BIOTECHNOLOGY APPLIED TO FOOD QUALITY AND SAFETY
Learning outcomes of the course unit
The major goals of the teaching course are the following:
1) Good knowledge of the most important bacterial and viral foodborne diseases.
2) Basic knowdledge of biomolecular methods applied to food samples for the detection of foodborne pathogens.
Course contents summary
1) The most important bacterial foodborne diseases, as salmonellosis, campylobacteriosis, listeriosis, brucellosis, yersiniosis, diseases caused by verocytotoxin-producing Escherichia coli (VTEC), Cronobacter sakazakii and Clostridium perfringens, foodborne intoxications by Clostridium botulinum, Bacillus cereus and Staphylococcus aureus.
2) The most important viral foodborne diseases, as diseases by Norovirus, Hepatitis A and Hepatitis E viruses, Polioviruses.
3) Hystamine intoxication.
4) Microbiological criteria in foods and food industries (EC Regulations 2073/2005, 1441/2007 and 365/2010.
1) Rondanelli, Fabbi, Marone. Trattato sulle infezioni e tossinfezioni alimentari. Selecta Medica, Milano. 2005
2) Fratamico, Bhunia, Smith. Foodborne pathogens. Microbiology and Molecular Biology. Caister Academic Press, Norfolk, UK. 2005.
Assessment methods and criteria