cod. 1002600

Academic year 2022/23
5° year of course - First semester
Cesira Isabella Maria PASQUARELLA
Academic discipline
Igiene generale e applicata (MED/42)
Formazione clinica interdisciplinare e medicina basata sulle evidenze
Type of training activity
20 hours
of face-to-face activities
2 credits
hub: PARMA
course unit

Integrated course unit module: HYGIENE

Learning objectives

The educational objectives of the module are knowledge and understanding related to the topics covered and the ability to apply this knowledge in the specific field of study; the acquisition of an autonomy of autonomy of judgment and the ability to learn autonomously; the acquisition of specific communication skills.


Semeiotic and Microbiology.

Course unit content

The "General and Applied Hygiene - Interdisciplinary" module is an integral part of the HYGIENE, PUBLIC HEALTH AND HEALTH POLICIES course. Contents of this module concern: the concepts of Health, Hygiene, Public Health, Health Policies; the threats for global health; the four levels of prevention; healthcare associated infections and antimicrobial resistance; food hygiene, with particular reference to HACCP; the determinants of health and disease and the importance of health education and health promotion.

Full programme

Concepts of Hygiene, Public Health, Preventive Medicine, Health Policies.
Concept of health and its evolution.
The ten threaths for global health (World Health Organization, 2019)
Levels of prevention: primary, secondary, tertiary, quaternary.
Epidemiology and general prophylaxis of infectious diseases (part treated in the third year of the course): Methods of transmission of infectious diseases.
Direct prophylaxis and indirect prophylaxis; Direct prophylaxis (Notification, Diagnostic assessment, Isolation, Cleaning, Disinfection, Sterilization, Disinfestation, Active and passive immunoprophylaxis, Primary and secondary chemoprophylaxis).
Epidemiology and prevention of healthcare-related infections (HAIs).
Epidemiology and prevention of antimicrobial resistance.
Hand hygiene.
Food hygiene: foodborne infections and food poisoning, the main agents responsible for food infections and poisoning and control strategies.
The HACCP system and its applications.
The determinants of health and disease.
Risk factors / protective factors related to lifestyles, with particular reference to smoking, nutrition, alcohol, physical activity.
Health Education and Health Promotion (Ottawa Charter).
Concepts of Health Literacy, Empowerment and Advocacy.


Signorelli C e coll. Igiene e sanità pubblica. SEU, Roma, 2021.

Tarsitani G, Signorelli C, Mastroeni I. Igiene, Epidemiologia e Sanità Pubblica. 5000 Quesiti a scelta multipla. Roma: Società Editrice Universo, 2012.

Didactic materials available on the specific platform (ELLY).
Materiale didattico disponibile sulla piattaforma dedicata ELLY.

Teaching methods

Lectures will be held on-site in compliance with safety standards, provided that further instructions on the ongoing health emergency are not implemented. Supporting material will be available on the specific, student-reserved platform (Elly).

Assessment methods and criteria

The module is an integral part of the course "Hygiene, public health and health policies"
The course includes an oral exam in order to assess the knowledge and skills acquired by the students during the course; moreover critical analysis and communication skills acquired will be evaluated.
In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide
Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (

Other information

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