99199 - Foodborne Risk Analysis in The Gastronomy Sector

Learning outcomes

At the end of the course, the student will acquire the fundamental principles relating (i) to the zoonotic hazards associated to the gastronomy sector and is able to adopt risk analysis to prioritize these hazards; (ii) to develop of skills in the definition of a HACCP plan and in the identification of potential CCPs in the gastronomy sector; (iii) to know ISO sampling methods and procedures for the control of zoonotic hazards in the gastronomy sector; (iv) to apply traditional and molecular analytical methods for the detection and quantification of zoonotic hazards; (v) to verify the effectiveness of HACCP plans in the control of zoonotic hazards, through inspections and audits, in the gastronomy sector; (vi) to identify control measures in the gastronomy sector in order to prevent foodborne risks.

Course contents

European legislation on food hygiene and safety: reg. 178, hygiene package and regulatrion 2073/2005.

Foodborne illness in the gastronomy sector: the dimension of national and international problem.  

The risk analysis and the risk priority in the gastronomy sector

HACCP plan and examples of application in the gastronomy

Food analysis aimed at food safety: sampling methods and analytical methodologies

Description of EN / ISO standards for the detection and quantification of Campylobacter, Salmonella, Listeria monocytogenes, Escherichia coli, Coagulase positive staphylococci

Description of Rapid molecular methods for the determination of foodborne bacteria in food: DNA extraction from microorganisms and food matrices; Polymerase Chain Reaction and agarose gel electrophoresis

Principles and characteristics of the main sequencing methods

Exercises on the application of ISO standards for the detection of Salmonella and Listeria moncytogenes and for the total bacterial count

Readings/Bibliography

Notes of lectures; scientific pubblications; ISO standards for the detection of pathogenic bacteria and the counting of coliforms, enterobacteriaceae and total bacteria

Teaching methods

Oral lectures, scientific seminaries, technical visit, exercise at the biological laboratory of Villa Almenrici.

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 exam consists of an oral examination designed to assess the student's theoretical and practical knowledge. Particular emphasis will be placed on the student's ability to navigate the various topics and to develop a comprehensive understanding of the topics covered in class. Critical analysis skills, the ability to connect arguments logically and deductively, and the use of correct language and appropriate technical terminology will also 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 instruments if the proposed question requires it.

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

Teaching tools

computer, instruments of microbiological laboratory.

Technical visits and seminary performed by expert of gastronomy sector will be organized

Office hours

See the website of Gerardo Manfreda