FOOD QUALITY CONTROL APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Learning outcomes of the course unit
The goals of this unit are the following:
1) evaluation of the microbe component of food products, with special emphasis on contamination in the phases of preparation, distribution and serving of animal-based food products.
2) study of toxic infections and food poisoning caused by Salmonella enterica , Listeria monocytogenes, verocytotoxin-producing Escherichia coli, heat tolerant Campylobacter, Yersinia enterocolitica, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium botulinum.
3) study of analysis methods for the evaluation of the hygienic status of foods (total bacteria count, Enterobacteriaceae, E. coli) and isolation of food pathogens (Salmonella enterica , Listeria monocytogenes)
4) study of food-transmitted viral infections and prevention strategies for the consumer
5) study of molecular biology techniques (polymerase chain reaction) applied to food analysis
Course contents summary
The course involves the study of microbe contamination of animal-based foods and strategies for their prevention. Evaluation of the hygienic status of foods as supplied by parameters of the overall count of microbes, coliforms and Enterobacteriaceae, also seen from an analytic standpoint (practical lab work, study and application of pertinent ISO standards).
Much of the course will involve the study of main toxic infections and food poisoning, such as those caused by enteric salmonella, Listeria monocytogenes, heat tolerant Campylobacter, verocytotoxin-producing Escherichia coli, Yersinia enterocolitica, Enterobacter sakazakii, Staphylococcus aureus, Bacillus cereus and Clostridium botulinum. In the part of the course dedicated to practical exercises, ISO standards for isolating Salmonella enterica and Listeria monocytogenes will be demonstrated and applied.
Also covered in the course will be the main food-transmitted viral infections caused by Calicivirus, Rotavirus, Astrovirus, Adenovirus, Hepatitus virus A and E and Poliovirus.
The part dedicated to molecular biology will include study of the polymerase chain reaction (PCR) and understanding of its importance in analysis of food products.
E.G. Rondanelli, M. Fabbi, P. Marone. "Trattato sulle infezioni e tossinfezioni alimentari". 2005, Selecta Medica, Pavia.
G. De Felip. "Recenti sviluppi di igiene e microbiologia degli alimenti",. 2001, Edizioni Tecniche Nuove, Milano