Unit HYGIENE AND FOOD MICROBIOLOGY

Course
Economics and culture of human nutrition
Study-unit Code
80076412
Curriculum
In all curricula
Teacher
Pietro Buzzini
CFU
12
Course Regulation
Coorte 2019
Offered
2021/22
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata

FOOD HYGIENE

Code 80785706
CFU 6
Teacher Milena Villarini
Teachers
  • Milena Villarini
Hours
  • 54 ore - Milena Villarini
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline MED/42
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Introduction to Food-hygiene concepts.
Health promotion and prevention of diseases: primary, secondary and tertiary prevention.
Biological, chemical and physical hazard in food.
Food-related infectious diseases.
Risk analysis and HACCP system.
Reference texts Lopalco PL, Tozzi AE. Epidemiologia facile. Collana Archi. Editore: Il Pensiero Scientifico, 2007


Roggi C., Turconi G.: Igiene degli alimenti e nutrizione umana (seconda edizione). EMSI Roma, 2009.
Educational objectives The expected outcome is that the students understand:
1) methods of observational epidemiology (ecologic, case-control and cohort studies);
2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of food-related diseases;
3) methods of preventing foodborne diseases (HACCP system).
Prerequisites None.
Teaching methods Lectures on all subjets of the course.
Learning verification modality Oral test of about 20 minutes long, aiming to ascertain the knowledge level and the student communication skills.

Website of Services for disabled students and students with specific learning disabilities: http://www.unipg.it/disabilita-e-dsa
Extended program Introduction to food-hygiene. Concepts of health and illness.
Basic elements of epidemiological studies (calculation and interpretation of proportions, incidence, prevalence and mortality rates; descriptive and analytic epidemiology).
Health promotion and prevention of diseases: primary, secondary and tertiary prevention.
Principles of communicable diseases epidemiology (modes of transmission).
Microbiological hazards in food: (1) intrinsic, extrinsic, implicit and processing factors affecting microorganisms growth in food; (2) main sources of food contamination.
Foodborne disease caused by bacteria: (1) differences between foodborne infections, toxin mediated infections and intoxications; (2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following microbial agents: Salmonella spp, Shigella spp, Yersinia enterocolitica, pathogens Escherichia coli, Bacillus cereus, Campylobacter spp, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum.
Foodborne disease caused by viruses and parasites: (1) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following viruses: HAV, HEV Rotavirus e Poliovirus; (2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following parasites: Giardia lamblia, Toxoplasma gondii, Anisakis spp, Opisthorchis felineus, Tenia solium.
Surveillance systems for foodborne diseases: (1) epidemiology of main foodborne pathogens in Europe and in Italy; (2) outbreak management.

Overview of risk management strategies: (1) standard operating procedures; (2) food preservation techniques: physical, chemical, natural and artificial methods; (3) cleaning, disinfection, sterilization and disinfestation methods.
Basic principles of the HACCP system: (1) Italian D.Lgs 155/97; (2) general EC food law regulation 178/2002; (3) traceability of food products; (4) food labelling.

Chemical hazards in foods: (1) main sources of food contamination; (2) risk evaluation methodologies (NOEL, LOEL, BMD, ADI, MOE); (3) possible health effects of chemicals contaminants; (4) principal pollutants in water, soil and air (heavy metals, mutagenic/carcinogenic xenobiotics; (5) pollution by drugs and pesticides; (6) food contamination during the food processing chain.

Tap and bottled water: (1) main contaminants; (2) requirements for potability; (3) hardness and health.

AGRICULTURAL AND FOOD MICROBIOLOGY

Code 80071206
CFU 6
Teacher Pietro Buzzini
Teachers
  • Pietro Buzzini
Hours
  • 54 ore - Pietro Buzzini
Learning activities Caratterizzante
Area Discipline della tecnologia alimentare
Academic discipline AGR/16
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents - Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.).
- Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms. Fundamentals on food spoilage and pathogenic microorganisms.
- Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts).
- Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages.
- Viable count of microorganisms occurring in food products.
Reference texts 1. V. BOTTAZZI. Microbiologia lattiero-casearia, Edagricole, 1993.
2. A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
3. A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di Microbiologia. Casa Editrice Ambrosiana, 2008.
4. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007.
Educational objectives Ability to:
- Understand the source of microorganisms (pro-technological, spoilage, pathogens) in food (and related technological processes) and factors which influence the development and survival;
- Understand the meaning and importance of preservation techniques of food hygiene and sanitation;
- Understand the taxonomy, biology and physiology of the main microbial groups of interest for food industry;
- Understand the role played by different microbial groups inside of fermented foods (fermented beverages, cheese, sausages, butter, bread, etc.).
- Understand the meaning and role of microbial starters used by food industry.
Prerequisites basic knowledges of biology and biochemistry
Teaching methods lectures
laboratory exercises
Other information none
Learning verification modality Final oral examination
Extended program - Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.). Fundamentals of the most important techniques of food storage and conservation (pasteurization, sterilization, tyndallization, etc.) Use of low temperatures, modified atmosphere, ionizing radiations, etc.
- Microbial groups involved in food manufacturing. Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms: lactic acid bacteria, yeasts, filamentous fungi, acetic acid bacteria, micrococci, propionibacteria, bifidobacteria, etc. Fundamentals on food spoilage and pathogenic microorganisms: Enterobacteriaceae, Staphylococcus sp., Clostridium sp., Bacillus sp., Campylobacter sp., Listeria monocytogenes, Yersinia enterocolitica, Brucella sp., Escherichia coli, Salmonella sp.).
- Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts). Food deterioration by food spoilage and pathogenic microorganisms. Fundamentals of mycotoxin production and of some food-borne diseases.
- Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages. Production of microbial starter for food manufacturing. Fundamental of probiotic activity of lactic acid bacteria and bifidobacteria.
- Viable count of microorganisms occurring in raw materials of food interest (e.g. meat, milk, etc.). Interpretation of results.
- Viable count of microorganisms occurring in fermented foods and beverages. Interpretation of results.
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