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Molecular biology of foodborne pathogens
Last Updated: 2026-02-05 15:23:43
Abstract
The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.
Objective
Detailed, up-to-date status of reserach and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated microbial risks.
Content
Molecular biology of infectious foodborne pathogens (Listeria, Vibrio, E.coli, Salmonella, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and pathogenicity factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment?
Resources
Lecture Notes
Copies of the presentation slides are available in the secretaries office (LFV B20), for a nominal fee.
Literature
Recommendations will be given in the first lecture hour
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Molecular biology of foodborne pathogens |
|
1 h weekly |