Learning objectives
The course aims to provide students with the theoretical knowledge necessary to understand and apply the principles of hygienic-sanitary control and verification in production processes and products of animal origin.
Upon completion of the course, the student will have acquired:
1. Knowledge and understanding of the current regulations regarding hygiene and food safety applicable to products of animal origin;
2. Skills to independently identify and analyze hygienic-sanitary risks associated with production processes and products of animal origin;
3. Knowledge and ability to apply the main control and monitoring techniques to ensure the hygienic-sanitary safety of meat, fish products, and eggs;
4. The ability to manage and implement self-control plans in various production contexts.
The laboratory activities planned during the course aim to provide students with practical and applied experience in the hygiene and sanitary control techniques of animal-derived foods and related production processes. By the end of the course, students will have learned to:
1. Apply the theoretical knowledge gained during the theoretical course and independently choose the most suitable methodological approach to solving analytical issues related to the safety of animal-derived foods and related production processes;
2. Perform sampling and microbiological analyses on animal-derived products;
3. Conduct air and surface sampling to assess environmental contamination;
4. Apply the principal chemical and physico-chemical tests to assess the deterioration status of animal-derived products;
4. Identify and distinguish the main fish species of health and commercial interest through morphological identification techniques.
Prerequisites
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Course unit content
The course is divided into a theoretical module and a practical module. During the theoretical module, the following topics will be covered:
1. Introduction to food safety:
- definition of food safety and its implications;
- current national and European regulations and standards;
- basic principles of food hygiene
2. Hygienic and sanitary risks in products of animal origin:
- biological, chemical, and physical hazards;
- main spoilage and pathogenic microorganisms associated with products of animal origin;
- chemical and physical contaminants: sources and prevention;
- specific health risks for meat, fish products, eggs, and honey.
3. Self-control plans and hygienic-sanitary control/verification techniques:
- principles of prerequisite programs: SOP (standard operating procedures), SSOP (sanitation standard operating procedures), GMP (good manufacturing practices), GHP (good hygiene practices);
- development and implementation of self-control plans based on HACCP (hazard analysis critical control points) principles.
The practical part of the course offers a series of laboratory activities divided into modules to provide students with practical knowledge in the following areas:
1. Sampling techniques and microbiological analysis: the students will learn how to prepare samples and conduct basic microbiological analyses to assess the safety, hygienic quality, and preservation status of food products. Additionally, they will be introduced to air and surface sampling methodologies to evaluate the quality of production environments and detect potential contaminants;
2. Chemical and physico-chemical analysis of animal-derived products: the course will cover techniques to determine the preservation status of animal-derived products, including acidification, rancidity, and proteolysis.
3. Recognition of fish species of health and commercial interest: students will be trained to recognize fish species of significant health and commercial interest through morphological and morphometric analysis.
Full programme
THEORETICAL PART
Introduction to Food safety
- Fundamental concepts of food safety: main national and European regulations.
- Hygiene of products, personnel, and production environment
Hygienic and sanitary risks in foods of animal origin
- Biological hazards: main spoilage microorganisms and pathogenic microorganisms in products of animal origin; main parasites in fish and meat products; prevention and control measures.
- Chemical hazards: dioxins, PCBs, heavy metals, marine biotoxins, residues of veterinary drugs, pesticide residues, process contaminants
- Physical contaminants
- Poisonous fish species
Hygienic and sanitary control and verification techniques
- Surface and environment sanitation procedures
- Food and environmental sampling techniques: protocols and equipment
Self-control plans
- Principles of prerequisite programs (SOP, SSOP, GMP, GHP): definition and application
- Development and verification of a self-control plan based on HACCP principles: hazard analysis and critical control points, monitoring procedures, and corrective actions.
PRACTICAL PART
The course content and laboratory activities are divided into the following practical modules:
1. Specific safety rules for accessing laboratories and attending the course;
2. Sampling techniques and microbiological analysis:
- preparation of samples and basic microbiological analysis to assess safety, hygienic quality, and preservation status;
- air sampling methodologies for evaluating production environment quality;
- surface sampling techniques for detecting contaminants.
3. Chemical and physico-chemical analysis of animal-derived products to evaluate preservation status:
- determination of pH and titratable acidity of milk through acid-base titration;
- measurement of protein nitrogen, non-protein nitrogen, and proteolysis index of fish products using the Kjeldahl method;
- measurement of the degree of lipid oxidation in meats through iodometric titration;
- determination of shell integrity, presence of foreign bodies, and height of air cell in eggs through candling.
4. Recognition of fish species:
- Morphological and morphometric analysis of major chordates, cephalopod mollusks, and bivalve mollusks of health and commercial interest.
Bibliography
- Slides of the lectures provided to students through the ELLY platform and supplementary recommended readings
- Igiene nei processi alimentari. A. Paparella, M. Schirone, P. Visciano. Ed. Hoepli (2023), ISBN 9788836009831
- Igiene e tecnologie degli alimenti di origine animale. G. Colavita, Ed. Point Vètèrinaire Italie (2009), ISBN: 8895995473
- Analisi dei prodotti alimentari by P. Cabras, C.I.G. Tuberoso, P. Visciano. Ed. Piccin (2014), ISBN 9788829923113
Teaching methods
The teaching will be delivered through lectures supplemented with multimedia materials.
The practical module will consist of short sessions of explanatory lectures followed by direct practical activities.
Assessment methods and criteria
The student's level of knowledge, understanding, and ability to apply the course content will be assessed through:
- a multiple-choice written test and evaluation of the laboratory notebook (in which students will record all activities performed, results obtained, and observations made during the practical sessions)
- a multiple-choice written test (theoretical module).
The final course grade will be determined by the average of the scores obtained in the written test for the theoretical module, the written test for the practical module, and the evaluation of the laboratory notebook.
Other information
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2030 agenda goals for sustainable development
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