Food Quality and Safety
Learning outcomes of the course unit
The objective of the course is to supply students with all the elements necessary for an understanding of the microbiological principles linked to quality and safety in the main foods. In particular the course aims to provide the student, through a holistic approach towards safety and food quality, with the fundamental information on the risks involved in food consumption in the modern era.
Course contents summary
Microbiological quality of food: Concepts and definitions.
Indicators of microbiological quality and safety in food.
The presence of microorganisms and their metabolites is used to evaluate or predict the shelf life of a product (quality indicator). Microbial indicators to evaluate the safety and hygiene of food (safety indicator). Microbial contamination of food and effects on the quality.
Primary contamination from microorganisms present in water, the air, the ground and in animals. Secondary contamination from microorganisms coming from the working environment. Tertiary contamination which occurs during the course of conservation and marketing. Quaternary contamination that occurs at the domestic and catering levels.
Food alteration and control of microorganisms.
Microbiological criteria and standards for food safety.
Applied hygiene norms for the prevention of alimentary toxic infections.
Correct buying, storage, preparation and cooking methods for food.
Risk evaluation at a microbiologic level in food. Risk management. Applied example.
Microbiological challenge testing.
Microbiologia degli alimenti, Golden, David A., Jay, James M., Loessner, Martin J. Springer.
Igiene e tecnologia alimentare, Gianfranco, Tiecco. Calderini Edagricole.
Recenti Sviluppi di Igiene e Microbiologia degli Alimenti. De Felip, Giordano. Techniche Nuove.
Commission Regulation (EC) No 1441/2007 of 5th December 2007.
The teaching takes places in seminars and oral lessons. The final exam will be on the subject of the topics covered during the course.