B6087 - Seafood Safety

Learning outcomes

At the end of the course, the Student acquires the criteria regarding the health and hygiene aspects of fish products intended for human consumption in the production phase, processing, marketing and home preservation; he acquires the techniques and methods of controlling hazards and risks along the entire production chain; he acquires the conventional and innovative technologies for preserving fish products; he acquires the European and national legislation regarding the hygiene and safety of fish products. Furthermore, the Student acquires the ability to critically evaluate the health and hygiene criteria, the corresponding legislation and the health and hygiene quality of fish products; he is able to identify the hazards and risks as well as any sources of contamination along the production chain; he is capable of drafting/collaborating in the drafting of a self-control plan; he is capable of applying a system for identifying hazards and controlling critical points in the fish product chain; he is able to evaluate the shelf-life of fish products; finally, he is able to work in a team and communicate with specialized and non-specialized personnel.

Course contents

SPECIFIC PREREQUISITES FOR THIS COURSE:

To better understand the topics covered in this course, students are advised to have already acquired knowledge in the following areas: Veterinary microbiology and epidemiology (propaedeutic) and basic skills in using Office Word and Excel.

SPECIFIC CONTENT OF THE COURSE:

MODULE 1– Sabrina Albonetti – Seafood hygiene and technologies (6 CFU = 60 hours).

The syllabus is structured as follows: theoretical lectures alternated with practical laboratory activities and educational visits; usually, the practical laboratory activities and educational visits take place after the specific theoretical lectures.

Lectures:

• Presentation of the objectives, teaching methods used, timetable of theoretical lessons, practical laboratory activities and educational visits, finding the educational materials for the study and assessment methods (exam) (30 minutes).

• Safety training in the educational laboratory and learning test. The didactic laboratory safety training and the learning assessment test are conducted on the first day of class. In order to take part in the practical laboratory activities and the teaching visits, the student must also have taken part in the teaching laboratory safety training provided by the University of Bologna (read the ‘Teaching methods’ section) (2 hours and 30 minutes).

• Origin of fish products (30 minutes).

• European Union and national regulation concerning the control and criteria of process hygiene and food safety with particular reference to fish products (1 hour).

• Hygienic-sanitary quality and total safety of the fish product (1 hour).

• Factors that influence the hygienic-sanitary characteristics and the safety of fish products (1 hour and 30 minutes).

• Agents that cause food pathologies following the consumption of fish products (1 hour).

• Aquatic microorganisms and microorganisms associated with fish products: infections, poisoning and food poisoning and regulation (5 hours).

• Parameters affecting growth, survival and microbial death in fish products intended for human consumption (1 hour).

• Microbial Challenge Test (30 minutes).

• Marine biotoxins and live bivalve molluscs and fish poisonings and regulation (5 hours).

• Biogenic amines in fish, fish products and shellfish (especially Scombroid poisoning) and regulation (1 hour).

• Heavy metal contamination with reference to food safety of seafood products and regulation (1 hour and 30 minutes).

• Food additives in fish products, mechanisms of action and regulation (1 hour).

• Evaluation and control of the freshness of fish products (1 hour).

• Evaluation and control of frozen and processed fish products (1 hour).

• Commercial and health fraud (1 hour).

• Correct denomination of species in the marketing and regulatory phase (30 minutes).

• Health notes of the most consumed species in Italy (1 hour).

• Conventional and innovative technologies for the production and conservation of fish products (3 hours).

• Bioconservation (1 hour and 30 minutes).

• Packaging materials for aquatic products (1 hour).

• Hygiene in the food and personnel industry (1 hour).

• The seafood products chain and regulation (1 hour).

• The control of the fish products chain and regulation (1 hour).

• Traceability, labeling of fish products and regulation (2 hours).

• Food safety management systems: Good Hygienic Practices and Good Processing Practices; prerequisites and recognition of the establishments; HACCP system: principles, identification and control of hazards and risks in the production chain, applications and examples observed during educational field trips; educational field trips provide the experiential foundation upon which the lesson on food safety systems is built (2 hours and 30 minutes).

• Quality System Management. General and specific ISO standards (ISO 22000) (1 hour and 30 minutes).

