Microbiology and hygiene

A.Y. 2020/2021
5
Max ECTS
50
Overall hours
SSD
MED/07 MED/42
Language
Italian
Learning objectives
Undefined
Expected learning outcomes
Undefined
Course syllabus and organization

Single session

Responsible
Assessment methods and criteria:
If the exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website.
Prerequisites for admission
No prior knowledge is required
Assessment methods and Criteria
The exam consists in a written test with open and multiple-choice questions on the topics covered by the program according to each disciplinary module.
Passing the test will result in a mark expressed in thirtieths as the result of the weighted average of the scores given for each module. No intermediate tests are planned.
Microbiology and clinical microbiology
Course syllabus
Microbiology
- General characteristics of bacteria (prokaryotic cell, bacterial pathogenicity, antibacterial drugs)
- General characteristics of animal viruses (structure and classification, replication cycle, viral pathogenic action)
- General characteristics of fungi (structure of the fungal cell, yeasts and filamentous fungi
- General characteristics of single- and multicellular parasites (protozoa and helminths)
- Microbiota (composition, main functions, role in health and disease)
- Microbiology of food and drinks (contamination of food, protechnological microorganisms or typical indicators)
- Foodborne infections (Salmonellosis, Shigellosis, Vibrio parahaemolyticus, Campylobacter, Yersinia enterocolitica and Escherichia coli, Brucellosis, Listeriosis)
- Virus infections
- Bacterial intoxication (Botulism, staphylococcal poisoning)
- Intoxication by toxins produced by microscopic fungi (mycotoxicosis)

General and applied hygiene
- Epidemiology (health and health determinants, causes and risk factors, measures in epidemiology, indicators of the health status of the population, epidemiological methodology)
- Health prevention and promotion: principles and methods; prevention of non-communicable diseases (screening) and communicable diseases (notification and surveillance, isolation, diagnostic assessment, disinfection and sterilization, vaccines and vaccinations)
- Foodborne diseases: etiology and epidemiology; epidemiological surveillance systems (general and special); the study of food-borne outbreaks; the burden of food-borne diseases in Italy and in Europe; main food contaminants (biological, chemical, physical) and associated risks; food contamination routes (endogenous and exogenous); environmental hygiene and hygiene of personnel in the food sector; prevention and control of foodborne diseases
- Lifestyle and illness: food habits. Epidemiological aspects of malnutrition (hyponutrition and hypernutrition), overweight and obesity.
Teaching methods
The program will be carried out through lectures (2 CFU) with the help of teaching material (slides and / or videos).
Teaching Resources
1. Patrick R. Murray, Ken S. Rosenthal, Michael A. Pfaller: Microbiologia Medica, Edra Masson, Milano
2. Microbiologia Clinica. IV edizione.E Lanciotti. Casa Editrice Ambrosiana.
3. Auxilia F, PontelloM. Igiene e Sanità Pubblica. I fondamenti della prevenzione. Piccin Editore.
4. Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. EMSI, Roma
Hygiene and public health
Course syllabus
- Epidemiology (health and health determinants, causes and risk factors, measures in epidemiology, indicators of the health status of the population, epidemiological methodology)
- Health prevention and promotion: principles and methods; prevention of non-communicable diseases (screening) and communicable diseases (notification and surveillance, isolation, diagnostic assessment, disinfection and sterilization, vaccines and vaccinations)
- Foodborne diseases: etiology and epidemiology; epidemiological surveillance systems (general and special); the study of food-borne outbreaks; the burden of food-borne diseases in Italy and in Europe; main food contaminants (biological, chemical, physical) and associated risks; food contamination routes (endogenous and exogenous); environmental hygiene and hygiene of personnel in the food sector; prevention and control of foodborne diseases
- Lifestyle and illness: food habits. Epidemiological aspects of malnutrition (hyponutrition and hypernutrition), overweight and obesity.
Teaching methods
The program will be carried out through lectures (4 CFU) with the help of teaching material (slides and / or videos).
Teaching Resources
1. Patrick R. Murray, Ken S. Rosenthal, Michael A. Pfaller: Microbiologia Medica, Edra Masson, Milano
2. Microbiologia Clinica. IV edizione.E Lanciotti. Casa Editrice Ambrosiana.
3. Auxilia F, PontelloM. Igiene e Sanità Pubblica. I fondamenti della prevenzione. Piccin Editore.
4. Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. EMSI, Roma
Hygiene and public health
MED/42 - HYGIENE AND PUBLIC HEALTH - University credits: 3
Lessons: 30 hours
Professor: Tanzi Elisabetta
Microbiology and clinical microbiology
MED/07 - MICROBIOLOGY AND CLINICAL MICROBIOLOGY - University credits: 2
Lessons: 20 hours
Professor: Borghi Elisa
Professor(s)
Reception:
by appointment
San Paolo Hospital, blocco C, 8° floor