MICROBIOLOGICAL CONTROL OF FOOD OF ANIMAL ORIGIN
Learning outcomes of the course unit
The aim of this course is to bring the student aware of the techniques of handling food of animal origin together with the problems related to microbial contamination of food (I Descrittore di Dublino). In addition, the course includes a direct approach with the food issues through educational visits to some industries (II Descrittore di Dublino, III, IV e V).
Course contents summary
As part of the course will address the issue of food borne microbial contamination of animal origin during the manufacture, handling, curing in order to assess the real dangers inherent in the different process steps in the processing industries of meat products (sausages cooked and fermented), milk and dairy products and egg products. We then delve into issues related to technologies used in different companies, through guided tours, which measure aspects of quality and safety and to comply with an appropriate system of corporate self-control based on the principles of Hazard Analysis and Critical Control Points .
Colavita G., Igiene e tecnologia degli alimenti di origine animale. Ed. Point Veterinaire Italie, Milano, 2012
Lectures with computer subsidies
Assessment methods and criteria
An oral exam will be carried out at the end of the course.