Unit HYGIEN
- Course
- Biological sciences
- Study-unit Code
- 55033008
- Curriculum
- In all curricula
- Teacher
- Patrizia Rosignoli
- Teachers
-
- Patrizia Rosignoli
- Hours
- 56 ore - Patrizia Rosignoli
- CFU
- 8
- Course Regulation
- Coorte 2015
- Offered
- 2017/18
- Learning activities
- Caratterizzante
- Area
- Discipline fisiologiche e biomediche
- Academic discipline
- MED/42
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Epidemiology and prevention of chronic-degenerative and infectious diseases. Main causative agents of infectious diseases and transmission mode. Prophylaxis and specific examples of infectious diseases. Poisoning and food-borne diseases and the control system (HACCP). Drinking water characteristics and treatments (disinfection). Management of urban solid waste.
- Reference texts
- - Barbuti S., Bellelli E., Fara G.M. e Giammanco G. , Igiene, Monduzzi
Editore, Bologna -
- Meloni C. e Pelissero G. – Igiene – Casa Editrice Ambrosiana, Milano 2007.
- Italian environmental legislations. - Educational objectives
- At the end of the course students will have acquired the basic knowledge and methodology in order to study with an epidemiologic approach, how the environment and its modifications can affect the human health. Students will know also the prophylaxis procedures for infections management and will identify health risks for the population as result of changes induced by natural or human activities on the major environmental matrices.
- Prerequisites
- propaedeutic teaching: organic chemistry and general microbiology
- Teaching methods
- face to face
- Other information
- The frequency is Optional but strongly advised
- Learning verification modality
- oral exam
- Extended program
- Definitions: hygiene, health, epidemiology. Infectious and chronic degenerative diseases. Risk factors and determinants of health. Primary, secondary and tertiary prevention.
Observational descriptive epidemiology. Sources of data on health statistics: census, mandatory reporting, hospital records, records of the disease.
Measurements of frequency: ratios, proportions, specific crude rates (mortality rates: infant, neonatal, early-neonatal, late-neonatal, post-neonatal, perinatal, stillbirth rates, incidence and case fatality), prevalence, life tables, Lexis’s curve, standardization of rates. Measures of association: relative risk, odds ratio, attributable risk.
Observational analytical epidemiology and experimental epidemiology. Retrospective and prospective studies.
Primary prevention of infectious diseases: the epidemiological chain (reservoirs of infection, source of infection, vehicles and carriers, susceptible host); transmission of infectious disease, elimination of the microorganism, way of penetration of the microorganism; characteristics of pathogenic microorganism (virulence, infectivity, invasiveness). Bacterial toxins: exotoxins and endotoxins. Host defenses against microorganisms: non-specific defense (cutaneous and mucosal barriers, the inflammatory response, phagocytosis), specific defenses (cellular and humoral response).
Epidemiology and prevention of infectious diseases: complaint, isolation, diagnostic assessment, disinfection, sterilization, disinfestation, passive and active immunization, chemoprophylaxis.
Diagnostic assessment: pre-analytical phase (specimen collection, sample transport and storage) and analytical phase (bacteriological examination, bacterial culture, biochemical tests, antibiogram, agglutination reactions and precipitation reactions, immunofluorescence, PCR, multiplex-PCR and PCR-RFLP , Western blotting).
Epidemiology and prevention of airborne diseases (tuberculosis and “streptococcie” scarlet fever) of parenterally transmitted diseases (hepatitis B), of fecal-oral cycle diseases (salmonellosis) of foodborne diseases (botulism) and zoonoses (rabies, brucellosis and malaria).
Food as transmission vehicle of infectious diseases: intoxication and food-borne. Contamination of food. Factors affecting microbial growth in food. Strategies of prevention: the HACCP system.
Water as a human health influencing factor. Drinking water and treatment systems .
The soil and human health.
Sintesi del Programma:
Epidemiology and prevention of chronic-degenerative and infectious diseases. Main causative agents of infectious diseases and transmission mode. Prophylaxis and specific examples of infectious diseases. Poisoning and food-borne diseases and the control system (HACCP). Drinking water characteristics and treatments (disinfection). Management of urban solid waste.