Learning objectives
The aim of the module is to provide students with a scientific approach to hygiene problems in the food sector, with particular reference to the microbial contamination of food of animal origin and to the application of hygiene regulations for preventive reasons. Students are also provided with elements relative to some toxinfections and parasitosis in order to prevent such diseases during the production, retail and preservation stages of food of animal origin. Food industry technologies and their relative legislation (Italian and European) will be examined with particular reference on the processing of meat foods. Some essentials relative to the main food preservation systems will also be taught.
The laboratory activities involve an analysis of the official methods for detecting some microorganisms of particular interest for the hygiene and safety of food products.
Prerequisites
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Course unit content
Foodborne diseases influencing factors: Microbial contamination of foods of animal origin.
Food hygiene:
Total bacterial count,
Enterobacteriaceae count and Escherichia coli count methods.
Spoilage of foods of animal origin: Spoilage of meats preserved by high and low temperatures.
Foodborne diseases: Salmonellosis, Botulism, Vibriosis.
Parasitic foodborne diseases (Elmints): Toxoplasmosis, Trichinellosis and Reg. CE 2075/2005, Anisakiasis.
Parasitic foodborne diseases (Protozoa): Cryptosporidiosis, Amebiasis, Giardiasis.
Non-conventional agents foodborne diseases: Prion diseases.
Food processing and preservation technologies:
High and low temperature preservation
Water activity in foods
Drying and smoking processes
Antibiotics and radiation
Use of chemical compounds (nitrite-nitrate, polyphosphates, organic acids) and fermentation
Food products packaging
Meat products processing technologies:
Raw dry-fermented “salami” technology and the Italian law D.M. 21.09.2005
Raw dry-cured ham technology
Cooked ham and “mortadella” technology.
Food law:
The « Food-hygiene laws » - Regulation (EC) 2073/2005 and Regulation (EC) 1441/2007
Labelling and official sampling laws
HACCP based procedures: HACCP procedures in meat processed plants
Full programme
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Bibliography
TIECCO G.: Igiene e Tecnologia alimentare, Edagricole Bologna
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
DE FELIP G.: Recenti sviluppi di igiene e microbiologia degli alimenti. Ed. Tecniche Nuove, 2001, Milano.
DEL MONTE P., MAGNANI U., MONARI M.: Industria dei salumi: igiene, tecnica, legislazione, Edagricole, Bologna
CAPPELLI P., VANNUCCHI V.: Chimica degli alimenti. Conservazione e trasformazione, Zanichelli Bologna
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
Legislation update on: sostanzealimentari.it
Teaching methods
Oral lesson and laboratory
Assessment methods and criteria
Written exam, possibly supplemented by a oral exam
Other information
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