Microbiology and Hygiene
A.Y. 2023/2024
Learning objectives
Knowledge and understanding: At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, she/he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding: The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments: At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills: On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.
Ability to apply knowledge and understanding: The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments: At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills: On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.
Expected learning outcomes
Knowledge and understanding
At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding
The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments
At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills
On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.
At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding
The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments
At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills
On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
In emergency lessons will be performed in streaming.
Prerequisites for admission
In order to better face the course and the exam, the student should have some knowledge in the following topics: anatomy and histology, physiology, chemistry, bochemistry and biology.
Assessment methods and Criteria
General microbiology:
The examination consists of a written test, possibly integrated by an interview. The written test consists of n. 15 questions multiple-choice and 5 open-ended on the entire course programme.
- Assessment method: written test possibly integrated by an interview
- Types of questions: written test with both multiple-choice answers and open ended answers; the possible interview consists in an oral questioning.
- To pass the written test it is mandatory to obtain a sufficient grade (18/30).
- Duration of the test (in the case of a written test): The time given for taking the written test is n. 70 minutes.
- Assessment parameters: for written examinations: each correct answer to multiple-choice questions corresponds to 1 point, as regards the assessment of open-ended answers the following assessment elements are adopted: knowledge of the subjects; clarity of exposition and use of the appropriate terminology; for oral examinations: thoroughness of knowledge, ability to organise knowledge; ability to reason critically; quality of exposition, competence in the use of specific vocabulary, effectiveness, linearity.
- Type of assessment: grade in thirtieths
- Method of communicating assessment results (in the case of written tests): the results of the written tests will be published on the Ariel web site.
No differentiated testing methods are foreseen for attending and non-attending students.
Hygene:
Assessment methods and criteria
The course includes a single written test (closed questions with multiple choice) lasting 50 minutes; the results of the test will be published on the myAriel website of the course.
To pass the practical test it is mandatory to obtain a sufficient grade (18/30).
The examination consists of a written test, possibly integrated by an interview. The written test consists of n. 15 questions multiple-choice and 5 open-ended on the entire course programme.
- Assessment method: written test possibly integrated by an interview
- Types of questions: written test with both multiple-choice answers and open ended answers; the possible interview consists in an oral questioning.
- To pass the written test it is mandatory to obtain a sufficient grade (18/30).
- Duration of the test (in the case of a written test): The time given for taking the written test is n. 70 minutes.
- Assessment parameters: for written examinations: each correct answer to multiple-choice questions corresponds to 1 point, as regards the assessment of open-ended answers the following assessment elements are adopted: knowledge of the subjects; clarity of exposition and use of the appropriate terminology; for oral examinations: thoroughness of knowledge, ability to organise knowledge; ability to reason critically; quality of exposition, competence in the use of specific vocabulary, effectiveness, linearity.
- Type of assessment: grade in thirtieths
- Method of communicating assessment results (in the case of written tests): the results of the written tests will be published on the Ariel web site.
No differentiated testing methods are foreseen for attending and non-attending students.
Hygene:
Assessment methods and criteria
The course includes a single written test (closed questions with multiple choice) lasting 50 minutes; the results of the test will be published on the myAriel website of the course.
To pass the practical test it is mandatory to obtain a sufficient grade (18/30).
