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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Biotic contamination of food and environments - teaching unit 1: integrated pest management of foodservice areas
Code: G3002A
Teacher:  Daria Patrizia Locatelli
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 2,75
Practices in laboratory:  0,25
Basic aims:  Acquisition of knowledge to identify and carry out an integrated pest control in restaurants and canteens.
Acquired skills:  Main pests of food, restaurants and canteens. Pest prevention and monitoring. Methods for a pest management control in restaurant and canteen.
Course contents:  Main insects and mites infesting food. Accidental insect contamination. Insects, mites and rodents infesting restaurants and canteens. Prevention from pests nesting. Pests monitoring. Analysis to detect the infestation source. Physical methods to avoid food infestations. Outlines of pesticides used in the disinfestations of restaurants and canteens. Pest management control in restaurants and canteens.
Program:  Acquisition of knowledge to carry out a pest management control of food and environments for food preparation. Pests as cause of bother or as vectors of pathogenic micro-organisms. Insect morphology: tegument, head, chest, abdomen. Muscular, nervous, digestive, respiratory, circulatory, excretory, secretory, reproductive system. Development post-embryonic. Biology insect food and environments for food preparation: Collembola, Thysanura, Psocoptera, Blattodea, Orthoptera, Lepidoptera (Pyralidae, Tinedae, Gelechidae), Diptera (Muscidae, Sarcophagidae, Calliphoridae, Piophilidae, Drosophylidae), Coleoptera (Curculionidae, Bostrychidae, Anobidae, Silvanidae, Bruchidae, Tenebrionidae), Imenoptera: (Formicidae, Vespidae, Apidae). Mites: features of morphology, anatomy and post-embryonic development. Development and control conditions. Development and control conditions. Prevention from pests nesting. Different food packaging resistance to insects attack: examining a hole in food packaging to determine infestation origin. Monitoring: direct visual examination, sieving, biological method. Filth-test method of analysis to detect arthropod fragments in a food: flours, pasta, honey, fruit juices, mushrooms, dried vegetables. Methods of analysis of infestations in environments: food traps, light traps, pheromone traps. How to use monitoring data. Physical control insect: controlled atmospheres, low temperatures and vacuum. Insecticides: legislative references, formulated types, toxicity, knockdown effect, persistence, pyrethrum and pyrethroids, neonicotinoids, insect growth regulators and fumigants. Morphology and biology and ethology: Mus mus, Rattus rattus and R. norvegicus. Direct and indirect damages. Prevention and monitoring. Species detection, mechanical and chemical methods and results control. Outlines of pest management control of food and environments for food preparation. Legislative references and considerations on Article 5- 283/1962.
Prerequisites:  NO
Preparatory instructions:  No
Learning materials:  For oral examination material on Ariel.
Other info:  The oral examination consists of an interview on the topics covered in the course and reported in the test program, which aims to ensure the achievement of the objectives of teaching.
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Program of Biotic contamination of food and environments - teaching unit 1: integrated pest management of foodservice areas (pdf version)
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