HYGIENE AND FOOD TECHNOLOGY
cod. 1000366

Academic year 2007/08
3° year of course - Second semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Discipline anatomo-patologiche ed ispettive veterinarie
Type of training activity
Characterising
60 hours
of face-to-face activities
4 credits
hub: -
course unit
in - - -

Integrated course unit module: Hygiene and food technology

Learning objectives

<p>The students will be learned about the hazards of microbial contamination of foods. They will study and perform the analytical tests for hygienic indicators of food products, such as the aerobic plate count, Enterobacteriaceae count and <em>Escherichia coli </em>count.</p>
<p>The most important foodborne infectious microbial and viral diseases will be studied.</p>
<p>The composition of cow milk and  the technology of heat-treated milk (pasteurization, sterilization, microfiltration) will be studied. The most important European and Italian laws on milk production and safety will be learned.</p>

Prerequisites

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Course unit content

<p>The hazards of microbial contamination of foodstuffs of animal origin will be studied, together with appropriate strategies of prevention. The students will learn microbial analytical methods (ISO official methods) for aerobic plate count , Enterobacteriaceae count and <em>Escherichia coli</em> count. The analysis wuill be performed by the students themselves in the "Food Microbiology" laboratory.</p>
<p>Some of the most important foodborne diseases will be studied, i.e. <em>Listeria monocytogenes</em>, Verocytotoxin-producing <em>Escherichia coli, Yersinia Enterocolitica, Enterobacter sakazakii, Staphylococcus aureus</em> and <em>Bacillus cereus</em> infections.  The viral diseases by Calicivirus, Rotavirus, Hepatitis A virus, Hepatitis E virus and Poliovirus will be learned, because of their importance in human health and their trnsmission by foods.</p>
<p>The technology of milk will be studied. Cow raw milk composition will be studied, together with milk preservation technologies: pasteurization, sterilization, microfiltration. Studies on the most important Italian and European laws  concerning hygienic measures in milk production and distribution, milk safety and shelf-like of heat-treated milk will be carried on.</p>

Full programme

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Bibliography

Rondanelli, Fabbi, Marone: "Trattato sulle infezioni e tossinfezioni alimentari". 2005, Selecta Medica, Pavia. <br />
De Felip: "Recenti sviluppi di igiene e microbiologia degli alimenti". 2001. Tecniche Nuove, Milano. <br />
Salvadori Del Prato: "Tecnologie del latte". 2005. Edagricole, Bologna

Teaching methods

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Assessment methods and criteria

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Other information

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