Microbiological risks - Samenvattingen en Aantekeningen

GRADE: 7.5. This document is a summary of the course Food Safety Management (FHM-61312), covering lectures 1 through 9. You may print and bring it to the open-book exam. Please be aware that this summary was written during the 2022/2023 academic year, and the content may have changed since then. Therefore, use these documents as supplementary support for your exam preparation and not as your only study guide.

After completion of this course students are expected to be able to: - have an overview of the occurrence and characteristics of food-borne pathogens; - debate the effect of processing on the occurrence of toxic compounds and the level of pathogens present; - distinguish host responses to pathogens and their toxins; - discuss the role of gut microbiota in toxicological risks of food-borne chemicals; - compare and apply dose response models; - build models to estimate microbiological and to...