FOOD HYGIENE 1
Learning outcomes of the course unit
The aim of the curse is to provide students with a scientific approach to the hygiene problems in the food area, regarding to the microbial contamination of food of animal origin and the application of hygiene regulations in the national and European legislation in force. Students deepen the aspects concerning some toxinfections and their prevention during the production, retail and preservation stages of food of animal origin. Traditional and innovative technologies on the food conservation.
Course contents summary
-Control services system
- Hygiene package
- Audit in the food industries
- Food higienic quality
- Food microbial contamination sources
- Reg.2073/2005 and adms.concerning the microbiological criteria applied to food products
Parasitosis relevant to the inspection area: trichinosis, Cysticercosis, Anisakis infestation and Toxoplasmosis.
Main food preservation techniques
Main food toxinfection
COLAVITA G.: Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie, 2012, Milano
GALLI A., BERTOLDI A.: Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri, 2006
FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Aggiornamenti normativi on line: sostanzealimentari.it
Assessment methods and criteria
Final examination, eventually integrated with oral exam.