Learning objectives
The goals of the unit are the following: <br />
1) evaluation of the microbial component of food products, with special emphasis on microbial contamination during handling, distribution and serving of food products of animal origin (meat, milk and eggs). <br />
2) study of some of the most important microbial food-borne diseases caused by Listeria monocytogenes, verocytotoxin-producing Escherichia coli, heat tolerant Campylobacter, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens. <br />
3) study of food-borne viral infections and prevention strategies for the consumer <br />
Prerequisites
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Course unit content
<p>The study of microbial contamination of foods of animal origin (such as meat, milk ang eggs), together with the evaluation of their hygienic status willl be performed. </p>
<p>The most important microbial foodborne diseases will be studied, as for example the infections caused by Listeria monocytogenes, heat tolerant Campylobacter, verocytotoxin-producing Escherichia coli, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens. The main foodborne viral diseases (Calicivirus, Hepatitis A virus, Hepatitis E virus and Poliovirus infections) will be studied, together with stragies of their prevention.</p>
<p>The most recent European and Italian laws regarding food production and food safety will be discussed.</p>
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Full programme
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Bibliography
Rondanelli, Fabbi, Marone: "Trattato sulle infezioni e tossinfezioni alimentari". 2005, Selecta Medica, Pavia. <br />
De Felip: "Recenti sviluppi di igiene e microbiologia degli alimenti". 2001. Tecniche Nuove, Milano. <br />
Teaching methods
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Assessment methods and criteria
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Other information
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