Content

Subject carrier

Description

1. Historical background and development of microbiology
2. Structure and function of prokaryotic and eukaryotic cells
3. Distribution of microorganisms
4. Viruses
4.1. Morphology and structure
4.2. Taxonomic division
4.3. Reproduction
4.4. Methods of proof
4.5. Types and pathogenesis of viral infections
5. Prions
6. Bacteria
6.1. Normal microbial flora
6.2. Cell morphology and structure
6.3. Taxonomy
6.4. Reproduction
6.5. Metabolism
6.6. Methods of proof
6.7. Spread and pathogenesis of bacterial infections, toxins
6.8. Treatment and antibiotics
7. Immune response and microbes
7.1. Structure and role of the immune system
7.2. Innate immune system
7.3. Inflammation
7.4. Complementary system
7.5. Acquired immune system
7.6. Primary and secondary immune response
7.7. Antibodies and immunoglobulins
7.8. Hypersensitivity reactions
8. Fungi (molds, yeasts)
8.1. Cell morphology and structure
8.2. Reproduction
8.3. Pathogenesis of fungal infections
8.4. Diagnosis of fungal infections
9. Unicellular protozoa
10. Hygiene and health
10.1. Historical development
10.2. Hygiene and epidemiology
10.3. Formation and protection against infectious diseases
10.4. Hygiene and sanitation
10.5. Methods and procedures for the removal of microorganisms
10.6. Aseptic procedures, DDD
11. Food microbiology
11.1. Microbiological criteria and microbiological quality
11.2. Determination of microbial mass
11.3. Growth and cultivation of microorganisms micronutrients, macronutrients
12. Metabolism and fermentation processes
13. Influence of microorganisms on food spoilage
14. Protection of food against microbiological spoilage (antimicrobials and preservatives, bio-preserving, probiotic bacteria)
15. Microbiologically unsuitable foods as a source of infection, poisoning, allergies
15.1. Bacterial infections and poisonings
15. 2. Characteristics and types of viral infections