HYGIENIC CONTROL TECHNOLOGY AND HEALTH FOOD
Learning outcomes of the course unit
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.
Course contents summary
-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
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
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
Frontal lessons and laboratory practical sessions
Assessment methods and criteria
Final written examination, eventually integrated with oral exam.