Learning objectives
The student should know the following topics
- hygiene of milking, transport, storage and processing of milk;
- microbial agents that are indicators of poor hygiene in milk processing
- microbial agents that are indicators of faecal contamination of milk
- bacterial pathogens present in milk and milk products
- main diseases transimissible to humans through consumption of milk and milk products
- microbiological criteria for milk and milk products laid down in national and European legislation
Prerequisites
- - -
Course unit content
Hygiene of raw milk at farm (Reg. EC 853/2004)
- Raw milk: criteria of Reg. EC 853/2004
- Staphylococcus aureus contamination of milk and products thereof
- Enterobacteriaceae and Escherichia coli contamination of milk and products thereof
- Pathogens in milk and products thereof : Salmonella, Listeria monocytogenes, thermotolerant Campylobacter, Shiga-toxin producing E. coli (STEC), Bacillus cereus
- Study of the most important milk-borne zooonoses
- Aflatoxins in milk and cheeses-
- Microbiological criteria for dairy products (EC Reg. 2073/2005)
Full programme
- - -
Bibliography
- Igiene e Tecnologia degli Alimenti (Colavita Ed. ), Casa editrice PVI, 2023
- Igiene nei processi alimentari (Paparella, Schirone, Visciano Eds.), Casa editrice Hoepli, 2023
Teaching methods
Lectures.
Power Point presentations provided to students
Assessment methods and criteria
Written examination with five multiple-choice questions.
Each correct answer will be awarded 3 points, giving a total (5 correct answers) of 15 points. Wrong answers do not count towards the final mark.
The result obtained in the exam will be added to the result obtained in the exam of the module 'Traceability, labelling and certification of dairy products'.
Other information
- - -
