Unit HYGIENE AND FOOD MICROBIOLOGY

Course
Economics and culture of human nutrition
Study-unit Code
80076412
Curriculum
In all curricula
Teacher
Benedetta Turchetti
CFU
12
Course Regulation
Coorte 2020
Offered
2022/23
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 Benedetta Turchetti
Teachers
  • Benedetta Turchetti
Hours
  • 54 ore - Benedetta Turchetti
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 protechnogical 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. G.A. FARRIS, M. GOBBETTI, E. NEVIANI, M. VINCENZINI. Microbiologia dei prodotti alimentari. Casa Editrice
Ambrosiana, 2012
3. A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di
Microbiologia. Casa Editrice Ambrosiana, 2008 (per consultazione).
4. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice
Ambrosiana, 2007 (per consultazione).
5. A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice
Ambrosiana, Milano, 2005.
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 In order to understand and interpret critically the covered topics, good
preparation in general microbiology (basic techniques of microbiology)
and biochemistry (principal metabolisms) is required
Teaching methods Teaching methods: frontal lectures, laboratory practice, student
seminars.
Teaching and learning support: video screenings of lessons, teaching
material distributed by the teacher, texts recommended for study, papers
selected by the teacher.
Methods of learning (in addition to the frequency of teaching activities):
reading and personal study on reference texts, reading and personal
study on material suggested by the teacher, laboratory practice,
realization and presentation of individual reports or small working groups
on topics and specific projects.
Learning verification modality The exam consists on an oral test of approximately 30 minutes, aimed at
assessing the level of knowledge and understanding of the topics of the
course and the ability to link them. The oral examination will also allow to
verify the student's communication skills and the technical language
skills in relation to the discussed topics
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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