Biotic contamination of food and environments

A.Y. 2018/2019
8
Max ECTS
74
Overall hours
SSD
AGR/11 AGR/12 VET/04
Language
Italian
Learning objectives
Acquisition of knowledge to identify and carry out an integrated pest control in restaurants and canteens.Fundamental knowledge about postharvest diseases and disorders caused by biotic agents, such as fungi and bacteria, and about their diagnosis. Moreover, students will learn how to acquire information necessary to understand EU rules on biotic and abiotic residues in food as well as on analytical methods for their identification. Specific food-chain specificities will be detailed. The final aim will be to become able to manage product protection as well as safety during storage.
Expected learning outcomes
Main pests of food, restaurants and canteens. Pest prevention and monitoring. Methods for a pest management control in restaurant and canteen.At end of the course, the student should be able to recognize the main symptoms caused by biotic agents in postharvest and to be aware of the most frequent alterations occurring during storage as well as of the main risks, legislation and most effective analytical methods related to residues in stored food products.
Course syllabus and organization

Single session

Lesson period
Second semester
Gestione integrata degli infestanti negli alimenti e negli ambienti della ristorazione
Course syllabus
Acquisition of knowledge to carry out a pest management control of food and environments for food preparation. Pests as cause of bother or as vectors of pathogenic micro-organisms. Insect morphology: tegument, head, chest, abdomen. Muscular, nervous, digestive, respiratory, circulatory, excretory, secretory, reproductive system. Development post-embryonic. Biology insect food and environments for food preparation: Collembola, Thysanura, Psocoptera, Blattodea, Orthoptera, Lepidoptera (Pyralidae, Tinedae, Gelechidae), Diptera (Muscidae, Sarcophagidae, Calliphoridae, Piophilidae, Drosophylidae), Coleoptera (Curculionidae, Bostrychidae, Anobidae, Silvanidae, Bruchidae, Tenebrionidae), Imenoptera: (Formicidae, Vespidae, Apidae). Mites: features of morphology, anatomy and post-embryonic development. Development and control conditions. Development and control conditions. Prevention from pests nesting. Different food packaging resistance to insects attack: examining a hole in food packaging to determine infestation origin. Monitoring: direct visual examination, sieving, biological method. Filth-test method of analysis to detect arthropod fragments in a food: flours, pasta, honey, fruit juices, mushrooms, dried vegetables. Methods of analysis of infestations in environments: food traps, light traps, pheromone traps. How to use monitoring data. Physical control insect: controlled atmospheres, low temperatures and vacuum. Insecticides: legislative references, formulated types, toxicity, knockdown effect, persistence, pyrethrum and pyrethroids, neonicotinoids, insect growth regulators and fumigants. Morphology and biology and ethology: Mus mus, Rattus rattus and R. norvegicus. Direct and indirect damages. Prevention and monitoring. Species detection, mechanical and chemical methods and results control. Outlines of pest management control of food and environments for food preparation. Legislative references and considerations on Article 5- 283/1962.
Teaching methods
For oral examination material on Ariel.
Patologia delle derrate alimentari e residui
Course syllabus
Postharvest alterations and loss extent (physiological alterations, damages due to physical, chemical and biological conditions or parasites; losses from harvest to market). Outlines of plant pathology (the concept of disease in plants, classification of plant diseases, the cycle of disease, host-pathogen relationships). Pathogens in post harvest diseases (phytopathogenic fungi and bacteria, their pathogenesis). Main genera of fungi and bacteria that causes post harvest losses. Mycotoxins and mycotoxicoses. Control of postharvest diseases (physical, chemical and biological methods; integrated control). Food residues, legal restrictions and analytical methods.
Teaching methods
De Cicco, Bertolini, Salerno. Patologia post raccolta dei prodotti vegetali. Ed. Piccin Slides and documents provided in ariel
Gestione integrata degli infestanti negli alimenti e negli ambienti della ristorazione
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY - University credits: 0
AGR/12 - PLANT PATHOLOGY - University credits: 0
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 0
Laboratories: 4 hours
Lessons: 22 hours
Patologia delle derrate alimentari e residui
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY - University credits: 0
AGR/12 - PLANT PATHOLOGY - University credits: 0
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 0
Practicals: 16 hours
Lessons: 32 hours
Professor(s)
Reception:
Appointment
Room R056, building A21030, Via Celoria 2
Reception:
send an request e-mail
DEFENS Department Via Celoria, 2 Milano