HYGIENE AND FOOD TECHNOLOGY
cod. 23842

Academic year 2009/10
3° year of course - First 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

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. <br />
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. <br />
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Prerequisites

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Course unit content

<p>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. <br />
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). <br />
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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. <br />
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The aim of the practical activities is to identify pathogenic and altering microorganisms in animal-based foods, with reference to the legislation in force. <br />
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Full programme

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Bibliography

TIECCO G.: Igiene e Tecnologia alimentare, Edagricole Bologna <br />
RONDANELLI E.G., FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia <br />
DE FELIP G.: Recenti sviluppi di igiene e microbiologia degli alimenti. Ed. Tecniche Nuove, 2001, Milano. <br />
DEL MONTE P., MAGNANI U., MONARI M.: Industria dei salumi: igiene, tecnica, legislazione, Edagricole, Bologna <br />
CAPPELLI P., VANNUCCHI V.: Chimica degli alimenti. Conservazione e trasformazione, Zanichelli Bologna <br />
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Galli A., Bertoldi A. Igiene degli alimenti e HACCP (2006). IV Edizione. EPC Libri <br />

Teaching methods

<p>Written exam, possibly supplemented by a oral exam.</p>

Assessment methods and criteria

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Other information

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