66072 - Bacterial Traceability And Food Safety

Learning outcomes

The student will acquire knowledges on innovative molecular methods applied for the detection of the main biological contaminants present in thefood products of animal origin. In particular, the student will be able to use molecular database available internationally for the tracking of microbial risks and implement risk models assemment aimed at improving food security for the consumer.

Course contents

The concept of traceability of biological risk as reported in the EU regulations.
The taxonomic classification of bacteria: the concept of genus, species, serotype, phage type and genotype
Methods of bacterial phenotypes traceability: biotyping, antibiotyping, serotyping, phage typing and the multilocus enzime electrophoresis (MLE)
Genotypic methods for tracking bacteria: comparative techniques and technical library. The manual and automatic ribotyping; the pulsed field gel electrophoresis (PFGE); AFLP, MLST; MLVA, the RAPD, REP-PCR, the microarray technique, sequencing.
Exercises on biotyping techniques, serotypin, antibiotic typing, PCR typing, and analysi of sequencing data. Group work on case studies on the use of typing techniques for the purposes of traceability of biological risk in the food sector.

Readings/Bibliography

Notes of lectures; scientific pubblications, international protocols (published on the pulsnet website) of molecular techniques for the study of foodborne pathogens

Teaching methods

Oral lectures, scientific seminaries, laboratory activities within biological and informatic facilitiee located in Villa Almerici building.

In relation of the types of activities and teaching methods adopted, the attendance of this training activity requires for all students to carry out by e-learning the Modules 1 and 2 [https://www.unibo.it/it/servizi-e -opportunities / health-and-assistance / health-and-safety / safety-and-health-in-places-of-study-and-training] and the participation in Module 3 of specific training on safety and health in study places . Information on dates and methods of attendance of Module 3 can be consulted in the specific section of the degree program website.

Assessment methods

The course is part of the course of "Innovations and safety of products of animal origin" which also includes the teaching of "Innovations in the supply chain of meat products and egg products." The final vote of the entire integrated course is calculated as a weighted average of the results obtained in the two courses on "Innovations in the supply chain of meat products and egg products" and "Bacterial traceability and food safety". The examination commission include the professors in charge of the teachings that make up the integrated course.

The exam consists of an oral examination designed to assess the student's theoretical and applied knowledge. Specifically, knowledge of the topics covered in the program, critical analysis skills, the ability to connect arguments logically and deductively, and the use of correct language and appropriate technical terminology will be assessed.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

It is possible to use calculation instrumentsif the proposed question requires it.

Registration for the exam must be done using the lists provided on alma esami

Teaching tools

projector, computer, instruments of microbiological laboratory

Links to further information

http://www.distal.unibo.it/

Office hours

See the website of Gerardo Manfreda