Microbiology applied to animal production
Course syllabus
Lectures: 5 CFU total 40 hours
- Introduction to the microbiology and brief history of microbiology (0.5 h)
- The prokaryotic cell-morphology and anatomy (2 h)
- Replication and metabolism of bacteria-reproduction and growth in liquid and solid media (2 h)
- Bacteria genetic-genetic material and genic recombination (1 h)
- Bacteria as pathogens, virulence factors (2 h)
- Bacterial classification (2 h)
- Observation and study of microorganisms (staining and microscopy) (1 h)
- Bacterial diagnosis (sampling, bacterioscopic axamination, grow culture, biochemical assays, Kirby-Bauer test, molecular diagnosis) (2 h)
- Virus structure and characteristics (1 h)
- Virus-host interaction (2 h)
- Viral genetic (0.5 h)
- Viral diagnosis (2 h)
- Classification of virus and Prions (1 h)
- Microbial control systems and Chemotherapy (physical and chemical agents) (1 h)
- Microbiology of rumen, milk and silage (1 h)
- Introduction to immunology and history of immunology (1 h)
- Innate immune system (humoral and cellular mechanisms) (6 h)
- Adaptive immune system (humoral and cellular mechanisms) (6 h)
- Response to different microbial pathogens (4 h)
- Passive and active immunity (Immuneprophylaxis) (2 h)
Practical lessons: 1 CFU total 16 hours
- Sampling and sample transportation (2 h)
- Bacteriological diagnosis: Media preparation and storage and coltural techniques (2 h)
- Bacteriological diagnosis: staining and bacterial identification (2 h)
- Bacteriological diagnosis: sierology, Kirby-Bauer test and result interpretation (2 h)
- Molecular diagnosis: PCR end point and qPCR (2 h)
- Bacteriological diagnosis: plate preparation, bacteria sample colture (2 h in lab)
- Bacteriological diagnosis: analysis of the bacterial growth, biochemical galleries, Kirby-Bauer test and result interpretation (2 h in lab)
- Molecular diagnosis: PCR end point and qPCR (2 h in lab)
- Introduction to the microbiology and brief history of microbiology (0.5 h)
- The prokaryotic cell-morphology and anatomy (2 h)
- Replication and metabolism of bacteria-reproduction and growth in liquid and solid media (2 h)
- Bacteria genetic-genetic material and genic recombination (1 h)
- Bacteria as pathogens, virulence factors (2 h)
- Bacterial classification (2 h)
- Observation and study of microorganisms (staining and microscopy) (1 h)
- Bacterial diagnosis (sampling, bacterioscopic axamination, grow culture, biochemical assays, Kirby-Bauer test, molecular diagnosis) (2 h)
- Virus structure and characteristics (1 h)
- Virus-host interaction (2 h)
- Viral genetic (0.5 h)
- Viral diagnosis (2 h)
- Classification of virus and Prions (1 h)
- Microbial control systems and Chemotherapy (physical and chemical agents) (1 h)
- Microbiology of rumen, milk and silage (1 h)
- Introduction to immunology and history of immunology (1 h)
- Innate immune system (humoral and cellular mechanisms) (6 h)
- Adaptive immune system (humoral and cellular mechanisms) (6 h)
- Response to different microbial pathogens (4 h)
- Passive and active immunity (Immuneprophylaxis) (2 h)
Practical lessons: 1 CFU total 16 hours
- Sampling and sample transportation (2 h)
- Bacteriological diagnosis: Media preparation and storage and coltural techniques (2 h)
- Bacteriological diagnosis: staining and bacterial identification (2 h)
- Bacteriological diagnosis: sierology, Kirby-Bauer test and result interpretation (2 h)
- Molecular diagnosis: PCR end point and qPCR (2 h)
- Bacteriological diagnosis: plate preparation, bacteria sample colture (2 h in lab)
- Bacteriological diagnosis: analysis of the bacterial growth, biochemical galleries, Kirby-Bauer test and result interpretation (2 h in lab)
- Molecular diagnosis: PCR end point and qPCR (2 h in lab)
Teaching methods
The teacher will use:
a) Classroom lectures
b) Classroom practice (using also videos)
c) Practice in laboratory (in groups)
The teaching materials will be available in Ariel (slide pdf)
a) Classroom lectures
b) Classroom practice (using also videos)
c) Practice in laboratory (in groups)
The teaching materials will be available in Ariel (slide pdf)
Teaching Resources
1) Basic Immunology-Le basi dell'immunologia. Abbas A.K. Ed. Elsevier
