Food and Health. Food contamination elements: chemical, biological and physical elements. Factors influencing the microbial development in food. The microorganisms in food. Food infections, poisonings and toxinfections. Food preservation methods. Process and control methods. Food row. Good manufacturing practices. Food legislation. Hazard Analysis Critical Control Points System. Application fields. Check of the HACCP system aims.
Manuale dell'IGIENE AMBIENTALE E TERRITORIALE. Giorgio Gilli et al. Professione Igienista. CEA editore, Milano, 2010
Given Literature from teacher
Learning Objectives
Knowledge acquired: Theoretical and practical knowledge on microbiology and food control in order to protect the health of the consumer. Knowledge of key legislation relating to food safety Competence acquired: Food Microbiology. Foodborne diseases and etiologic agents.
Food chain, process methods and control of food. Food Law
Skills acquired (at the end of the course): Assessment and management of food risks for the protection of consumer health.
Prerequisites
Courses recommended: General Hygiene
Teaching Methods
Total hours of the course (including the time spent in attending lectures, seminars, private) study, examinations, etc...): 150
Hours reserved to private study and other individual formative activities: 102
Contact hours for: lectures (hours): 48
Further information
Frequency of lectures: although non-compulsory, is strongly recommended
Type of Assessment
Final oral examination
Course program
Food and Health. Food security. Causes of the increase in diseases caused by food in the world. Contaminants in food: chemical, biological and physical. Environmental risk factors Microorganisms in food: general information, ecology, methods of study and research. Microbiota. Factors influencing microbial development in food. Food storage methods: physical, chemical and biological. Epidemiology of infectious diseases transmitted via food. Infections / poisonings and food-borne infections: Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Escherichia coli, Vibrio halophilous, Yersinia enterocolitica. Other food-borne microbial agents: Viruses, Protozoa and other parasites. Mycetes: yeasts, molds and mycotoxins Methods of process and control of food. The food supply chain. Problems related to food production (Good Manufacturing Rules, GMP) and relationships between food production, cold chain and control of microbial development. Food legislation (Community and National).
HACCP system. Components of the HACCP system. Application fields. Analysis of the hazard, evaluation of their gravity and related risks. Selection, monitoring and correction of critical control points. Verification of the objectives of the HACCP system. Traceability of products. Microbiological analysis of foods according to regulations.