The aim of this course is to enable graduate students to obtain information about pathogenic microorganisms in milk and dairy products.

Raw milk microflora and antimicrobial systems, sources of microbial contamination of milk and dairy products, factors affecting the formation of milk-borne microbial diseases / wrong practices, spread - effects - emergence of diseases, Raw milk microflora and antimicrobial systems, sources of microbial contamination of milk and dairy products, milk Factors/misapplications effective in the formation of microbial diseases caused by; Concepts related to the spread - effects - emergence of diseases and microorganism properties; Factors affecting the development / proliferation of pathogenic microorganisms in milk and dairy products; pathogenicity and virulence concepts, virulence factors; Gram positive and Gram negative pathogenic bacteria, pathogenic and/or toxigenic fungi, water, milk and other foodborne viruses, prions and parasites in milk and dairy products and the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification.