58181 - Food Hygiene and Technologies

Learning outcomes

To appreciate the process involved in the safe production from farm animals and veterinary involvement in this process, to provide appropriate in depth of knowledge and skills in subjects related good manufacturing practice and quality management, food hygiene, foodborne diseases (i.e. those from living organisms) the surveillance and alert systems. To appreciate the process involved in foodborne outbreak investigation and diagnostic application of microbiological methods for food control. Regulatory issues on food quality and safety will be discussed.

Course contents

Essentials of food processing and technology (meat and meat products, fish, milk and milk products, eggs). Principles, concept and methods of good manufacturing practice, quality management and good hygienic practices. Environmental issues related to food production. Foodborne diseases from pathogenic organisms (bacteria and their toxins, parasites, viruses). Monitoring and surveillance systems on food-borne diseases. Food sampling plans and microbiological criteria for acceptability. Population dynamics of infection and intoxication by food-borne micro-organisms. Diagnostic epidemiology and investigation of outbreaks of food-borne diseases in humans. Prevention and control of microbial food-borne hazards related to human health. Principles, concept and methods of risk analysis. Principle, concept and methods of HACCP, use of HACCP throughout the food production chain. Principles of training personnel working in the production chain. Principle, concepts and methods of Quantitative Risk Assessment and predictive microbiology.

Readings/Bibliography

Autori Vari (a cura di Colavita Giampaolo). Igiene e tecnologie degli aliemnti di origine animale. Point Veterinaire Italie. 2008

Rondanelli Elio G., Fabbi Massimo, Marone Piero. Trattato sulle Infezioni e Tossinfezioni alimentari. Selecta Editrice 2005. ISBN: 8873321097

Teaching methods

Lectures, assisted case-study, use of software on predictive microbiology, audits in food processing units, application of analytical epidemiological methods and analytical microbiological techniques.

Assessment methods

Intermediate tests (multiple choice and short answer questions) will be given to students during the course and will be taken into consideration for the final oral examination that will be a discussion on the topic treated at lessons and during practical and supervised work.

Teaching tools

presentations and documents used for the practical and supervised work will be available through the link "materiale didattico" of the web guide

Office hours

See the website of Marcello Trevisani