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, viral and parasitical contamination of foods of animal origin as well as skills relating to the application of rules of hygiene as a preventive measure in the context of food poisoning (I and II descriptors of Dublin). They also include concepts for prevention during production, marketing and preservation of foods susceptible to bacterial, viral and parasitical contamination. The production technologies of fishery and beehive products, the conditions for the marketing and related National and European legislation are treated with the aim of providing students with the skills needed to draw up HACCP plans as part of food production (III, IV and V descriptors of Dublin). During the laboratory exercises ISO official methods for detecting microorganisms of particular importance to hygiene and food safety (Salmonella, Listeria, E. coli, S. aureus, Enterobacteriaceae) are applied.
Prerequisites
no
Course unit content
Topics that teach the student what are the main biological hazard related to the consumption of products of animal origin will be covered. Growth factors of microorganisms will also be considered as well as surveillance systems at national and European level. A depth discussion will be addressed to the supply chains of fishery and beehive products.
Official analysis methods for the search for microorganisms of particular importance for the hygiene and safety of food products will be studied in depth.
Full programme
Factors of bacterial growth in foods. The microbial, viral and parasitical contamination of food of animal origin. Surveillance of foodborne zoonoses at National and European level.
Food poisoning: salmonellosis, campylobacteriosis, listeriosis, infections by pathogenic Escherichia coli (with particular reference to EHEC, STEC and EggEC pathotypes), yersiniosis, brucellosis, Cronobacter sakazakii infection, poisoning by Staphylococcus aureus, Bacillus cereus, Clostridium perfringens.
Food poisoning: histamine poisoning. Algal biotoxins. Parasitosis.
Food-borne viral diseases: Norovirus, Hepatitis A Virus and Hepatitis E Virus.
Health problems and trade problems in fish products and beehive products.
Bibliography
Colavita G., Igiene e tecnologia degli alimenti di origine animale, Ed. Point Veterinaire Italie, 2012, Milano.
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
Teaching methods
Depending on the epidemiological situation related to the health emergency for Covid-19, and the related measures adopted by the University of Parma, the lessons may be held in telepresence or in classroom. In the first hypothesis (telepresence), the Teams platform will be used by creating lessons in synchronous mode, whose written presentations will subsequently be uploaded to the Elly platform. The exercises will be replaced by work in small groups, video projections, remote tests.
In the second hypothesis (face-to-face lessons) there will be lectures in the classroom and practical exercises in the laboratory of food microbiology.
Assessment methods and criteria
Written test with three open answers; each answer is assigned a score ranging from 0 to 10. The total score the student can reach with the written test varies from 18/30 to 30/30.
Praise can be awarded (30 cum laude) if the total score starts at 30/30 and the answers are articulated optimally.
The results of the written test are communicated to the candidates before of the verbalization. Students with DSA/BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes); appropriate forms of verification and evaluation are guaranteed to the students (Law 170/2010).
Other information
no
2030 agenda goals for sustainable development
no
