Learning objectives
The module aims to provide students with the most important, up-to-date notions regarding the food-transmitted diseases listed below: <br />
- salmonellosis, botulism, vibriosis <br />
- trichinellosis, diphyllobothriasis, anisakiasis, taeniasis <br />
- toxoplasmosis, amebiasis, cryptosporidiosis, giardiasis <br />
Prerequisites
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Course unit content
<p>The course will deal with the most important alimentary diseases of bacterial aetiology (salmonellosis, botulism, vibriosis) and parasitic aetiology (protozoa, helminths). It will also make reference to the European legislation regarding them. </p>
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 />
Papiglione, Canestri, Trotti: Guida allo studio della parassitologia (1999). 3rd edition. Esculapio, Bologna. <br />
Teaching methods
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Assessment methods and criteria
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Other information
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