MICROBIOLOGICAL CONTROL OF FOOD OF ANIMAL ORIGIN AND RELATED LEGISLATION

The course will provide students with knowledge about xenobiotic residues in animal source foods (meat, milk, eggs and derivatives). The student should know the risks due to the presence of residues, the analysis methods for the detection of free and bound residues (microbiological, chemical and immunological), the regulations in force, the terminology, the experimental toxicological and  pharmacokinetic studies in target species, the withdrawal times. Concerning this aspect, practical exercises at the computer are scheduled.