2) Cellular and molecular Immunology-Immunologia cellulare e molecolare. Abbas A.K. Ed. Elsevier
3) Microbiologia e Immunologia veterinaria. Poli G. Ed. EDRA
2) Cellular and molecular Immunology-Immunologia cellulare e molecolare. Abbas A.K. Ed. Elsevier
3) Microbiologia e Immunologia veterinaria. Poli G. Ed. EDRA
Food hygiene and microbiology of food of animal origin
Course syllabus
The course program is divided as follows:
Frontal lessons (40 hours)
1. Introduction: sources of contamination and bacterial growth (7 hours)
a. Introduction to bacterial contamination (0.5 hours)
b. sources of contamination (0.5 hours)
c. bacterial growth in food (1 hour)
d. food spoilage (1 hour)
e. temperature effect (1 hour)
f. pH effect (1 hour)
g. effect of aw (1 hour)
h. effect of eh (1 hour)
2. Deterioration of products (10 hours)
a. meat spoilage (2 hours)
b. deterioration of meat products (2 hours)
c. deterioration of dairy products (2 hours)
d. canned products deterioration (0.5 hours)
e. deterioration of fish products (3 hours)
f. deterioration of other products (0.5 hours)
3. Food pathogens (13 hours)
a. Salmonella (1 hour)
b. Escherichia coli and Yersinia enterocolitica (2 hours)
c. Campylobacter (2 hours)
d. Listeria monocytogenes (2 hours)
e. Staphylococcus aureus (1 hour)
f. Bacillus cereus (1 hour)
g. Clostridium botulinum (1 hour)
h. Clostridium perfringens (1 hour)
i. Vibrio (1 hour)
j. Viruses (1 hour)
4. Introduction to food law (3 hours)
a. Introduction to Food Law (0.5 hours)
b. principles of food law (0.5 hours)
c. traceability and rasff (1 hour)
d. hygiene package (1 hour)
5. Self-monitoring plan and HACCP system (5 hours)
a. physical and chemical hazards (1 hour)
b. allergens (1 hour)
c. self-monitoring (1 hour)
d. prerequisites (1 hour)
e. HACCP (1 hour)
6. Regulation 2073/2005 (2 hours)
Practical exercises (16 hours):
· Exercises in educational laboratories: 10 hours
Topics covered: main microbiological analyzes to highlight process hygiene deficiencies and the presence of pathogenic bacteria
· Exercises in food companies: 6 hours
Frontal lessons (40 hours)
1. Introduction: sources of contamination and bacterial growth (7 hours)
a. Introduction to bacterial contamination (0.5 hours)
b. sources of contamination (0.5 hours)
c. bacterial growth in food (1 hour)
d. food spoilage (1 hour)
e. temperature effect (1 hour)
f. pH effect (1 hour)
g. effect of aw (1 hour)
h. effect of eh (1 hour)
2. Deterioration of products (10 hours)
a. meat spoilage (2 hours)
b. deterioration of meat products (2 hours)
c. deterioration of dairy products (2 hours)
d. canned products deterioration (0.5 hours)
e. deterioration of fish products (3 hours)
f. deterioration of other products (0.5 hours)
3. Food pathogens (13 hours)
a. Salmonella (1 hour)
b. Escherichia coli and Yersinia enterocolitica (2 hours)
c. Campylobacter (2 hours)
d. Listeria monocytogenes (2 hours)
e. Staphylococcus aureus (1 hour)
f. Bacillus cereus (1 hour)
g. Clostridium botulinum (1 hour)
h. Clostridium perfringens (1 hour)
i. Vibrio (1 hour)
j. Viruses (1 hour)
4. Introduction to food law (3 hours)
a. Introduction to Food Law (0.5 hours)
b. principles of food law (0.5 hours)
c. traceability and rasff (1 hour)
d. hygiene package (1 hour)
5. Self-monitoring plan and HACCP system (5 hours)
a. physical and chemical hazards (1 hour)
b. allergens (1 hour)
c. self-monitoring (1 hour)
d. prerequisites (1 hour)
e. HACCP (1 hour)
6. Regulation 2073/2005 (2 hours)
Practical exercises (16 hours):
· Exercises in educational laboratories: 10 hours
Topics covered: main microbiological analyzes to highlight process hygiene deficiencies and the presence of pathogenic bacteria
· Exercises in food companies: 6 hours
Teaching methods
Lectures (40 hours)
Practices (16 hours)
Practices (16 hours)
Teaching Resources
The reference material can be found on the myAriel website available at the link:
https://myariel.unimi.it/course/view.php?id=273
https://myariel.unimi.it/course/view.php?id=273
Food hygiene and microbiology of food of animal origin
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Tirloni Erica
Microbiology applied to animal production
VET/05 - INFECTIOUS DISEASES OF DOMESTIC ANIMALS - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Riva Federica
Educational website(s)
Professor(s)