HYGIENIC CONTROL TECHNOLOGY AND HEALTH FOOD
cod. 1001631

Academic year 2012/13
3° year of course - Second semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Discipline anatomo-patologiche ed ispettive veterinarie
Type of training activity
Characterising
112 hours
of face-to-face activities
8 credits
hub:
course unit
in ITALIAN

Learning objectives

The aim of the curse is to provide students with a scientific approach to the hygiene problems in the food area, regarding to the microbial contamination of food of animal origin and the application of hygiene regulations in the national and European legislation in force. Students deepen the aspects concerning some toxinfections and their prevention during the production, retail and preservation stages of food of animal origin. Traditional and innovative technologies on the food conservation.

Prerequisites

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Course unit content

-Food frauds
-Lex 283/1962
-Control services system
- Hygiene package
- Audit in the food industries
- Food higienic quality
- Food microbial contamination sources
- Reg.2073/2005 and adms.concerning the microbiological criteria applied to food products
Growth promoters
Parasitosis relevant to the inspection area: trichinosis, Cysticercosis, Anisakis infestation and Toxoplasmosis.
Food preservation technique: Physical, chemical and new technology
Food toxinfection caused by:
- Salmonella spp.
- Bacillus cereus
- Staphylococcus aureus
- Listeria monocytogens
- Cronobacter sakazakii
- Brucella spp.
- Yersinia enterocolitica
- verocytotoxin - producing E. coli
- thermotollerant Campylobacter
- Clostridium botulinum
- Clostridium perfringens
- Vibrio spp.
- Enteric virus tropism

Full programme

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Bibliography

COLAVITA G.: Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie, 2012, Milano

GALLI A., BERTOLDI A.: Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri, 2006

FABBI M., MARONE P.: Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, 2005, Pavia

SALVADORI DEL PRATO O.: Tecnologie del latte, Ed. Edagricole, 2005, Bologna
Aggiornamento normativo su: sostanzealimentari.it

Teaching methods

Frontal lessons and laboratory practical sessions

Assessment methods and criteria

Final written examination, eventually integrated with oral exam.

Other information

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