Inspection of foods of animal origin
Learning outcomes of the course unit
1.Teach the student the scientific approach to issues relating to inspection of foods of animal origin;
2.Provide basic knowledge in the principal structures and legislative provisions regarding inspection;
3.Acquaint students with the key inspection-related organisms (quality and health indicators).
For this course, candidates must have passed the exams in
General Microbiology and Animal Biology and Production.
Course contents summary
Subject overview; cross-sector standards and vertical sector standards.
The inspection process; national legal sources (L. 283/62, D.P.R. 327/80) and European sources
Perishable foods: D.M. 16.12.1993.
Microorganisms that are indicators of safety and quality. Microbiological criteria applicable to
food products (Reg. 2073/05: food safety criteria, process hygiene
Two- and three-class sampling programs.
Illegal acts in the food sector: toxic adulteration, commercial fraud and combination of fraud types.
Crimes against the public health and commercial honesty provided for in the penal code.
Labelling (D.Lgs. 109/92) and traceability of food products.
Principles of the White Book and Reg. 178/02.
New legislation regarding food safety; the hygiene packet (Reg. 852/04,
Reg. 853/04, Reg. 854/04).
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale Calderini Edagricole, Bologna.
Tiecco G. (1999). Igiene e Tecnologia Alimentare. Edagricole, Bologna.
Marcato P.S. (1995): Patologia animale e ispezione sanitaria delle carni fresche. Edagricole.
Romboli B. e Mantovani G.(1989:Ispezione e controllo delle derrate alimentari di origine animale. UTET
Classroom lectures will be supplemented by Power Point presentations.
At the conclusion of the course there will be a written test, while all subsequent exam calls will be oral.