Publication in the Diário da República: Despacho nº 7835/2019 de 05/09/2019
6 ECTS; 2º Ano, 1º Semestre, 45,0 PL + 15,0 TP , Cód. 608013.
Lecturer
- Catarina Margarida Duarte Belo Calado Brito (1)(2)
(1) Docente Responsável
(2) Docente que lecciona
Prerequisites
Not applicable
Objectives
The student must:
- know the diversity of microorganisms, their morphological and physiological characteristics.
- Identify the differences between bacteria, fungi, viruses and other microorganisms relevant for microbiological analysis.
- Develop practical skills in microbiological techniques
- Master cultivation, isolation and identification techniques of microorganisms in different samples.
- Perform staining methods (such as Gram stain) and biochemical tests (catalase, oxidase, etc.) for microbial identification.
- Apply microbiological control methods, such as sterilization and disinfection.
- Know how to perform microbiological analyzes in different matrices: food, water, air and surfaces.
- Interpret microbiological analysis results in accordance with quality and safety standards.
- Strictly follow biosafety protocols when handling microbiological samples.
- Critically analyze the results of microbiological analyzes, interpreting quantitative and qualitative data.
- Make evidence-based decisions for microbiological control in different contexts, such as food production, medicines and environmental control.
- Know advanced microbiological analysis methods
Program
1- General methods of microbiological analysis
1.1 Presence/absence detection
1.2 Counting Colony Forming Units (CFU)
1.3 Serial dilution technique
1.4 Microscopic methods
1.5 Biochemical methods
1.6 Appropriate practices for dealing with different types of microorganisms: Personal protective equipment (PPE) and decontamination techniques.
2 - Contamination of water, food and internal environments
2.1 Indicator microorganisms
2.2 Potentially pathogenic and non-pathogenic microorganisms
3- Microbiological analysis of food
3.1 Microorganisms and the Food Industry
3.2 Importance of microbiological analysis in food
3.3 Sample collection and handling
3.4 Selective and differential means for isolation
3.5 Plate sowing techniques
3.6 Interpretation of results and discussion
4- Microbiological analysis of water
4.1 Importance of microbiological analysis of water
4.2 Main microorganisms of interest
4.3 Analytical parameters used to determine the quality of wastewater and water
4.4 Sowing techniques and microorganism and colony counting
4.5 Biochemical techniques for identifying microorganisms
TP1 - Execution of a culture medium and assessment of the diversity of
microorganisms in the environment. Observe and compare the morphology of different microorganisms.
TP 2 and TP3 - Isolate microorganisms present in infected plant tissue, using different
aseptic techniques, for subsequent analysis in culture medium. Crop purification Strip sowing.
TP 4 and TP5 - A Practical Study - Application of biochemical methods and Gram staining in the identification of microorganisms. Analysis of bacterial susceptibility to antibiotics: A practical approach using the disk diffusion method.
TP 6 - Spore Viability Analysis: Practical Study of Staining and Counting in a Neubauer Chamber
TP 7 - Count of total aerobic microorganisms in samples of drinking and rainwater
TP 8 and TP 9 - Microbiological Analysis of Water: ISO standards for the determination of pseudomonia aeruginosa, coliform bacteria and fecal Enterococci.
Evaluation Methodology
A- Assessment continues practical - a classification will be given for each TP class considering the attitude and knowledge mastery demonstrated by the student during practical activities (0 to 20 points). Minimum classification of 9.5 points in this
component.
B - Delivery of final report (50%) and discussion (50%) (0 to 20 points). Minimum rating of 9.5 points in this component.
CF - The final classification (in all evaluation periods) will be calculated as follows:
CF = 0.6*A + 0.4*B
Students are approved with a classification equal to or greater than 9.5 points.
Bibliography
- Ferreira, W. e Sousa, J. e Lima, N. (2010). Microbiologia. (Vol. 1). Lisboa: Lidel- Edições Técnicas, Lda
- Madigan, M. e Martinko, J. e Bender, K. e Buckley, D. (2004). Microbiologia de Brock. (Vol. 1). América: Prentice-Hall
- Sinogas, C. e Alho, L. e Brito, I. (0). Microbiologia - Microbiologia Geral - Princípios de Microbiologia. Acedido em 12 de outubro de 2022 em http://home.dbio.uevora.pt/~ibrito/micro/MICRO/MANUAL.pdf
- Tortora, G. (2016). Microbiologia. S. Paulo: Artmed Editora
Teaching Method
Practical laboratory classes, introducing theoretical concepts and analytical techniques to be used. Students' autonomy in complying with and respecting hygiene and safety rules in chemistry and microbiology laboratories is encouraged.
Software used in class
Not applicable
