00714 - Microbiology

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

Mechanisms of pathogenesis and host defenses. Gut microbiota.

Principle of microbiological diagnosis.

Antimicrobial drugs and mechanisms of antibiotic resistance. Probiotics.

Generalities about transmission of  foodborne diseases.

Bacterial foodborne infections, including zoonosis and ifection that are transmitted human to human.

Viral gastroenteritis: norovirus, rotavirus.

Parasitic infections of the intestinal tract transmitted by oro-fecal route. Other foodborne infections caused by parasites (toxoplasmosis).

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

 

Readings/Bibliography

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

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

Teaching methods

Lectures

Assessment methods

Oral exam. Final evaluation marks will be obtained by combining marks obtained from each module (considering the CFU of each module within the Integrated Course).

Teaching tools

In-class lectures will be supported by Power Point slides. Slides will be online available at the end of each lecture. The teaching material is available at https://iol.unibo.it/ by using student's username and password

Office hours

See the website of Stefania Varani