Laboratory/Practical Sessions:

• Presentation of instruments and materials. Performance of different types of food-related bacterial seeding. Execution of environmental and operator swabs and sowing. Bacterial seeding concerning hygiene in facilities and fish products (3 hours).
• Finishing analytical procedures, reading results and discussion, writing analytical reports (1 hour).
• Detection of pathogens in fish products: demonstration of the first part of the procedures, sowing of pre-prepared broths on different selective media and preparation of the main biochemical confirmation tests from pre-prepared material (3 hours).
• Reading and discussion of results obtained from media and major biochemical tests; writing of analytical reports (1 hour).

During the practical activities in the laboratory, the students carry out both individual and group activities; each group consists of 2-3 students; for some practical activities it may be necessary to carry out practical demonstrations on instruments/materials by the lecturer. The fish matrices used for practical laboratory activities are purchased from a local company.

External educational visits:

• Four to six external educational visits are conducted; educational visits are organised according to the availability of the fish market, local establishments and external laboratories; in particular, educational field trips to the fish market and local establishments provide the experiential foundation upon which the lesson on food safety systems is built (10-12 hours).

MODULE 2 -

Readings/Bibliography

The teaching materials for this course are available on the Virtuale Learning Environment (https://virtuale.unibo.it/?lang=en ) (Modules 1 and 2) and/or is distributed by the Teacher (Module 1).

Required readings (Module 1):

• Notes of the current year.

Supplementary reading (Module 1):

• Alimentalex, Raccolta della normativa alimentare italiana e comunitaria, Edizione 2025.
• Igiene alimentare e HACCP, Maggioli Editore, ISBN: 8891670519, 2024
• Handbook of Seafood and Seafood Products Analysis (2024)
• Igiene degli alimenti e HACCP , EPC Editore, ISBN: 978-88-9288-139-6 , 2022
• Handbook of Seafood : Quality and Safety Maintenance and Applications (2016)
• https://almastart.unibo.it/permalink/f/pt4j7f/TN_cdi_scopus_primary_617196548
• Handbook of Hygiene Control in the Food Industry (2016)
• https://almastart.unibo.it/permalink/f/pt4j7f/TN_cdi_askewsholts_vlebooks_9780081001974
• Health and Safety Aspects of Food Processing Technologies (2019)
• https://almastart.unibo.it/permalink/f/10694hg/39UBO_ALMAE_DS5175364750007041
• Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (2015)
• https://almastart.unibo.it/permalink/f/pt4j7f/TN_cdi_informaworld_taylorfrancisbooks_10_1201_b19398_version2
• Shellfish - Human consumption, health implications and conservation concerns. Hay R.M., Nova Publishers, New York, USA, 2014.
• Food microbiology: fundamentals and frontiers, Doyle M.P., Beuchat L.R., Montville T.J., American Society for Microbiology, Washington, edizioni 2013 e 2019 (eBooks).
• Managing Food Safety Risks in the Agri-Food Industries. Jan Mei Soon and Richard Baines. Taylor & Francis Group, 2013.
• Advances in Meat, Poultry and Seafood Packaging. Joseph P. Kerry, Elsevier Science & Technology, Cambridge, 2012 (e-Book).
• Progress in Food Preservation. Rajeev Bhat, Abd Karim Alias, and Gopinadhan Paliyath, John Wiley & Sons, Incorporated, 2012 (e-Book).
• Foodborne Pathogens - Microbiology and molecular biology. Fratamico p. et al., Horizon Scientific Press, Norfolk, UK, 2008.
• Seafood research from fish to dish. Luten J.B. et al., Wageningen Academic Publischers, 2006.
• Igiene e tecnologie degli alimenti di origine animale. Giampaolo Colavita, Le Point Veterinaire, Italie, 2012.
• Microbiologia degli alimenti, Jay J.M. et al., Springer-Verlag, Milano, Italia, 2009.
• Microbiology and technology of fermented foods, Hutkins R.W., Blackwell Publishing, 2006.

