Hygiene and food technology
Learning outcomes of the course unit
The aim of the module is to provide students with a scientific approach to hygiene problems in the food sector, with particular reference to the microbial contamination of animal-based foods and the application of hygiene regulations for preventive reasons. Students are also provided with elements relative to some toxinfections with a view to preventing such diseases during the production, retail and preservation stages of animal-based foods. Attention will also be dedicated to the topic of prion diseases. Food industry technologies and their relative legislation (Italian and European), will be examined with particular reference on the processing of meat foods. Some essentials relative to the main food preservation systems will also be taught.
The laboratory activities involve an analysis of the official methods for detecting some microorganisms of particular interest for the hygiene and safety of food products.
Course contents summary
In the context of the unit, the hygiene issues relative to personnel and production processes, working restrictions and hygiene in the food industries as well as legal aspects relative to process hygiene, food hygiene and official sampling plans.
The most widely used food preservation systems (physical, biological and chemical methods, new technologies) as well as the main production technologies employed for a number of dressed pork products (prosciutto crudo, cooked ham, mortadella, cured sausages and salami) and preserved animal products. Packaging technologies will be discussed with particular reference to the materials used (packaging).
Some food-related infections and intoxications (Salmonella spp., Campylobacter spp., Vibrio spp., Clostridium perfringens, Cl. botulinum) and diseases from non conventional agents (prions) will also be treated.
The aim of the practical activities is to identify pathogenic and altering microorganisms in animal-based foods, with reference to the legislation in force.
Recommended readings
TIECCO G.: Igiene e Tecnologia alimentare, Edagricole Bologna
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia
DE FELIP G.: Recenti sviluppi di igiene e microbiologia degli alimenti. Ed. Tecniche Nuove, 2001, Milano.
DEL MONTE P., MAGNANI U., MONARI M.: Industria dei salumi: igiene, tecnica, legislazione, Edagricole, Bologna
CAPPELLI P., VANNUCCHI V.: Chimica degli alimenti. Conservazione e trasformazione, Zanichelli Bologna
Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri
Teaching methods
Written exam, possibly supplemented by a oral exam.
