RISK MANAGEMENT OF ANTIMICROBIAL RESISTANCE
cod. 1009241

Academic year 2020/21
2° year of course - Second semester
Professor
Andrea BARBAROSSA
Academic discipline
Farmacologia e tossicologia veterinaria (VET/07)
Field
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in ENGLISH

Integrated course unit module: ONE HEALTH IN FOOD SAFETY

Learning objectives

Students will be familiar with the basic concepts of antibiotics, their mechanisms of action and their use in food producing animals. The strategies implemented at local, national and international scale to fight antimicrobial resistance will be illustrated and discussed. Students will be aware of the role of both food and environment for the development and spread of antimicrobial resistance. Students will understand which preventive measures can be applied to contain antimicrobial resistance.

Prerequisites

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Course unit content

• Antimicrobial resistance in food-producing animals
• Management of antimicrobial resistance
• The transfer of antimicrobial resistance from food to humans
• The role of the environment in the antimicrobial resistance issue
• Biosecurity, prevention and animal welfare

Full programme

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Bibliography

Lectures slides, scientific papers

Teaching methods

Oral lectures, scientific seminaries

Assessment methods and criteria

This course is part of the integrated subject “One health in food safety”, which also includes “Risk management of zoonotic parasites along the food chain”. Final grading of the entire integrated course is calculated as an average of the scores obtained in the two courses “Risk management of zoonotic parasites along the food chain” and “Risk management of antimicrobial resistance”. The multiple-choice test will allow to verify the knowledge of the student on all the topics covered during the course.

Other information

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