00498 - Hygiene

Learning outcomes

At the end of the course, the student acquires the general and specific principles of epidemiological methodology and primary prevention aimed at the individual and the community in relation to multifactorial diseases and major infectious diseases: the methods of infection and transmission, the practices for diagnostic assessment and the appropriateness of intervention; the student also adopts the knowledge concerning environmental hygiene, hospital hygiene, food hygiene and food safety issues. Finally, the student is able to: - recognize the conditions of risk of disease; - identify the tools for the planning and implementation of preventive interventions in the population and in the area assess the health risks related to hygienic quality

Course contents

Hygiene role in the health organization. Italian and OMS organization.

Dynamics health/ disease: etiologic agents, factors of risk. Models of disease: infectious diseases and multifactorial diseases.

Epidemiology: role and behavior of the diseases in the collectivity, demography, health population pointers. Epidemiology of the infectious and not infectious diseases.

Elements of prevention: primary, secondary, tertiary prevention.

The prevention instruments: fight etiologic agents, and the factors of risk of the diseases; health education programs.

The role of screening to prevent disease. Sensitivity, Specificity, and Predictive Values in research and diagnostic practice

Prevention of the infectious diseases: directed prophylaxis (notification, denunciation, system to prevent diseases diffusion, diagnostic assessment, surveillance, disinfection, disinfestation).

Direct prophylaxis (vaccines, Italian vaccinations, and chemoprophylaxis).

Nosocomial diseases and control system.

The water borne disease: water like infection vehicle. quality water criteria, drinking water treatment and control.

Food safety: the food borne diseases, epidemic food outbreak infection and emergent diseases; food preparation and conservation system; HACCP auto control system.

Analysis and study of principal network to control food borne diseases and new bacteria disease.

Molecular epidemiology and techniques applied to bacteria identification and epidemiological investigation.

The role of bioinformatic to prevent disease, its application in environmental microbiology research.

Laboratory activity: Environmental Microbiology and molecular biology (MAB) laboratory, S. Giacomo 12

Readings/Bibliography

• C. Signorelli: Igiene, Epidemiologia, Sanità Pubblica, Ed. Società Editrice Universo.
• C.Meloni, G.Pelissero: Igiene, Casa editrice Ambrosiana

Teaching methods

Frontal lessons and network connection with an international database.

Laboratory activity: via San Giacomo 12, Bologna.

Assessment methods

Oral exam

Teaching tools

Teaching Material: slides presented in class are made available to students in electronic format via AMS Campus.

Office hours

See the website of Sandra Cristino