Unit Risk assessment and predictive microbiology: innovative approaches in food inspection
- Course
- Veterinary medicine
- Study-unit Code
- A003508
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Luca Grispoldi
- Teachers
-
- Luca Grispoldi
- Hours
- 25 ore - Luca Grispoldi
- CFU
- 1
- Course Regulation
- Coorte 2019
- Offered
- 2023/24
- Learning activities
- A scelta dello studente
- Area
- A scelta dello studente
- Academic discipline
- VET/04
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- To manage food safety risks, it is important to identify which foods, pathogens or situations lead to foodborne illness and to determine the level of the impact these have on human health. Such information is needed to make rational decisions about whether or not resources should be allocated for increased management or regulation of any hazard over another, and the kind of interventions which would be most effective in reducing foodborne disease.
Risk analysis is a principle that has been introduced by world organizations (Codex alimentarius, OIE- Office International des Epizooties -WHO- World Health Organization - and SPS agreements - agreements on sanitary and phytosanitary measures) and indicated by Regulation (EC) n. 178/2002 as a fundamental process underlying food safety "from farm to fork". Risk analysis is a process conventionally divided into three phases that are closely related to each other: risk assessment, risk management and risk communication. Risk assessment represents the scientific base for the other two phases.
Predictive microbiology may be considered as the application of research concerned with the quantitative microbial ecology of foods. It is based on the premise that the responses of populations of microorganisms to environmental factors are reproducible and that it is possible from past observations to predict the responses of those microorganisms in other, similar, environments. - Reference texts
- - Igiene e tecnologie degli alimenti di origine animale. 2008. G. Colavita. Point Vétérinaire Italie.
- Ispezione degli alimenti. 2018. B. Cenci Goga. Point Vétérinaire Italie.
- Sanità pubblica veterinaria e igiene degli alimenti. 2014. B Cenci Goga e AG Fermani Point Vétérinaire Italie. - Educational objectives
- - understand the fundamentals of risk analysis, its meaning and its uses:
- understand the applications of risk analysis in food inspection and food safety;
- learn the ability to carry out basic quantitative risk assessment simulations;
- understand the fundamentals of predictive microbiology;
- learn the ability to use the most common predictive microbiology tools (e.g. ComBase).
Moreover – Dublin Descriptors:
- knowledge and understanding: have demonstrated systematic understanding of food inspection and mastery of research method in the field of food quality and safety;
- applying knowledge and understanding: have demonstrated the ability to conceive, design, implement and adapt basic processes in the field of risk assessment and predictive microbiology;
- making judgements: becoming capable of critical analysis, evaluation and synthesis of new and complex ideas in the sector of food quality and safety;
- communication skills: are able to communicate with their peers, with the wider scholarly community and with society at large in the area of food quality and safety;
- learning skills: are capable of promoting, in academic and professional contexts, technological, social or cultural advancement in society based on knowledge. - Prerequisites
- It is useful to have knowledge of:
- microbiology;
- food hygiene;
- infectious diseases;
- food inspection. - Teaching methods
- - face-to-face lessons;
- flipped learning;
- practical training;
- theoretical lessons and practical training;
- laboratory. - Learning verification modality
- Not applicable