The course aims to provide students with basic knowledge of food hygiene. In particular it will be developed issues concerning the importance of food in the transmission of pathogens to humans and strategies for optimal keep starting from identification and management of hygienic risks. Students, therefore, will be able to identify the critical issues for the prevention and management of the risk of microbial contamination of food. This knowledge will be useful for the acquisition of the important role that food hygiene is taking in an advanced and increasingly rich in complexity society. As the course aims, then, it is in agreement with European Union directives, which put the health of consumers among the primary objectives of its regulatory action.

Food-borne diseases
-origin and transmission mode of the food-borne diseases
-definition of infections, intoxications and poisoning
1.Food-borne diseases of bacterial etiology
-intoxications (ingestion of preformed toxin): botulism, staphylococcal intoxication;
-poisoning by Clostridium perfringens and Bacillus cereus;
-infections: salmonellosis; shigellosis; gastroenteritis by Campylobacter, E. coli, C. sakazakii, Y. enterocolitica, V. parahaemolyticus and Enterococci; listeriosis; brucellosis;
2.Food-borne diseases of viral and unconventional infectious agents etiology
-infections by Hepatitis A and E viruses, norovirus and rotavirus;
-prion diseases;
3.Food-borne diseases of helmintic and protozoan etiology
-toxoplasmosis;
-other food-borne parasitosis (teniasis; anisakiasis; clonorchiasis and opisthorchiasis; trichiuriasis, echinococcosis, trichinosis)
4.Food-borne diseases with toxins produced by fungi (aflatoxins, ochratoxin, patulin, trichothecenes, zearalenone, fumonisin)
5.Food-borne diseases due to not microbial contamination of foods
-intoxications from seafood (PSP, DSP, NSP, ASP, ciguatera, tetraodontotoxin);
-intoxications from histamine and biogenic amines.
6.Principles for food preservation
- thermal treatments;
- low temperatures;
- drying;
- chemical compounds
- microbial competition.
7.Principles of hygiene at the production and distribution of food
- environmental contamination in the food industry
- sources of contamination
- structural requirements of workplaces
- staff hygiene
8.Legal guidelines on food safety
- self-monitoring and HACCP;
- ISO;
- guides to good to good hygiene practices (GMP);
- regulations for microbiological control of food.

Animal biology schoolbooks and Anatomy; Medical statistics with elements of Mathematics and Computer Skills

D1- KNOWLEDGE AND UNDERSTANDING
The student must show to be able to:
-classify the hazard carried by foods with particular reference to those of biological origin;
-classify infectious agents possibly present in different types of food and define their pathogenicity;
-the capacity to recognize the factors influencing the proliferation, survival and death of pathogenic microorganisms;
-illustrate the strategies for optimal preservation;
-explain the main criteria of the HACCP system based on risk assessment;
-analyze applications of regulations to establish microbiological criteria for food.
D2 - APPLYING KNOWLEDGE AND UNDERSTANDING
The student must show to be able to:
-interpret the meaning of the main analytical parameters used for health and hygiene evaluation of food;
-to develop analytical flowcharts and synthetic production lines.
D3 - JUDGEMENT
The student will be able to:
-identify the health and safety standards of food;
-evaluate the hygienic conditions of food preservation and distribution;
-suggest appropriate good manufacturing practices to improve the hygienic conditions of food preservation and distribution;
-indicate adequate strategies for the implementation of hygiene in processing environments and food handling.

D4 - COMMUNICATION SKILLS
The student must show to be able to:
-support a debate with people with the same experience and preparation on different topics of regulatory, scientific, procedural;
-illustrate in groups and discuss strategies for the evaluation of the hygienic conditions of food and environments of food processing.
D5 - LEARNING SKILLS
The student will be able to:
-Consult and understand scientific texts, also innovative, bibliographical updates, regulatory dictates.

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Teaching

Lectures and seminars on topics agreed with the students. The lectures provide an illustration of the sources of contamination of food, the different diseases linked to the consumption of contaminated food and methods of food preservation regarding the needs for microorganism growth. In this way the students can appreciate what are the most critical issues, and as implementation of good hygiene practices at all stages of food preparation can ensure food security.

Course books

C. Roggi, G. Turconi: Igiene degli alimenti e nutrizione umana. EMSI-Edizioni Mediche Scientifiche Internazionali, Roma

Assessment

The final exam will be oral and integrated with the form of Toxicology; is will aim to test the knowledge acquired and evaluate also the ability to relate the various topics of the course (descriptors 1 and 2), communication skills (descriptor 4) and the ability to solve practical problems (descriptors 3 and 5).

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.