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| VETE2016-1 | Food Microbiology
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| Duration : | 15h Th |
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| Credits/ECTS : |
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| Holder(s) : | Georges Daube |
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| Language : | Langue française |
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| Course contents : |
- Main foodborne agents : parasites, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, non conventional transmissible agents.
- Main properties of foodborne bacteria: Salmonella, Yersinia, E. coli O157 entérohémorragique, Yersinia enterocolitica entéropathogène, Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes.
- Main spoilage and technological organisms.
- Management of the food life durability by operators.
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| Course objective : |
- At the end of the course, the student will know the main properties of the food biological contaminants: taxonomy, physiology, virulence reservoirs, sources of contamination, associated foodstuffs and control measures.
- He will be also able to propose solutions in order to fight against pathogenic and spoilage organisms and to support technological or protective organisms.
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| Prerequisites : | Basic knowledges in bacteriology, virology and parasitology |
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| Organization : | When? see lecture time-schedule
Where? see lecture time-schedule
Who? student responsability! |
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| Written notes : | - Lecture support : Copy of lecture slides (available in student office).
- Advised readings :
- Foodborne Pathogens, an illustrated text, Varnam A.H., Evans M.G. 1996 Manson Publishing Ltd Eds, London. (normalement disponible à la bibliothèque)
- La qualité microbiologique des aliments, maîtrise et critères. Jouve J.-L. 1996 Polytechnica Ed., Paris.
- Manuel de bactériologie alimentaire. Sutra L., Federighi M., Jouve J.-L. 1998 Polytechnica Ed., Paris.
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| Assessment : | 1st session : oral examination after short preparation
2d session : idem. |
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| Contacts : | Georges Daube,
E-mail : Georges.Daube@ulg.ac.be
(see secretary's office before)
Secretary's office : Christine Bal,
E-mail : Christine.Bal@ulg.ac.be,
Tel : 04/366 40 40, Fax : 04/366 40 44,
Assistant : Dr Marie-Athénaïs de Schaetzen, E-mail : madeschaetzen@ulg.ac.be |
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