- Docente: Patrizia Serratore
- Credits: 6
- SSD: VET/04
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Aquaculture and Fish Production Hygiene (cod. 8834)
Learning outcomes
The course is intended to develop in the students the knowledge,
skills and attitudes required i) to evaluate rules and procedures
for good manufacturing practice in marine food production and
trade, with particular care to the biological hazard; ii) to
perform laboratory procedures for the microbiological analysis of
foods, focused on bacteria as indicators of contamination and the
pathogens or potentially ones. The students will acquire basic
knowledge on seafood production and trade, particularly in
respect to tracking and tracing, HACCP, and quality
assurance.
They will acquire basic knowledge on the risk factors due to the
consumption of marine food products and related zoonosis, and how
to manage marine food processing and technology to overcome the
risk of contamination. Moreover they will acquire basic knowledge
on the laboratory activity intended for isolation and
characterization of bacteria of sanitary and hygienic
importance, possibly associated with marine food
products.
Course contents
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Marine microorganisms. Microorganisms associated to marine food products.
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Laboratory techniques for isolation, enumeration and characterization of bacteria most commonly involved in the contamination of marine food products.
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Spoilage of the marine food products.
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Marine food products processing and storage technology. Microbiology of iced fresh, and frozen-thawed fish.
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Main foodborne diseases due to the consumption of marine food products.
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Seafood chain, from production to retail.
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Control of the seafood chain and legislation in force.
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Tracking and tracing in the seafood chain.
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Food safety management systems: GHP, GMP, HACCP.
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Quality management and quality assurance (ISO).
Readings/Bibliography
COMPENDIUM OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF
FOODS. ED. 2000 Autore: F. Pouch Downes e K. Ito.
Editore: A.P.H.A. ISBN 0 87553 175 X
EMERGING FOODBORNE PATHOGENS. 2006. Yasmine Motarjiemi and
Martin Adams. CRC, NY.
Teaching methods
The frontal lessons, regarding each topics of the course,
are implemented as general discussion on the main problems related
to the production, processing and storage of marine food products.
Some visits to the local fish market, will be done.
Some lessons are dedicated to the laboratory techniques for
isolation, enumeration and characterization of bacteria most
commonly involved in the contamination of marine food products,
prior to begin the laboratory activity.
The laboratory activity is intended to ensure a basic knowledge of
the most common procedure for isolation, enumeration and
characterization of bacteria most commonly involved in the
contamination of marine food products.
We encourage students with special needs (disabilities or DSA) to contact by email the teacher to illustrate and better organize teaching and examinations.
Please, note that to participate to the laboratory practical lessons involving the handling of bacterial cultures, it is required to take classes 1-5, not less than 80%. This provision is intended to ensure that the students have received enough information to discern properly the laboratory activities.
Assessment methods
To assess students' achievements during the course, 2 written tests are performed in the form of multiple choice questions. Each test consists of 30 questions. Students gain points for correct answers (+1 point for each) and loose points for incorrect answers (-1 for each). In any case an oral examination is performed, particularly on the wrong answers of the tests. The final mark is linked to the result of the oral examination. It is also possible to support the oral examination only.
Teaching tools
The teaching tools are: 1) a personal computer with video projector for frontal lessons. 2) laboratory devices for practical activities in the Didactic Laboratory of the Mansion forehead sea and in the ichthyological conservatory.
Office hours
See the website of Patrizia Serratore
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.