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| Homepage › Studenti › Foreign students › Courses |
| Info not available |
| Code: | K050NC |
| Teacher: | Roberto Carmine Foschino |
| Year: | 1 |
| Term: | 1 |
| CFU: | 4 |
| CFU subdivision: |
Lectures: 4 |
| Basic aims: | Info not available |
| Acquired skills: | Info not available |
| Course contents: | The main foodborne pathogens (helminths, protozoa, bacteria, viruses, bacterial toxins, mycotoxins). Management of microbiological risk in food systems. Good Hygienic Practices and HACCP system. Role of spoilage microorganisms, shelf-life indicators and pro-technological microorganisms. Predictive microbiology and "microbial challenge test". |
| Program: | Functional classification of microorganisms in food systems.
Safety criteria: pathogenic microorganisms. Elements of parasitology: food infestation from protozoa and helminths (4h). Food infections, infection mechanisms: Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella, Yersinia enterocolitica, HAV and HEV viruses, Norovirus (4h). "Sensu stricto" toxinfections: Bacillus cereus, Clostridium perfringens. Food poisoning by microorganisms: neurotoxins from Clostridium botulinum, enterotoxins by Staphylococcus aureus, mycotoxins (4h). Process hygiene criteria: hygiene markers in food production, faecal indicators, shelf-life markers (2h). Spoilage bacteria, eumycetes (yeasts and moulds) (2h). Pro-technological microorganisms: microbial cultures in food technologies. Natural and selected starters (2h). Quality assurance and microbiological safety of food in production and distribution: Good Hygienic Practices (GHP) and Good Production Practices (GMP) (4h). European Food Safety Standard: Hazard Analysis Critical Control Point System, Risk Analysis, Traceability, Food Safety Objectives (4h). Definition and meaning of microbiological limit. Design and structure of a sampling plan (2h). Elements of predictive microbiology (2h). Microbial Challenge Testing (2h). |
| Prerequisites: | Hygiene, Microbiology, Food Microbiology.
Skills acquired in the previous academic course. |
| Preparatory instructions: | Info not available |
| Learning materials: | Slides and pdf documents available on Ariel Web Site.
Suggested book: MICROBIOLOGIA DEI PRODOTTI ALIMENTARI (2012) G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana, Milano. Isbn 978-8808-18246-3. |
| Other info: | Written test with open-ended questions at fixed time |
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Program of Info not available (pdf version) |
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