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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Food microbiology and hygiene - mod.1: hygiene
Code: G300RA
Teacher:  Alberto Zampiero
CFU subdivision: Lectures: 3
Basic aims:  At the end of the course the student should have a good knowledge that allows him to understand the basic concepts of hygiene and epidemiology, regarding to the applicative aspect of prevention in the exercise of his profession, to his safeguard and community health. In particular, the student must be able to: understand the concepts of health and illness, identify and analyze factors that influence health; know principles and problems related to the prevention and transmission of diseases; to know the problems of the risk of infection; possess behavioral skills to be implemented in the workplace in order to prevent the risk of infection for the operator and the community; to be able to apply the correct procedures of disinfection and disinfestation and the regulations on food safety; have good knowledge of vaccinations and be able to carry out educational and activities aimed at disseminating the principles of prevention.
Acquired skills:  To know how to implement a plan for the prevention and prophylaxis of infectious diseases in contexts of collective catering. To know how to collaborate in epidemiological studies aimed to recognize the causes of an infection / toxin infection / food poisoning originated in the field of collective catering. To know how to plan a local epidemiological study. To know how to plan and manage health procedures and food interventions for operators and employees of collective catering services. To be able to choose all activities to prevent individual and community illnesses in the performance of their profession in the field of collective catering.
Course contents:  Info not available
Program:  • General concepts: definition of hygiene, epidemiology, public health and health education.
• Health planning and Italian health organization: the foundations of public health.
• The Italian Institute of health (National Health Service).
• The structure of the NHS: the national, regional and local levels.
• The responsibilities of the NHS.
• Essential levels of assistance.
• Health education and health: the health conditions of the populations in the world and the promotion of health.
• Methodologies for prevention and health promotion.
• Ottawa-card health promotion.
• Epidemiology: definition, objectives and tools of epidemiology.
• Descriptive epidemiology: objectives of descriptive epidemiology.
• Data sources and measures of frequency of events (absolute frequency, ratios, proportions, rates).
• Incidence and prevalence.
• Main health indicators.
• Analytical epidemiology: objectives of analytical epidemiology.
• Concept of risk and causal relationship.
• Risk measures: absolute, relative, attributable risk.
• Analytical studies: prevalence, case-control or retrospective, cohort or prospective studies.
• Critical reviews, systematic reviews and meta-analyzes.
• The epidemiology of infectious diseases, definition of contamination, contact, infection and disease.
• Transmission of infections: sources and reservoirs of infection, mechanisms of penetration and elimination, cases and carriers.
• Prevention of infections by airborne, fecal transmission, direct-transmission and vector-borne infections.
• Specific prophylaxis of infectious diseases: vaccine-prophylaxis, serum-prophylaxis, chemoprophylaxis.
• Vaccine-prophylaxis: types of vaccines, mechanisms of administration, adverse reactions.
• Mandatory and recommended vaccinations for at-risk categories.
• Food risk.
• Epidemiology of food-borne diseases and hints on food toxins.
• Food contamination and the prevention system.
• The organization of the national system of quality control of the food supply chain and the control in matters of food safety.
• Official health checks and obligations of food business operators.
• Information networks and alert systems for infectious diseases and food-borne diseases both at national (ISS, ASL, ARPAV, IZS), and internationally (Ecdc, Efsa, Ewrs, Rasff, WHO) levels.
• Practical examples: hospital catering and hospital infections.
Prerequisites:  Info not available
Preparatory instructions:  Info not available
Learning materials:  - S. Bearded, G.M. Fara, G. Giammanco, A. Carducci, M.A.
Rabbit, D. D 'Alessandro, M.T. Mountain, M. L. Tanzi, C. M.
Zotti. "HYGIENE". Third edition in 2011, Monduzzi Publisher.
(Basic Text)
- Nicola Comodo, Gavina Maciocco "Hygiene and Public Health
- The health professions Manual ". New 2011 edition,
Carocci Faber Publisher
- Triassi. Hygiene, Preventive Medicine and the Territory, and.
Idelson-Gnocchi, 2006.
- C. Signorelli. "Hygiene, Epidemiology Public Health".
Edition 2009, SEU Publisher
Other info:  The examination consists of a written test at the end course.
The written test consists of a series of questions to open answer.
The questions will be designed to evaluate learning the different topics provided in the program and the ability to apply the basic principles for the prevention and Control of microorganisms within the catering and
Program of Food microbiology and hygiene - mod.1: hygiene (pdf version)
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