Teaching methods

MODULE 1

The course includes theoretical lectures, practical work carried out in the laboratory (individual and group), practical demonstrations carried out by the teacher (when necessary), educational visits to seafood production, processing and marketing companies (examples: bivalve mollusc shipping/purification centres, seafood processing plants, wholesale fish market) and accredited external laboratories and films (when possible). The timetable for theoretical and practical lessons and educational visits and the respective topics are presented during the first lesson of the course.

Considering the types of activities and teaching methods adopted, attendance for this course requires the successful completion of Modules 1, 2 and 3 via e-learning on health and safety training in study environments.

In addition, the Module 1 teacher requests participation in the laboratory safety training for the specific practical activities of Module 1 and the passing of the test during the first lesson (see also the section “Contents”).

Participation in practical and laboratory sessions requires wearing a lab coat and appropriate footwear. Suitable personal protective equipment (PPE), such as disposable latex gloves, disposable headgear, disposable shoe covers, disposable labcoat, disposable face mask (if required), will be provided as needed.

Finally, it is stated that the planned practical activities have a deliberate low biological risk and an irrelevant chemical risk to health.

For emergencies (health or environmental), the theoretical lessons and practical activities will be carried out in online and on-site or online (according to the national legislation and the guidelines of the University of Bologna), in particular, the practical activities and educational visits that may be envisaged, when possible, will be replaced by films.

MODULE 2

 

 

Assessment methods

The assessment for the “Seafood safety” Course consists of two parts:

First part (Module 1):

ORAL EXAM on the topics and practical activities (laboratory and educational visits) carried out during the course and it is aimed at verifying the acquisition of the expected knowledge.

Usually, the questions are 2 and they have the same weight; the teacher asks the third question if she needs to round up the final grade (up or down) or confirm the honor; the teacher assigns a score to each answer (score range: 0-30 / 30 with honor); the final grade for Module 1 is represented by the arithmetic average of the scores. The approximate duration of the interview varies between 15 and 30 minutes depending on the student's ability to respond. For all students: calculation tools (calculator) are allowed.

In evaluating the oral exam, the instructor will use the following grading scale:

- Basic understanding of only a few course topics; analysis skills emerge only with the instructor’s help; generally correct language → 18–22

- Limited knowledge of several topics; independent analysis only on procedural issues; correct language use → 23–26

- Broad knowledge of course topics; ability to make autonomous critical judgments; mastery of discipline-specific terminology → 27–29

- Comprehensive understanding of course content; fully independent critical analysis and connections; excellent command of terminology and argumentation skills → 30–30 with honors

The result of the oral exam will be communicated at the end of the session and by email, only if Module 2 has not yet been passed. The minimum passing grade is 18/30 (Module 1).

The final exam grade for the “Seafood Safety” course will be the weighted average of the grades earned in the individual Modules (Module 1 and Module 2).

The final grade will be published on the AlmaEsami platform (https://almaesami.unibo.it/?lang=en ) within 5 working days of the date of the date on which the last Module was taken and passed.

The teacher recording the grades is Sabrina Albonetti.

Students can register for exams through the AlmaEsami platform (http://almaesami.unibo.it/ ). Exams are scheduled during the designated periods in the academic calendar. Additional sessions are available for students beyond the standard program duration.

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.

To pass the learning achievement test (referring to laboratory safety training for the specific practical activities of Module 1): the test is corrected in the classroom in the presence of the teacher and is collective; the maximum number of wrong answers allowed is 3 out of 35; the teacher immediately provides the correct answer in the classroom and announces whether or not the test has been passed.

With regard to the learning assessment, the use of AI is prohibited. Any use of AI constitutes a breach of academic integrity.

 

Second part (Module 2):

Teaching tools

Module 1: computer equipped with Teams platform (the platform will be used in case of health or environmental emergencies to carry out the teaching activity in online or on-site and online) and projector; PowerPoint slideshows; fresh and preserved fish products; risk class 1 or 2 bacteria; laboratory equipment and instruments; glassware; media; reagents; educational visits; personal and collective protective equipment (PPE and CPE); films (when possible); personal and classroom PCs and tablets.

In case of difficulty understanding the course content, the instructor is available for clarification meetings, which must be scheduled via email.

Office hours

See the website of Sabrina Albonetti

See the website of Federica Savini