Learning objectives
Students will acquire knowledge on the main food-borne zoonotic parasites transmitted through consumption of fresh (including raw and undercooked or poorly processed meat/fish) or processed food. The students will acquire knowledges also on the methodologies for their detection, characterisation and tracing, their occurrence and survival in relevant food matrices, the importance of food as a vehicle of infection and the possible control measures along the whole food chain.
Prerequisites
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Course unit content
• Develop a ranked list of food-borne parasite of global importance and their life cycle;
• Review of the current methods for the detection, identification, characterisation and tracing of the main food-borne parasites in foods that may be likely vehicles of infection;
• Importance of food-borne pathways for transmission of the main food-borne parasites to humans;
• Occurrence and survival of the selected parasites in foods, and consumer habits that contribute to infection;
• Possible control measures along the food chain, from farm to consumption
Full programme
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Bibliography
Notes of lectures; scientific publications
Foodborne parasites in the food supply web [Edited by Alvin A Gajadhar], 2015, Woodhead Publishing – Elsevier, Amsterdam, NL
Teaching methods
Oral lectures, scientific seminaries, laboratory activities
Assessment methods and criteria
The final examination is oral and will verify the theoretical and applicative knowledges of the student. Particularly positive will be evaluated the ability to move within the different topics and the achievement of an organic knowledge of the topics presented during the lessons.
Other information
Links to further information
www.ecdc.europa.eu
Office hours
See the website of Monica Caffara
2030 agenda goals for sustainable development
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