FITOPATOGENI MIKROORGANIZMI U PROIZVODNJI HRANE

After the student passes this exam, she/he will be able to: - understand the importance of production and circulation of health-safe food, - describe the main areas that make up the European food safety system and the most important information provided by EFSA - recognize the most important phytopathogenic microorganisms that are a current threat in food production, - list the fungi that are potential mycotoxin producers, - describe the most important mycotoxins that occur in food production, - select appropriate preventive measures in the control of phytopathogenic microorganisms and their metabolic products, - apply legal regulations related to the issue of phytopathogenic microorganisms and mycotoxins in food production.