Inspection of foods of animal origin
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, Staphylococcus aureus and Clostridium botulinum.
3) study of analysis methods for the isolation of food pathogens (Salmonella enterica , Listeria monocytogenes)
4) study of food-transmitted viral infections and prevention strategies for the consumer
Course contents summary
This unit involves the study of primary toxic infections and food poisoning , such as salmonellosis, listeriosis, toxic infection from verocytotoxin-producing Escherichia coli, campylobacteriosis, botulism and staphylococcus intoxication. Also examined is microbiological contamination of animal-based foods, with special emphasis on phases involving their butchering, production, manufacturing, selling and serving.
Part of the unit is dedicated to the study of food-transmitted viral infections (Calicivirus, Rotavirus, Hepatitus A and E virus, Poliovirus) and prevention strategies for the consumer.
In the part of the course dedicated to practical exercises, ISO standards for isolating enteric salmonella and Listeria monocytogenes will be demonstrated and applied.
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