Lectures

Fundamentals of food and meat hygiene

6th semester

The lecture offers a first insight into the field of food safety. We introduce potential health hazards from food and give a brief overview of relevant legislation regarding food safety and consumer protection. We will introduce you to important aspects of food microbiology and food spoilage and explain methods of preservation. As a special method of preservation, we will familiarize ourselves with the production of canned food, taking into account microbiology, process factors and control. The technology and systematics of animal foodstuffs such as meat and milk, including products made from them, are discussed. For cured, raw, scalded and cooked sausages, the general market perception, the production technology and the preservation methods used are discussed.

In addition, the course is intended to prepare students for the practical course “Ausbildung im Öffentlichen Veterinärwesen” (§§ 61 and 62 TAppV). Information on the structure and functions of the public veterinary system and on methods of food testing is provided. The basic principles of food and meat hygiene taught in these lectures are part of the “One Health” approach to training and the responsibility of veterinary medicine for humans, animals and the environment (§ 1 TAppV).

This lecture series is jointly organized by the Chair of Food Microbiology together with the Chair of Food Safety and Analysis. We cover the following lectures:

• Foodborne health hazards
• General food microbiology
• Milk and dairy products

General food hygiene

7th semester (2 SWS)

Building on the content taught in semester 6, the course begins with an introduction to the basics of consumer protection and then goes on to discuss individual aspects of this in more detail. With regard to protection against deception, regulations on food labeling are discussed.

One focus of the course is the risk to consumers from harmful foodstuffs. After providing an overview of food microbiology, the most important bacterial, mycological and viral pathogens of food infections and intoxications are discussed in special lectures. The characteristics, occurrence and symptoms of disease in humans are presented. In particular, the routes of contamination are explained as well as measures to minimize the risk of foodborne illnesses caused by the respective pathogens or their toxins.

In addition to food that is unsafe due to health hazards, the problems of consuming unsuitable food are addressed by emphasizing the importance of the hygienic production, manufacture and processing of food. In this context, hygiene regulations including internal company controls, HACCP and quality management systems are discussed.

This lecture series is organized by the Chair of Food Microbiology together with the Chair of Food Safety and Analysis. The following contents are organized by the Chair of Food Microbiology:

• C. botulinum/ C. perfringens
• S. aureus/ B. cereus
• Y. enterocolitica / E. coli
• Viruses in food
• Food-associated zoonoses

Special food hygiene

8th semester (2 SWS)

Here we focus on eggs/egg products, fish/fishery products, crustaceans and molluscs, honey, food additives, novel foods, genetically modified and organically produced foods. In addition to product-related and technological aspects, the associated legal regulations, health and hygiene risks are also taken into account.

The second part of the course deals with consumer protection, in particular the protection against deception, whereby methods for the examination of food are presented, for example for the detection of animal species. Furthermore, the determination of value-determining components as well as the sensory and histological examination of food will be discussed. In addition to the presentation of the problem of allergens and foreign proteins in food, you will learn more about the topic of "food fraud". Finally, the structure and functions of food monitoring are presented.

This lecture series is organized by the Chair of Food Microbiology together with the Chair of Food Safety and Analysis. The following contents are organized by the Chair of Food Microbiology:

• Fish
• Mussels
• Organic food
• Food monitoring