HYGIENIC CONTROL TECHNOLOGY AND HEALTH FOOD (MOD. 1)
Learning outcomes of the course unit
The course aims to provide students with a scientific approach and legislative issues in the field of food hygiene, with special reference to microbial and viral contamination of foods of animal origin as well as skills relating to the application of rules of hygiene as a preventive measure in the context of food poisoning (I and II descriptors of Dublin). They also include concepts for prevention during production, marketing and preservation of foods susceptible to bacterial and viral contamination. The production technologies of drinking milk, the conditions for the marketing of raw milk and related National and European legislation are treated with the aim of providing students with the skills needed to draw up HACCP plans as part of food production (III, IV and V descriptors of Dublin). During the laboratory exercises ISO official methods for detecting microorganisms of particular importance to hygiene and food safety (Salmonella, Listeria, E. coli, S. aureus, Enterobacteriaceae)are applied.
Course contents summary
Factors of bacterial growth in foods. The microbial and viral contamination of food of animal origin. Surveillance of foodborne zoonoses at National and European level.
Food poisoning: salmonellosis, campylobacteriosis, listeriosis, infections by pathogenic Escherichia coli (with particular reference to EHEC, STEC and EggEC pathotypes), yersiniosis, brucellosis, Cronobacter sakazakii infection, poisoning by Staphylococcus aureus, Bacillus cereus, Clostridium perfringens.
Food poisoning: histamine poisoning.
Food-borne viral diseases: Norovirus, Hepatitis A Virus and Hepatitis E Virus.
Health problems and trade problems in raw milk (Reg. 853/2005, State-Regions Agreement 25.01.2007, 10.12.2008 OM, DM 12.12.2012). Processing technologies of drinking milk: pasteurization, UHT, sterilization microfiltration. Legal indicators of heat treatment of milk. Drinking milk of high quality. Principles of dairy technology: acid and rennet coagulation of milk, lactic bacteria, use of rennet, salting and maturation of cheeses. Types of cheeses. Smoked seafood production technology.
Microbiological criteria for foodstuffs: Reg 2073/2005 and subsequent amendments
Colavita G., Igiene e tecnologia degli alimenti di origine animale, Ed. Point Veterinaire Italie, 2012, Milano.
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
Depending on the epidemiological situation related to the health emergency for Covid-19, and the related measures adopted by the University of Parma, the lessons may be held in telepresence or in classroom. In the first hypothesis (telepresence), the Teams platform will be used by creating lessons in synchronous mode, whose written presentations will subsequently be uploaded to the Elly platform. The exercises will be replaced by work in small groups, video projections, remote tests.
In the second hypothesis (face-to-face lessons) there will be lectures in the classroom and practical exercises in the laboratory of food microbiology.
Assessment methods and criteria
Depending on the epidemiological situation linked to the health emergency for Covid-19, and the related measures adopted by the university, the examinations may be carried out remotely or in person.
In the first hypothesis, the candidate will be subjected on the Teams platform to an exam lasting 30 minutes on the topics covered during the course.
In the second hypothesis, a written test with three open answers will be chosen, each of which is assigned a score ranging from 0 to 10. The total score that the student can reach with the written test ranges from insufficient (<18/30) to a 30. In the event of an excellent answer to one or more questions, honors (30 and honors) can be assigned if the score already reached 30/30.
In the event of a mark just below sufficient (16-17 / 30) the candidate is subjected to an oral test.
The results of the written test are communicated to the candidates on the day they are called for a possible oral test.