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 biological risk traceability in light of new EU regulations. In particular, the EU regulations addressing zoonotic risks, such as EC Regulation 178/2003 and EC Directive 2003/99, will be analyzed. European biological risk surveillance systems, such as the Tessy system, EPIs, and national surveillance systems such as the Enter-Net system, the SEU system, and the Listeria monocytogenes disease surveillance system, will also be analyzed.

The taxonomic classification of bacteria. The differences between the concepts of genus, species, serotype, phagetype, and genotype will be analyzed for the purpose of studying epidemic outbreaks caused by biological risks.

Phenotypic analytical methods for the traceability of zoonotic bacteria. In this context, we will illustrate the so-called phenotypic techniques able to assess metabolic, antigenic, antibiotic resistance, and protein production responses. To this end, the following analytical techniques will be analyzed and discussed:

1. Biotyping, characterized by biochemical tests conducted with commercially available tests during the exercises
2. Serotyping, characterized by the use of agglutination tests between bacterial surface antigens and commercially available antisera or, alternatively, by the use of molecular tests
3. Antibiotic typing, obtained using qualitative tests (antibiogram, known as the Kirby-Bauer test) or quantitative tests (MIC and MBC)
4. Proteomic analysis performed either using a traditional system, known as the SDS-PAGE system, or an innovative system, known as the MALDI-TOF-MS system

Genotypic methods for the traceability of zoonotic bacteria. In this context, we will analyze comparative and library techniques capable of differentiating zoonotic bacteria at the strain level. This differentiation is essential for confirming potential zoonotic disease outbreaks and identifying potential causes, which in epidemiological terms is called source attribution. To this end, the following analytical techniques will be analyzed:

1. Pulsed-field electrophoresis (PFGE), conducted using restriction enzyme digestion and subsequent pulsed-field electrophoresis.
2. Polymorphic fragment amplification (AFLP), using a combination of restriction enzymes and gene amplification (PCR) of the fragments obtained from restriction.
3. Multilocus sequencing (MLST), performed on seven gene loci previously amplified by PCR and subsequently sequenced using the Sanger system.
4. Variable Tandem Repeat Analysis (MLVA) performed using amplification and subsequent capillary electrophoresis,
5. Analysis of pathogenic mRNAs in zoonotic bacteria (Microarray),
6. Whole Genome Sequencing (WGS) using second-generation techniques such as Illumina, Ion-Torrent, or third-generation techniques.

To further clarify the theoretical aspects listed above, laboratory exercises will be conducted on the following analytical techniques: biotyping, serotyping, antibiotic resistance testing, genetic typing tests using PCR analysis, and analysis of WGS sequencing data. Group work will be conducted on case studies on the use of typing techniques for the traceability of biological risks 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.

The evaluation grid and the corresponding criteria for the assignment of the final grade are outlined below:

A. a very thorough knowledge of the topics addressed in the course, together with high skills of critical analysis, and a sure command of specific terminology will be evaluated with the maximum score (30-30L)

B. a thorough knowledge of the topics addressed in the course, together with good analytical and critical skills and a sure command of specific terminology will be evaluated with good marks (27-29)

C. a technically adequate preparation and a sufficient analytical capacity, expressed in a correct language, will produce fair evaluations (23-26)

D. sufficient preparation and capacity for analysis, expressed in a language which is barely formally correct, will determine the sufficiency (18-22)

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.

 

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

Slides of the lectures (Power point) will be available through Virtuale platform.

Lab practises will be performed in laboratories of the Master in Food Science and Technology.

Links to further information

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

Office hours

See the website of Gerardo Manfreda