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Learning outcomes

This course is indicate to provide basic knowledge and practical information about working
with microorganisms, provides a comprehensive and up-to-date description of advanced methods that have evolved for the diagnosis of infectious diseases in the routine clinical microbiology laboratory. the principles
and characteristics of techniques ranging from conventional diagnostic methods such as phenotypic procedures, such as Gram stain, morphological, biochemical, and serological examination culture testing, to advanced nucleic acid amplification techniques.

Program

Food sampling, sample preparation, Preparation of dilutions, Culture inoculum media. Conventional microbiological and molecular diagnosis. Meat microbiological examination , Milk and dairy microbiological examination, Eggs and eggs products, Live bivalve molluscs and other shellfish products. Analytical parameters: aerobic mesophilic count, Enterobacteriaceae, Total Coliforms, Fecal coliforms (E. coli), Enteropathogenic E. coli, Fecal streptococci, Salmonella, Vibrio, sulphite-reducing Clostridia, Listeria, Staphylococcus, Staphylococcal enterotoxins, Yersinia enterocolitica, Campylobacter jejuni, Bacillus cereus, Brucella, Molds and yeasts, Parasites food: Trichinella, Anisakis, Opisthorchis, Diphyllobothrium. Food-borne viruses: Hepatitis A, Norovirus, Astrovirus, Rotavirus. Identification of foodborne viruses by molecular methods.

Examination Methods

Oral and/or written reports