17704 - Hygiene and Technologies of Fishery Products

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

1. Marine microorganisms. Microorganisms associated to marine food products.

2. Laboratory techniques for isolation, enumeration and characterization of bacteria most commonly involved in the contamination of marine food products.

3. Spoilage of the marine food products.

4. Marine food products processing and storage technology. Microbiology of iced fresh, and frozen-thawed fish.

5. Main foodborne diseases due to the consumption of marine food products.

6. Seafood chain, from production to retail.

7. Control of the seafood chain and legislation in force.

8. Tracking and tracing in the seafood chain.

9. Food safety management systems: GHP, GMP, HACCP.

10. 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.

Igiene e tecnologie degli alimenti di origine animale Nuova edizione 2012 di Giampaolo Colavita Le Point Veterinaire, Italie.

Teaching methods

As a consequence of the sanitary measures adopted to prevent COVID19 infection, the frontal lessons will be conducted on TEAMS or by a mixed system (one group of student in presence and one group by TEAMS).

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.

All the lessons are uploaded on IOL.

The practical exercises are held as tutorials and movies.

We encourage students with special needs (disabilities or DSA) to contact by email the teacher to illustrate and better organize teaching and examinations.

Assessment methods

oral examination or written test

Teaching tools

The teaching tools are: personal computer with video projector for frontal lessons. Telematic connection with TEAMS.

Office hours

See the website of Andrea Serraino