Learning objectives
The aim of the curse is to provide students with a scientific approach to the hygiene problems in the food area, regarding to the microbial contamination of food of animal origin and the application of hygiene regulations. Students deepem the aspects concerning some toxinfections and their prevention during the production, retail and preservation stages of food of animal origin.
Prerequisites
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Course unit content
Principles:
-Food frauds
-Lex 283/1962
-Control services system
- Hygiene package
- Audit in the food industries
- Food higienic quality
- Food microbial contamination sources
- Reg.2073/2005 and adms.concerning the microbiological criteria applied to food products
Food tosinfection caused by:
- Salmonella spp.
- Bacillus cereus
- Staphylococcus aureus
- Campilobatteri termotollerant
- Clostridium botulinum
- Clostridium perfringens
- Vibrio spp.
- Enteric virus tropism
Growth promoters
Parasitosis relevant to the inspection area: trichinosis, Cysticercosis, Anisakis infestation and Toxoplasmosis.
Food preservation technique: Physical, chemical and new technology
Full programme
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Bibliography
COLAVITA G.: Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie, 2008, Milano
GALLI A., BERTOLDI A.: Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri, 2006
FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
SALVADORI DEL PRATO O.: Tecnologie del latte, Ed. Edagricole, 2005, Bologna
Legislation update on: sostanzealimentari.it
Teaching methods
Frontal lessons
Assessment methods and criteria
Final examination, eventually integrated with oral exam.
Other information
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