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) Lead Professor
(2) Teaching Professor
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. Review of Fundamental Concepts.
2. Microscopic Observation: Bacterial and Fungal Morphology.
3. Aseptic Techniques. Preparation, Sterilisation, and Quality Control of Culture Media.
4. Inoculation Techniques, Serial Dilutions, and Microbial Quantification by Plate Counting.
5. Detection and Quantification of Coliforms and Escherichia coli in Contaminated Water Samples.
6. Enumeration of Total Aerobic Microorganisms in Rainwater and Mineral Water.
7. Isolation, Subculturing, and Purification of Microbial Cultures. Microbiological Assessment of Cooked Ham and Fresh Cheese.
8. Antibiotic Susceptibility Testing Using the Disk Diffusion Method.
9. Assessment of the Effectiveness of Disinfectants in Reducing Microbial Viability.
10. Comparison of the Drop Plate Method (MilesMisra) and the Pour Plate Method for the Enumeration of Staphylococcus spp.
11. Maintenance, Preservation, and Reactivation of Microbial Cultures.
Evaluation Methodology
A Practical Assessment (020 points)
The grade will be calculated as the arithmetic mean of the 7 highest grades obtained across the 10 assessed practical classes. Assessment will consider the student's attitude, compliance with safety rules, execution of laboratory techniques, and demonstrated knowledge.
Absences will initially be assigned a grade of 0. At the end of the semester, a make-up practical class will be provided to allow students to complete missed activities. The grade obtained will replace the corresponding zero. Minimum required average: 9.5 points.
B Written Report and Discussion/Presentation (020 points)
Assessment will include a written report (10%) and its discussion/presentation (10%), based on two practical classes selected by the lecturer. Minimum grade required: 9.5 points.
C Practical Test (020 points)
Assessment of the practical knowledge and skills acquired.
FC Final Grade
FC = 0.4 × A + 0.4 × B + 0.2 × C
To pass the course unit, students must obtain a final grade of at least 9.5 points and a minimum grade of 9.5 points in components A and B.
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
