Biotic Contamination of Foods and Environments and Residues

Outlines of plant pathology (concept of disease, classification of diseases, disease cycle, pathogen-host interaction). Nature of post-harvest alterations and loss extent (physiological changes, damage due to physical, chemical and biological conditions or parasites; losses from harvest to the market). Pathogens as causes of post-harvest diseases (general characteristics of phytopathogenic fungi and bacteria; pathogenic process). The main genera of fungi and bacteria that cause postharvest losses. Disease management and risks from chemical and biological residues. Prevention and control of postharvest diseases (physical, chemical and biological means; integrated control). Mycotoxins and mycotoxicoses, analytical, legislative and toxicological aspects. Food residues, legislative, analytical and toxicological aspects. Acquisition of operational skills for the recognition and management of postharvest diseases and the accumulation of contaminants in food products. Knowledge of information databases related to residues in the food chain and skills in searching for specific information.
Acquisition of knowledge for an integrated control of pests that can infest commodities and processing environments and storage. Pests as a cause of infestation or as vectors of pathogenic microorganisms. Morphology of insects: integument, head, thorax, abdomen. Muscular, nervous, digestive, respiratory, circulatory, excretory, secretory, reproductive, embryonic and post-embryonic systems. Biology of insect pests of food and catering environments: Collembola, Thysanura, Psocodea, Blattodea, Orthoptera, Lepidoptera (Pyralidae, Tinedae, Gelechidae), Diptera (Muscidae, Sarcophagidae, Calliphoridae, Piophilidae, Drosophylidae), Coleoptera (Curculionidae, Bostrychidae, Anobidae, Silvanidae, Bruchidae, Tenebrionidae), Hymenoptera (Formicidae, Vespidae, Apidae). Mites: notes on morphology, anatomy and post-embryonic development. Development and control conditions. Environmental prevention and standards of cleanliness. Resistance of packaging to pest attack: examination of a hole in a package to establish the origin of the infestation. Monitoring: direct visual examination, sieving, biological method. Filth-test analysis method to detect the presence of arthropod fragments in a food: flour, pasta, honey, fruit juices, mushrooms, dried vegetables. Methods of analysis of infestations in environments: food traps, light traps, pheromone traps. How to use the monitoring data. Physical means of control: controlled atmospheres, low temperatures and vacuum. Insecticides: legislative references, formulation types, toxicity, breakdown, persistence, pyrethrum and pyrethroids, neonicotinoids, growth regulators and fumigants. Murids: morphological and bio-ethological notes. Main infesting species. Direct and indirect damage. Prevention and monitoring. Mechanical and chemical means. Verification of infestation, identification of the species, control of results. Integrated pest control of food and catering environments. Legislative references and considerations on article 5 of law 283/1962.