Physiology of food and water-born pathogens: bacteria, molds and viruses. Characterization of pathogenicity and virulence factors: attachment, invasion, growth and survival within host cells. Reasons for emergence of new pathogens and re-emergence of known microoranisms as humman pathogens. Detection and identification of pathogens and their toxins: conventional vs. new molecular methods. Antimicrobial agents: mode of action and resistance. Risk assessment and predictive modeling.

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