Learning objectives
The course aims to provide students with a scientific approach and legislative issues in the field of food hygiene, with special reference to microbial and parasitic contamination of foods of animal origin as well as skills relating to the application of molecular and classical methods for detecting microorganisms in food (I and II descriptor of Dublin). These skills contribute to the understanding and training of independent evaluation of the student in choosing the most appropriate method to be applied in the course of the analysis (III and V of Dublin descriptor).
Prerequisites
none
Course unit content
Food quality and safety:
food poisoning from Salmonella spp., Campylobacter spp., L. monocytogenes, E. Verocytotoxic E. coli (VTEC), Cl. botulinum, Cl. perfringens, B. cereus and S. aureus;
food-borne parasitic diseases: toxoplasmosis, trichinosis (EC Regulation 2075/2005), cysticercosis, botriocefalosi, opistorchidosi, anisakiasis, cryptosporidiosis, amebiasis, giardiasis;
foodborne viral illnesses (Norovirus, hepatitis A and E, coxsackievirus);
histamine poisoning.
Main technologies for processing and storage of food.
Food Law: "hygiene package" EC Regulation 2073/2005 and SS. MM.
Molecular and classical methods for the detection of microorganisms in food.
Full programme
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Bibliography
1) Rondanelli, Fabbi, Marone. Trattato sulle infezioni e tossinfezioni alimentari. Selecta Medica, Milano. 2005
2) Fratamico, Bhunia, Smith. Foodborne pathogens. Microbiology and Molecular Biology. Caister Academic Press, Norfolk, UK. 2005.3)Colavita G., Igiene e tecnologie degli alimenti di origine animale, Point Veterinaire Italie, 2012, Milano.
Teaching methods
Oral lessons and laboratory practical sessions
Assessment methods and criteria
Oral examination.
Other information
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