Learning objectives
<br />The goals of this unit are the following:<br />1) evaluation of the microbe component of food products, with special emphasis on contamination in the phases of preparation, distribution and serving of animal-based food products.<br />2) study of toxic infections and food poisoning caused by Salmonella enterica , Listeria monocytogenes, verocytotoxin-producing Escherichia coli, heat tolerant Campylobacter, Staphylococcus aureus and Clostridium botulinum.<br />3) study of analysis methods for the isolation of food pathogens (Salmonella enterica , Listeria monocytogenes)<br />4) study of food-transmitted viral infections and prevention strategies for the consumer<br />
Prerequisites
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Course unit content
<br />This unit involves the study of primary toxic infections and food poisoning , such as salmonellosis, listeriosis, toxic infection from verocytotoxin-producing Escherichia coli, campylobacteriosis, botulism and staphylococcus intoxication. Also examined is microbiological contamination of animal-based foods, with special emphasis on phases involving their butchering, production, manufacturing, selling and serving.<br />Part of the unit is dedicated to the study of food-transmitted viral infections (Calicivirus, Rotavirus, Hepatitus A and E virus, Poliovirus) and prevention strategies for the consumer. <br />In the part of the course dedicated to practical exercises, ISO standards for isolating enteric salmonella and Listeria monocytogenes will be demonstrated and applied.<br />
Full programme
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Bibliography
<br />E.G. Rondanelli, M. Fabbi, P. Marone. 'Trattato sulle infezioni e tossinfezioni alimentari'. 2005, Selecta Medica, Pavia.<br />G. De Felip. 'Recenti sviluppi di igiene e microbiologia degli alimenti',. 2001, Edizioni Tecniche Nuove, Milano
Teaching methods
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Assessment methods and criteria
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Other information
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