Food Microbiology and Hygiene

-The most important microorganisms in microbiology and food hygiene (fungi, yeasts, bacteria) -morphological, cultural, physiological and biochemical characteristics of them, reproduction, relationship with food and public health).

– Nutrition of microbes, their food types and effect of physicochemical factors on the growth and activities of microbes (temperature, pH, radiation, pressure).

– The growth of single-celled microorganisms and its parameters (number of divisions, generation time, growth rate, age of bacteria, curve and growth phases).

– Natural sources of food contamination (microflora of plants, animals, soil, water, air), food preservation principles (heat, cold, etc.).

– Microbiology, hygiene and control of water, milk, meat. – Diseases transmitted through food contaminated with pathogenic microorganisms (foodborne infections and food poisoning – prevention measures).

– Protozoa important in microbiology and food hygiene. – Metas important in microbiology and food hygiene. – Viruses important in microbiology and food hygiene.