The course aims to provide the basic knowledge on food safety starting from the knowledge of the dangers and risks associated with the consumption of food and the methods to keep them under control
Textbooks:
Gianfranco Tiecco
Igiene e tecnologia alimentare
Valerio Giaccone – Giampaolo Colavirta
La microecologia degli alimenti
On line material
http://www.federica.unina.it/corsi/microbiologia-degli-alimenti/#cattedra
Learning Objectives
Knowledge: General and characteristics of food hazards and systems to reduce risks. Application of HACCP and requirements for food companies for the implementation of HACCP according to regulations.
Acquired skills : transfer the theoretical knowledge acquired in the field of HACCP and microbial characteristics and adapt them to the food industries in order to draw up self-control plans and be able to cover the professional role of "Responsible for HACCP of a Food Company"
Transfer the extended acquired vision of the factors that can favor the contamination of food and transfer it in the activities and technologies of hazard control in food companies
Prerequisites
Students are expected to be familiar with the principles and terminology of chemistry and microbiology
Teaching Methods
Number of hours for personal study and other individual training activities: 66-68
Number of hours related to classroom activities: 48
Type of Assessment
Mode: oral exam on the topics covered in the lessons
The subject deals with topics that are apparently different but linked to each other for guaranteeing food safety from all points of view (legislative, technical and scientific). It has been considered that oral verification is more appropriate to evaluate the linking capacities between the various themes by the student
Course program
The concepts of food hygiene, food safety and food quality
The chemical and physical contaminants of food
Biological contaminants - methods of study - microbial ecology of food - (Viruses, parasites, prion, bacteria - Toxins from biological food contamination - factors conditioning bacterial growth in food
Food storage methods
Foodborne diseases (Epidemiology, main factors favoring outbreaks of foodborne illnesses - primary and secondary contamination)
The main agents of food-borne diseases (Campylobcter spp, Non-typhoidal Salmonella, Listeria monocytogenes, Clostridium botulinum, toxinogens agents (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) Enterohemorrhagic Escherichia coli VTEC, Vibrio spp
Yersinia enterocolitica and pseudotubercolosis) Other agents (viruses and parasites)
Hazardr and risk concept - overview of risk analysis
Risk control in the food chain - the HACCP system and the GMPs
Food legislation (Italian and European)
Trace back and trace forwarg of food products - RASFF (Rapid Alert System for Food and Feed) in Europe