Course: Pharmacology in Food Production and Drug Residues in Food

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Course title Pharmacology in Food Production and Drug Residues in Food
Course code 2390/H3FAP
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 2
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Dobšíková Radka, MVDr. Ph.D.
  • Široká Zuzana, PharmDr. Ph.D.
Course content
SYLABUS OF PRACTICAL LESSONS 1. Introduction to practicals, basic pharmacological terminology. Bohemian Pharmacopoeia. Act on Pharmaceuticals and related ordinances. 2. Solid drug forms. 3. Liquid drug forms. Semisolid drug forms. 4. AISLP and other information sources on registered drug. Rezidues of pharmacologically active substances in foodstuff of animal origin (basic terms on animal-origin food safety). Council Regulation EEC No. 2377/1990 and No. 470/2009. 5. Analysis of drug residues in foodstuff. Principles of instrumental drug analysis methods (extraction and detection of drugs in food animal tissues). Use of RT-PCR in diagnostics of gene expression in fish exposed to drugs. 6. Excursion. 7. Credit test. Credit. SYLABUS OF LECTURES 1. Introduction, content of pharmacology, basic terminology. 2. Cell membranes, their structure, types of substance transport via cell membranes. 3. Interaction of drugs. Pharmaceutical interaction. Pharmacokinetic interaction. Pharmacodynamic interaction. 4. Drug fate in an organism. Absorption under extravascular administration, drug distribution in organism, biotransformation of drugs and their excretion. Deposition of drugs in organism. 5. Mechanism of drugs´ action. Specific and non-specific mechanism of action. Receptor concept. 6. Adverse effects. Toxic effects of drugs. Types of toxic reactions. Local and systemic toxicity, acute and chronic toxicity. Most common intoxication. 7. Specification of the most important drug groups used in veterinary medicine. 8. Chemotherapeutics and their use in food animals. 9. Antibiotics and their use in food animals. 10. Anticoccidics and their use in food animals. 11. Endo- and ectoparasitics and their use in food animals. 12. Growth stimulators acting in gastrointestinal tract. Physiologically active growth stimulators, steroid hormones, growth hormone and analogues, beta-agonists. 13. Terms used in the evaluation of health risk of pharmacotherapy. Maximal residue limits. Acceptable daily intake. Antibiotic policy. 14. Drug residues in foodstuff. Measurement of drug residues in foodstuff. Withdrawal periods. Surveillance. Competence of supervisory authorities. Legislation concerning drugs.

Learning activities and teaching methods
Learning outcomes
Objective of the course is to acquaint the students with knowledge of basic principles of veterinary pharmacology based on current knowledge of pharmacokinetics, pharmacodynamics, drug effects and side-effects, drug interactions, hazards, risks of toxicity and residues in the use of drugs in food animals. Special attention is payed to those groups of drugs administered on a large scale to food anmals under intensive breeding systems. Information on relevant legislation concerning drug residues in food of animal origin are included.


Assessment methods and criteria
100% presence in practical lessons; credit test
Recommended literature
  • Hynie, S.: Základy farmakologie, Triton, Praha 1999. Kvalifikované osoby ve výrobě, distribuci a kontrole medikovaných premixů a ve výrobě a uvádění do oběhu medikovaných krmiv. Sborník Modul II-A VFU Brno, 20002. s. 38-50, 79-80..
  • Šimůnek, J., Smola, J. Antibiotika, sulfonamidy a chinolony ve veterinární medicíně.. Brno, 1998.

Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Veterinary Hygiene and Ecology Food Safety and Quality (15) Veterinary medicine and veterinary prevention 2 Summer