| CODE | 104213 |
|---|---|
| ACADEMIC YEAR | 2021/2022 |
| CREDITS |
|
| SCIENTIFIC DISCIPLINARY SECTOR | MED/42 |
| LANGUAGE | Italian |
| TEACHING LOCATION |
|
| SEMESTER | 2° Semester |
| MODULES | This unit is a module of: |
| TEACHING MATERIALS | AULAWEB |
The module studies the principles to ensure food safety for the protection of public health. Central themes are both the prevention of microbiological and chemical contamination in the phases of production, transformation, distribution of food and in food preparations for community use. The course also deals with aspects related to official controls, according to the provisions of food legislation, carried out to protect public health.
The course aims to provide students with the acquisition of knowledge about the characteristics of food in terms of hygiene and health. In particular, food-borne diseases, epidemiological surveillance methods and the study of food-borne outbreaks will be dealt with. Knowledge will be provided on the methodologies of health risk analysis and assessment during food production, distribution and in food preparations for collective use. The main methodologies for the prevention of microbiological and chemical contamination and food preservation techniques will be explained.
Attendance and active participation in the proposed training activities and individual study will allow the student to:
The module consists of lectures carried out by teachers in presence
Please refer to the AulaWeb specific teaching request for any updates due to changes in the health and epidemiological situation.
1)Epidemiology of food-borne infectious diseases
- Foodborne infections and intoxications
- Main micro-organisms responsible for infections and toxins
- parasites
- Epidemiological investigations
2)Microbial growth factors and control mechanisms of food spoilage
- General aspects
- Intrinsic factors
- Extrinsic factors
- Process factors
- Implicit factors
3) Control for food safety and quality
- The preventive system
- Risk analysis
- Biological hazards
- Chemical hazards
- Physical hazards
- Risk assessment
- Risk management
- Risk communication
4) The HACCP system
- Principle
- Identification of critical control points
- Identification of critical limits
- Defining monitoring procedures
- Establishing corrective actions
- Establishing the necessary actions for documenting the system
- Establishing verification procedures
- Monitoring
- Verification: sampling plans
5) Environmental hygiene
6) Behavioural standards
7). microbiological monitoring of foodstuffs
- Sampling and the sampling plan
- Sample transport
- Sample analysis
- Microbiological criteria
8). chemical contamination of food
- Acute and chronic toxicity
- Natural toxic factors (e.g. mycotoxins)
- Exposure to plant protection products, pesticides
- Hormones
- PAHs
9) Food contamination by insects
- Monitoring
- Entomological analysis of food
- Infestation risks of packaged products
10) Food storage
- Lowering the temperature
- Refrigeration
- Deep-freezing
- Heat treatment
- Pasteurisation
- Sterilisation
- Lowering water activity
- Drying
- Salting
- Preservation by adding sugar
- Ionising radiation
- Chemical preservation
- Modification of gaseous atmosphere
Teaching material will be available on AulaWeb
Suggested books:
Galli A., Bertoldi A., Franzetto L.: Igiene degli alimenti e HACCP EPC Editore 2020
Krämer J, Cantoni C.: Alimenti, microbiologia e Igiene tecniche Nuove Editore, 2011
Office hours: By appointment, contacting the teacher by e-mail: cristinaml@unige.it
MARIA LUISA CRISTINA (President)
ANNA MARIA SPAGNOLO
FEDERICA TURRINI
DANIELA ASARO (President Substitute)
RAFFAELLA BOGGIA (President Substitute)
MARINA SARTINI (President Substitute)
For the beginning of lessons and timetable please consult the following link: https://easyacademy.unige.it/portalestudenti/.
The exam is composed by a written (Multiple Choice Question test) and an oral assessment (power point presentation);
Please refer to the AulaWeb specific teaching request for any updates due to changes in the health and epidemiological situation.
The final mark is given by the arithmetic average between the scores of the two assesments. The oral examination can be sustained both in the same session as the practical test or in subsequent sessions published on the UNIGE website.
The written exam will verify the actual acquisition of basic knowledge; the oral examination will mainly focus on the topics covered during the frontal lessons and will aim to assess not only whether the student has reached an adequate level of knowledge, but also the ability to analyze and deepen the topics and quality of exposition.
Details on preparation of the exam will be given during the lessons and described in aulaweb.
| Date | Time | Location | Type | Notes |
|---|---|---|---|---|
| 07/06/2022 | 10:00 | GENOVA | Orale | |
| 21/06/2022 | 10:00 | GENOVA | Orale | |
| 07/07/2022 | 10:00 | GENOVA | Orale | |
| 21/07/2022 | 10:00 | GENOVA | Orale | |
| 06/09/2022 | 10:00 | GENOVA | Orale | |
| 20/09/2022 | 10:00 | GENOVA | Orale |