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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food Microbiology
Code: G300RB
Teacher:  Claudia Picozzi
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in laboratory:  2
Basic aims:  Give the fundamentals needed for the assessment of the
microbiological safety and quality in food. Learning
experimental protocols for the determination of the
principal microbial groups and of some pathogens in food.
Acquired skills:  Knowing the main sources of microbial contamination
across the supply and distribution chain of food and the
mechanisms of infection and intoxication. Ability to apply
basic principles for the prevention and control of
microorganisms.
Course contents:  Sources of of contamination in the production and
distribution process. Basics of hygiene. Diseases
transmitted through the consumption of food. Alterations
of microbial origin. Factors that affect microbial growth in
foods. Microbiology of water and beverages. Microbiology
of milk and dairy products. Microbiology of eggs and egg
products. Microbiology of meat and derivatives.
Microbiology of fruits and vegetables. Microbiology of
cereals and derivatives.
Program:  The course aims to provide the knowledge for the assessment of
hygiene and microbiological quality in food preparation. In
particular, the student should: - know the main sources of
microbial contamination along the food chain and distribution steps
and the mechanisms of infection and intoxication of the main
pathogens; - acquire the ability to apply the basic principles for
the prevention and control of microorganisms; -learn experimental
protocols for the determination of the main microbial groups and
pathogenic organisms in foods. The presence of microorganisms in
foods and in the food environment. The sources of contamination
in the production and distribution process. The hygiene principles.
The routes of transmission of pathogenic microorganisms. The
food-borne microorganisms causing diseases (prions, HAV and
enteric viruses, Salmonella, Shigella, V. cholerae, Campylobacter,
Y. enterocolitica, L. monocytogenes, E. coli verotossici, B. cereus,
Cl. Perfringens, S. aureus, Cl. botulinum), fungi (mycotoxins),
algae. The microbial spoilage. Physiological and behavioral
characteristics of microbial groups as markers of quality.
Understanding factors controlling microorganisms. Factors that
affect microbial growth (temperature, radiation, aw, pH and
organic acids, redox potential, modified atmosphere packaging,
preservatives and natural antimicrobial substances). The
relationship between microorganisms: mutualism, commensalism,
antagonism. Microbiological aspects of food preparation.
Microbiology of milk and dairy products, meat and meat products,
fruit and vegetables, cereals and cereal products, foods with low
aw, beer and wine, drinking water and mineral water, soft drinks.
Microbiology of ready to eat food. Micobiological analyses for the
determination and identification of microorganisms in foods.
(laboratory)
Prerequisites:  The student should have the basics of microbiology and be aware
of the metabolic processes carried out by microorganisms.
Preparatory instructions:  Mathematics, Biochemistry, General microbiology, Hygiene
Learning materials:  Lecture notes of the course. Slides and material
distributed during the course.
- A. Galli Volonterio. Microbiologia degli alimenti, Casa Editrice
Ambrosiana, Milano, 2005.
-AAVV. Microbiologia dei prodotti alimentari Casa Editrice
Ambrosiana, Milano, 2012.
Other info:  At the end of the course there will be a written examination and
questions will be aimed to evaluate the comptrehension of the
different topics listed in the program and
the ability to apply the basic principles for
prevention and control of microorganisms along the
food chain
DOWNLOAD
Program of Food Microbiology (pdf version)
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