MICROBIOLOGIA E GESTIONE DELLA SICUREZZA ALIMENTAREModule MICROBIOLOGIA AMBIENTALE E DEGLI ALIMENTI
Academic Year 2024/2025 - Teacher: Mario SALMERIExpected Learning Outcomes
Provide an overview of the principles and applications of environmental and food microbiology, with particular attention to pathologies that represent a risk for humans and animals and related preventive measures.
Course Structure
N.B. The verification of learning can also be carried out electronically, should the conditions require it.
Information for students with disabilities and/or DSA
To guarantee equal opportunities and in compliance with current laws, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. It is also possible to contact the CInAP reference professor (Centre for Active and Participatory Integration - Services for Disabilities and/or DSA) of the Department of Clinical and Experimental Medicine Prof. Renata Rizzo)Required Prerequisites
Knowledge of general and clinical microbiology.
Attendance of Lessons
Mandatory if required by the study plan
Detailed Course Content
1.Introduction to Environmental and Food Microbiology. Role of microorganisms in the environment and foods. Microorganisms as disease agents
2. Water-associated pathologies. Pathogenic microorganisms in water. Waterborne diseases. Water treatment and purification as a preventive measure
3. Soil-associated diseases. Soil pathogenic microorganisms. Zoonoses and risks associated with contact with contaminated soil. Preventive measures
4. Pathogenic microorganisms in the air. Airborne microorganisms and related diseases. Prevention measures in closed and open environments
5.Food pathologies. Foodborne diseases (FTA). Prevention and control of MTA: conservation, heat treatment, and personal hygiene
6. Food poisoning and infections. Mycotoxins, bacterial and biogenic toxins. Prevention and recognition.
7. Food fermentations and safety. Microorganisms involved and possible risks
8. Safe use of microorganisms in food production.
9. Emergence of new pathogens and resistance. Environmental and food factors that contribute to the emergency
10. Monitoring, prevention and control. Legislation and regulation for food safety
11. Local and international rules and regulations. The role of control bodies
Textbook Information
The study material will be provided by the Professor
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Role of microorganisms in the environment and in foods | |
| 2 | Pathogenic microorganisms, pathologies and strategies associated with water | |
| 3 | Pathogenic microorganisms, pathologies and strategies associated with soil | |
| 4 | Pathogenic microorganisms, pathologies and strategies associated with air | |
| 5 | Pathogenic microorganisms, pathologies and strategies associated with foods | |
| 6 | Use of microorganisms in food production | |
| 7 | Emergence of new pathogens and antibiotic resistance | |
| 8 | Legislation, regulation and role of control bodies |
Learning Assessment
Learning Assessment Procedures
Examples of frequently asked questions and / or exercises
1.foodborne diseases (MTA)
2.pathogens responsible for MTA
3.difference between food poisoning and food poisoning: airborne pathogenic microorganisms