13: 9781259281594).
2. Madingan, M.T., Bender, K.S., Buckley, D.A., Sattley, W.M., Stahl, D.A. (2017). Brock Biology of Microorganisms. 15th ed. Pearson Education, USA. (ISBN-13: 978-0134261928; ISBN-10: 978-0134261928).
3. Tortora, G., Case, C., Funke, B. (2016), Microbiology: an introduction. 12th ed., Pearson Education, USA, (ISBN-13: 978-0-13-392339-1).
4. Quinn, P.J., Markey, B.K.,  Leonard, F.C., Hartigan, P., Fanning, S., Fitzpatrick, E.S. (2011). Veterinary Microbiology and Microbial Disease. 2nd ed. Blackwell Publishing (ISBN-13: 978-1405158237; ISBN-10: 1405158239).
5. Lima, N., Canas Ferreira, W., Sousa, J.C. ( 2010).  Microbiologia.  Edições Lidel. (ISBN 978-972-757-515-2).

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