MICROBIOLOGICAL CONTROL OF FOOD OF ANIMAL ORIGIN AND RELATED LEGISLATION
Learning outcomes of the course unit
The educational goal of this course is to enable Students to become acquainted with the processing techniques of animal-based food products and with the issues concerning microbial and chemical contaminations of foods. In addition Students will come into direct contact with these issues thanks to guided field trips to some relevant companies in the food sector.
Moreover, Students will acquire some theoretical and practical knowledge on the preparation of food samples and food analysis and control methods.
Course contents summary
• Processing Indutries unit, Prof. Franco Brindani:
This unit studies in-depth some aspects relative to the technologies applied in the animal-based foods processing industry with particular emphasis on quality and safety aspects. The processing industries of meat products (cooked and fermented cold meat), of milk and dairy products, as well as of egg products are taken into consideration.
• Animal Production Hygiene unit, Prof. Silvia Bonardi:
In this unit the issue of microbial contaminations of animal-based foods during the processing, handling and maturing phases will be covered. In particular, given the importance and the current interest of this issue, special emphasis will be placed on environmental contamination from Listeria monocytogenes affecting meat-based products, dairy products and fish products. The risk of human contamination from enterotoxic Staphylococcus aureus strains as well as the issue of carriers of Salmonella and of some enteric viruses among the personnel involved in food-handling will also be dealt with in this unit.
• Chromatographic techniques applied to the control of food-products unit, Dr. Emanuela Zanardi:
General principles of chromatography.Instruments and applications in the food sector of the main chromatographic techniques: Thin layer chromatography, column chromatography, high-performance liquid chromatography, ion-exchange chromatography, molecular exclusion chromatography, gas cromatography.Qualitative and quantitative analysis.
• Food-products quality management unit, Dr. Stefano Bentley:
The aim of this unit is to illustrate voluntary compliance, procedures and systems for quality control and certification applied by businesses, both through seminars and classroom lectures and through field trips to important production companies in the area.
• Chemical control of food-products unit, Dr. Sergio Ghidini:
Problems linked to the food matrix.Sample preparation and preservation.The main analysis fractionation and extraction techniques:
- extraction using solvents
- centrifugal techniques
- solid-phase extraction
- solid-phase microextraction
• Food and nutrition biochemistry unit, Prof. Enrico Bignetti:
The role of microorganisms in the digestion of foods in the rumen and in the cecum.
• Epidemiology of toxi-infections unit, Prof. Ezio Bottarelli:
Students will take part in interactive guided simulations on computer concerning epidemiological surveys in case of toxinfection outbreaks. Special emphasis will be placed on the statistical methods that can be used to identify any suspect food and to compare the frequency of the disease in exposed and non-exposed groups.
• Drug residues in foods unit, Prof. Simone Bertini:
The Course provides students with elements on xenobiotic residues in foods of animal origin (meat, milk, eggs and derivatives). The student is expected to understand the risks due to the presence of residues, analysis methods for free and bound residues (microbiological, chemical and immunological), legislative provisions currently in force, terminology, experimental toxicological studies and pharmacokinetic studies in the target species, withdrawal time To this end practical computer exercises will be set.
Tiecco G. (1999). Hygiene and food technology. Edagricole, Bologna
• Oral lectures along with guided field trips
• Oral test