INSPECTION AND CONTROL OF FOODS OF ANIMAL ORIGIN
cod. 14546

Academic year 2007/08
4° year of course - Second semester
Professor responsible for the course unit
IANIERI Adriana
integrated course unit
8 credits
hub:
course unit
in - - -

Learning objectives

a) to provide knowledge on Italian and European legislation on sanitary and hygienic control of food of animal origin. <br />
b) to provide knowledge on Structure, organisation and hygienic requirements of slaughterhouses, meat cutting laboratories, their equipment and personnel. <br />
c) to provide knowledge on Ante mortem and post mortem inspection. <br />
d) to provide a general knowledge on post mortem biochemical modifications of muscle and conversion of muscle to meat. <br />
e) to provide knowledge on codified procedures for official sampling and analysis of foods. <br />
f) to provide knowledge on the identification of the main species of Chondroichthyics, Osteoichthyics, Crustaceans, Mollusca. <br />
g) To provide knowledge on the main technologies for processing, preservation and packaging of seafood. <br />
h) To provide information on fish farming in fresh and sea waters. <br />

Prerequisites

- - -

Course unit content

 Italian and European legislation on sanitary and hygienic control of food of animal origin. <br />
Structure, organisation and hygienic requirements of slaughterhouses, meat cutting laboratories, their equipment and personnel. <br />
Post mortem biochemical modifications of muscles. <br />
Ante mortem and post mortem inspection <br />
Practical work in slaughterhouses. <br />
Animal and meat transport regulations and controls. <br />
Biological and chemical spoilage of fresh and processed meat. <br />
Hazards Analysis, Critical Control Points (HACCP) applied to the animal food industries. <br />
Codified procedures for official sampling and analysis of foods. <br />
Meat-Based Products, Minced Meats and Prepared Meats: <br />
Nutritional value of fish and fish products. <br />
Regulations on fishing and fish protection. <br />
Identification of the main species of Chondroichthyics, Osteoichthyics, Crustaceans, Mollusca. <br />
Hygienic and sanitary controls on fish and fish products. <br />
Evaluation of freshness. <br />
Main technologies for processing, preservation and packaging of fish products. <br />
Analytical measurements of freshness, quality and safety of fish products. <br />
Fundamentals of fish farming in fresh and see waters. <br />

Full programme

- - -

Bibliography

FACCINCANI F., MURARI R. e CHIZZOLINI R.: Controllo sanitario nei centri di macellazione. EDIZ. L'INFORMATORE AGRARIO. <br />
MANZONI P., CIVERA T. : Igiene e controllo dei prodotti della pesca. CLU <br />
MARCATO P.S.: Patologia animale e ispezione sanitaria delle carni fresche. EDAGRICOLE <br />
MALANDRA R., RENON P.: Le principali frodi dei prodotti della pesca. VLU <br />
TIECCO G.: Ispezione degli alimenti di origine animale. EDAGRICOLE <br />

Teaching methods

- - -

Assessment methods and criteria

- - -

Other information

- - -