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 viral 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 and viral contamination. The production technologies of drinking milk, the conditions for the marketing of raw milk 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, the ISO reference methods to detect microorganisms of particular importance to hygiene and food safety (Salmonella, E. coli, S. aureus, Enterobacteriaceae) are applied.
Prerequisites
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Course unit content
The course includes a series of theoretical lectures, during which the basis for understanding the factors that promote bacterial growth in food is laid and the most important foodborne bacterial and viral diseases are studied.
A second part is devoted to the production technology of dairy and fish products.
Practical exercises focus on the detection of altering and pathogenic bacteria in food products of animal origin.
Full programme
Factors of bacterial growth in foods. The microbial and viral contamination of food of animal origin. Surveillance of foodborne zoonoses at National and European level (Directive No 2003/99/CE).
Food poisoning: salmonellosis, campylobacteriosis, listeriosis, infections by pathogenic Escherichia coli (with particular reference to STEC strains), yersiniosis, brucellosis, Cronobacter sakazakii infection, poisoning by Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens.
Fish poisoning: histamine poisoning.
Food-borne viral diseases: Norovirus, Hepatitis A Virus and Hepatitis E Virus.
Health problems and trade problems in raw milk (Reg. CE No 853/2005, State-Regions Agreement 25.01.2007, 10.12.2008 OM, DM 12.12.2012). Processing technologies of drinking milk: pasteurization, UHT, sterilization microfiltration. Legal indicators of heat treatment of milk. Drinking milk of high quality. Principles of dairy technology: acid and rennet coagulation of milk, lactic bacteria, use of rennet, salting and maturation of cheeses. Types of cheeses. Smoked seafood production technology.
Microbiological criteria for foodstuffs: Reg. CE No 2073/2005 and subsequent amendments.
Bibliography
Colavita G., Igiene e tecnologia degli alimenti di origine animale, Ed. Point Veterinaire Italie, 2023, Milano.
Paparella A., Schirone M., Visciano P. Igiene nei processi alimentari. Ed. Hoepli, 2023, Milano
Teaching methods
Lectures in classroom and practical exercises in the laboratory of food microbiology.
Assessment methods and criteria
Written test with three open answers, each of them being assigned a score ranging from 0 to 10. The total score that the student can reach with the written test ranges from insufficient (<18/30) to a 30. In the event of an excellent answer to one or more questions, honors (30 and honors) can be assigned if the score already reached 30/30. The score obtained in the Module 1 test will be averaged with the score obtained in Module 2.
The results of the written test are communicated to the candidates before verbalization.
Other information
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2030 agenda goals for sustainable development
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