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.
Example of application of different techniques for epidemiological typing in the food industry.
The molecular international database available on the main Foodborne pathogens: example of application for epidemiological studies

Readings/Bibliography

Notes of lectures; scientific pubblications

Teaching methods

Oral lectures, scientific seminaries, laboratory activities.

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 voteof 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" Of the examination commission are part of the professors in charge of the teachings that make up the integrated course.

The oral examination will verify the theoretical and applicative knowledges of the student. Particularly positive will be evaluated the ability to move within the different topics and the achievement of an organic knowledge of the topics presented during the lessons.

Teaching tools

projector, computer, over head display, instruments of microbiological laboratory

Links to further information

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

Office hours

See the website of Gerardo Manfreda