PROTECTING FOODS FROM PESTS
Learning outcomes of the course unit
The course aims to provide the students with the ground knowledges required for a correct application of the prevention and control methods towards the pests in Food Industries during the food processing and storage.
Aims of the course are therefore the knowledge of the main pests, like Arthropods (Insects and Mites) and Vertebrates (Birds and Rodents), of their relationships with the foods and with the premises where foods are present, of the different methods for the control of those organisms, of the monitoring systems in the Industries and of the different methods of food analyses.
The students are expected to achieve the skills for the application of the basic concepts of the Integrated Pest Management (IPM).
Course contents summary
The main Arthropods food pests: Insects and Mites.
Other invertebrate pests found in food products and in food industry environments.
The problems of Vertebrates for the food industry: Rodents, Birds
Prevention: overview; characteristics of work areas, of moving structures, of installations.
Cleaning and management of waste.
Inspections; overview, equipment.
Monitoring: purposes, types of traps, pheromones; standardisation of their use.
Food analysis; different methods of analysis. Filth test: what it's for and method of execution; different impurities and their significance; identification of arthropod fragments, hairs, and textile fibres.
Pest control: introduction; methods of action; formulations.
Domenichini G., 1997 – Atlante delle impurità solide negli alimenti. Chiriotti Editori, Pinerolo
Domenichini G., 1996 - Protezione degli alimenti. Etaslibri, Milano.
Süss L., Locatelli D.P., 2001 – I parassiti delle derrate. Calderini, Edagricole, Bologna.
Atti dei Simposi “La Difesa antiparassitaria nelle Industrie alimentari e la Protezione degli Alimenti”, U.C.S.C., Piacenza, 1972, 1977, 1982, 1987, 1992, 1997, 2002.