00714 - Microbiology

Course Unit Page

Academic Year 2017/2018

Learning outcomes

The student should recognize main characteristics of the distinct groups of microorganisms, the principal diagnostic methods for identification of microorganisms, the antimicrobial therapy, pathogenetic mechanisms employed by microbes and host response. The student should also have specific knowledge on food-borne diseases, and on important blood-borne infections such as viral hepatitis and HIV infection.

Course contents

Characteristics of  microorganisms: bacteria, viruses, fungi, protozoa and helminths.

Mechanisms of pathogenesis and host defenses. Gut microbiota.

Principle of microbiological diagnosis.

Generalities on vaccines. Antimicrobial drugs and mechanisms of antibiotic resistance. Probiotics.

Generalities about transmission of  foodborne diseases.

Bacterial infections of the gut. Other foodborne  infections: zoonosis.

Viral gastroenteritis: norovirus, rotavirus.

Parasitic infections of the ìintestinal tract transmitted by oro-fecal route. Other foodborne infections caused by parasites, including protozoa (toxoplasmosis) and helmints (teniasis, trichinellosis,  anisakiasis, diphyllobothriasis)

Generalities of foodborne intoxication caused by fungi:  micotoxicosis.

Viral hepatitis caused by HAV, HBV, HCV, HDV and HEV.

HIV infection.



Microbiologia Clinica. IV edizione.E Lanciotti. Casa Editrice Ambrosiana.

Useful website: http://www.foodsafety.gov

Teaching methods


Assessment methods

Oral exam

Teaching tools

Projector. Computer. Pdf files of lectures.

Office hours

See the website of Stefania Varani