Learning objectives
<br />To provide the basic concepts of Microbiology for the first year students, focusing on the knowledge of decontamination procedures for packaging materials, as well as on food-transmitted pathogens.
Prerequisites
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Course unit content
<br />BACTERIOLOGY<br /> <br />The prokaryotic cell:<br />- general organization, morphology and physiology;<br />- cellular structures; <br />- the endospore: sporulation and germination processes.<br />Metabolism and cultivation of bacteria:<br />- principal routes of energetic metabolism;<br />- transport systems;<br />- chemical and physical conditions required for the cultivation of bacteria;<br />- growth media;<br />- maintenance and storage of bacteria; <br />- reproduction and growth; <br />- the curve of growth;<br />- methods of titration.<br />Taxonomy of bacteria: main concepts.<br />Genetic of microorganisms:<br />- genetic variability, mutations;<br />- plasmids;<br />- genetic recombination: conjugation, transformation and transduction.<br />Pathogenicity and virulence:<br />- attachment factors; <br />- virulence factors;<br />- bacterial toxins and their mechanism; <br />- the microorganism / host interrelation: commensalism, symbiosis, parasitism;<br />- transmission of pathogens. <br />Microbiology of aliments:<br />- food-transmitted pathogens: examples;<br />- storage and packaging of aliments;<br />- active packaging.<br /> <br /> <br />VIROLOGY<br /> <br />Biological, morphological and structural characteristics of viruses:<br />- definition; <br />- morphology;<br />- symmetry;<br />- complex structure;<br />- combined structure;<br />- chemical composition;<br />- genome.<br />Taxonomy of viruses: main concepts.<br />Phases of the viral infection:<br />- absorption;<br />- penetration;<br />- uncoating;<br />- expression and replication of the viral genome.<br />Cultivation of viruses:<br />- in animals;<br />- in embryonated chicken eggs;<br />- in tissue cultures;<br />- methods for the detection of viruses;<br />- effects of the viral infection. <br />Transmission of viruses: main concepts.<br /> <br /> <br />MICOLOGY<br /> <br />General characteristics of fungi.<br />Yeasts and molds.<br />Taxonomy of fungi: main concepts.<br />The fungi/host relationship.<br />Mycotoxins.<br />Fungal decontamination of packaging materials.<br />Fungal contamination of aliments: main concepts.<br /> <br /> <br />PARASITOLOGY<br /> <br />Protozoa <br />General characteristics and life cycle of:<br />- Giardia intestinalis;<br />- Cryptosporidium;<br />- Entamoeba histolytica;<br />- Toxoplasma gondii. <br />- Free living amoebae (Acanthamoeba; Naegleria).<br /> <br />Helminths <br />General characteristics and life cycle of:<br />Cestodes:<br />- Taenia solium;<br />- Taenia saginata;<br />- Echinococcus granulosus.<br />Trematodes:<br />- Fasciola hepatica;<br />- Paragonimus.<br />Nematodes:<br />- Trichinella;<br />Ascarides:<br /> - Toxocara canis;<br />- Anisakis.<br /> <br />
Full programme
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Bibliography
<br /><br />Bendinelli M., Chezzi C., Fumarola D., Pitzurra M.<br />Microbiologia Medica<br />Monduzzi Editore<br />
Teaching methods
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Assessment methods and criteria
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Other information
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