Engineering for the food industry

Engineering for Food Industry Equipment

FOOD HYGIENE AND INDUSTRIAL MICROBIOOGY 3

Teachers: 
Credits: 
6
Year of erogation: 
2020/2021
Unit Coordinator: 
Disciplinary Sector: 
Inspection of Food Products of Animal Origin
Semester: 
First semester
Year of study: 
1
Language of instruction: 

Italian

Learning outcomes of the course unit

The aim of the course is to allow the student (i) to know, (ii) to understand and (iii) to assess the actual risks about foods from animals. Subsequently, the aims of the course is to make students the knowhow and understanding on both the general requirements on hygiene, along the entire production and the major operations and variables that must be taken into account to control hazards and consequently in order to eliminate them. In this context, the student will be able to apply knowledge and understanding that are gained to recognize issues relating to health that are associated with the consumption of foods from animals. Moreover the student will know how to manage a business issue through the proper application of the preventive system, based on the principles of “Hazard Analysis and Critical Control Points” methodology.
The Students who have attended the course will be able to deepen their knowledge in the field of hygiene of food, by consulting own texts specialized journals or dissemination, even outside the topics covered during lectures.
The Student should acquire the specific vocabulary related to hygiene of food. It is expected that, at the end of the course, students will be able to communicate, both orally and in writing the main contents of the course.
The student will be able to assess the impact of operational decisions on industrial plants performance

Prerequisites

There are no compulsory prerequisites.

Course contents summary

The course aims to provide the student with a scientific and legislative approach to hygiene issues in the food field. Primarily the student will be provided with the basic concepts of hygiene, health, disease, transmission of diseases and their measurement in the populations. In addition, the student will be formed on the main health issues related to food (microbial, chemical and physical contamination) and the Italian and European legislation in the food field (I and II Dublin descriptors). Knowledge is also provided on the prevention of contamination during the production, marketing and storage of food, with the aim of providing the student with the skills necessary for drawing up self-control plans for food productions (III, IV and V descriptors of Dublin). During classroom simulations, students will learn how to independently elaborate a self-control plan for a food industry and its HACCP plan.

Course contents

Hygiene

• general concepts of epidemiology and prevention;
• general epidemiology,
• concept of disease,
• epidemiology of infectious diseases,
• epidemiology of non-infectious diseases;
• prevention:
• levels of prevention,
• prevention of infectious diseases

Biological contamination

• microbial growth in food:
• Contamination: the nature, origin, classification,
• main types of microorganisms found in food,
• intrinsic and extrinsic factors that affect microbial growth in food.
Foodborne diseases of bacterial origin
• major viral infections (hepatitis A, norovirus).
• Prion diseases.
• Main parasites to food-borne:
• toxoplasmasmosi,
• trichinosis,
• taeniasis,
• echinococcosis,
• anisakiasis.
Chemical contamination
• toxicity of a substance,
• main categories of chemical contaminants and their origin: environmental contaminants derived,
• residues of primary production,
• contaminants acquired during processing and / or storage,
• toxic factors derived from natural: mycotoxins, biotoxins
• management of chemical contamination (PNR)
Physical contamination
• origin, prevention.
• Water used for human consumption
• definition,
• requirements,
• criteria of drinking water: hydrogeological, organoleptic, physical, chemical and microbiological.
Community legislation on food hygiene
HACCP: general principles
Sanitation practices
• surfaces in contact with food and process environments:
• requirements of the structures and layout of the environments of production and processing;
• definition of dirt;
• detergents;
• stages of the standard procedures of sanitation;
• monitoring and verification.
Staff hygiene
Principles of food defense against pests.

Recommended readings

Slides of the lectures (available through the ELLY platform)
Tiecco G. (2000). Ispezione degli Alimenti di Origine Animale. Calderini Edagricole, Bologna.
Capelli F., Klaus B., Silano V. (2006): Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare.
Colavita G. (2012). Igiene e Tecnologie degli alimenti di origine animale. Le Point Veterinaire Italie.
Milano Galli A., Bertoldi A. (2006). Igiene degli alimenti e HACCP in accordo con le nuove disposizioni del pacchetto igiene – Modelli applicativi. Ed. EPC Libri.
Fabbi M., Marone P. (2005). Trattato sulle infezioni e tossinfezioni alimentari. Ed. Selecta Medica, Pavia.
Standards online upgrade: sostanzealimentari.it

Teaching methods

Lectures. Use of videos.

Assessment methods and criteria

Learning outcomes will be assessed through a written evaluation that will determine the level of knowledge and understanding of the course content. In the event of changes in the current emergency situation, an oral examination will be carried out using Microsoft Teams.

Other informations

The methods of teaching and testing may be subject to modifications depending on changes in the current emergency situation. Any adjustement will be promptly communicated on Elly and / or on the course website.